Ginger Menu

Raw. Marinated ahi with avocado salad, wasabi tobiko, wonton crisp.

Stir-fried ground chicken, peanuts and vegetables with fresh crisp lettuce and coconut curry sauce.

Fresh vegetable hand rolls with marinated vermicelli noodles and a cilantro mint sauce. Gluten-free.

Sriracha spiced ground pork and sesame marinated Asian vegetables with sweet chili dipping sauce.

Sweet chili glaze, toasted sesame seeds and blue cheese dipping sauce. Gluten-free.

(2) crispy fried shrimp tacos, with baja sauce, shredded napa-red cabbage slaw served on toasted tortillas

(2) hoisin-seasoned ground chicken tacos, veggie cabbage slaw, flour tortillas with a sriracha lime sour cream

steamed soy bean pods, spicy chili ginger sauce, sea salt

with sauteed bacon and oven roasted jalapeno, garnished with fresh tomato and basil

Butter leaf hearts tossed in a creamy sweet chili cilantro dressing with fresh strawberries shaved red onions and candied pecans.

Baby romaine with fried wontons, house-made Caesar dressing, sweet soy and Parmesan crisp.

Red and white quinoa, pickled red cabbage, sprouts, edamame, heirloom carrots, red pepper and cashews.

Sweet and spicy chicken, pork and shrimp sauteed with mixed peppers and jalapeños over crispy vermicelli and rice noodles

Grilled NY strip loin served with a bacon & bleu cheese compound butter, crispy fried yukon potatoes, sautéed peppers and charred kale

Tender beef tips with crimini mushrooms, sweet onions and topped with jasmine rice, sesame Asian vegetables, peanuts, bean sprouts, and fresh cilantro. Gluten-free

Seared local tofu with mushrooms, baby bok choy, and zucchini in a yellow coconut curry sauce with jasmine rice, bean sprouts and fresh cilantro. Gluten-free

8 oz. burger with cheddar cheese, sliced tomatoes, red onion and crisp romaine with house-made secret sauce. Served with pommes frites

marinated poke tuna served over a bed of napa cabbage, jasmine rice, and a wakame seaweed salad, topped with crispy vermicelli noodles and a sriracha-sweet soy aioli

Red curry marinated chicken, buttermilk, triple fried, tossed in Nashville and general tso’s hot sauces, served over jasmine rice, finished with house made ginger habanero pickled cucumbers

5 spice-infused ginger and pear cheesecake with a Jim Beam caramel sauce, topped with a pecan florentine.

Topped with a raspberry cardamom coulis and whipped cream.

1 of each flavor, no substitutions.

4oz jasmine rice

5oz NY steak

House marinated tofu