LuAnne's Wild Ginger Menu

Spicy-sauteed, with basil-ginger soy, onions and scallions, and mushrooms.\n

Brown, red, and black rice.

Japanese style stir-fried noodles with shredded vegetables and browned tofu.

Korean-style coconut-rice bowl topped with seitan, avocado, green and black seaweed, chickpeas, spinach, mango, salsa and kimchee, sesame-peanut, and kimchee sauce.

Korean-style stir-fried sweet potato noodles with watercress, veggie fish cake, scallions, mushroom, and bell peppers.

Spread cool on hot brown rice with soy medallion, shitake and adzuki beans, and citrus-miso dressing.

Soy protein with mushrooms, baby bok choy, with fresh basil leaves, bean sprouts, cilantro, and a fresh lime.

Spicy. Curry-sauteed angel-hair rice noodles with vegetables and veggie fish cake.

Bbq tempeh, kabocha pumpkin, and mixed seaweed, adzuki beans, multigrain rice, and lemon ginger tahini dressing.\n\n

Comes with grilled seitan, light-spicy bamboo shoots, and baby bok choy.

Steamed soy beans in the pod and salted.

Chinese broccoli, spinach, and kale.

Jasmine white rice sautéed with broccoli and cabbage kimchee, goji berries, and brown tofu topped with avocado and sunflower seeds.

Spiced cabbage, pumpkin and tomato in pumpkin puree and brown rice, avocado, and cilantro garnish.

Sate-marinated seitan, shiitake, rice vermicelli, mixed greens. Bean sprouts, carrots and peanut garnish, sweet, and light-spicy nuoc cham sauce.\n

Flat rice noodles sauteed in a light spicy sweet sauce. With brown tofu, bean sprouts, scallions, and crushed peanuts.

Baby bok choy, grilled seitan, onion, fresh ginger, pickled radish, and bamboo shoots.

Firm tofu, seaweed, spinach, and mushrooms in miso broth.

Spicy.

Thai-style sauteed brown rice with sunflower seeds, broccoli and browned tofu topped with diced avocado.

Steamed pumpkin, chickpeas, kale, black seaweed, broccoli, carrot, and tofu on a bed of brown rice.

Spicy. Spicy soba with soft tofu, sesame peanut dressing, and kimchi sauce.

with soy creamer

Homemade lemonade and fresh ginger ale.

From humble beginnings as a spa in Maine (that’s right, we said spa) to becoming the most popular bottled water brand in the Northeast — our history is just as legendary as our taste. Learn how we made a name for ourselves across the land. And sea.\nAnd even air.

Homemade fresh ginger ale.

Green tea infused with passion fruit and papaya, served over ice.

Sweet or unsweetened

All low or no caffeine, except rooibos.

Blend of sweet yogurt with mango pulp

Rice-Soy Cake Grilled Barbecue Style on Mixed Greens.

Buckwheat Noodles, Tofu, Onions, Peppers, Fruity Brown Sautee.

Rice Noodles, Soy Seafood, Peppers, Onions.

Brown Garlic Sauce.

Green Peppers & Chives.

Zucchini, Asparagus, Red & Green Peppers.

Garlic Brown Sauce.

Side of brown rice with soybeans.

Soy, Pumpkin, Broccoli Potatoes.

Broccoli, Cauliflower, Onions, Peppers.

Chinese Broccoli, Shitake Garnish.

Tossed in Sesame Peanut Dressing.

(NV-whey)

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

Thick, breaded soy cutlets, sauteed in a tangy black bean sauce with broccoli, onions, bamboo shoots, and stewed tomatoes. Served with brown rice and miso soup.

With red and green peppers, chives, and bean sprouts. Served with brown rice and miso soup.

Mild, slow-cooked coconut curry, with soy protein, broccoli, carrots, potatoes, and pumpkin. Served with brown rice and miso soup.

Spicy. Sauteed eggplant in basil garlic sauce on a bed of string beans. Served with brown rice and miso soup.

No rice. Diced, sauteed vegetables, shiitake mushrooms, saga-turnips, peppers, onions, celery, and tofu topped with pine nuts.

Sliced fillets of smoked wheat protein in teriyaki sauce over a bed of sugar-snap peas. Served with brown rice and miso soup. Contains whey.

Thin-sliced medallions sauteed in a tangy plum sauce with mango, zucchini, asparagus, sweet saga-turnips, peppers, and onions. Served with brown rice and miso soup.

Marinated, thick-sliced soy protein in a sweet citrus sauce topped with almonds over a bed of kale. Served with brown rice and miso soup.

With broccoli, cauliflower, pineapple, and peppers. Served with brown rice and miso soup.

Breaded medallions of wheat protein sauteed in a spicy citrus sauce, over a bed of broccoli. Served with brown rice and miso soup.

No rice. With wrappers. Shredded cabbage, shiitake mushrooms, carrots, snow peas, spiced, and sauteed with hoisin sauce.

Batter-dipped shiitake mushrooms sauteed in a spicy sweet sauce over a bed of kale. Served with brown rice and miso soup.

Tender, thin-sliced medallions of wheat protein and sauteed in a savory black pepper brown sauce over a bed of Chinese broccoli. Served with brown rice and miso soup.

Thick, tender slices of soy protein sauteed in basil-ginger sauce with zucchini, asparagus, and peppers. Served with brown rice and miso soup.

Breaded medallions of sauteed soy protein with steamed broccoli in a spicy brown sauce. Served with brown rice and miso soup.

Kale, adzuki beans, sunflowers seeds, cherry tomatoes, beets and sprout garnish, and carrot ginger dressing.

The minerial-rice queen of greens: watercress with rubbed kale, silken tofu, avocado, cranberry, beets and alfalfa sprouts garnished, and sesame-peanut dressing.

Thin-sliced soy protein with almonds, rubbed kale, sweet potato, garnished with cranberry, beets, and alfalfa sprouts with lemon ginger tahini.

Rubbed kale, shredded mango, jicama, avocado and raw almond alfalfa sprouts, and beets garnish with lemon ginger tahini.

With sweet potato, white beans, and cilantro.

Baby spinach, pine nuts, beets, adzuki beans, alfalfa sprouts, dry cranberry, Kabocha pumpkin, silken tofu. Miso-citrus dressing.

Marinated black seaweed with edamame peas.

With mushroom, seaweed, tofu, and scallions.

Mixed greens and black seaweed, marinated, and shredded.

nuts krust

Vegan.

Vegan. Coconut based.

Breaded and deep-fried soy protein nuggets with plum sauce.

Shredded vegetables and tofu rolled in tofu skin and deep-fried with tangy sauce.

Indian-style vegetable pastries with mint chutney dip.

Deep-fried in waterchestnut flour with coconut flakes and chutney sauce.

Garnish with mushrooms, onions, and bell peppers.

Mushroom sauce, dry seaweed, and sesame garnish.

Batter dipped king-oyster mushrooms, spicy sauteed with salt, pepper, scallions, and diced bell peppers.

Vietnamese style raw rolls with shredded vegetables, bean curd, and basil leaves. With moo-shu sauce.

Pumpkin, broccoli, beet, and lotus root with mint satay sauce.

In rice paper with red mango dip.\n

Tender seitan, onions, and bell peppers grilled in satay sauce.

With home-made mango salsa.

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

Indonesian soy beans grilled in satay sauce.