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The food at Wild Ginger spans the eastern Pacific Rim from China to Indonesia, and Malaysia to Vietnam. Come take a culinary tour of China and Southeast Asia — our staff is here to guide and inspire you. Family style service, like in classic Asian restaurants, creates an enriching experience where guests share a range of tastes together.
satay bar
13
malay chicken
6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.
13
18
singapore beef
6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.
18
16
nonya pork
6 skewers marinated in turmeric and spices, then grilled and served with a pineapple peanut sauce.
16
16.5
thai mushroom (v) (gf)
4 skewers of fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce.
16.5
starters
32
siam lettuce cups (gf)
Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.
32
24
island crumbed scallop
Crispy golden scallops coated with breadcrumbs, deep-fried to perfection. Served with a creamy house-made dipping sauce infused with roasted curry leaves, cracked black pepper, mayo, and side of green cabbage and red radish.
24
12
thai spring rolls (3) (v)
Crispy spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro and bean sprouts provided for wrapping. Served with a sweet-hot dipping sauce.
12
18
chicken potstickers (6)
House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.
18
soup & salad
20
seven element soup
One of the unique culinary soup wonders of the world; a rich coconut curry chicken soup with fresh egg noodles, topped with crunchy fried noodles, lime juice and soy sauce.
20
14
coconut kale & carrot sambol (v) (gf)
A vibrant, light and refreshing Sri Lankan-inspired side dish made with finely shredded kale, fresh coconut, and crunchy carrots. Tossed with fresh lime juice and hint of red Thai chili.
14
18
chicken chieu salad (gf)
Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.
18
18.5
green papaya salad
Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.
18.5
Add any of the following to your salads:
4
chicken
4
9
prawns
9
land
26
/
48
fragrant duck
Twice cooked fresh duck spiced with Sichuan Peppercorn and 5 spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.
26
/
48
32
seven flavor beef
Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.
32
32
indonesian beef
Steak is slow cooked in a stew of soy and ginger sauce until tender.
32
34
sri lankan lamb curry
Slow roasted lamb is redolent with garlic, shallots, star anise, a house made curry powder and finished with curry leaves.
34
37
nam’s lamb chops
Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts.
37
25
indian butter chicken (gf)
Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.
25
23
kung pao chicken
Wok-fried white meat chicken with peanuts, red and green bell peppers, onions, chilies and soy sauce.
23
22
green curry chicken (gf)
A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.
22
19
thai passion tofu
Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.
19
sea
55
seabass cha ca (gf)
The key ingredient in this Vietnamese dish is galangal, the close cousin of ginger. Seabass is marinated, wok-fried, and served over rice noodles with five fresh herbs.
55
42
black pepper scallops
Scallops are quickly seared and coated with soy sauce and black pepper.
42
28
panko prawns
Flash fried then wok fried with crispy garlic. Served with a sour plum sauce.
28
29
assam prawns (gf)
When we say assam we mean irresistibly sour. Prawns are wok-fried in a tamarind sauce with shallots, garlic and turmeric.
29
52
sea bass with peanuts & fresh herbs (gf)
Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.
52
48
hanoi tuna* (gf)
Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, served with almonds and dill.
48
24
chinese sausage & shrimp fried rice
Diced green beans, carrots, egg, scallions, ginger and topped with a fried egg.
24
vegan & gluten free
19
chickpea and cauliflower curry (v) (gf)
An Indian inspired vegan dish using our house made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic and tomato.
19
23
sayur lodeh (v) (gf)
Javanese vegetarian curry with tofu puffs, eggplant, peppers, green beans, cabbage and okra, served with pandan turmeric rice cake.
23
16
sri lanka dahl (v) (gf)
Slow cooked with the flavors of coriander, fennel and turmeric. Topped with fried curry leaves and dried chilies.
16
noodles
24
mongolian noodles
House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles. Add flank steak for 9.
24
28.5
thai seafood noodles
Wide rice noodles are wok-fried with prawns, squid, mussels, and light soy sauce with hints of basil and chili.
28.5
22
chicken pad thai
A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.
22
sides
16
sichuan green beans (v)
Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.
16
15
bok choy (v) (gf)
Sauteed with ginger & garlic.
15
2
/
4
jasmine white rice or california brown rice (v) (gf)
2
/
4
3
housemade spicy sambal (v) (gf)
3
dessert
9
chocolate mousse (gf)
housemade topped with whipped cream
9
7.5
coconut sago (v) (gf)
with pandan coconut cream
7.5
7.5
seasonal ice cream and sorbet
7.5
...
*Consuming raw or undercooked meat, seafood & egg may increase your risk of food borne illness. V = vegan, GF = gluten free.
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
handcrafted cocktails
17
the mckenzie
bourbon, letterpress arancello roso, tuaca, green chartreuse, orange bitters
17
16
butterfly effect
thai chili-infused tequila, ancho reyes ancho liqueur, grapefruit juice, butterfly pea blossom
16
14
kickin’ mango
house infused spicy rum, lime, mango
14
14
cracked coconut cooler
bacardi superior white rum, pineapple juice, lime juice, coco lopez
14
14
glass gimlet
glass vodka, muddled thai basil and cucumber, splash of lemonade
14
15
suntory time
suntory toki whiskey, ogm tea, muddled fresh ginger, lime, house made lemongrass syrup
15
16
onyx manhattan
chinese orange peel infused bourbon, amaro montenegro, angostura & orange bitters
16
12
ginger rickey
gin, muddled fresh ginger, lime, simple syrup, soda
12
15
lotus mule
lychee infused vodka, lime, ginger beer, simple syrup
15
14
cherry blossom
gekkeikan ginjo sake, cointreau, cranberry, lime
14
non-alcoholic mocktail
simple syrup
emerald breeze
jasmine & green tea infusion, lemon, rose water, lavender
simple syrup
7
7
club soda
the azul wave
n/a blue curacao, pineapple juice, lemon, honey,
club soda
8
8
10
chamara golden refresher
fresh turmeric, ginger water, mint, lime
10
sake
served chilled as 4oz pours
20 (gls)
/
99 (720 mL btl)
tedorigawa “lady luck”
(ishikawa) daiginjo
20 (gls)
/
99 (720 mL btl)
10 (gls)
/
42 (720 mL btl)
momokawa diamond junmai ginjo
forest grove oregon
10 (gls)
/
42 (720 mL btl)
18 (300ml btl)
gekkeikan “nigori sake” (fushimi) junmai
18 (300ml btl)
18 (300ml btl)
homare junmai yuzu (fukushima)
18 (300ml btl)
9
gekkeikan plum wine
9
draft beers
$8(14oz)/$11.5(20oz)
buoy brewing czech pilsner
seapine ipa
boundary bay amber
georgetown manny’s pale ale
bottled beers
7
tsing tao
7
6
coors light
6
8
guinness stout
8
8
seattle cider odyssey
8
7
crux nø mø non-alc hazy ipa
7
non-alcoholic
5.5
lemonade
lemongrass or classic
5.5
6
thai iced tea
6
6
vietnamese iced coffee
6
6
sprite, ginger ale, soda, tonic, coke, diet coke
6
6
boylan's root beer
6
6
ginger beer
6
5 (small)
/
7 (1L)
pellegrino
5 (small)
/
7 (1L)
7 (1L)
acqua panna
7 (1L)
4
hot tea
4
4
starbucks verona regular or decaf
4
Our Wine
Wine has been integral to the Wild Ginger table since 1989. Decades of pairing it with our menu have shaped a collection that favors freshness, balance, and character, with wines chosen to complement its interplay of spice, acidity, richness, and aroma.
Our everyday list spans a broad range of regions, styles, and price points.
Every wine is stored and served with care—at the proper temperature and decanted when appropriate.
View the list below.
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