Proxi menu — United States

This chilled salad features heirloom tomatoes served with black garlic, candied almonds, and charred scallions.

A refreshing salad of crisp watercress and thinly sliced vegetables tossed in a bright, aromatic shiso herb vinaigrette.

Fresh raw oysters served with a ginger-infused Vietnamese dipping sauce.

A chilled serving of fresh sea urchin topped with a quail egg yolk, trout roe, and a splash of citrus-based ponzu sauce.

Thinly sliced raw yellowfin tuna served with fresh tomato, pickled green strawberries, and a drizzle of Thai basil oil.

Thinly sliced raw Hiramasa yellowtail served with cantaloupe, candied ginger, and pine nuts.

A chilled selection of fresh oysters, scallop tartare, poached blue prawns, and crab served in the traditional Thai miang kham style.

King crab baked in a savory ponzu aioli and topped with crispy rice pearls.

Seared scallops served in a mild Thai yellow curry sauce and topped with a fresh herb salad.

Fresh littleneck clams simmered in a red curry sauce with Thai sausage, served with a baguette for dipping.

A hot stone bowl filled with rice, fresh greens, a raw egg yolk, and savory spicy chili butter, served with hiramasa yellowtail.

Pan-seared barramundi served with bok choy in a green curry sauce and a savory fish sauce caramel.

Hand-torn Korean noodles served with lobster, savory mentaiko, and a hint of sesame.

A crispy whole fried fish seasoned with garlic and turmeric, served with fresh herbs, lettuce, and a side of spicy Thai dipping sauce.

Steamed buns filled with foie gras, served with Szechuan pickled cucumber and apple hoisin sauce.

Finely chopped raw beef seasoned with aromatic pho spices and smoked shallots, served with roasted bone marrow.

Tender Berkshire pork served with a spicy Thai chili jam, aromatic lemongrass, and a fresh herb salad.

Roasted chicken served with a savory peanut satay sauce and grilled broccolini.

Slow-cooked Wagyu beef cheek served with a rich Panang curry sauce, coconut sticky rice, and crushed peanuts.

Thinly sliced A5 Wagyu beef served with a hot stone for searing, accompanied by black truffle ponzu sauce and Japanese pickles.

A 10-ounce cut of American Wagyu beef, known for its rich flavor and tender texture, cooked over a wood-fired grill.

This 20-ounce bone-in ribeye is dry-aged with koji rice culture to enhance tenderness and flavor, then cooked over an open wood fire.

A 12-ounce premium New York strip steak cooked over a wood-fired grill.

A 32-ounce, dry-cured prime beef porterhouse steak cooked over a wood-fired grill.

A savory compound butter blended with ssamjang, a traditional Korean fermented soybean and chili paste.

A savory, concentrated sauce made from fermented black garlic and soy sauce.

A rich, creamy butter sauce infused with savory Japanese fermented soybean paste.

A vibrant, spicy condiment made with Sichuan peppercorns, green chilies, and aromatic herbs.

A rich, smoked duck liver sauce balanced with the bright acidity of calamansi citrus and savory soy.

A baked potato served with a savory miso-infused hollandaise sauce, topped with Japanese chili spice and fresh chives.

These smoked mushrooms are tossed in a sweet soy glaze and topped with fresh scallions.

Tender baby eggplant served with smoked tofu, a spicy spreadable pork sausage crumble, and a savory Szechuan-style glaze.

Sweet sticky rice infused with coconut milk and grilled until lightly charred.

Fluffy, steamed white rice served as a simple side dish.

A light brioche cake soaked in barley soju syrup and served with mandarinquat.

A rich, flourless chocolate dessert infused with savory miso, served with a crunchy sesame crumb and a tangy rice-based sauce.

This Japanese-style cheesecake is made with brown rice and served with a toasted green tea custard, golden raspberries, and preserved Meyer lemon.

A Thai-inspired banana split featuring green curry-infused flavors, topped with a savory fish sauce caramel, crunchy peanuts, and a crispy lotus blossom cookie.

Choose from three unique flavors: black sesame with fudge, mango sticky rice sorbet, or pandan cookies and cream.