The Duchess

Bright calamansi citrus and clean, refreshing finish, like a lemonade but with an extra zing.

Silky chocolate, a little sesame crunch, and a soft swirl of vanilla chantilly.

Chamorro-style shrimp cakes made with corn, green beans, and bell peppers. Served alongside our house-made dinache aioli and finished with scallions. Dinache is a chili paste on Guam often served alongside meals. Dinache aioli has that chili flavor with a smooth warmth.

Goma-ae is a traditional Japanese side dish. Our goma-ae changes based on the fresh vegetables we get delivered each day, but it's always delicious. Goma-ae is a chilled vegetable salad with a house-made roasted sesame soy dressing. Check the menu on our website to see what's fresh today!

Crispy, toasty, and buttery - classic treat energy with browned butter and arare crunch.

English cucumbers tossed in a house-made garlicky chili oil, finished with sesame seeds and scallions. A crunchy and savory addition to your meal.

Pickled red onion and crunchy watermelon radish sit atop local Richfield Farms gem lettuce tossed in a house-made ginger dressing and finished with crispy shallots.

Tender beef marinated in our house-made Chamorro marinade, grilled to perfection. Our Chamorro marinade is made with soy, lemon, onion, garlic, and a few secrets...

Delectable grilled chicken marinated in our house-made Chamorro marinade. Our Chamorro marinade is made with soy, lemon, onion, garlic, and a few secrets...

Melt-in-your-mouth pork belly marinated in our house-made Chamorro marinade, grilled to perfection, and finished with our house-made miso BBQ glaze. Our Chamorro marinade is made with soy, lemon, onion, garlic, and a few secrets...

Mix of sweet and spicy pickled veggies. Da Kine is Hawaiian pidgin that has many uses: to describe something, as a place holder, or to say that it's the best. We think our pickles are the best!

Smooth black tea with juicy lychee sweetness, lightly floral, and pairs well with everything!

Passionfruit, orange, and guava blended into a tropical refresher that tastes like a vacation!

Pancit Bihon is a type of noodle dish and Gollai is Chamorro for vegetable. Our Pancit Bihon Gollai is an indulgent healthy option for all to enjoy. Thin rice noodles sauteed in soy sauce with local vegetables, shiitake mushrooms, and onions. Tofu pillows with a crispy outer layer and a melt-in-your-mouth center sit alongside a lemon and microgreens to finish this dish.

Shrimp Keleguan is a Chamorro staple. The shrimp is cured in a mix of lemon juice and zest, aromatics like ginger and garlic, and a bit of spice from thai peppers. Served alongside tatiyas - a Chamorro style tortilla made with coconut milk which gives them a slightly sweet flavor, pairing perfectly with the savory keleguan.

Musubi is a traditional food found on Hawaii and Guam. It's a palm sized snack great for sharing, but easy to eat alone. Ours is made by wrapping nori around our crispy spam, brushed with soy glaze, and rice mixed with furikake seasoning.

Fluffy perfection ~ a must with every meal!

Light, chewy, and ube purple, sweet, bouncy, and easy to love.

Our Crispy Chicken Sando is something not to miss! Served atop a King's Hawaiian roll, this sandwich has a lot to offer: gem lettuce, green papaya kimchi, dinache aioli, as well as a honey gochujang glaze on the chicken to finish. Served with togarashi taro chips.

Smash burger! Our Kiko Kill Me Burger is one of our newest menu items and quickly becoming a fan favorite. Served with caramelized onions and shiitake mushrooms, pepperjack cheese, house pickles, and a scallion aioli. Togarashi taro chips paired on the side.

For our steam buns, we offer three delicious offerings, each of which will be served in pairs of two atop fluffy steam buns. Crispy Tofu - served with dinache aioli and house pickles. Crispy Spam - served with soy glaze and classic kimchi. Pork Belly - served with soy glaze and classic kimchi.

If you haven't tried lotus root before, this is your time. Our lotus root is braised with sake and stir fried with maitake and hon shimeji mushrooms, as well as crisp bok choy. Finished with a black truffle vinaigrette, this is a dish you'll want to order again and again.

Chamorro-style shrimp cakes made with corn, green beans, and bell peppers. Served alongside our house-made dinache aioli and finished with scallions. Dinache is a chili paste on Guam often served alongside meals. Dinache aioli has that chili flavor with a smooth warmth.

Pancit Bihon is a type of noodle dish and Gollai is Chamorro for vegetable. Our Pancit Bihon Gollai is an indulgent healthy option for all to enjoy. Thin rice noodles sauteed in soy sauce with local vegetables, shiitake mushrooms, and onions. Tofu pillows with a crispy outer layer and a melt-in-your-mouth center sit alongside a lemon and microgreens to finish this dish.

Lumpia is a traditional Filipino thin spring roll. With a crispy outer layer, our lumpia are filled with savory pork, carrots, aromatics like ginger, garlic, and more. Served with a side of house-made sweet pineapple chili sauce.

Calamansi is a tart citrus fruit native to the Philippines and other Southeast Asian countries! Calamansi-Ade is our revitalizing version of a lemonade that's puckery and delicious!

House-made slightly sweet lychee syrup is added to a classic black tea for this easy to sip iced tea option!

Open Water brand sparkling water bottle!

Crisp and refreshing Something & Nothing brand Yuzu Soda! Citrusy and perfect for a hot summer day!

This is our play on a Chamorro BBQ classic. Grilled chicken skewers, roughly 8oz total, are served with traditional red rice. Red Rice gets it's color and flavor from the achiote seed which is bright red and provides an earthy flavor to the dish.

Lightly tempura battered fish is fried and served with house-cut potato fries tossed in furikake seasoning. House-made yuzu tartar sauce gives this British classic a bright citrus twist. A lemon served on the side for the purists from across the pond.

A delightful rice cake dish that is both tasty and filling! Tteokbokki are Korean rice cakes, similar in style to gnocchi. We make our with a creamy sauce made of parmigiano reggiano and gochujang. Finished with crispy duck bacon and fresh seasonal mushrooms.

Duck breast is grilled to your preference and brushed with house-made miso glaze then placed atop a fluffy bed of steamed rice. Served with house-made pickled ginger, kewpie mayo, and sesame sprouts. Chef recommends medium rare, but we'll always prepare to your choosing. Donburi is a style of Japanese rice bowl.

English cucumbers tossed in a house-made garlicky chili oil, with togarashi for a bit of bite. Finished with pickled onions and crispy shallots. A crunchy and savory addition to your meal.

Pickled red onion and crunchy radish sit atop local gem lettuce tossed in a house-made ginger dressing and finished with crispy shallots.

Shrimp prepared in the style of ceviche with lemon, thai pepper, and scallions. Served alongside warm coconut tatiyas for the perfect sweet and savory bite.

Warm and cozy Coconut Corn Chowder, the perfect addition to a chilly day. Filled with nutrition from root vegetables, potatoes, and local corn. Finished with our house fina'denne and crispy shallots. While this dish is vegan, it is not available gluten free.

Ube is a vibrant purple sweet potato native to Southeast Asia. It is known for it's subtly sweet flavor, mixed with hints of vanilla and underlying nuttiness. Our flan is a take on a traditional Filipino dessert. We use the whole egg, rather than just the egg yolk, to give our flan an even creamier texture.