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.
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
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
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