Luanne's Wild Ginger Menu

Panko-breaded and deep-fried nuggets, sweet, light-spicy, and nuoc cham dip.

Steamed or pan-fried. Stuffed with minced carrot and potato, peas, mushroom, and soy protein.

Light spicy-sautéed, with mushrooms, shredded browned tofu, and scallions topped with crushed peanuts.

Savory. Slow cooked, mild-spicy, yellow-coconut curry with soy medallions, kabocha pumpkin, and broccoli.

Shredded cabbage, green beans, carrot, mushrooms, onions, and tofu.

Deep-fried with red mango dip.

Mint chutney dip.

Basil soy protein, shiitake mushrooms, baby bok choy, and bean sprouts in mushroom broth with fresh basil leaf.

Tapioca cheddar, spinach, and red mango dip.

Topped with avocado and arugula, dressed with herb-garlic cashew cheese and spicy mayo.

Sliced seitan, avocado, wakame seaweed, adzuki beans, boiled spinach, mango salsa, and kimchi, spread cool over a triple-grain rice blend. Sesame-peanut and kimchee dressings.

Steamed or pan-fried. Stuffed with minced carrot and potato, peas, mushroom, and soy protein.

Panko-breaded and deep-fried nuggets, sweet, light-spicy, and nuoc cham dip.

Mint chutney dip.

Shredded cabbage, green beans, carrot, mushrooms, onions, and tofu.

Cold green tea noodles tossed in sesame peanut sauce, garnished with fresh cucumber strips and sprinkled with crushed peanuts.

Steamed soy beans in the pod and salted.

Red and green peppers, and onions.

Topped with golden needle mushrooms, onions, and bell peppers.

Deep-fried sliced roll. Minced vegetables and tofu filling with red cocktail dip.

Mixed wakame seaweed, typically includes sesame seeds, cucumbers, and a light soy-based dressing.

Kabocha pumpkin, broccoli, beets, and lotus root with satay mint chutney.

Grilled tempeh skewers, marinated in a savory BBQ satay sauce, typically includes a blend of Indonesian spices.

Wakame with edamame.

Tapioca cheddar, spinach, and red mango dip.

Batter-dipped in water chestnut flour with sweet dry coconut flakes, mango salsa garnish, and coconut chutney.

Sweet potato, preserved pickles, avocado, arugula, sprouts, multi-grain rice, cashew cheese, and spicy mayo.

Lettuce, mango, avocado, shredded beets, and red mango dip.

Shiitake, citrus-marinated tofu skin, avocado, multi-grain rice, arugula, alfalfa sprouts, and spicy mayo.

Lettuce, basil leaf, tofu, jicama, vermicelli, basil leaf, and hoisin dip.

With hoisin sauce and mango salsa.

White bean, sweet potato and kabocha pumpkin, and cilantro garnish.

Wood ear mushrooms, bamboo shoots, silken tofu, and scallions.

Rubbed kale, shredded papaya, and jicama with avocado, tomatoes, and almonds. Herb-garlic cashew cheese and lime-peanut dressing.

Rubbed kale, kabocha pumpkin, soy medallions, goji berry, roasted pecans, dried cranberries, and lemon ginger tahini dressing.

Lemon- rubbed kale, mandarin orange, homemade herb-garlic cashew cheese dip, roasted pecans and tomato garnish, and mixed quinoa. Lemon-ginger tahini dressing.

Steamed kale, kabocha pumpkin, and broccoli with cool silken tofu, adzuki beans, wakame seaweed, and mint chutney spread over a blend of red, black Thai, and brown rice.

Soy protein, steamed kale and broccoli, shiitake and adzuki beans, and avocado over triple grain blend citrus-miso dressing.

Cold soba tossed in sesame-peanut sauce with silken tofu over a bed of kale and topped with kimchee dressing.

BBQ satay tempeh, kabocha, hijiki and wakame, and adzuki beans over mixed quinoa. Light-spicy mint-satay chutney.

Sliced seitan, avocado, wakame seaweed, adzuki beans, boiled spinach, mango salsa, and kimchi, spread cool over a triple-grain rice blend. Sesame-peanut and kimchee dressings.

Spiced cabbage, white beans, sweet potato, and diced tomato in kabocha soup with blended triple-grain rice, avocado, fresh basil, mint leaf, and cilantro garnish.

Sweet- potato glass noodles, light spicy-sautéed in sesame oil. With soy protein, onions, and bell peppers.

Spicy sautéed basil-ginger soy, mushrooms, bamboo shoots, onions, bell peppers, and scallions.

Soba or udon. In a fruity brown sauce, with browned tofu, cabbage, mushrooms, bell peppers, and onions.

Baby bok choy, bean sprouts, pickled daikon, spicy bamboo shoots, grilled seitan, and nori flake garnish.

Basil soy protein, shiitake mushrooms, baby bok choy, and bean sprouts in mushroom broth with fresh basil leaf.

Baby bok choy, grilled seitan, onions, bean sprouts, fresh ginger, pickled radish, and spicy bamboo shoots.

Savory. Slow cooked, mild-spicy, yellow-coconut curry with soy medallions, kabocha pumpkin, and broccoli.

Fruity. Jangy. Breaded and deep-fried soy nuggets with cauliflower, broccoli, bell peppers, and pineapple garnish.

Hot and fruity. Deep-fried seitan paddies in a mild-spicy tamarind and orange sauce over steamed broccoli.

Savory. Black Thai, brown and cargo red rice, soy protein, and broccoli, garnished with sunflower seeds, goji berries, and avocado.

Savory. Seitan medallions, over baby bok choy and shiitake garnish.

Savory. Steamed or stir-fried. House brown-garlic sauce, firm tofu, broccoli, lotus root, carrot, sugar snap peas, and zucchini.

Panko-breaded soy cutlets with steamed broccoli sprigs and Thai red curry dip

Fruity. Jangy. Light-spicy with string beans.

Savory. Browned tofu, broccoli and cabbage kimchi, topped with sunflower seeds, goji berries, and avocado.

Savory. In black-bean sauce, dark and garlic rich, with stewed tomato, broccoli, and bamboo shoots.

Fruity. Jangy. Roasted wheat meat over sugar- snap peas.

Fruity. Jangy. Sesame-sautéed and shredded snow peas, cabbage, carrots, and shiitake. Hoisin plum dip, in wheat- flour crepes.

Fruity. Jangy. Breaded and deep-fried in a fruity, tangy, and light-spicy sautée over a bed of steamed kale. Roasted walnut garnish.

Fruity. Jangy. Over steamed kale. In a fruity, tangy sautee garnished with cashew nuts and fresh mandarin orange.

Steamed jasmine rice, typically aromatic and fluffy.

Tomato, beets, and radish with carrot ginger dressing.

Typically includes an additional serving of meat, tofu, or seafood.

Olive oil and lime juice.

A blend of red, black Thai, and brown rice.

Cashew cheese dip typically includes blended cashews, nutritional yeast, and a touch of seasoning for a creamy, nutty flavor.

Broccoli, carrots, cauliflower, snap peas, lotus root, asparagus, and zucchini.

Crispy and flavorful fries made from sweet potatoes, a delightful twist on a classic favorite.

With soy creamer and unrefined sugar

Refreshing mint-infused lemonade, perfectly balancing zest and sweetness.

Homemade lemonade and fresh ginger ale.

Dark roasted Thai coffee typically sweetened and topped with a splash of half and half.

Fresh ginger

Freshly brewed tea infused with mint leaves, served over ice.

Freshly squeezed lemons combined with organic cane sugar and filtered water.

Passionfruit lemonade typically includes passion fruit syrup and tangy lemonade concentrate for a classic and refreshing drink.

Iced tea infused with tropical passionfruit flavors, typically sweetened with honey.

The cold, refreshing flavors of lemon and lime, perfectly blended.

The cold, refreshing, sparkling classic that America loves.

A robust, dark roast coffee made from organically grown beans.

San Pellegrino sparkling natural mineral water, 1 liter bottle.

Pure Spring Water: Crisp and Refreshing Natural Hydration

Contains nuts, Gluten-free