Seattle Restaurant Week - Spring 2019

Time for yet another Seattle Restaurant Week!

Join us at Wild Ginger Seattle (downtown location only) for Seattle Restaurant Week and enjoy special offerings at the great SRW price. If you’re able to, we recommend making a reservation in advance.

Sunday - Thursday
April 7th - 18th, 2019

LUNCH: 3 courses for $20
DINNER: 3 courses for $35

WIN A $100 WILD GINGER GIFT CARD by sharing a photo on social media and tagging us @WildGingerEats. Winner will be chosen randomly and announced on Friday, April 19th.

LUNCH MENU
3 COURSE MEAL FOR $20

APPETIZER

Prawn And Sesame Dim Sum 
Deep fried and served with sambal mayo

Indonesian Beef Satay 
Kobe beef is ground with fresh grated coconut and warm spices, then skewered and grilled

Lemongrass Tofu 
Locally made tofu with a hint of lemongrass is grilled and served with a roasted garlic and shallot sauce (Gluten-free, Vegan)

ENTREE

Indonesian Chicken In Banana Leaf 
a complex spice paste with fresh lime leaf, white peppercorn and fresh turmeric infuses chicken wrapped in a banana leaf and then pan fried (Gluten-free)

Vietnamese Tomato Tofu 
Flash fried tofu in an heirloom tomato sauce with shallots, garlic and black pepper (Vegan)

Panang Beef Curry 
A southern thai coconut curry featuring ingredients that cross borders like fresh kaffir lime peel and roasted nutmeg (Gluten-free)

DESSERT

Malay Cake 
With coconut palm sugar sauce

Blackberry Ice Cream

Mango Sorbet

DINNER MENU
3 COURSE MEAL FOR $35

APPETIZER

Prawn And Sesame Dim Sum 
Deep fried and served with sambal mayo

Indonesian Beef Satay 
Kobe beef is ground with fresh grated coconut and warm spices, then skewered and grilled

Lemongrass Tofu 
Locally made tofu with a hint of lemongrass is grilled and served with a roasted garlic and shallot (Gluten-free, Vegan)

ENTREE

Vietnamese Shaking Beef 
Filet mignon is wok-fried medium rare and served over baby arugula

Sichuan Braised Seabass 
Slow cooked in soy sauce scented with cinnamon, star anise and ginger

Glass Noodles 
Bean thread noodles braised with shiitake mushrooms, pickled garlic and fermented bean curd (Vegan)

Malay Prawn Curry 
Prawns in a complex spice paste with shallot, candlenut, roast fennel, mustard and coriander seed are wok-fried with fresh curry leaves and a good splash of coconut milk (Gluten-free)

DESSERT

Malay Cake 
With coconut palm sugar sauce

Blackberry Ice Cream

Mango Sorbet