Wild Ginger Pan-Asian Cuisine

Steamed soybeans tossed with sea salt.

Lightly breaded, topped with pork rou song, and served with Thai chili sauce.

Shaved lamb, goat cheese, cherry tomato, onion, and cucumber with peanut satay sauce on a soft tortilla.

Tempura-fried, topped with toasted coconut, honey and chardonnay aioli.

Shrimp, cucumber, red onion, coconut, and tomato on a soft tortilla, with zesty Thai peanut sauce.

Creamy curry dressing and Ken's famous spice rub.

Seasoned with herbs and seared with lobster cream sauce, seaweed, and sesame-truffle yaki sauce on fried wanton skins.

Thai vinegar, scallion oil, pickled jalapenos, and edamame horseradish puree.

Tuna, avocado, yuzu, and tobiko in crispy wanton shells.

Lightly seared peppered tuna served with tangy ponzu sauce.

Mango salsa, cream cheese, cherry tomato, shaved apples and wasabi aioli.

Prince Edward Isle mussels in a curry sauce with coconut milk, lemongrass, basil, tomato, and lime.

Mango salsa, cream cheese, cherry tomato, shaved apples and wasabi aioli.

Prince Edward Isle mussels in a curry sauce with coconut milk, lemongrass, basil, tomato, and lime.

Pan-fried pork dumplings served with gyoza sauce.

Composed sushi ceviche using the freshest ingredients, changing frequently. A crowd favorite.

Tempura wok fried and tossed with cilantro, onion, and red pepper, served with our XO sauce. Or? Char-grilled and topped with mango-peach salsa and toasted cashew.

Lobster, kani crab, ham, and cream cheese with yuzu-wasabi dipping sauce.

Jumbo shrimp encrusted with sweet Asian bread crumbs, served with a Thai chili sauce.

Spicy shrimp, avocado, and mozzerella on tempura tortilla with a balsamic drizzle.

Fresh white miso, tofu, scallions, and grilled chicken with malay spice in a delicate broth.

Shrimp, mussels, lemongrass, tomato, mushroom, red pepper, kaffir lime leaves and basil.

Lump crab, corn, kani crab, bacon, and spinach in a flavorful sherry broth.

Greens with grape tomato, cucumber, and croutons.

Mixed greens, smoked salmon, cranberry, tomato, wild ginger, croutons & ginger-sesame dressing.

Sliced cucumber and shaved red onion with a yuzu, cucumber juice and mint scallion oil.

Vinegar marinated seaweed tossed in sesame seed oil.

Nasi goreng. Traditional Malaysian fried rice, with mushrooms, red pepper, edamame, onion, scallions, sambal, and egg.

Cashews, egg, red peppers, mushrooms, raisins, pineapple, scallions, and edamame served in a wok.

Lightly curried with mushrooms, egg, red peppers, onions, bean sprouts and scallions.

Rice noodles stir-fried with red pepper, onion, cashews, mushroom, cilantro, bean sprouts, sambal and egg in house made pad thai sauce.

Tender breast meat crispy wok fried with garlic and scallions in Ken's legendary red wine-hoisin sauce.

Fresh colossal sea scallops seasoned with cilantro, olive oil, and garlic, broiled and served with lump crab meat and a pork shiitake mushroom sauce with a seasonal vegetable.

Shrimp and scallops served in a ceramic pot, in a savory curry sauce with mushroom, zucchini, red pepper, onion, bean sprouts, sambal, basil, and shallots.

Bite size pieces of tender filet mignon wok sauteed with onion, mushroom, and red bell peppers in savory ginger-sake sauce with a seasonal vegetable.

Jumbo shrimp wok-seared in a mild red-chili, sambal, miso, and garlic sauce with edamame, red pepper, onion, cherry tomato and a potato beggar's purse.

Wok seared chicken with red peppers, onion, mushrooms, zucchini, cilantro, and basil in our house made teriyaki sauce (add 5 to substitute shrimp).

Broiled salmon, arugula, pecans, tomato,and croutons with a tangerine-honey vinaigrette.

Slow cooked, tender ribs seasoned to perfection and basted in Grand Marnier-sesame BBQ sauce with a potato beggar's purse and seasonal vegetable.

Dressed with a ginger teriyaki sauce over brussel sprouts with bacon, served with crab croquettes and finished with mango salsa and jalapeno yuzu.

Grilled to order with Malay spice rub, served with house fried rice and a seasonal vegetable with creamy curry sauce on the side.

Dressed with a ginger teriyaki sauce over brussel sprouts with bacon, served with crab croquettes and finished with mango salsa and jalapeno yuzu.

Sweet potato roll, vegan roll, and half futomaki.

Spicy tuna roll, salmon roll and an Original California roll.

Eight pieces of chef's choice sushi and a California roll.

Sixteen pieces of chef's choice sashimi.

Five pieces of assorted sushi, nine pieces of assorted sashimi and a Rainbow roll.

Eighteen pieces of chef's choice sashimi and ten pieces of sushi nigiri, a California roll, and our signature Two88 roll.

Back by popular demand! Shrimp tempura inside, then topped with spicy tuna and a rainbow of filet mignon and avocado. Finished with eel sauce, spicy mayo, scallion and sesame.

Spicy lump crab and asparagus inside, topped with lightly seared filet mignon, scallions, green tobiko and spicy aioli.

Tamago, cucumber, avocado, spring mix and assorted seasonal pickled vegetables.

Avocado and spicy tuna inside, seared filet mignon and tobiko outside with spicy aioli and ponzu.

Shrimp tempura inside with lightly seared filet mignon on top, garnished with tobiko and spicy aioli.

Tuna, salmon, yellowtail and avocado inside. Topped with tobiko, siracha, eel sauce and spicy aioli.

Spicy shrimp and tempura crunch inside.Topped with avocado skin, eel sauce and beets.

Shrimp tempura roll topped with avocado & spicy blue crab, with eel sauce, wasabi aioli, and black sesame.

Tempura shrimp, jalapeno, goat cheese, and peppered tuna inside, topped with kani, balsamic-thai chili sauce, crunchy garlic sauce, and green tobiko.

Tempura shrimp and avocado inside. Topped with spicy tuna, cilantro, white truffle oil and spicy aioli.

Spicy salmon and cucumber inside. Topped with kani and Thai chili sauce.

Tuna, salmon, yellowtail, and avocado, flash-fried and served with spicy aioli and eel sauce.

Shrimp tempura and white albacore tempura inside, topped with spicy crab, red tuna, spicy aioli and thai chili sauce.

Tuna, avocado, mango inside and topped with yellowtail, Scorpion pepper powder, seaweed salad and citrus marmalade. Served with scallion oil and balsamic.

Crab Stick.

Egg Omelet.

Tuna.

Albacore Tuna.

Shrimp.

Salmon.

Octopus.

White Fish.

Mackerel.

Fish Roe.

Squid.

Eel.

Salmon Roe.

Yellowtail.

Scallop.

White Tuna.

Chopped tuna, yellowtail, salmon, romaine, tamago, avocado, cucumber, and tomato. Served with goat cheese and a dijon vinaigrette.

Grilled chicken on a bed of romaine lettuce with dried cranberries, avocado, parmesan cheese, and croutons, served with a honey drizzle, and Ken's ginger dressing.

Black pepper-seared tuna sashimi and avocado with mixed greens, cherry tomatoes, cucumber and wild ginger.

Seared jumbo shrimp, organic baby spinach, cherry tomatoes, and Malay croutons with Japanese seasoning and chardonnay aioli dressing.

Grilled chicken breast wrapped in a tortilla with tomato, lettuce, basil, cheese, honey, thai chili sauce, cashew, and mango salsa and served with sweet potato waffle fries.

Tempura shrimp wrapped in tortilla with lettuce, tomato, mango salsa, honey, and cashew with spicy aioli and served with sweet potato waffle fries.

Kobe beef grilled to perfection, served with sweet potato waffle fries Mongolian Style: sauteed mushrooms, bacon, and fried onions with black pepper sauce East Asian Egg Wrapped: sliced cucumber and red onion with Asian sweet chili sauce.

Ken's take on a local favorite- jumbo lump crabcake, Thai chili aioli, lettuce, pineapple and red pepper.

With lettuce, avocado pico de gallo, sesame mole', cashew, and honey.

Seared shrimp over stir-fried noodles with mushrooms, cucumber, cashews, red peppers, cilantro and Thai chili sauce.

Pad Thai noodles stir-fried with chicken, red pepper, onion, cashews, and mushroom in delectable pad thai sauce.

Panko crusted, with avocado pico de gallo and Thai chili sauce.

Beef tenderloin stir-fried with red peppers, mushrooms and zucchini in a black pepper sauce.

Tender grilled chicken with stir fried seasonal vegetables and Chef Ken's special curry sauce.

Sambal chili paste, red peppers, onion, garlic and miso.

Crispy-fried and finished in a mushroom teriyaki sauce.

Crispy white fish with avocado salsa, Thai chili sauce and crushed cashew.

Tempura shrimp and avocado inside. Topped with spicy tuna, cilantro, black truffle, white truffle oil and spicy aioli.

Tempura shrimp, avocado, jalapeno inside. Topped with ahi tuna, yellowtail, eel sauce, jalapeno sauce and crispy onions.

Tuna, salmon, yellowtail and avocado inside. Topped with tobiko, siracha, eel sauce and spicy aioli.

Tamago, cucumber, avocado, spring mix and assorted seasonal pickled vegetables.