KAKA‘AKO MENU E pū pa‘akai kākou! (Let’s eat) www.MyHighwayInn.com • Phone 808-954-4955 WELCOME TO HIGHWAY INN first opened its doors during the fall of 1947 by my grandparents, Nancy and Seiichi Toguchi. Located on Farrington Highway in Waipahu, it was originally opened as a way for my grandparents to feed their seven children. Then in the 1960s they moved Highway Inn to Depot Road and began serving Hawaiian and American food to the employees of the Waipahu Sugar Mill. In 1984, under the ownership of my father, Bobby, the restaurant moved to its current location on Leoku Street and continues its longtime tradition of serving fresh Hawaiian food daily, such as our signature combo plates, beef stew, pipikaula and lau lau. WHY KAKA‘AKO? The story of salt ponds in Kaka‘ako is also part of the story of Hawaiian food. So when the opportunity arose to partner with Kamehameha Schools Bishop Estate’s (KSBE) Salt at Our Kaka‘ako project, it was the perfect fit. The ability to share our Hawaiian food menu with an audience in town was also impossible to resist. We have a deep respect for the cultural significance of Hawaiian food and we want to revive the flavors of the past and showcase it to new palates. Our goal is to introduce as well as enhance the traditional flavors of mea ‘ai, and create a Hawaiian food renaissance. E ‘ai ana me ke aloha, (Eat with love) Monica Toguchi Ryan ON THE COVER: Kalo (or taro) is more than just a kalo plant. Ho‘ohōkūkalani’s second child was also Hawaiian staple food used to make poi and other named Hāloa. He grew strong, nurtured by the kalo ‘ono (delicious) foods. A mo‘olelo (story or legend) plant. Hāloa became the first ancestor of the Hawaiian tells of Ho‘ohōkūkalani. She gave birth to Hāloa who people, making Hawaiians one with kalo. Today, kalo was tragically born without breath. She buried him continues to find ways to connect Hawai‘i’s people in the land (‘āina) and from the ground grew the first and to ‘Malama Honua (care for Mother Earth). WWW.MYHIGHWAYINN.COM Ask your server for our seasonal fresh fruit flavors ‘UALA NIU MOMONA 12.00 A delightful mix of Hawaiian canoe plants of ‘uala (sweet potato) and niu (coconut) mixed with a house made sweet (momona) cream and Ko-loa coconut rum. HAWAIIAN CHILI PEPPER BLOODY MARY 11.00 Housemade bloody mary mix, Hawaiian chili pepper water, and vodka. Served with a pinch of lomi salmon. MIMOSA 8.00 Available with orange juice, POG or guava juice. Signature Fresh Fruit Flavor +1.00 HIGHWAY SUNRISE 9.00 Rum, vodka, orgeat, orange juice, and iced tea float. Served with li hing mui on the rim. KOKOMANA 10.00 Named after our owner’s ha-nai son, Kaimana, and her cousin Koko (D. Ko‘omoa), a delicious housemade liliko‘i simple syrup and Ko-loa coconut rum with a splash of club soda. M-TOWN MULE 8.00 Cucumber infused vodka, housemade ginger syrup and lime juice. Signature Fresh Fruit Flavor +1.00 MAI TAI 11.00 Housemade mai tai mix, Ko-loa light rum, and triple sec, topped with dark rum. MARGARITA 10.00 Cuervo traditional, triple sec, agave, and lime juice. Signature Fresh Fruit Flavor +1.00 THE ROSIE 8.00 Named after “Rosanna,” a simple cocktail of guava juice, vodka, and a splash of triple sec. LOVE 680 9.00 Named after our 680 building: The first project completed by Kamehameha Schools Bishop Estate (KSBE) and the cornerstone and vision of “Our Kaka‘ako’s urban island lifestyle.” Vodka, strawberry simple syrup, guava juice, and orange juice. Served with li hing mui on the rim. MOJITO 9.00 Ko-loa rum, mint, simple syrup, lime juice, and a splash of club soda. Signature Fresh Fruit Flavor +1.00 MAI TAI ‘UALA NIU MOMONA STRAWBERRY MAGARITA GRANDMA ANN'S PIEROGI This dish comes to us from Clare Bobo whose grandmother’s family immigrated from Poland to Chicago, bringing the recipe with them. These dumplings are filled with mashed potato or sauerkraut, then sautéed in butter. “We always ate pierogi on Christmas Eve,” says Clare. “When I moved to the West Coast, I couldn’t think of having Christmas without pierogi, so I called and asked my grandmother for the recipe. I always light a candle in the kitchen when I’m making them, hoping that her spirit will join me.” TACO TUESDAYS ASK YOUR SERVER ABOUT THIS MONTH'S FEATURED TACO! Our Highway Inn special includes two tacos for $8.95, with the option to add on a beer or fresh fruit margarita (selections change seasonally) for just $5.00 more — Tuesdays only! BEVERAGES HANDCRAFTED DRINKS, SOFT DRINKS, JUICES, COFFEE HOUSE CRAFTED HOUSE CRAFTED HOT BLACK OR GREEN TEA 1.70 “FRUIT REFRESHER” SODAS 4.25 SEASONAL FRUIT ICED TEA 4.25 HOT CHOCOLATE 1.95 BOTTOMLESS SOFT DRINKS 3.25 PLANTATION ICED TEA 3.25 2.95 Coke, Diet Coke, Sprite, Barq’s HARDER’S GREEN RIVER WAI KOKO COCONUT WATER (CAN) 4.25 Rootbeer, Fanta Fruit Punch, POG 2.95 Fanta Orange, Dr. Pepper, ORANGE JUICE 3.95 Passion, orange, and guava. Minute Maid Lemonade. GUAVA JUICE 3.95 MILK 3.95 BOTTOMLESS UNSWEETENED KONA BLEND COFFEE 4.65 ICED TEA 3.25 Ask your server for our seasonal fresh fruit flavors. BAR MENU BEER WINE DRAFT MAUI BREWING CO. MELE BY ULUPALAKUA VINEYARDS BIKINI BLONDE & BIG SWELL IPA 6.00 (RED BLEND) DRAFT KONA BREWING CO. Glass 9.00 Bottle 33.00 LONGBOARD & BIG WAVE GOLDEN ALE 6.00 KULA BY ULUPALAKUA VINEYARDS SEASONAL DRAFT BEER 6.00 (WHITE BLEND) Glass 9.00 Bottle 33.00 HEINEKEN BOTTLE 6.00 SPARKLING WINE Glass 7.00 Bottle 24.00 SPIRITS PEBBLE LANE CHARDONNAY WELL SPIRITS 7.00 Glass 7.00 Bottle 24.00 PAU VODKA 9.00 ANGELINE PINOT NOIR KO–LOA COCOUT RUM 10.00 Glass 7.00 Bottle 24.00 FID ST GIN 9.00 SPELLBOUND CABERNET SAUVIGNON Glass 7.00 Bottle 24.00 PANIOLO WHISKEY 9.00 – KOLOA LIGHT DARK 9.00 Corkage fee per bottle 15.00 Q GINGER BEER/TONIC 4.00 PAU HANA $1 OFF BEERS, COCKTAILS, WINES & APPETIZERS pm PŪPŪS (APPETIZERS) Mon–Fri 4:00–7:00 excluding poke & wine bottles FRESH SPICY AHI, SESAME AHI, SHOYU AHI, HAWAIIAN STYLE NACHOS 14.25 OR HAWAIIAN STYLE LIMU POKE Mkt Price Fresh housemade sweet potato chips with our signature Based on availability. kālua pig and topped with shredded cheddar and jack cheese, housemade salsa, sour cream, and guacamole. 13.95 PIPIKAULA & SMOKED MEAT Serves 2–4 people. Served in a sizzling cast iron skillet with bell peppers, onions, and a smoked aioli. LOCALLY MADE TARO CHIPS & HOUSEMADE SALSA 6.25 HIGHWAY INN’S CHICKEN DRUMMETTES 12.95 FRIES 9.95 Battered chicken wings tossed with one of our ‘ono housemade Old-fashioned crinkle cut fries tossed with your favorite sauces (furikake Korean garlic, spicy cajun, or liliko‘i BBQ). mixture of choice (garlic furikake or our brown gravy). WWW.MYHIGHWAYINN.COM OUR SIGNATURE HAWAIIAN COMBO PLATES Combo Plates are served with Poi or Rice, Steamed ‘Uala (sweet potato), and Haupia with a choice of Lomi Salmon, Potato-mac Salad, or Organic Greens with Liliko‘i Dressing. BEEF, NA‘AU, OR TRIPE/HUMBUG STEW 14.25 KĀLUA PIG 15.25 PORK OR CHICKEN LAU LAU 17.25 BUTTERFISH N’ STEW GRAVY Mkt Price MAKE IT A SUPER COMBO Add: Squid Lū‘au , Chicken Long Rice, Kālua Pig, Pipikaula, Smoked Meat each +3.95 Over 70 Years of Tradition, Sub: Poi or Rice with Fried Rice +1.95 Culture, and Sub: Steamed ‘Uala with Grilled ‘Uala (sweet potato) +1.00 Aloha in Every Bite Sub: Haupia for a House-baked Dessert +3.95 CLASSIC À LA CARTE HAWAIIAN DISHES PORK OR CHICKEN LAU LAU 9.95 SMOKED MEAT 4.65 AKULE/‘ŌPELU (SPECIAL) Mkt Price Served with poi. Based on availability. BEEF STEW SQUID LŪ‘AU 6.95 ‘Ohana Size 14.25 FRESH LOMI AHI Mkt Price 5.25 Regular 7.25 POI Based on availability. Small 5.75 CHICKEN LONG RICE 5.95 Waipahu-style: served with / Hawaiian salt and green onions. NA‘AU OR TRIPE HUMBUG STEW BUTTERFISH N’ STEW GRAVY Mkt Price Kaka‘ako-style: served with ‘Ohana Size 12.95 Based on availability. limu kohu chili water, tomatoes, Regular 6.95 sweet onions, Hawaiian salt, Small 5.25 DEEP FRIED BUTTERFISH COLLAR N’ STEW GRAVY 6.95 and green onions. PIPIKAULA LOMI SALMON Double 12.95 STEAMED ‘UALA (SWEET POTATO) 5.95 Regular 6.95 ASK YOUR Regular 6.95 SERVER GRILLED ‘UALA (SWEET POTATO) 7.95 Small 4.95 KĀLUA PIG 6.95 ABOUT THE RAW SWEET ONION WITH SALT MALIHINI (ONE WEDGE) 0.55 (NEWCOMER) GUIDE LAU LAU: The lau lau’s LOMI SALMON: Lomi Salmon’s PIPIKAULA: You can’t origin can be traced back origin is as diverse as its eat this without to the 12th century when ingredients. Capt. Cook thinking about Polynesians voyaged to and explorer Francisco paniolos (Hawaiian Hawai‘i from the South Marin brought onions and cowboys). Pipikaula, Pacific. While some of the places they tomatoes in the late 1700s, and salmon Hawaiian beef jerky, was a staple for originated from have similar dishes, was introduced via trading ships from the paniolos during long cattle drives in today’s lau lau has evolved to reflect Pacific Northwest. By the mid-1800s lomi the early 1800s. It allowed them to Hawai‘i’s rich history.