Wild Ginger - Full Menu

Siu mai.

Chopped tuna topped with black tobiko, garlic chip with spicy garlic sauce.

Salmon skin, scallion and cucumber.

Chicken.

Napa cabbage, mango, jicama with sweet spicy dressing. Spicy.

Steamed baby bok choy, lemongrass and light curry. Spicy.

Served with egg noodles.

House green, brown rice with lime miso dressing.

Spicy.

Roll only. Crab sticks and cucumber inside. Topped with tuna, salmon, white, fish, white tuna and avocado.

Roll only. Eel and cucumber inside. Topped with avocado.

Vegetarian.

Fried soft shell crab, cucumber, lettuce. Served with ginger sauce.

Vegetarian.

Fried squid and cucumber. Served with eel sauce.

Thai spicy and sour with shrimp and pineapple. Spicy.

Tofu, red onion, mushroom and coconut milk. Spicy.

Garlic, jicama, onion and red pepper.

Chopped tuna topped with black tobiko, garlic chip with spicy garlic sauce. Spicy.

Assorted dumplings.

Spicy.

Mango, avocado, shrimp and vermicelli wrap in rice paper. Spicy.

Chicken.

Served with peanut butter sauce.

Spicy.

Caramelized red onion and mushroom.

Pork and cabbage dumpling.

Pickled radish. Vegetarian.

Shrimps, lettuce and mayonnaise.

Crunchy spicy tuna on top of the crunch bow.

Spicy.

Spicy.

Spicy.

Spicy.

Caramelized soy syrup, rice wine vinegar and panang curry. Spicy.

Assorted sashimi and shredded pepper in South American style fresh lemon lime vinaigrette.

Thin sliced yellowtail and jalapeno bed in yuzu sauce.

Special pepper seared tuna, served with spicy wasabi aioli.

Spicy.

Spicy.

Served with spicy mayo. Spicy.

Served with spicy mayo, jalapeno and olive.

Pickled squash. Vegetarian.

Vegetarian.

Spicy.

Fresh mango, jicama and crisp vermicelli. Spicy.

Pancake wraps, mushrooms, chives and scallion.

Spicy.

Honey tamarind sauce.

Served with honey Dijon mustard green tea sauce.

Spicy.

Japanese black mushroom with asparagus. Vegetarian.

Mesclun salad miso lime sauce. Spicy.

Spices with shrimp paste. Spicy.

Spicy tuna, wonton fried dumpling shell, guacamole, truffle drizzle.

Real blue crab meat mixed with red tobiko in yuzu sauce. Topped with avocado and black tobiko.

Tuna tartar mixed with avocado in yuzu sauce. Served with wasabi chips and chef special cranberry sauce.

W. EEL SAUCE ON THE TOP

Fried lobster tail, avocado and lettuce with caviar on top.

4 pieces of oyster with ponzu sauce.

Comes with pineapple fried rice with plum sauce.

Smoked salmon and avocado.

Wok sauteed ginger, scallion and shiitake.