wild ginger classics
21
seven flavor beef
A favorite from Vietnam: flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.
21
33
black pepper scallops
A Hong Kong specialty. Scallops are quickly seared and coated with soy sauce and black pepper.
33
19
/
31
fragrant duck
A house specialty. Succulent fresh duck spiced withSichuan Peppercorn and 5 spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. Extra buns .50 each.
19
/
31
satay bar
2 skewers per order
9
peasants chicken
9
16
thai prawns
16
15
indonesian lamb
15
16
kom pot short ribs
16
18
kobe beef
18
7
lemongrass tofu satay
7
9
market vegetable satay
9
soup & salad
Add chicken ($3) or prawns ($5) to any salad
15
lobster & prawn dumpling soup
House-made Maine lobster and prawn dumplings served in a wonton style broth, scallions, fried shallots and coriander leaves.
15
12
laksa soup
A spicy seafood bouillabaisse from Malaysia. Fresh fish, seascallops and local mussels are accompanied by cucumber,bean sprouts and rice noodles in a fish broth.
12
13
chicken chieu salad (GF)
Thinly sliced cabbage, shredded chicken, red onion, carrot,peanuts and aromatic herbs are tossed with a slightly spicyVietnamese dressing.
13
13
green papaya salad
Shredded green papaya and carrot, aromatic Southeastasian herbs, fried shallot, garlic, peanuts and spicy thaichilies in a lemon-fish sauce dressing.
13
small plates
24
siam lettuce cups (GF)
Seared sea bass with roasted peanuts, Thai basil, lime juice,chili, and tamarind with butter lettuce leaves.
24
15
rayong mussels (GF)
Fresh local mussels, wok fried in a spicy roasted chili paste with pineapple, red pepper, palm sugar & basil.
15
14
chicken potstickers
Our house-made, hand stuffed chicken potstickers are a perennial favorite. Served with a black vinegar dipping sauce. (6)
14
15
chicken wings (GF)
Wok fried chicken wings tossed in sweet and tangyVietnamese sauce. (6)
15
main course
19
angkor wat chicken
Wok fried chicken with aromatic herbs, spicy black beans, red and green bell peppers and onions.
19
18
green curry chicken (gf)
A classic Thai curry rich in green chili and galangal. Finished with coconut milk.
18
33
nam's lamb chops
Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts in the wok.
33
34
peanut & fresh herbs sea bass (gf)
Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.
34
30
hanoi tuna* (gf)
Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, and served with almonds and dill.
30
28
princess prawns
Prawns battered and wok glazed in sweet and sour sauce with peanuts and chili.
28
14
sayur lodeh (v)
Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage and okra, served with Pandan turmeric rice cake.
14
14
thai passion tofu (v)
Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.
14
noodles & rice
Add white jasmine rice ($2) or California brown rice ($3)
16
chicken pad thai
A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.
16
15
mongolian noodles (gf)
House-made egg noodles wok-fried in a spicy Mongolian chili sauce with julienne vegetables, mushrooms and crushed peanuts. Topped with cucumber noodles. Add flank steak for 9 dollars.
15
18
seafood thai noodles
Fresh wide rice noodles are wok-fried with scallops, prawns, squid and mussels in a light soy sauce with hints of basil and chili.
18
vegetables
13
sichuan green beans (v)
13
15
bok choy (v) (gf)
with ginger & garlic
15
...
*Consuming raw or undercooked meat, seafood & egg may increase your risk of food borne illness. V = vegan, GF = gluten free.
vegan options
7
lemongrass tofu satay (v) (gf)
7
9
market vegetable satay (v) (gf)
9
13
sichuan green beans (V) (GF)
13
10
bok choy with ginger & garlic (V) (GF)
10
13
papaya salad (V)
Shredded green papaya and carrot, aromatic Southeast asian herbs, fried shallot, garlic, peanuts and spicy thai chilies in a pineapple dressing.
13
14
sayur lodeh (v) (gf)
Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage and okra, served with Pandan turmeric rice cake.
14
14
thai passion tofu (V)
Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.
14
Gluten Free Options
7
lemongrass tofu satay (v) (gf)
7
9
market vegetable satay (v) (gf)
9
13
chicken chieu salad (GF)
Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs are tossed with a slightly spicy Vietnamese dressing.
13
24
siam lettuce cups (GF)
Seared sea bass with roasted peanuts, Thai basil, lime juice, chili, and tamarind with butter lettuce leaves.
24
15
rayong mussels (GF)
Fresh local mussels, wok fried in a spicy roasted chili paste with pineapple, red pepper, palm sugar & basil.
15
15
chicken wings (GF)
Wok fried chicken wings tossed in sweet and tangy Vietnamese sauce. (6)
15
33
black pepper scallops (GF)
A Hong Kong specialty. Hand selected scallops are quickly seared and coated with tamari soy sauce and black pepper.
33
34
peanut & fresh herbs sea bass (GF)
Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.
34
30
hanoi tuna* (GF)
Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, and served with almonds and dill.
30
14
sayur lodeh (v) (gf)
Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage and okra, served with Pandan turmeric rice cake.
14
18
green curry chicken (GF)
A classic Thai curry rich in green chili and galangal. Finished with coconut milk.
18
18
kung pao chicken or beef (GF)
Wok-fried with fresh garlic, peanuts, red and green bell peppers, onions, chilies and tamari soy sauce.
18
10
bok choy with ginger & garlic (v) (GF)
10
wine
At Wild Ginger we have been exploring wine pairings with our menu since opening our doors in 1989. For many Asian foods, we believe wine is the best match. In Asia, dishes are judged by the balance or contrast of the five flavors: sweet, sour, salty, spicy, and bitter. Wines are judged on similar merits and a glass of wine contains its equivalent to each of these tastes.
View wine list
View wine list
cocktails
10
mango daiquiri
bayou white rum and lime juice blended with mango
10
11
cracked coconut martini
cruzan pineapple rum, shaken with fresh lime and coconut
11
11
ginger martini
house infused ginger vodka featuring absolut vodka
11
12
oliver’s twist
james g oliver rye whiskey, amarena cherries, blood orange liqueur, orange bitters, soda
12
12
thai chili margarita
thai chili infused altos reposado, grapefruit juice, lime salted rim
12
10
mango mojito
bayou white rum, mint, lime, soda and mango puree
10
12
pomatini
stoli citros with fresh lime and pomegranate juice
12
13
plymouth bramble
plymouth navy strength gin, blackberry puree, lemon, creme de cassis
13
12
bittersweet martini
deep eddy ruby red grapefruit vodka, aperol, st. germain, house made sweet and sour
12
13
glass gimlet
glass vodka, muddled cucumber, thai basil, fresh squeezed lemonade
13
draft beer
6.5
portage bay pilsner
maritime pacific brewing company - seattle, wa
6.5
6.5
dogtown pale ale
lagunitas brewing co - petaluma, ca
6.5
6.5
xxxxx stout
pike brewing company - seattle, wa
6.5
6.5
india pale ale
seapine brewing - seattle, wa
6.5
6.5
manny’s pale ale
georgetown brewing company - seattle, wa
6.5
7
flesh & blood ipa
dogfish head craft brewery - milton, de
7
bottled beer and cider
6 (sm)
/
11 (lg)
tsing tao
6 (sm)
/
11 (lg)
6
singha
6
6
tiger
6
6
widmer hefeweizen
6
5.5
victoria
5.5
6
guiness stout
6
5.5
amstel light
5.5
6.5
stella artois
6.5
5.5
heineken
5.5
4.5
budweiser
4.5
4.5
bud light
4.5
5
kaliber non-alcoholic beer
5
8 (gls)
/
32 (btl)
dragon’s head hard cider
8 (gls)
/
32 (btl)
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