MENUS
During January 24 - February 9 the only menu available will be for Restaurant Week 2025. Please see here for details.
A LA CARTE
Andrew Zimmerman - Executive Chef
Jennifer Kim - Chef de Cuisine
Dominique Webberhunt - Sous Chef
Michael Alesi - Sous Chef
VEGETABLES
Tempura Elotes
tajin, grana padano ∙ 16
Coal Roasted Eggplant
tahini, pomegranate molasses, paratha ∙ 16
Fennel Apple Chaat
cilantro chutney, yogurt, tamarind ∙ 18
Tahini Salad
little gem lettuce, summer squash, sesame brittle ∙ 18
Glazed Sweet Potato
salsa macha, hollandaise ∙ 15
Mushroom & Goat Cheese Tamale
pasilla, piloncillo, cotija ∙ 18
Honeynut Squash
brown butter, pecans, gordal olives ∙ 18
Smoked Mushrooms
creamy upma, mustard seed butter ∙ 20
Vegetable & Paneer Kofta
makhani sauce, cashews, paratha ∙ 28
SEAFOOD
Murder Point Oysters
yuzu kosho mignonette ∙ 24
Hiramasa Crudo
aji amarillo, fried hominy ∙ 24
Baby Octopus
chorizo xo sauce, edamame hummus ∙ 30
Grilled Prawns
tomato ginger masala, green mango ∙ 32
Crispy Skin-Stripped Bass
green curry, baby bok choy ∙ 36
Fried Whole Branzino
nuoc cham, steamed rice, spring vegetables, Thai basil ∙ 65
MEAT
Beef Tartare
tostones, garlic tomato aioli ∙ 24
Foie Gras Steam Buns
szechuan pickled cucumber, apple hoisin ∙ 32
Coal Roasted Chicken
mole amarillo, fingerling potatoes, cotija ∙ 32
Wagyu Beef Cheek
panang curry, coconut sticky rice, peanut ∙ 40
Slagel Farms Pork Porterhouse
grilled peach salad, morita bbq sauce ∙ 45
Wood-fired NY Striploin
yucca, lomo saltado sauce, cilantro ∙ 55
Korean Short Rib Ssam
seasonal banchan, ssamjang, steamed rice ∙ 75
20oz Bone-In Ribeye
bone marrow chimichurri, jimmy nardello ∙ 90
A night in Bangkok. A shared-style menu through Central Thailand
$85 Per Person / $45 Wine Pairing
Two guests minimum. No substitutions or modifications.
Course 1
Jumbo Lump Crab
betel leaf, coconut, grapefruit
Spicy-Sour Tamarind Soup
shrimp, winter melon, spinach
chicharrones, herbs
Grilled Thai Sausage
charred green chili relish,
chicharrones, herbs
Course 2
Crispy Skin-Stripped Bass
green curry, baby bok choy
Slagel Farms Pork Collar
roasted chili jam, thai herbs salad
Grilled Coconut Sticky Rice
Charred Broccolini with oyster sauce
Dessert
Thai Tea Basque Cheesecake
kabocha butter, coconut dulce
Pandan & Cookies Ice Cream
DESSERTS
Brown Sugar Pavolova
tahini, cremeaux, pear sorbet, shiso ∙ 14
Thai Tea Basque Cheesecake
kabocha squash butter, caramelized coconut ∙ 15
Chocolate Mole Torte
burnt cinnamon buñuelo, almond, tamarind ∙ 15
Green Curry Ice Cream Sundae
banana, peanuts, fish sauce caramel ∙ 14
Table Top S'mores
graham cracker whoopie pie, seasonal chocolate and marshmallow flavors (two guests minimum) ∙ 10 per person
A La Carte Ice Cream Scoop
pandan cookies & cream/ vietnamese coffee rocky road/ coconut horchata ∙ 6 each
_______
COFFEE + TEA
SPARROW ESPRESSO
custom roasted for Proxi ∙ 6
TEALEAVES TEA
green, earl grey, English breakfast, relax, peppermint, chai ∙ 6
COCKTAILS
RETURN OF THE BINKY
Absolut Elyx, Zybrowka, St. George Valley, Lemon, 5-Spice Orgeat ∙ 16
NO SAY
madre espadin, aperol, coconut, lime, lemongrass ∙ 17
BO MAMBO
avua cachaça, plantation dark rum, lime, grapefruit cordial, cocoa bitters ∙ 16
GONZO SLING
Hendricks Gin, Ancho Reyes, Cherry Heering, Pineapple, Citrus ∙ 18
TRIANGLES OR BIRDS
sagamore rye, bonal, cognac, maraschino, types of bitters ∙ 18
THE CHAPARRAL
four roses small batch, meletti, dry curacao, bitters ∙ 16
ZERO PROOF
SUNSET FOR LANA
giffard n/a elderflower, lyre's n/a sparkling wine, soda ∙ 14
PYTHON BOOT
papaya, ginger, cilantro stem, salt ∙ 11
THE CONCORD DRAGON
the pathfinder n/a spirit, concord grape, citrus, soda ∙ 14
PROXI CLASSICS
SPANISH-STYLE G&T
Choice of Kyrö Dark Gin or 424 Japanese Gin, Fruit, and Botanicals ∙ 17
VIETNAMESE ESPRESSO MARTINI (NITRO)
vodka, coconut, Rhine Hall Coffee Liqueur, sweetened condensed coconut milk ∙ 17
KYURI KAKIGORI
cucumber shaved ice, roku gin, ginger, honey, lime ∙ 19
RESERVE OLD FASHIONED
Proxi Single-Barrel Select El Tesoro Reposado, demerara, Angostura ∙ 26
NO-ABV
LAGUNITAS HOPPY REFRESHER
sparkling hop water, Chicago, ∙ 5
MARZ CHERRY, LIME, BASIL ∙ 13
CBD Elixir, Shrub Soda
MARZ JUNIPER FIZZ ∙ 13
CBD Elixir, Botanical Seltzer
DRAFT BEER
∙ 12
MARZ CRUSH VELVET
new england style IPA, Chicago, IL, 6.5% ABV
∙ 12
∙ 7
Modelo ESPECIAL
american adjunt lager, Mexico 4.4% ABV
∙ 7
∙ 11
MARZ JUNGLE BOOGIE
american pael ale wheat, Chicago, IL, 5.5% ABV
∙ 11
Baltimore, MD 4.2% ABV
STILLWATER EXTRA DRY
sake-style saison
Baltimore, MD 4.2% ABV
∙ 11
Bloomington IN, 4.9% ABV
UPLAND WHEAT
wheat ale,
Bloomington IN, 4.9% ABV
∙ 9
CANS
∙ 11
MARZ RUBYS TEARS
goose, Chicago, 5.5% ABV
∙ 11
∙ 11
WHINER LE TUB
wild saison, Chicago, 6% ABV
∙ 11
Nayarit, Mx, 7% ABV
TEAPACHE SAZON
piña y canela,
Nayarit, Mx, 7% ABV
∙ 13
CIDER - 11 glass / 22 Porron
RIGHT BEE CIDER ROSE
hibiscus rose cider, Chicago, 6% ABV
RIGHT BEE CIDER MUZZLE OF BEES
honey and elderflower cider, Chicago, 6% ABV
WINE BY THE GLASS
BUBBLES
Borgoluce Lampo Prosecco di Treviso NV
Veneto, Italy ∙ 14 g / 56 b
Jansz Premium Cuvée NV (Chardonnay, Pinot Noir)
Tasmania, Australia ∙ 18 g / 72 b
WHITE
Seehof Morstein Kabinett Riesling (off-dry) 2023
Rheinhessen, Germany ∙ 17 g / 68 b
$16 g
/
$64 b
Clos du Tue-Boeuf 'Vin Blanc' Sauvignon Blanc 2023
Touraine, Loire Valley, France
$16 g
/
$64 b
Christina Grüner Veltliner 2022
Carnuntum, Austria ∙ 14 g / 56 b
Argyros Atlantis (Assyrtyiko blend) 2022
Greece ∙ 14 g / 56 b
Salem Wine Co. Chardonnay 2021
Eola-Amity Hills, Willamette Valley, Oregon ∙ 16 g / 64 b
ROSÉ
Ameztoi Rubentis Rosé (Hondarrabi Beltza & Zuri) 2022
Txakoli, Spain ∙ 16 g / 64 b
RED
Westrey Pinot Noir 2016
Willamette Valley, Oregon ∙ 16 g / 64 b
i Clivi Schioppettino 2021
Friuli-Venezia Giulia, Italy ∙ 15 g / 60 b
Caprili Rosso di Montalcino Sangiovese 2022
Tuscany, Italy ∙ 17 g / 68 b
Ritme Celler Carinyena, Garnacha 2020
Priorat, Catalonia, Spain ∙ 17 g / 68 b
Joe Swick Cabernet Sauvignon 2022
Columbia Valley, Washington ∙ 17 g / 68 b
First Course
Two dishes to share
Vietnamese Pickled Shrimp ‘Cocktail'
Salad of Smoked Mushrooms and Fresh Yuba Noodles
Ginger, Shallots, Togarashi
Second Course
Choose three for the table
Sudachi granita, fermented green chili ($10 Kaluga Caviar supplement)
Murder Point Oysters
Sudachi granita, fermented green chili ($10 Kaluga Caviar supplement)
Smoked Pumpkin Tamale
Goat Cheese, Pasilla Chili, Cotija
Beef Tartare
Pho spice, Vietnamese Coriander, Puffed Beef Tendon
Sea Scallops
Thai Yellow Curry, Herb Salad
Hand Torn Korean Noodles, Mentaiko Butter, Sesame ($15 Supplement pp)
Maine Lobster
Hand Torn Korean Noodles, Mentaiko Butter, Sesame ($15 Supplement pp)
Third Course
Choice of one per person
Aged Rohan Duck Breast
Spice crust, Japanese Sweet Potato, Duck Jus
“Tum Yum” Hollandaise, Jumbo Lump Crab, Charred Broccolini ($10 supplement)
Prime NY Strip Steak “Oscar”
“Tum Yum” Hollandaise, Jumbo Lump Crab, Charred Broccolini ($10 supplement)
Coal Roasted Striped Bass
Crushed Turmeric Potatoes, Curry Leaf broth
Paneer and Vegetable Kofta
Maknhi Sauce, Cumin Yogurt, Paratha
Dessert
Two Dishes to Share
Café de Olla Opera Torte
charred orange, spiced coffee, dark chocolate
Frozen Yuzu Pie
buttermilk sherbet, crisp meringue, graham crust