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Wild Ginger
Wild Ginger
1401 Third Ave., Seattle
LUNCH
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satay bar
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| 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. | $3.50each,2 for$6.25 |
| LEMONGRASS CHICKEN Tender dark meat chicken in a lemongrass marinade is threaded on skewers and grilled to perfection. | $3.25each,2 for$5.95 |
| SAIGON SCALLOP Fresh sea scallops are lightly grilled and served with a soy and black vinegar dipping sauce. | $5.95each,2 for$10.75 |
| NAM'S PRAWNS Marinated and grilled, served with a complex Cambodian dipping sauce. | $5.95each,2 for$10.75 |
| YOUNG MOUNTAIN LAMB Succulent lamb tenderloin is marinated in garlic, black pepper and Indonesian soy sauce. Served with a traditional peanut sauce. | $6.25each,2 for$11.95 |
| STREET HAWKER BEEF Lightly grilled prime rib eye steak, fragrant with the aroma of Chinese five spice. | $4.95each,2 for$8.95 |
| BANGKOK BOAR Tender pork is grilled and served with a delightful sweet-hot sauce. | $4.95each,2 for$8.95 |
salad
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| CHICKEN CHIEU Finely cut carrot, red and white cabbages, basil, peanuts and red onion form the base for this slightly spicy chicken salad. | $9.25 |
| 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. | $13.95 |
emperor's bowls
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| 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. | $8.25 |
| WUN TUN MEIN Succulent Dungeness crab filled dumplings afloat in Wild Ginger’s own chicken stock with fine egg noodles and Chinese greens. | $10.25 |
| 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. | $9.25 |
| 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. | $9.25 |
| 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. | $9.75 |
| 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. | $10.25 |
noodles
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| 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. | $7.50 |
| 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. | $11.75 |
| Vegetarian version available, | $8.75 |
midday meals
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| 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. | $10.50 |
| GREEN CURRY CHICKEN A classic Thai curry, rich in green chili and galangal. Finished with a touch of coconut milk. | $11.75 |
| 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. | $8.95 |
| MONK'S CURRY A vegetarian curry featuring eggplant, hard tofu, potato, peanuts and other fresh market vegetables in a spicy, exotic Thai curry sauce. | $9.50 |
| TOI SHAN SEA SCALLOPS Fresh sea scallops are wok-fried with carrots, pea pods and straw mushrooms in a delicate oyster sauce. | $15.95 |
| 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. | $10.50 |
| 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. | $14.25 |
| 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. | $9.95 |
dessert
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| SORBET & ICE CREAM Mango sorbet, coconut gelato, ginger ice cream or vanilla ice cream with blackberry swirl. | $3.95(two scoops) |
| CHOCOLATE TORTE A dense flourless torte rich in Belgian chocolate. Served with whipped cream. | $4.95 |
DINNER
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satay bar
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| 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. | $3.50each,2 for$6.25 |
| LEMONGRASS CHICKEN Tender dark meat chicken in a lemongrass marinade is threaded on skewers and grilled to perfection. | $3.25each,2 for$5.95 |
| SAIGON SCALLOP Fresh sea scallops are lightly grilled and served with a soy and black vinegar dipping sauce. | $5.95each,2 for$10.75 |
| NAM'S PRAWNS Marinated and grilled, served with a complex Cambodian dipping sauce. | $5.95each,2 for$10.75 |
| YOUNG MOUNTAIN LAMB Succulent lamb tenderloin is marinated in garlic, black pepper and Indonesian soy sauce. Served with a traditional peanut sauce. | $6.25each,2 for$11.95 |
| STREET HAWKER BEEF Lightly grilled prime rib eye steak, fragrant with the aroma of Chinese five spice. | $4.95each,2 for$8.95 |
| BANGKOK BOAR Tender pork is grilled and served with a delightful sweet-hot sauce. | $4.95each,2 for$8.95 |
soups
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| BUDDAH'S WON TUN SOUP Heavenly vegetarian dumplings stuffed full of jicama, black mushrooms, carrots and shallots are served in a rich vegetable stock. | $2.50 |
| 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. | $4.50 |
| 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. | $6.25 |
| 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. | $6.25 |
curries
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| 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. | $22.75/$14.25 |
| 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. | $16.95/$9.95 |
| RED CURRY SQUID Fresh squid is wok fried in a red curry spice paste with fresh coconut milk and lime leaf. | $12.50/$7.95 |
| 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. | $9.50 |
main dishes
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| DUNGENESS CRAB | Market Price |
| 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. | $17.75/$10.50 |
| EMERALD PRAWNS Large prawns are wok-fried with garlic, cilantro and black pepper. The Chinese relative to Italian pesto. | $24.95/$17.75 |
| BLACK PEPPER SCALLOPS A Hong Kong specialty. Hand selected scallops are quickly seared and coated with soy and black pepper. | $25.50/$15.95 |
| 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. | $22.75/$14.25 |
| 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. | $16.50/$10.50 |
| 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. | $14.95/$9.75 |
dessert
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| SORBET & ICE CREAM Mango sorbet, coconut gelato, ginger ice cream or vanilla ice cream with blackberry swirl. | $3.95(two scoops) |
| CHOCOLATE TORTE A dense flourless torte rich in belgian chocolate. Served with fresh whipped cream. | $4.95 |
Cross Streets:
(Union St.)Neighborhood:
DowntownPhone:
206-623-4450Location(s)
- Wild Ginger
- 1401 Third Ave.
- Seattle, WA
- United States
