Tuesday, April 9, 2013

Sparkling Spring

"Burgundy makes you think of silly things, Bordeaux makes you talk about them and Champagne makes you do them." -Jean Anthelme Brillan-Savarin

Spring has arrived! For the month of April, we will be offering an effervescent tasting menu including multiple sparkling wines, of different styles, paired with small appetizers from our Executive Chef, Jacky Lo.

Stay tuned for more details! 

Sunday, April 7, 2013

Seattle Restaurant Week Spring 2013

Like the seasons changing from Winter to Spring, Seattle Restaurant Week comes just when expected, but keeping true to Seattle's unpredictable seasonal characteristics- the menus are ever changing. This Spring, Wild Ginger will join over 160 participating restaurants in showcasing the local culinary stage during Seattle Restaurant Week.

What: Seattle Restaurant Week at Wild Ginger ~ Taste a selection of Southeast Asian eats designed, especially for Seattle Restaurant Week, by Executive Chef Jacky Lo. Choose your favorite course option during our 3 course lunch for $15, and during our 3 course dinner for $28.
Where: Wild Ginger in Seattle and Bellevue
When: April 7th-11th and 14th-18th during lunch (excluding Sunday) and dinner service

Seattle Restaurant Week at Wild Ginger Menu
(available for lunch and dinner, smaller plates during lunch) 
starters ~
asparagus & prawn satay ::: grilled hand-pounded prawn wrapped asparagus
cantonese beef satay ::: Canton beef marinated in shaoxing rice wine, black pepper, and oyster sauce, skewered and grilled 
vegetable fritter ::: fried sweet potato, asparagus, onion, and eggplant with cucumber relish


entrees ~ accompanied by sichuan green beans and your choice of jasmine white or whole grain brown rice
steelhead salmon ::: fresh, Oregon, pan-fried steelhead salmon topped with spicy tomato sambal and cilantro
chicken rendang ::: thighs and drumsticks, on the bone, in a Maylay style coconut curry with fresh turmeric, lemongrass, galangal and garnished with mint
twice cooked pork belly ::: pork belly steamed then wok-fried with cabbage in a sichuan chili bean paste
rama setu ::: eggplant, lemongrass, tofu, sweet potato, daikon and red onion in a Southeast Asian curry 

dessert ~
ice cream or sorbet ::: mango, coconut, ginger or vanilla blackberry swirl

Reservations are encouraged. For Seattle 206.623.4450 and Bellevue 425.495.8889