The Mango Yard 12275 UNIVERSITY DR, SUITE 100

Lyre's Amaretti, Orange Marmalade, Rich Lemon Cordial.

Lyre's Italian Bitter with Zero-ABV Sparkling Wine — the sunset spritz.

Lyre's Vodka, Coffee Liqueur, Cold-Brew Coffee — velvet-topped

Lyre's American Malt, House Bitters, Rosso.

Lyre's Gin, Rosso, Orange Bitters — stirred, unhurried.

Lyre's Tequila, Grapefruit-Lime Soda.

Fresh mango, lime, mint, soda, demerara and a whisper of Chaat Masala — house cooler, zero-proof.

Jalapeño Brine, Jeera Powder, Chaat Masala, Fresh Lime, Soda over crushed ice.

Hand-Muddled Mint, Fresh Lime, Demerara, and Soda — built tall over crushed ice. No rum required.

Fresh pineapple Juice, coconut cream,— shaken and served cold

Fresh Strawberry Purée, Demerara, Orange Juice, Pineapple Juice, Lime Juice, Simple Syrup — served in a sugar-rimmed glass.

Bourbon whisky, crème de cacao brown, hibiscus liqueur, lemon juice, ginger ale — layered and long.

Coconut rum, white rum, coconut milk, coconut water, moringa powder — lush, verdant, island-smooth.

Chamomile Infused Gin, Honey Oxymel, Clarified Lime, Herb Infused Sparkling Water

Tequila, mango saccharum, chili tincture, lime juice, jaggery sauce — sweet heat, made in-house.

Milk-Clarified Piña Colada — Spiced Rum, Coconut Rum, Pineapple Juice, Coconut Cream, glass rimmed with Tajín.

Signature-Blend Spice Mix–Infused Bourbon washed with Cocoa, Aromatic Bitters. Can be made without the spice blend on request.

Vodka, mango rasmalai milk, house-crafted cardamom Bailey's, grated nutmeg, khas caviar — dessert in a glass.

Bourbon Whisky, Grenadine, Pineapple Juice — flamed with a sprinkle of cinnamon.

Whisky, amaretto, vodka, oleo saccharum, citric acid — a silky, off-kilter sour.

Gin, Maraschino Liqueur, Crème de Violette, Lime — crowned with a maraschino cherry.

Gin, Honey, Fresh Lemon Juice — with a lemon twist.

Rye, Campari, Rosso Vermouth, Aromatic Bitters — maraschino cherry and orange twist.

Brandy, Cream, Crème de Cacao — with grated nutmeg.

Sotol, Licor 43, Cold-Brew Espresso — topped with three coffee beans.

Limoncello, Prosecco, Sparkling Water — an Italian spritz with a lemon wheel.

Rum, Rich Fresh Lime Cordial, Orange Curaçao, Orgeat — with mint and cranberry.

Reposado Tequila, Mezcal, Agave Nectar, Aromatic Bitters — a spin on the classic, with a flamed orange twist.

Bourbon, Amaro, Aperol, Lemon Juice — finished with an orange twist.

Amaretto, oleo cordial

Tequila,grapefruit,lime soda

coffee liquer,vodka,heavy cream

coffee liquer,vodka,heavy cream

reposadoo tequila,agave,fresh lime,calabrian chilli,corriander

gin,fresh rich lime cordial

Fresh mango, lime, mint, soda, demerara and a whisper of Chaat Masala — house cooler.

Jalapeno brine ,Jeera Powder, Chaat Masala, fresh lime, soda over crushed ice — spiced, effervescent.

Vodka, passion fruit, vanilla, lime — bright & tropical.

Gin, Triple Sec, fresh strawberry Puree, Pineapple, Orange, lemon juices, Simple Syrup, sugar-rimmed glass.

White rum, fresh strawberry, lime, sugar.

Bourbon, muddled mint, sugar, crushed ice.

Gin or vodka, dry vermouth, twist or olive — your call.

Vodka, fresh espresso, coffee liqueur, a velvety crema.

Gin, Campari, sweet vermouth, broad orange peel.

Premium gin, tonic, juniper botanicals, citrus.

Tequila, lime, triple sec — classic, mango, jalapeño, hibiscus.

Hand-muddled mint, fresh lime, demerara, and soda — built tall over crushed ice.

Five spirits, cola wash, lemon — the classic transgression.

Fresh pineapple Juice, coconut cream,— shaken and served cold

Indian Premium Lager · crisp, citrusy

Indian Premium Lager · crisp, dry

Texas Mexican-style Lager

American Light Lager · low-cal

American Lager

Mexican Pale Lager

Mexican Vienna Lager · toasty

Mexican Pale Lager · crisp

Belgian Pilsner

American Light · alcohol-free

Belgian Pilsner · alcohol-free

Garden vegetables and paneer hand-pressed into rustic kebabs, seared on the hot tawa with ginger, green chili, and warm spices — finished with mint chutney.

Mint-cilantro falafel with tamarind, yogurt drizzle, pomegranate, sev, and pickled onion.

Crispy fried chicken in a fiery Chongqing-style dark sauce — soy, garlic, ginger, dried red chilies.

Boneless chicken stir-fried with dried red chilies, curry leaves — South Indian heat.

Shrimp wok-flashed with bell peppers, onion, and crushed black pepper — a fiery soy-and-chili glaze.

Hand-rolled vegetable dumplings — cauliflower, cabbage, carrot — battered crisp in a sweet-tangy-spicy Indo-Chinese gravy.

Charcoal-fired paneer in a vibrant green-chili, mint, and hung-yogurt paste — kissed by smoke, finished with chaat masala.

Whole-spice-rubbed lamb chops, slow-marinated raan-style — seared over open flame until charred outside, tender within.

Plump tiger shrimp in green-cardamom yogurt and a whisper of ajwain, blistered over live coals. Curry-leaf butter.

Boneless chicken thigh in yogurt, ginger-garlic, kashmiri red chili, and garam masala — charred and smoky from the clay oven.

Minced chicken layered with rose water, browned onion, and cashew — seekh-grilled until juicy and faintly smoky.

Our house-special creamy tomato chicken, finished with fenugreek and a swirl of ghee. Made to scoop with Butter naan.

Char-grilled paneer in a smoky red curry of roasted peppers, Kashmiri chili, and cream — finished tableside with a wisp of smoke.

Velvety saag whipped with basil-pine nut pesto, crowned with creamy burrata and a ghee tadka — an Indo-Italian embrace.

Buttery black lentils simmered overnight — finished with a tableside tadka pour over a smoky coal release.

Onion-cashew gravy with seasonal vegetables and exotic mushrooms, dry fruits, nuts, and lotus seeds — rich, royal, and slow-finished.

Tender goat slow-roasted in a Kongunad spice paste with fennel, star anise, and stone-ground masala — served with flaky, layered Malabar parotta.

Fragrant dum biryani layered with paneer, soy chunks, and seasonal vegetables — sealed and slow-cooked with saffron, fried onions, and whole spices.

Made to order and sealed in brass. Marinated meat layered with aged basmati, saffron, and caramelized onions, slow-cooked under dum — served tableside as an experience.

Wok-flashed egg noodles with marinated chicken, soy, garlic, vinegar, and green chili.

Wok-flashed egg noodles tangled with garden vegetables, soy, garlic, vinegar, and a kick of green chili.

Wok-flashed egg noodles tangled with garden vegetables, soy, garlic, vinegar, and a kick of green chili.

Northern Thai coconut curry noodles reimagined with Indian aromatics — turmeric-kissed broth, crispy noodle crown, and garden vegetables.

Tender chicken in a golden coconut-curry broth with a whisper of garam masala, served over egg noodles and topped with crispy noodle shards.

Plump shrimp in our golden coconut curry, finished with crispy noodles, pickled mustard, and lime.

Crisp masala fries in slow-simmered makhani gravy, melted curds, and a fenugreek-butter drizzle.

Silky cream sauce with Indian-spiced grilled chicken, roasted garlic, and garden herbs.

Alfredo-style rigatoni tossed with seasonal sautéed vegetables, fresh Indian herbs, and a fragrant garlic oil finish.

The unadorned classic — soft, leopard-spotted, brushed lightly with ghee.

Soft and leopard-spotted, brushed with melted butter from the tandoor.

Garlic butter, a scatter of fresh coriander, and toasted sesame.

Whole-wheat unleavened bread, slap-stuck to the clay walls and pulled off blistered.

Kerala-style flaky layered paratha, brushed with ghee, torn open hot.

Cloud-light churned milk cream whipped with saffron and khoya, sweetened gently and finished with slivered pistachio under a delicate edible-gold covering.

Soft rasmalai pillows served chilled with Alphonso mango pulp, saffron milk foam, and a scattering of toasted almond slivers.

A fusion showstopper — crumbled gulab jamun base topped with a spiced, cardamom-scented cake layer and a rose-syrup drizzle.

Italian ladyfingers soaked in bold South Indian filter coffee, layered with mascarpone mousse and finished with a fine dusting of dark chocolate.

Chocolate sponge layered with airy hazelnut mousse, crowned with nutty praline shards and a dark chocolate glaze — a celebration in every slice.

Classic samosa filling — spiced potato, peas, and cumin — baked under a flaky golden pastry lid. A warm, nostalgic hug in a ramekin.

Mumbai's beloved bhaji reimagined — a rich, butter-laden vegetable mash served with toasted brioche buns instead of pav. Street meets brunch.

Creamy mac and cheese elevated with a pesto-green chili swirl, baked until bubbling with a crispy panko crust.

Thick-cut brioche soaked in cardamom custard, griddled golden, and drenched in warm saffron jalebi syrup with a side of fresh berries.

Fluffy buttermilk pancakes infused with rasgulla essence, stacked and drizzled with rose-cardamom syrup and crushed pistachios.

Three-egg omelette loaded with diced onion, green chili, tomato, and cilantro — the way every Indian kitchen makes it. Served with toasted sourdough.

Smashed avocado on thick sourdough, finished with chaat masala, pickled red onion, a drizzle of chili oil, and toasted cumin seeds.

Thick, crispy-edged rice-and-lentil pancake topped with onions, cilantro, and green chili — served with peanut / coconut chutney and sambar.