Wild Ginger Menu

Rice wrap with cilantro, carrot, jicama, and soy protein served with vegan hoisin sauce.

Served with mango sauce.

Served with plum sauce.

Served with saikyo miso sauce.

Pan-fried or steamed.

Served with satay sauce.

Served with homemade mango salsa.

Steamed soy beans.

Served with curry dipping sauce.

Served with satay sauce.

Mountain yam and mango with lime wasabi sauce.

Served with sweet chili sauce.

Served with cucumber, mint, jicama and avocado.

Onion, carrot, corn, potato, bread crumbs, green peas, soybeans, and tree nut coconuts.

Served with root vegetables and organic baby lima beans.

Lemon grass, cilantro, tomato, mushroom and fresh lime.

Baby spinach, pine nuts, beets, chickpeas and sprouts with yuzu citrus dressing.

Mixed greens, avocado and tofu cheese with homemade carrot and ginger dressing.

Mixed greens, mango, asparagus and bell peppers with homemade mango dressing.

Black hijiki seaweed salad. Served with edamame salad.

Served with carrot and ginger dressing.

Avocado, beets and homemade sesame dressing. Hot and spicy.

String beans, grape tomato and peanut with chili lime dressing.

Served with jicama, onion, zucchini and bell peppers in plum sauce with a side of brown rice.

Served with green kale and almonds with a side of brown rice.

Served with broccoli and cauliflower with a side of brown rice.

Served with soy protein, carrots and potatoes with a side of brown rice.

Served with Chinese broccoli with a side of brown rice.

Served with zucchini, asparagus and bell peppers with a side of brown rice.

Served with sugar snap peas with a side of brown rice.

Served with pine nuts and green leaves.

Served with black bean sauce.

Served in brown sauce.

Served in basil garlic sauce.

Served with green kale in spicy sweet sauce.

Served with crepes.

Sauteed soft bean curd, seitan and shiitake mushrooms in chili soy bean sauce with a side of brown rice.

Served with broccoli and a side of brown rice.

Served with broccoli and a side of brown rice.

Served with asparagus and sugar snap peas in vegan BBQ sauce with a side of brown rice.

Served with bell peppers, onions and scallions in orange ginger sauce with a side of brown rice.

Served with savory tomato sauce over kale with a side of brown rice. Served with choice of miso soup or green salad.

Served with bell peppers, string beans, okra, onions, eggplant and bamboo shoot with a side of brown rice.

Served with eggplant, broccoli, string beans, cauliflower and bell peppers with a side of brown rice.

Stir-fried glass noodles with vegetables and veggie cake.

Served with tofu and vegetables.

Served with vegetables and brown tofu.

Served with sesame peanut sauce.

Served with sunflower seeds, lettuce, avocado, brown tofu, soy bean and onions.

Served with green peas, string beans, pine nuts and brown tofu in basil chili sauce.

Flat noodle, bean sprouts, brown tofu and crushed peanuts.

Stir-fried wheat Lo Mein noodle with mixed vegetables and brown tofu.

Stir-fried noodles with Chinese broccoli in black soy sauce.

Spinach, kale and Chinese broccoli.

Broccoli, asparagus, zucchini, cauliflower, jicama and celery.

Assorted vegetables with soy bean paste and kimchee sauce.

Caffeine free.

Caffeine free.

Unsweetened.

Unsweetened.

Unsweetened.

Unsweetened.

Coke, diet coke, sprite, Canada dry club soda, or Canada dry ginger ale.

Fiji Water (500mL), Evian Water (500 ML), or Acqua Panna Water (500ml).