Wild Ginger Downtown Seattle

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.

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.

nam’s lamb chops

Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts.

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.

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.

nam’s lamb chops

Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts.

nonya pork

6 skewers marinated in turmeric and spices, then grilled and served with a pineapple peanut sauce.

chinese sausage & shrimp fried rice

Diced green beans, carrots, egg, scallions, ginger and topped with a fried egg.

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.

satay

malay chicken, 6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

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.

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.

seven flavor beef

Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.

chicken chieu salad (gf)

Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

chinese sausage & shrimp fried rice

Diced green beans, carrots, egg, scallions, ginger and topped with a fried egg.

singapore beef

6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

indonesian beef

Beef short rib is slow cooked in a soy and ginger sauce until tender.

green curry chicken (gf)

A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.

nonya pork

6 skewers marinated in turmeric and spices, then grilled and served with a pineapple peanut sauce.

mongolian noodles

House-made egg noodles wok-fried in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts, cucumber noodles.

indonesian beef

Beef short rib is slow cooked in a soy and ginger sauce until tender.

indian butter chicken (gf)

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

siam lettuce cups (gf)

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

thai passion tofu

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.

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.

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.

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.

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.

thai seafood noodles

Wide rice noodles are wok-fried with prawns, squid, mussels, and light soy sauce with hints of basil and chili.

hong kong crispy prawns

This unique Chinese style dish features succulent prawns that are flash-fried with dried oats and garlic.

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.

satay

malay chicken 6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

chicken chieu salad (gf)

Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

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.

green curry chicken (gf)

A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.

thai seafood noodles

Wide rice noodles are wok-fried with prawns, squid, mussels, and light soy sauce with hints of basil and chili.

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.

chocolate mousse (gf)

housemade topped with whipped cream

coconut sago (v) (gf)

with pandan coconut cream

singapore beef

6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

seven flavor beef

Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.

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.

coconut sago (v) (gf)

with pandan coconut cream

indian butter chicken (gf)

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices.

sayur lodeh (v) (gf)

Javanese vegetarian curry with tofu puffs, eggplant, peppers, green beans, cabbage and okra, served with pandan turmeric rice cake.

chocolate mousse (gf)

housemade topped with whipped cream

chicken potstickers (6)

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

thai passion tofu

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.

chicken potstickers (6)

House-made potstickers filled with chicken and mushroom. Served with a black vinegar dipping sauce.

assam prawn (gf)

When we say assam we mean irresistibly sour. Prawns are wok-fried in a tamarind sauce with shallots, garlic and turmeric.

hanoi tuna* (gf)

Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, served with almonds and dill.

hong kong style crispy prawns

This unique Chinese style dish features succulent prawns that are flash-fried with dried oats and garlic.

hanoi tuna* (gf)

Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, served with almonds and dill.

siam lettuce cups (gf)

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping.

kung pao chicken

Wok-fried white meat chicken with peanuts, red and green bell peppers, onions, chilies and soy sauce.

kung pao chicken

Wok-fried white meat chicken with peanuts, red and green bell peppers, onions, chilies and soy sauce.

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.

seasonal ice cream and sorbet

tuna tartare*

Sashimi grade ahi tuna, roasted dried chilies, sesame oil and sesame seeds.

green papaya salad

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

assam prawns (gf)

When we say assam we mean irresistibly sour. Prawns are wok-fried in a tamarind sauce with shallots, garlic and turmeric.

sayur lodeh (v) (gf)

Javanese vegetarian curry with tofu puffs, eggplant, peppers, green beans, cabbage and okra, served with pandan turmeric rice cake.

sichuan green beans (v)

Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.

black pepper scallops

Scallops are quickly seared and coated with soy sauce and black pepper.

jasmine white rice or california brown rice (v) (gf)

tuna tartare*

Sashimi grade ahi tuna, roasted dried chilies, sesame oil and sesame seeds.

black pepper scallops

Scallops are quickly seared and coated with soy sauce and black pepper.

sichuan green beans (v)

Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.

seasonal ice cream and sorbet

Seasonal ice cream and sorbet.

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.

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.

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.

green papaya salad

Fresh green papaya is shredded and mixed with carrot and herbs. Served with a spicy fish sauce dressing.

housemade spicy sambal (v) (gf)

Spicy sambal.

bok choy (v) (gf)

Sauteed with ginger & garlic.

bok choy (v) (gf)

Sauteed with ginger & garlic.

jasmine white rice or california brown rice (v) (gf)

Spoon sizes.