Wild Ginger (Downtown)

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

House-made Maine lobster and wild Patagonian pink shrimp dumplings served in a wonton style broth, scallions, fried shallots and coriander leaves.

Shredded green papaya and carrot, aromatic Southeast Asian herbs, fried shallot, and peanuts, in a lemon fish sauce dressing.

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

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

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

Vegan.

Ginger and garlic. Vegan. Gluten-free.

Wok fried chicken with aromatic herbs, spicy black beans, red and green bell peppers and onions.

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

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts. Gluten-free.

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

A classic Thai curry rich in green chili and galangal. Finished with coconut milk. Gluten-free.

Patagonian pink prawns battered and wok glazed in sweet and sour sauce with crushed peanuts and chili.

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

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

Seared sea bass with roasted peanuts, Thai basil, lime juice, chili and tamarind with butter lettuce leaves. Gluten-free.

6 pieces. Our house-made‏ chicken potstickers are a perennial favorite. Served with a black vinegar dipping sauce.

Fresh local mussels, wok fried in a spicy roasted chili paste with pineapple, red pepper, palm sugar & basil. Gluten-free.

Wok fried‏ chicken wings tossed in sweet and tangy Vietnamese sauce. Gluten-free.

A house specialty. Succulent fresh duck spiced with Sichuan peppercorn and 5 spice. Served with steamed buns, Sichuan peppercorn salt, and sweet plum sauce.

A favorite from Vietnam - flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic, and ginger.

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

Vegan. Gluten-free.

Vegan. Gluten-free.

Gluten-free.

Gluten-free.

Shredded green papaya and carrot, aromatic Southeast Asian herbs, fried shallot, garlic, peanuts and spicy Thai chilies in a pineapple dressing.

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

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

Gluten-free.

With ginger & garlic. Gluten-free.

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

Seared sea bass with roasted peanuts, Thai basil, lime juice, chili, and tamarind with butter lettuce leaves

Fresh local mussels, wok fried in a spicy roasted chili paste with pineapple, red pepper, palm sugar & basil.

Wok fried chicken wings tossed in sweet and tangy Vietnamese sauce.

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

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

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

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

A classic Thai curry rich in green chili and galangal. Finished with coconut milk.

Wok-fried with fresh garlic, peanuts, red and green bell peppers, onions, chilies and tamari soy sauce.

With ginger & garlic.

Muddled lime, Thai chili, mango, soda.

Fresh squeezed lemonade, spiceberry herbal iced tea, mango.

Muddled orange, fresh ginger, mint and club soda.

Organic apple cider with pomegranate juice, raspberry & house made sweet and sour.

Black cherry soda or creamy red birch beer.

Orange juice,‏ lemon lime soda, peach and raspberry.

Top it with a 1 oz. Pour of don guido px sherry for 3.

With vanilla ice cream swirl.

House-made flourless torte, garnished with fresh whipped cream and orange zest.

Seasonal flavor, ask your server.

A favorite tofu dish fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger.

Prawns wok fried with pineapple, tamarind, coconut and basil | bok choy

Lightly breaded and wok-fried in a sweet and sour sauce with chili.

Handmade Maine lobster and wild Patagonian pink shrimp dumplings served in a wonton style broth, scallions, fried shallots, and coriander leaves.

Shredded green papaya and carrot, aromatic Southeast Asian herbs, fried shallot, thai chili, 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.

2 skewers.

2 skewers.

2 skewers.

2 skewers.

2 skewers.

6 pieces. Our house-made, hand stuffed chicken potstickers are a perennial favorite. Served with a black vinegar dipping sauce.

Seared sea bass with roasted peanuts, Thai basil, lime juice, chili, and tamarind with butter lettuce leaves.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives, and thin rice noodles

House-made egg noodles wok-fried in a spicy Mongolian chili sauce with julienned vegetables, mushrooms, peanuts, and cucumber.

Fresh wide rice noodles are wok-fried with scallops, prawns, squid, and mussels in a light soy sauce with hints of basil and chili.

Ginger and garlic.

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

Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage, and okra, served with lontong rice.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs, and crushed peanuts.

A favorite from Vietnam: flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic, and ginger.

Our house specialty. Succulent fresh duck spiced with cinnamon and star anise. Served with steamed buns, Sichuan peppercorn salt, and sweet plum sauce.

A Hong Kong specialty. Scallops are quickly seared and coated with soy sauce, and fresh roasted black pepper.

Wok fried chicken with aromatic herbs, spicy black beans, red and green bell peppers, and onions.

Patagonian pink prawns lightly battered and wok glazed in sweet and sour sauce with peanuts and chili.

A classic Thai curry rich in green chili and galangal. Finished with coconut milk.

A dense, flourless chocolate torte topped with fresh chantilly cream, raspberry coulis, and toasted almond brittle.

A favorite from Vietnam: flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic, and ginger.

Lightly breaded and wok-fried in a sweet and sour sauce with chili.

House Specialty

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 for $0.50 each.

House made Maine lobster and wild Patagonian pink prawn dumplings served in a wonton style broth, scallions, fried shallots, and coriander leaves.

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

Shredded green papaya and carrot, aromatic Southeast asian herbs, fried shallot, and peanuts in a lemon-fish sauce.

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

House-made egg noodles wok-fried in a spicy Mongolian chili sauce with julienne vegetables and crushed peanuts. Topped with cucumbers.

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives, and thin rice noodles.

Fresh wide rice noodles are wok fried with scallops, prawns, squid & mussels in a light soy sauce with hints of basil & chili.

Two skewers per order.

Two skewers per order.

Two skewers per order.

Two skewers per order.

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 for $0.50 each.

A favorite from Vietnam: flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic, and ginger.

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

Grilled sea bass with roasted peanuts, Thai basil, lime juice, chili, and tamarind on butter lettuce leaves.

Our house-made chicken potstickers are a perennial favorite. Served with a black vinegar dipping sauce.

Wok fried chicken drums tossed in sweet and tangy Vietnamese sauce.

Lightly breaded and wok-fried in a sweet and sour sauce with chili.

Wok fried chicken with aromatic herbs, spicy black beans, red, and green bell peppers and onions.

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

Patagonian pink prawns lightly battered and wok. Glazed in a sweet and sour sauce with peanuts and chili.

A classic Thai curry rich in green chili and galangal. Finished with coconut milk.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.

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

House Specialty

With ginger and garlic.

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

Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage, and okra. Served with lontong rice.