Scroll
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.
starter
12
thai spring rolls (v)
3 crispy spring rolls filled with vegetables and mushrooms. Lettuce, thai basil, cilantro, bean sprouts and a sweet-hot dipping sauce provided for wrapping.
12
soup and salad
20
seven element soup
A rich coconut curry chicken soup with fresh egg noodle, topped with crunchy fried noodles, lime juice and soy sauce.
20
18.5
green papaya salad (gf)
Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.
18.5
18.5
chicken chieu salad (gf)
Thinly sliced cabbage, shredded chicken, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing. Add any of the following to your salads: chicken – 4. prawns – 5.
18.5
main course
28.5
seven flavor beef
Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger. A Vietnamese specialty.
28.5
25
indian butter chicken (gf)
Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.
25
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
22
chicken pad thai (gf)
A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.
22
lunch plates
All lunch plates come with house made pickles and your choice of rice
29
northern style pork
A classic from the golden triangle. Pork shoulder and belly are slow cooked in an aromatic sauce with hints of mace, cinnamon, cardamom and picked garlic.
29
23
green curry chicken (gf)
A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.
23
31
indonesian beef
Beef short rib is slow cooked in a soy ginger sauce until tender.
31
19
chickpea and cauliflower curry (gf) (v)
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
sides
16
sichuan green beans (v)
Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.
16
2
/
4
jasmine white rice or california brown rice (v) (gf)
2
/
4
satay
13
malay chicken
6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.
13
18
singapore beef
6 skewers of flank steak marinated in lemongrass, shallots garlic and ginger. Served with a peanut dipping sauce.
18
15
nonya pork
6 skewers of local pork marinated in turmeric and spices, then grilled and served with a pineapple peanut dipping sauce.
15
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
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
17
chicken wings (gf)
Wok fried chicken wings tossed in a sweet and tangy Vietnamese sauce.
17
soup & salad
18.5
green papaya salad (gf)
Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.
18.5
18.5
chicken chieu salad (gf)
Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.
18.5
Add any of the following to your salads:
4
chicken
4
5
prawns
5
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
28.5
seven flavor beef
Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.
28.5
31
indonesian beef
Beef short rib is slow cooked in a soy and ginger sauce until tender.
31
29
northern style pork
A classic from the Golden Triangle. Pork shoulder and belly are slow cooked in a aromatic sauce with hints of mace, cinnamon, cardamom and pickled garlic.
29
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
23
green curry chicken (gf)
A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.
23
19
thai passion tofu
Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.
19
sea
50
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.
50
42
black pepper scallops
Scallops are quickly seared and coated with soy sauce and black pepper.
42
31
hong kong style crispy prawns
This unique Chinese style dish features succulent prawns that are flash-fried with dried oats and garlic.
31
29
assam prawn (gf)
When we say assam we mean irresistibly sour. Prawns are wok-fried in a tamarind sauce with shallots, garlic and turmeric.
29
45
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.
45
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 lankan dhal (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. Vegetarian version also available for 21.
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
—
*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
cocktails
19
le spaghetti western
knob creek bourbon, calvados, sweet vermouth, bitters
19
14
thai chili margarita
house infused spicy tequila, lime, fresh squeezed grapefruit juice, lime salt rim
14
15
glass gimlet
local vodka from glass distillery, fresh muddled cucumber, thai basil, fresh squeezed lemonade
15
15
kolkata vesper
bombay sapphire gin, turmeric infused vodka, lillet blanc
15
15
green dragon
stoli citros vodka, thai basil, lemon
15
19
spice route manhattan
barrel aged whiskey with amaro, spiced brandy, benedictine and chartreuse
19
15
bittersweet martini
deep eddy ruby red vodka, aperol, st germain, bitters
15
15
kickin’ mango
house infused spicy rum, lime, mango
15
15
cracked coconut martini
don q cristal rum, lime, pineapple, coconut
15
14
ginger martini
vodka infused for 90 days with fresh ginger
14
14
yuzu mule
ginger vodka, yuzu sake, lime, ginger beer
14
sake
15. (4 oz) $80. (720 ml bottle)
dewazakura omachi “jewel brocade” junmai ginjo
15. (4 oz) $80. (720 ml bottle)
13. (4 oz) $65. (720 ml bottle)
heiwa shuzou nigori futsushu
13. (4 oz) $65. (720 ml bottle)
44. (300ml)
gekkeikan horin ultra premium junmai daiginjo
44. (300ml)
30. (300ml bottle)
masumi “mirror of truth” okuden kantsukuri junmai
30. (300ml bottle)
drafts
prices vary, ask your server
seapine ipa
mac and jack's serengeti wheat
manny’s pale ale
seasonal handle
bottles
7
stella artois
7
7
singha
7
7
tsing tao
7
7
corona
7
7
guinness
7
6
bud light
6
8
dru bru hefeweizen
8
11
yonder hard apple cider
11
13
sapporo (large)
13
7
athletic non-alcoholic
7
daily 3pm - 6pm
beer
8
14oz. draft beers
8
10
20oz. draft beers
10
wine
select white, red and sparkling wines available, inquire for today's selections
7
5oz. Glass of Wine
7
10
8oz. Glass of Wine
10
$8 wells
$8 cocktails
grapefruit squeeze
grapefruit vodka, lemon, lime, club soda
laid back
gin, fresh squeezed lemonade, creme de violette
lychee cooler
house infused lychee vodka, pomegranate juice, soda
temple of the tooth
curry leaf infused whiskey, aperol, sweet vermouth, peychauds bitters
yuzu collins
gin, lemon, yuzu sake, soda
small plates
7
chicken potstickers
4 pcs.
7
9
vietnamese chicken wings
5 pcs.
9
7
vietnamese cabbage salad
7
10
tofu pad thai
10
Our Wine
We've been exploring wine pairings with our menu since opening our doors in 1989, and our aim is to serve vintages at their peak — cellaring bottles that benefit from aging, decanting reds, and serving all wines at the proper temperature. We offer two wine lists: our everyday list features wines specifically selected for their value or their ability to complement our menu, and the reserve list (Seattle Downtown location only) contains rare bottles and verticals. View each below.
