Wild Ginger - Bellevue, WA

6- skewers- Gluten Free Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce and house made pickles

Sea bass, jicama, roasted peanuts, Thai basil, lime juice, chili, and tamarind. Served with butter lettuce leaves for wrapping. (spice level cannot be modified)

Crispy spring rolls filled with vegetables. Lettuce, basil, cilantro, bean sprouts, and a sweet-hot dipping sauce provided for wrapping.

House-made hand stuffed chicken potstickers served with a black vinegar dipping sauce.

Vegan and Gluten free ~4 skewers Fresh local shiitake mushrooms are marinated in coriander, garlic and spices. Served with a chili vinegar dipping sauce and house made pickles (This item cannot be modified)

Wok-fried prawns in a coconut-based curry with lemongrass, turmeric, red chili, and fresh pineapple. (this dish cannot be modified)

Wok-fried chicken with aromatic herbs, spicy black beans, crushed peanuts ,red and green bell peppers and onions. (peanuts can not be omitted) (can not be made gluten free) (spice level cannot be modified)

A classic Thai curry rich in green chili, galangal, and kaffir lime peel. Finished with coconut milk. (spice level cannot be modified)

Chinese sausage, shrimp, peas, carrots, egg, scallions, ginger, and topped with a fried egg.

Javanese vegetarian curry with tofu, eggplant, peppers, green beans, cabbage, and okra, turmeric rice cake. (spice level cannot be modified)

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil. (can not be made gluten free)

Marinated in brandy and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts. (can not be made gluten free)

Gluten-free. Draper Valley chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices. (spice level cannot be modified)

With pandan coconut cream.

Thinly sliced green and red cabbage, carrot, cilantro, tri-mint, peanuts and fried shallots topped with poached chicken and served with a slightly spicy Vietnamese dressing.

Shredded green papaya and carrot, aromatic southeast Asian herbs, fried shallot, garlic, peanuts, and spicy Thai chilies in a lemon-fish sauce dressing.

A favorite from Vietnam. Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic, and ginger. (cannot be made gluten free, chili can not be omitted)

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

Our house specialty. Succulent fresh duck spiced with cinnamon and star anise. Served with steamed bao buns, sichuan peppercorn salt and sweet plum sauce. (can not be made gluten free)

Our house specialty. Succulent fresh duck spiced with cinnamon and star anise. Served with steamed bao buns, sichuan peppercorn salt and sweet plum sauce. (can not be made gluten free)

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

House-made egg noodles wok-fried with in a spicy Mongolian chili sauce, julienne vegetables, mushrooms, crushed peanuts. Garnished with cucumber. (This item can not be made gluten free) (Peanuts can not be omitted) (spice level cannot be modified)

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives, and thin rice noodles. **contains chili in the base of the sauce, modifying no spice is not possible**