Wild Ginger

1401 Third Ave. Seattle WA

Phone: 206-623-4450 | Fax: 838-4324

today's ordering times: not available

satay bar

PEASANT'S CHICKEN

Free range chicken marinated in curry and coconut cream is skewered and seared over a flame. Served with a spicy peanut sauce.

LEMONGRASS CHICKEN

Tender dark meat chicken in a lemongrass marinade is threaded on skewers and grilled to perfection.

SAIGON SCALLOP

Fresh sea scallops are lightly grilled and served with a soy and black vinegar dipping sauce.

NAM'S PRAWNS

Marinated and grilled, served with a complex Cambodian dipping sauce.

YOUNG MOUNTAIN LAMB

Succulent lamb tenderloin is marinated in garlic, black pepper and Indonesian soy sauce. Served with a traditional peanut sauce.

STREET HAWKER BEEF

Lightly grilled prime rib eye steak, fragrant with the aroma of Chinese five spice.

BANGKOK BOAR

Tender pork is grilled and served with a delightful sweet-hot sauce.

salad

CHICKEN CHIEU

Finely cut carrot, red and white cabbages, basil, peanuts and red onion form the base for this slightly spicy chicken salad.

SIAM LETTUCE CUP

Morsels of grilled Chilean seabass (when available) accompany roasted peanuts, Thai basil, lime juice, chili, and tamarind on green leaf lettuce wrappers.

emperor's bowls

SQUASH AND SWEET POTATO STEW

This Vietnamese vegetarian stew combines sweet potato and kabocha squash with three Asian specialties: beancurd sheets, tapioca shreds and cloud ear mushrooms. Simmered in a light, sweet coconut stock.

WUN TUN MEIN

Succulent Dungeness crab filled dumplings afloat in Wild Ginger’s own chicken stock with fine egg noodles and Chinese greens.

SEVEN ELEMENTS SOUP

Soft and crunchy egg noodles in a special soup of rich coconut curry chicken. Topped with coriander, scallions, shallots, chilies, lime juice and soy sauce.

NONYA NOODLES

Fine rice noodles hot with red chili are wok fried with prawns, fried tofu and fresh bean sprouts. Accompanied by a coconut gravy.

LAKSA

A spicy seafood bouillabaisse from Malaysia. Fresh fish, sea scallops and local mussels are accompanied by cucumber, bean sprouts and rice noodles in a rich coconut broth.

SPICE TRADER'S BEEF

Prime rib eye steak, Ho Fon noodles and tomato in a wonderfully rich saté sauce of peanuts, garlic, onions, chili oil, fried onion flakes and lime.

noodles

YIN YANG NOODLES

Thin house-made egg noodles are wok-fried in a spicy hoisin sauce with a selection of julienne vegetables. Topped with refreshing cucumber for balance.

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.

midday meals

WILD GINGER FRAGRANT DUCK

A house specialty. Succulent, fresh duck with a fragrant skin spiced with cinnamon and star anise. Accompanied by four small steamed buns, Sichuan peppercorn salt and sweet plum sauce. Extra buns Price: $0.25 each.

GREEN CURRY CHICKEN

A classic Thai curry, rich in green chili and galangal. Finished with a touch of coconut milk.

VIETNAMESE SPRING ROLLS

Three crunchy spring rolls are filled with pork, shrimp and vegetables. Accompanied by lettuce and basil for wrapping the roll, and a sweet-hot vinegar sauce for dipping.

MONK'S CURRY

A vegetarian curry featuring eggplant, hard tofu, potato, peanuts and other fresh market vegetables in a spicy, exotic Thai curry sauce.

TOI SHAN SEA SCALLOPS

Fresh sea scallops are wok-fried with carrots, pea pods and straw mushrooms in a delicate oyster sauce.

SEVEN FLAVOR BEEF

Flank steak fragrant with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic and ginger is quickly dry-fried resulting in a complex, intensely flavored beef.

LAMB BUMBU

Bumbu is an Indonesian word for a combination of spices crushed into a paste. Ours combines cinnamon, cardamom, star anise, chili, cumin, and coriander with sweet coconut milk creating an aromatic curry gravy served over lamb tenderloin.

PANANG BEEF CURRY

A dish that typifies the sensuality of Thailand. Mouth watering slices of flank steak are served in a seductive curry of cardamom and coconut milk with Thai basil and fresh pounded peanuts.

dessert

SORBET & ICE CREAM

Mango sorbet, coconut gelato, ginger ice cream or vanilla ice cream with blackberry swirl.

CHOCOLATE TORTE

A dense flourless torte rich in Belgian chocolate. Served with whipped cream.

satay bar

PEASANT'S CHICKEN

Free range chicken marinated in curry and coconut cream is skewered and seared over a flame. Served with a spicy peanut sauce.

LEMONGRASS CHICKEN

Tender dark meat chicken in a lemongrass marinade is threaded on skewers and grilled to perfection.

SAIGON SCALLOP

Fresh sea scallops are lightly grilled and served with a soy and black vinegar dipping sauce.

NAM'S PRAWNS

Marinated and grilled, served with a complex Cambodian dipping sauce.

YOUNG MOUNTAIN LAMB

Succulent lamb tenderloin is marinated in garlic, black pepper and Indonesian soy sauce. Served with a traditional peanut sauce.

STREET HAWKER BEEF

Lightly grilled prime rib eye steak, fragrant with the aroma of Chinese five spice.

BANGKOK BOAR

Tender pork is grilled and served with a delightful sweet-hot sauce.

soups

BUDDAH'S WON TUN SOUP

Heavenly vegetarian dumplings stuffed full of jicama, black mushrooms, carrots and shallots are served in a rich vegetable stock.

SQUASH & SWEET POTATO STEW

This Vietnamese vegetarian stew combines sweet potato and kabocha squash with three Asian specialties: beancurd sheets, tapioca shreds and cloud ear mushrooms. Simmered in a light, sweet coconut stock.

VIETNAMESE HOT & SOUR SOUP

Born from the sea with a shellfish base, a combination of fresh fish and local mussels, seasoned with chili and tamarind, are topped with taro stem, fried shallots and a trio of mint leaves.

LAKSA

A spicy seafood bouillabaisse from Malaysia. Fresh fish, sea scallops and local mussels are accompanied by cucumber, bean sprouts and rice noodles in a rich coconut broth.

curries

LAMB BUMBU

Bumbu is an Indonesian word for a combination of spices crushed into a paste. Ours combines cinnamon, cardamom, star anise, chili, cumin, and coriander with sweet coconut milk creating an aromatic curry gravy served over lamb tenderloin.

PANANG BEEF CURRY

A dish that typifies the sensuality of Thailand. Slices of flank steak are served in a seductive curry of cardamom and coconut milk with Thai basil and fresh pounded peanuts.

RED CURRY SQUID

Fresh squid is wok fried in a red curry spice paste with fresh coconut milk and lime leaf.

MONK'S CURRY

A vegetarian curry featuring eggplant, hard spiced tofu, sweet potato, peanuts and other fresh market vegetables in a spicy exotic Thai curry sauce.

main dishes

DUNGENESS CRAB

| Seasonal, from our live tank. Five different preparations: | Wok-fried with ginger and scallion | Simply steamed and served with a soy and black vinegar dipping sauce | Singapore style with ginger, garlic, chili, black bean and tomato sauce | Classic Burmese curry | Indonesian style with coconut curry

WILD GINGER FRAGRANT DUCK

A house specialty. Succulent, fresh duck with a fragrant skin spiced with cinnamon and star anise. Accompanied by six small steamed buns, Sichuan peppercorn salt and sweet plum sauce. extra buns Price: $0.25 each.

EMERALD PRAWNS

Large prawns are wok-fried with garlic, cilantro and black pepper. The Chinese relative to Italian pesto.

BLACK PEPPER SCALLOPS

A Hong Kong specialty. Hand selected scallops are quickly seared and coated with soy and black pepper.

POW WOK LAMB

Medallions of lamb tenderloin are flash cooked in our smallest but most versatile wok. Hoisin, sesame oil, garlic, and chili enhance the natural flavors of the lamb.

SEVEN FLAVOR BEEF

Flank steak fragrant with the seven flavors of lemongrass, peanuts, hoisin, chilies, basil, garlic and ginger is quickly dry-fried resulting in a complex, intensely flavored beef.

KUNG PAO CHICKEN

A velveted free range chicken breast is diced and wok-fried with fresh garlic, peanuts, red and green bell peppers, chilies and soy sauce.

dessert

SORBET & ICE CREAM

Mango sorbet, coconut gelato, ginger ice cream or vanilla ice cream with blackberry swirl.

CHOCOLATE TORTE

A dense flourless torte rich in belgian chocolate. Served with fresh whipped cream.