morsels of grilled fish with roasted peanuts, thai basil, lime juice, chili, and tamarind on butter lettuce leaves.
all vegetable fresh roll. served with pineapple dipping sauce.
traditional house made chicken potstickers served with a soy and black vinegar dipping sauce.
Vietnamese Chicken Wings
deep fried wings tossed in sweet and tangy sauce.
salmon in a red curry coconut sauce, wrapped in a banana leaf packet, steamed, then grilled.
sashimi grade ahi tuna, roasted dried chilies, sesame oil and sesame seeds. house made pickled ginger.
Soups / Salads
Squash & Sweet Potato Stew
vietnamese vegetarian stew with bean curd sheets, tapioca shreds and bean thread noodles.
wonton dumplings filled with prawns and pork in a house-made chicken stock.
Mekong Hot & Sour
fresh fish and local mussels seasoned with chili and tamarind, topped with taro stem, fried shallot, pineapple, tomato and a trio of mint leaves.
a spicy seafood bouillabaisse from malaysia. fresh fish, sea scallops and local mussels with cucumber, bean sprouts and rice noodles in coconut broth.
Green Papaya Salad
shredded green papaya and carrot, aromatic southeast ?sian herbs, fried shallot and peanuts, in a lemon-fish sauce dressing.
thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs are tossed with a slightly spicy vietnamese dressing.
all main dishes are served family style and accompanied by jasmine white or whole grain brown rice.
Wild Ginger Fragrant Duck
our house specialty. succulent fresh duck spiced with cinnamon and star anise. served with steamed buns, sichuan peppercorn salt and sweet plum sauce.
Extra Buns Each$0.50
Nam's Lamb Chops
marinated in cognac and sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts.
Seven Flavor Beef
a wild ginger favorite from vietnam: flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.
Panang Beef Curry
slices of flank steak in coconut milk spiced with cardamom, coriander, galangal, thai basil and peanuts.
Green Curry Chicken
a classic thai curry rich in green chili and galangal. finished with a touch of coconut milk.
Kung Pao Chicken
wok-fried white meat chicken with fresh garlic, peanuts, red and green bell peppers, onions, chilies and soy sauce.
lightly breaded and wok-fried in a sweet and sour sauce with chili.
house-made egg noodles wok-fried in a spicy mongolian chili sauce with julienne vegetables and crushed peanuts. topped with cucumber.
named for the ancient land bridge that connects india and sri lanka; this red curry evokes the flavor of those countries. eggplant, lemongrass tofu, sweet potato, daikon, red onion and curry leaf.
Thai Passion Tofu
fried tofu, eggplant, soy sauce, kafir lime leaf and basil.
satay is an indonesian word meaning skewered and grilled. our satays are grilled to order and served with a rice cake and pickled cucumbers
dark meat chicken marinated in coconut curry. served with thai peanut sauce.
minced with a green curry paste, fresh coconut, lime leaf and fried shallot. served with green curry sauce for dipping.
fresh sea scallops (three per skewer) are lightly grilled and served with a soy and black vinegar dipping sauce.
grilled and served with our chef ’s exceptional cambodian dipping sauce.
with a teriyaki dipping sauce.
Young Mountain Lamb
lamb marinated in indonesian soy sauce and black pepper. served with a traditional peanut sauce.
Vietnamese Hawker Beef
flank steak marinated in yellow curry with lemongrass, ground peanut and lime leaf. accompanied by a peanut sauce with coriander and hoisin.
kurobuta pork grilled and served with golden raisin plum sauce.
Kom Pot Short Ribs
cambodian style grilled crosscut beef short ribs. soy sauce, turmeric, galangal and honey
daily selection of grilled fresh vegetables basted with orange teriyaki sauce.
locally made with hints of chili. roasted shallot dipping sauce.
From The Live Tank
Thai Spicy Clams
fresh local manila clams wok fried in a spicy roasted chili paste with tomato, red pepper, palm sugar & basil.
Black Pepper Scallops
a hong kong specialty. hand selected scallops are quickly seared and coated with soy sauce and black pepper
Wok-fried Barbeque Prawns
prawns in a mildly spicy asian barbeque sauce of shallots, garlic, scallions, dried chilies, hoisin and peanuts.
large prawns lightly battered and wok-fried in sweet and sour sauce with peanuts and chili.
fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, and served with almonds, dill and scallion oil.
fresh wide rice noodles are wok-fried with scallops, prawns, squid and mussels in a light soy sauce with hints of basil and chili. vegetarian version available
a classic thai noodle dish with fried tofu, peanuts and chives.
Seabass (certified Sustainable)
with green mango marinated in cambodian yellow curry. pan-fried and served on green mango salad, with peanuts and fresh herbs pan-fried and topped with aromatic southeast asian herbs and crushed peanuts.
From The Live Tank - Locally Grown Mediterranean Mussels
turmeric, lime leaf, galangal, lemongrass, thai chilies and coconut milk.
spicy thai coconut curry sauce with galangal and pineapple.
Baby Bok Choy
wok fried in a delicate garlic oil.
Sichuan Green Beans
wok fried in soy and chili.
Wild Mushrooms With Pea Pods
shiitake and portobello mushrooms with pea pods, sweet onion and oyster sauce.
a dense, flourless chocolate torte topped with fresh chantilly cream, raspberry coulis and toasted almond brittle.
Over twenty years ago Rick and Ann Yonder embarked on a trip throughout Southest Asia, they returned to Seattle inspired to create a restaurant modeled after their experiences with the incredible food and culture of the Eastern world. In 1989 they created Wild Ginger and the result was a tremendous success. This pillar of Asian dining quickly became one of the most popular restaurants in the northwest and a true Seattle orginal.