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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
16
malay chicken
6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.
16
17
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.
17
starters
12
thai spring rolls (3) (v)
Fried 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
14
chicken potstickers (4)
House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.
14
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
18
chicken chieu salad (gf)
Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.
18
Add any of the following to your salad:
5.5
extra chicken
5.5
9
prawns
9
entrees
32
seven flavor beef
Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.
32
32
indonesian beef
Beef is slow cooked in a stew of soy and ginger sauce until tender.
32
21
thai basil beef
Minced beef is wok fried with holy basil, jasmine rice with fried egg and cucumber slices. Served with a spicy dip.
21
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
26
indian butter chicken (gf)
Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.
26
22
green curry chicken (gf)
A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.
22
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
25
chinese sausage & shrimp fried rice
Diced green beans, carrots, egg, scallions, ginger and topped with a fried egg.
25
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
14
vegetable stir fry
Broccoli and shiitake mushrooms are stir fried with shallots, garlic and ginger in oyster sauce.
14
noodles
19
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.
19
18
chicken pad thai
A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles. Vegetarian version also available for 21.
18
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
2.5 small
/
4.5 large
jasmine white rice or california brown rice (v) (gf)
2.5 small
/
4.5 large
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.
satay
16
malay chicken
6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.
16
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
17
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.
17
starters
33
siam lettuce cups (gf)
Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.
33
12
thai spring rolls (3) (v)
Fried 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
25
tuna tartare*
Sashimi grade ahi tuna, roasted dried chilies, sesame oil and sesame seeds.
25
18.5
chicken potstickers (6)
House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.
18.5
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
18
chicken chieu salad (gf)
Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.
18
19
green papaya salad
Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.
19
Add any of the following to your salads:
4
extra 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
Beef 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
38
nam’s lamb chops
Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts.
38
26
indian butter chicken (gf)
Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.
26
24
kung pao chicken
Wok-fried white meat chicken with peanuts, red and green bell peppers, onions, chilies and soy sauce.
24
22
green curry chicken (gf)
A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.
22
22
thai passion tofu (v)
Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.
22
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
44
black pepper scallops
Scallops are quickly seared and coated with soy sauce and black pepper.
44
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
50
hanoi tuna* (gf)
Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, served with almonds and dill.
50
25
chinese sausage & shrimp fried rice
Diced green beans, carrots, egg, scallions, ginger and topped with a fried egg.
25
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
noodles
25
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.
25
29
thai seafood noodles
Wide rice noodles are wok-fried with prawns, squid, mussels, and light soy sauce with hints of basil and chili.
29
24
chicken pad thai
A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles. Vegetarian version also available for 21.
24
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
2.5 small
/
4.5 large
jasmine white rice or california brown rice (v) (gf)
2.5 small
/
4.5 large
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
non-alcoholic wines by the glass
11
SPARKLING WINE
pierre chavin · Zero Chardonnay · France
11
12
SAUVIGNON BLANC
serena mode · 2024 Central Valley · Chile
12
house specialties
14
wild ginger daquiri
bacardi superior white rum, lime juice, mango puree
14
13
lychee mojito
bacardi superior white rum, lime juice, lychee puree, soda
13
14
cracked coconut cooler
cruzan coconut rum, pineapple juice, lime juice, coconut milk
14
15
pink peony
gruet brut rose sparkling wine, pueblo viejo tequila, luxardo, lemon, simple syrup, peychaud’s bitters
15
15
cardamom mule
ginger infused vodka, bedford’s ginger beer, lime juice, cardamom bitters; served in a copper mug
15
classics remixed
15
ginger martini
Ginger infused vodka, Lillet blanc
15
14
thai chili margarita
house infused spicy tequila, grapefruit, lime, agave syrup, lime salt rim
14
16
onyx manhattan
chinese orange peel infused bourbon, amaro montenegro, angostura & orange bitters
16
drafts
9.
manny’s pale ale
9.
10.5
fremont sky kraken hazy ipa
10.5
9.5
seapine hefeweizen
9.5
9.
pfriem pilsner
9.
10.
reuben’s brews crikey ipa
10.
9.5
rotating draft
9.5
bottles
6.5
coors light
6.5
7
guinness
7
7
corona
7
8
bitburger premium pils
8
7
crux nø mø non-alc hazy ipa
7
8
seattle cider odyssey
8
dessert wine
19
royal tokaji company Tokaji Aszu 5 Puttonyos Red Label 2013
19
17.
dönnhoff Schloßböckelheimer Kupfergrube Auslese
Gold Cap Riesling · 2006
17.
15.
grignano Vin Santo del Chianti · 2018
15.
fortified
10
broadbent Rainwater Madeira NV
10
17
taylor fladgate 20 Year Tawny Port
17
14.
graham’s Late Bottled Vintage Port 2017
14.
*Consuming raw or undercooked meat, seafood & egg
may increase your risk of food borne illness.
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, while the reserve list focuses on mature vintages and limited bottlings.
Every wine is stored and served with care—at the proper temperature and decanted when appropriate.
View both lists below.