Kat Khao

lightly seared beef dressed in citrusy yuzu, herbs, peanuts, and chili peppers - a vibrant fusion of Japanese beef tataki and Vietnamese bò tái chanh

cured with Kombu jime, dressed in a creamy yet zesty coconut milk-based sauce

a seasonal interpretation of Vietnam’s beloved fresh roll, bursting with crisp vegetables and fragrant herbs

silky, earthy, and lightly sweet—a Japanese twist on a classic dessert

a timeless Italian classic, made trendy

an Asian spin on the Italian classic

crispy chicken katsu on top of sweet potato noodles, and a tangy-spicy yuzu based dressing

marinated in turmeric and dill, a refined take on Hanoi’s iconic flavor

tossed in a savory blend of garlic, Parmesan, fish sauce, and butter

golden-fried eggplant in a miso–yuzu glaze, with crispy rice, five-spice, and a chili kick

8 oz filet mignon in black pepper sauce - inspired by bò lúc lắc, Vietnam’s beloved shaking beef

a bold fusion of Vietnamese buttery sauce and spices with the smoky heat of Cajun seasoning, served with garlic bread

a luxury take on Vietnam’s classic noodle soup, featuring tender Wagyu beef slices

silky noodles tossed in a rich black garlic heavy cream with sautéed shiitake mushrooms and cheese

Lyre's N/A Spirit | Cucumber | Thai Basil | Lime | Sesame Oil

Cold Brew Hojicha | Raspberry Herbal Tea | Lemon Juice

Ritual N/A Spirit | Yuzu | Lychee | Grapefruit Soda

Ritual N/A Rum | House-made Coffee Cordial | Condensed Milk | Pineapple | Cacao Nibs

Yuzu | Mint | Club Soda

chicken katsu in Vietnamese banh mi dressing and served on Hokkaido milk bread

6 oz filet mignon served on soft Hokkaido milk bread - Vietnamese banh mi meets Japanese sando

a spin on the Japanese pub favorite with the twist of fish sauce glaze and Vietnamese filling