Wild Rose Northern Thai Eats

Vegetarian, gluten-free. Coconut milk, lemongrass, galanga, kaffir lime leaves, straw mushroomsand cilantro, served with your choice of chicken or vegetarian. Our grandfather's secret recipe! Choice of spice level.

Gluten-free. Hot and sour tom yum soup with a fresh seafood medley, mushrooms, kaffir lime leaves, galanga, lemongrass, onion, tomato and cilantro. Choice of spice level.

Vegetarian, gluten-free. Tender beef (or tofu), basil, Thai herbs, dried spices, cilantro, lemongrass, galangaand kaffir lime leaves in a hot zingy broth. Medium-hot in spice.

Vegetarian, gluten-free, spicy level 1. Coconut milk, lemongrass, galanga, kaffir lime leaves, straw mushrooms and cilantro, served with your choice of chicken or vegetarian. Our grandfather's secret recipe.

A trio sampling of our Northern Thai delicacies: 1) sticky jasmine rice 2) som tom: shredded papaya salad in a spicy tri-flavored dressing with garlic, peanuts, green beans, tomato, lime, dried shrimp, and fresh chili. Choose 3) your choice of chili paste: nam prik ong: ground pork marinated in a red curry with cherry tomatoes, chili, green onion, and cilantro. -or- tum makeuah: roasted green chili blended with grilled eggplant, shallots, garlic, and served with a boiled egg.

Vegetarian, gluten-free. Tender beef (or tofu), basil, Thai herbs, dried spices, cilantro, lemongrass, galanga and kaffir lime leaves in a hot zingy broth. Medium-hot in spice.

Spicy level 1. Lightly breaded chicken stir fried in a tangy tamarind sauce, served alongside steamed broccoli and carrots. Choice of white or brown rice.

Vegetarian, spicy level 1. Your choice of meat or tofu stir fried in a garlic curry paste with fresh mango, basil, asparagusand bell peppers. Served with your choice of white or brown rice.

Thin sliced pork stir fried in a sweet and savory garlic sauce served over white rice with a fried egg and topped with cilantro and scallions.

Gluten-free, spicy level 1. The specialty house curry, served with your choice of white or brown.

Spicy level 1. Lunch sized portion of our most popular curry! Your choice of meat (or tofu), egg noodles, red onionand pickled cabbage in a coconut curry broth topped with crispy noodles, cilantro and lime.

Deep fried boneless chicken over a bed of garlic rice topped with cilantro, served with a black bean sauce and a side of radish soup.

Vegetarian, spicy level 1. Your choice of meat or tofu stir fried in our house chili paste with almonds, onion, mushroom, snow peasand basil. Served with your choice of white or brown rice.

Spicy level 1. A creamy hot and sour tom yum soup with wide rice noodles, your choice of meat (or tofu), mushrooms, onion, tomatoand cilantro. Choose.

A "flight" of chili pastes include: nam prik ong ? ground pork cooked in a red curry paste with cherry tomatoes, chilis, green onion, and cilantro. Tum makeuah ? roasted green chili blended with grilled eggplant, shallots and garlic. Served with a boiled egg. Lone tauw jeow ? ground pork cooked in a black bean paste, coconut milk, chilis, lemongrass, shallots, and cilantro.

Sliced cucumbers stir fried with garlic, scrambled egg and topped with aromatic white pepper. A humble side dish served in a home cooked meals and rarely found outside of Thailand.

Vegan and gluten-free, crispy version of our som tum salad; green papaya breaded in rice flour, deep fried and topped with dressing. Choice of spice level.

Steamed clams stir fried in a turmeric curry sauce with egg, basil and green onion. Choice of spice level. Served with white, brown or sticky rice.

Vegan, gluten-free. Shredded papaya salad in a spicy tri-flavored dressing with carrots, peanuts, green beans, tomato, lime, dried shrimp powder and fresh chili. Choice of spice level.

Marinated and grilled boneless beef short rib skewers, served with sticky rice and a spicy tart fish sauce.

Gluten-free, Northern style larb salad with ground pork, dried spices, green onion, cilantro and fried garlic. Served with fresh lettuce and cucumber. Choice of spice level.

Deep fried crispy pork spare ribs topped with fried garlic, cilantro, scallions and served with a sweet chili dipping sauce.

This version is prepared in the Northern style using rich pork blood, offering more depth to the ground pork, dried spicesand pork belly. Served with fresh cabbage, cucumber and pork cracklings. Medium-hot in spice.

Crispy seasoned rice croquettes crumbled and mixed with shallots, chili, peanuts, lemongrass, kaffir lime leaves and onion in a spicy tart lime dressing over chopped lettuce. For a more authentic spin, for choice of spice level.

Spiced sausage blended with lemongrass, lime leaves and curry paste. Named for the pinyo family of chiang mai ? one of the most prominent producers of Northern Thai sausage. Made domestically in spokane, Washington. Served grilled and garnished with ginger slices, peanuts and a wedge of lettuce. Mild-medium in spice.

Bone-in pork spareribs stewed in a hearty Burmese style curry with ginger, onion, peanutsand garlic. Mild-medium in spice. Choice of white, brown or sticky rice.

Stir fried mussels in a homemade curry paste with ginger strips, galangal, lemongrass, kaffir lime leaves and Thai basil. Served with your choice of white, brown or sticky rice. Choice of spice level.

Fish sauce marinated chicken wings, deep fried and wok fried in a sweet and salty garlic glaze. Topped with cilantro, scallions and crispy garlic. Choice of spicy or regular wings.

Gluten-free. Fresh broccolini stir fried with garlic and Thai chilis in a savory oyster sauce. This dish is reminiscent of a Thai-Chinese recipe that is most commonly found in late night food stalls.

Your choice of meat (or tofu) in a red coconut milk curry with kabocha squash, green beans, grapes, cherry tomatoes, carrots, lemongrass and kaffir lime leaves. Choice of spice level. Served with white or brown rice.

A mixed seafood medley stir fried in a homemade curry paste with basil, onion, bell peppers, mushrooms and carrots. Choice of spice level. Served with white or brown rice.

Thai style, not Japanese style. Glass noodles stir fried in a spicy chili sauce with garlic, Napa cabbage, eggand Chinese greens. Choice of protein. Considerably hot in spice.

A mixed curry of glass noodles, chicken, pork spareribs, peanuts, sour fermented bamboo shoots, green beans, carrots and Napa cabbage. Choice of white, brown or sticky rice.

Stir fried jasmine rice with sweet Chinese sausage, Chinese broccoli, onion, cherry tomatoesand topped with a fried egg.

Your choice of meat (or tofu) in a green coconut milk curry with eggplant, green beans, bamboo shoots, basil and lemongrass. Choice of spice level. Served with white or brown rice.

Wide rice noodles stir fried in a savoury garlic seasoning with egg, your choice of protein and served over a bed of chopped lettuce. Choice of spice level.

Vegan, gluten-free. Wide rice noodles stir fried in a yellow curry seasoning with egg, your choice of meat (or tofu), basil, tomato, onion, carrotsand mushrooms. Choice of spice level. (vegan and gluten-free option available, please inform server.).

Vegetarian, gluten-free. A herbal broth infused with sawtooth basil, Thai basil, lemongrass, galangal, kaffir lime leaves and cilantro. Choice of protein. Choice of white or brown rice. Medium-hot in spice.

Stir fried jasmine rice with dungeness crab meat, egg, green onions, tomatoes and asparagus, topped with chopped green onions and cilantro.

Vegan and gluten-free. Glass noodles stir fried with mixed vegetables, egg and your choice of meat (or tofu). Choice of spice level. (vegan and gluten-free option available, please inform server.).

Stir fried jasmine rice with a seafood assortment; prawns, calamari, scallops, cod, in a yellow curry seasoning with egg, onions, mushrooms, tomatoes, kaffir lime leaves, Thai basil and topped with cilantro. Choice of spice level.

Gluten-free. A whole game hen marinated in Thai spices and steamed with lemongrass, galangal, garlic, kaffir lime leaves and topped with Thai basil. Served with white, brown or sticky rice.

Prawns stir fried in a housemade shrimp paste with sliced avocado, snow peas, carrots, onion, green beans, bell peppers, mushrooms and basil. Mild-medium in spice. Served with white or brown rice.

Fermented pork minced and stir fried with egg, gingerand green onion, served over rice. Choice of spice level.

Crispy roast pork stir fried with Chinese broccoli (kar nar) over steamed rice and topped with a fried egg. Choice of spice level.

Thin sliced pork stir fried in a sweet and savoury garlic sauce served over white rice with a fried egg and topped with cilantro and scallions.

Named for the earthy "dok ngiaw" flower that is the most prominent flavor in this dish. Soft vermicelli noodles topped with a red chili curry broth of ground pork, spareribs, cherry tomatoes, beansprouts, pickled cabbage, cilantro, green onion, and lime. Mild-medium in spice.

Sliced Japanese eggplant stir fried with ground pork, Thai basil and peppers in a savory chili paste over steamed rice and topped with a fried egg. Choice of spice level.

Deep fried boneless chicken served over a bed of garlic rice with a black bean dipping sauce and a daikon radish broth. Topped with cilantro and scallions.

Stir fried ground pork with aromatic 'holy basil' and chilis served over rice with a fried egg. Choice of spice level.

Half a chicken baked and grilled with Thai spices and drizzled with coconut milk. Served with a som tum salad and sticky rice. Choice of spice level on the salad.

Tender pork leg stewed in Chinese 5 spice seasonings (anise, fennel, cinnamon, clovesand szechuan peppercorns), served over rice with steamed Chinese broccoli, sliced boiled egg and a sweet soy chili relish. Thai style Barbeque pulled pork!

A dish of yellow coconut curry broth made with egg noodles, shallots, pickled cabbageand topped with crispy egg noodles, green onion, cilantroand lime. Choice of protein. Choice of spice level.