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

For our gluten-free foodies...

Finding a satisfying meal, and remaining gluten-free, is not a simple task while dining out. We have more than a handful of gluten-free menu items and have put together a complete list, for your convenience, here:

Starters...

Siam Lettuce Cup ~ Morsels of grilled fish with roasted peanuts, Thai basil, lime juice, chili and tamarind on butter lettuce

Soups & Salads...

Laksa ~ a spicy seafood bouillabaisse from Malaysia, fresh fish, sea scallops and local mussels with cucumbers, bean sprouts and rice noodles in a coconut broth

Green Papaya Salad ~ shredded green papaya and carrots, aromatic Southeast Asian herbs, fried shallot and peanuts, in a fresh lemon dressing

Squash & Sweet Potato ~ Vietnamese vegetarian stew of sweet potato and kabocha squash with bean curds, tapioca shreds and bean thread noodles

Chicken Chieu ~ thinly sliced cabbage, shredded chicken, red onion, carrots, peanuts and aromatic herbs tossed with a slightly spicy Vietnamese dressing

Satay...
An Indonesian word meaning skewered and grilled. Our satays are grilled to order and served with a rice cake and pickled cucumbers.

Lemongrass tofu ~ locally made tofu with hints of chili served with a roasted shallot dipping sauce

Nam's Prawns ~ grilled and served with our chef's exceptional Cambodian dipping sauce

Bangkok Boar ~ Kurobuta pork grilled and served with golden raisin plum sauce

Thai Chicken ~ minced with green curry paste, fresh coconut, lime leaf and fried shallot. Served with green
curry sauce for dipping

Market Vegetable ~ Daily selections of grilled fresh vegetables basted with orange teriyaki sauce

Main dishes...

Panang Beef Curry ~ Slices of flank steak in coconut milk spiced with cardamom, coriander, galangal, Thai basil and peanuts

Green Curry Chicken ~ A classic Thai curry chicken with green chili and galangal. Finished with a touch of coconut milk

Hanoi Tuna ~ Fresh sashimi grade ahi tuna marinated in tumeric and seared rare with shallots and garlic served with almonds, dill and scallion oil

Rama Setu ~ named from the ancient land bridge that connects India to Sri Lanka, this red curry dish features eggplant, lemongrass tofu, sweet potato, daikon, red onion, and curry leaf.

Seabass (certified sustainable) ~ Pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts

Thai Spicy Clams
Locally grown Mediterranean mussels :::
Cambodian ~ turmeric, lime leaf, galangal, lemongrass, Thai chilies and coconut milk
Rayong ~ spicy Thai coconut curry sauce with galangal and pineapple

Our complete dinner menu here>>

Specialty Lamb Dishes at Wild Ginger

We're creating three house-made, speciality dishes using whole, organic lamb that is fresh from Shibui Farms in our backyard on Vashon Island. Each succulent lamb dish will integrate the authentic cooking styles, flavors and aromas of Southeast Asia.  

Indonesian Roast Lamb tenderloin marinated in cinnamon, coriander, cumin, garlic, shallots and sweet soy for two days, a lamb tenderloin is then roasted and served with exotic, aromatic rice and Indonesian soy lime dipping sauce. 

Rogan Josh, a Malay curry dish, will include chunks of fresh lamb leg meat marinated in yogurt, red onions, nutmeg, and cardamon before being slow cooked with fresh tomatoes and served with aromatic rice.  

Last but not least, Singapore Lamb Soup will be made from a seasoned stock of lamb bones. This rich and enticing soup features heady lamb mingled with the flavors of curry leaf, clove, cinnamon, and revitalizing ginger in each bite.

These speciality dishes will be available until all three lambs have been gobbled up... We suggest coming in soon!

Cinnamon

What do carrot cake and apple cider have in common? Besides being signature fall favorites, they both wouldn't be craved without the help of cinnamon.

Native to Southeast Asia, cinnamon is harvested from the inner and outer bark of small evergreen trees from the genus Cinnamomum. The inner bark naturally curls into quills creating cylinders commonly referred to as cinnamon sticks. In Southeast Asian cooking, a few sticks are added, along with other spices, to hot oil and cooked until fragrant before other ingredients are added. Cinnamon is also used in ground form, which is freshest if made at home using a spice grinder or grater.

Cinnamon is used for it's intoxicatingly sweet woody scent and delicate yet vitalizing taste. Whether it's sprinkled in cake batter or dipped in cider, cinnamon is used throughout the world not only in sweet, but also savory dishes. It's combined with other spices to meats and vegetables as well as curries to maximize the succulent flavor. Wild Ginger adds the iron red spice to various dishes on the menu, including the Monk's Curry, and the seasonally available Sri Lanka Pork.

Clove

Autumn has arrived. While the leaves change from flourishing green to vibrant orange, yellow and vermillion red, people are starting to get ready for the cold of winter by seeping tea and baking treats. One of the most common spices used in these warming autumn favorites is clove. Wild Ginger uses this fragrant spice for it's rich scent and robust taste.

Indigenous to Indonesia, the clove tree is an evergreen that produces clusters of flower buds, which gradually change from a pale white to bright red making them ready for harvesting, once harvested the flower buds are then dried and used in cooking whole or in ground form.

Not a typical everyday spice, clove is sparingly added to a few select sweet and spicy dishes on the Wild Ginger menu, including the Monk's Curry, and the seasonally available Sri Lanka Pork.