Wild Ginger

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399 W. Littleton Blvd. Littleton, CO 80120

303-794-1115

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Cuisine(s): Thai

Hours: Mon-Fri 11am-3pm, Mon-Thu 5pm-9pm, Fri-Sat 5pm-10pm

Price: $, $$
Payment Types: MasterCard, Visa, American Express, Discover, Diners Club, cash

Attire: Casual

Features: Takeout, Private Party, Catering, Order Online, Wheelchair Accessible, Kid Friendly, Vegetarian Friendly
Serving: Dinner, Lunch

Reservations: Accepted, Recommended for Large Parties

Parking: Lot Available

Description

Littleton is not known as a bastion of gastric globalism, which is part of what makes Wild Ginger such a pleasant surprise. The menu in this popular and often bustling Thai restaurant encourages diners to step outside their comfort zones, if not their spice levels: All dishes can be ordered across a safely Americanized scale from mild to hot-hot. Whether you like it mellow or tongue-torching, Wild Ginger offers pleasing variations on the usual noodles and curry. Lunch and dinner entrees combine lemongrass, basil and other herbs and spices in seemingly limitless ways, and the large and tantalizing selection of desserts includes coconut ice cream and warm caramelized bananas. And thanks to a summer 2010 renovation, you can now eat these dishes in style.

Littleton's Wild Ginger on hiatus until late August

By Lori Midson | Mon, June 14, 2010

Wild Ginger, the excellent Thai restaurant at 399 West Littleton Boulevard in Littleton, is on hiatus until August 28, an extended holiday of sorts, while owner Somsak Damrongsang hangs out in his nat... More »
Fit to Be Thai'd

By Kyle Wagner | Thu, June 03, 1999

Nearly every Cafe review elicits responses from readers who agree or disagree, but one in particular inspired an unusually heavy load of negative reactions: my critique of Wild Ginger ("Sugar and Spice," January 15, 1998). Eighteen months ago,... More »
Mouthing Off

By Kyle Wagner | Thu, March 25, 1999

Fit to be Thai'd: In the late Seventies, the area that would later become known as LoDo was a vast culinary wasteland. There was the Wazee Supper Club, at 1660 15th Street, and Mori Japanese Restaurant, at 2019 Market Street, and not much in betwe... More »
Course Correction

By Kyle Wagner | Thu, December 31, 1998

In 1998, the face of Denver dining changed from the wizened old visage of the familiar to the crazed, cash-hungry smirk of the young upstarts. While most of the restaurants the town lost were newer models, few of the disappearances came from links... More »
Sugar and Spice

By Kyle Wagner | Thu, January 15, 1998

Denver's restaurants are multiplying so rapidly that businesses are forced to take on staff members who clearly aren't qualified, just so they have enough bodies to get the food out. I'm tired of being waited on by irritated eye-rollers who make i... More »

Main Menu

Appetizers

Lettuce Wraps
diced marinated chicken quickly wok tossed served with cool lettuce wraps.

Vegetarian Lettuce Wraps
diced tofu & vegetables quickly wok tossed served with cool lettuce wraps.

Shrimp & Chicken Spring Roll
crisp spring roll filled with baby shrimp, diced tender white chicken breast, and shredded vegetables with a spicy dipping sauce.

Vegetable Egg Roll
shredded cabbage, water chestnuts, carrots, peas and celery.

Cantonese Egg Roll
diced roast pork with shredded vegetables served with our house sweet and sour dipping sauce.

Crab Rangoon
imitation crab mixed with cream cheese & scallions wrapped in a crispy won ton shell.

Soups

Won Ton Soup
pork filled won tons garnished with sliced roast pork, scallions and bok choy leaves in a rich chicken broth.

Egg Drop Soup
sweet chicken broth slow blended with egg to create a rich flavorful soup.

Hot And Sour Soup
fine sliced pork, tofu, bamboo shoots, mushrooms simmered in a rich chicken broth flavored with hot pepper and vinegar.

Salads

Grilled Ahi Tuna Salad
grilled ahi tuna mixed with fresh greens, cucumbers, carrots, mandarin oranges, red bell peppers, roasted almonds, and tomatoes. tossed with a lite lemon-soy vinaigrette dressing and crispy won tons.

Thai Chicken Salad With Lemon-soy Dressing
tender shredded chicken breast mixed with fresh greens, cucumbers, diced mangos, carrots, mandarin oranges, roasted almonds, red bell peppers, and tomatoes. tossed with a lite lemon-soy vinaigrette dressing and crispy won tons.

Thai Peanut Chicken Salad
grilled chicken breast tossed with fresh greens, cucumbers, carrots, mandarin oranges, red bell peppers, roasted almonds, and crispy chow mein noodles. served with our thai peanut dressing.

Crispy Sesame Chicken Salad
a fresh mix of tossed greens, crispy sesame dipped chicken tenders, cucumbers, carrots, mandarin oranges, red bell peppers, roasted almonds, crispy won tons. served with our house sesame-honey mustard dressing.

Mandarin Bbq Grilled Chicken Salad
grilled chicken marinated with our own bbq sauce tossed with fresh mixed greens, cucumbers, carrots, mandarin oranges, red bell peppers, roasted almonds, and crispy won tons. served with our zesty bbq vinaigrette dressing.

Grilled Teriyaki Chicken Salad
grilled teriyaki chicken tossed with fresh mixed greens, cucumbers, carrots, mandarin oranges, red bell peppers, roasted almonds, and crispy won tons. served with our sesame-mustard vinaigrette dressing.

Chef Specials

Sake Marinated Salmon With Sweet Pineapple Reduction
wok seared filet of salmon marinated in sake, garlic and ginger-soy sauce over shrimp fried rice and garnished with diced sake-butter pineapple reduction.

Peking Duck
a tradition from mainland china: smoked peking duck served with steamed wheat buns, carrots, cucumbers, scallions, plum & hoisin sauces.

Chilean Sea Bass With Garlic-ginger Soy Sauce
chilean sea bass marinated in garlic, sesame oil then oven baked to perfection served with a sweet soy dipping sauce flavored with garlic and frizzled ginger. sides include sautéed green beans and vegetable fried rice.

Teriyaki Grilled Rib-eye Steak
grilled 14 oz aged rib-eye steak marinated in a bourbon ginger teriyaki sauce served with sautéed green beans and roast pork fried rice.

Pan Seared Duck Breast With Szechwan Vegetables
pan seared duck breast marinated in a ginger-soy vinaigrette then oven baked and brushed with carmelized plum sauce.served with wok tossed szechwan vegetables and steamed rice.

Cantonese, Szechwan, And Hunan

Classic Traditions
classic traditions entrees are also available with choice of beef, shrimp or delight chicken, beef & shrimp

Moo Goo Gai Pan
tender sliced chicken breast with mushrooms, bok choy, bamboo shoots, water chestnuts, carrots, broccoli and snow pea pods

Hunan Chicken
sliced marinated chicken breast sautéed with baby corn, bamboo shoots, water chestnuts, carrots, broccoli, green peppers, bok choy, in a spicy sauce

Szechwan Chicken With Garlic Sauce
sliced chicken breast with pea pods, water chestnuts, bok choy, celery, carrots, shitake mushrooms and broccoli in a spicy szechwan sauce

Chicken With Broccoli
sliced chicken breast sautéed with fresh broccoli

Seafood

Honey Pecan Prawns
celebration size shrimp dusted in a seasoned flour and sautéed to perfection, then topped with a sweet pecan glaze with caramelized pecans

Honey Pecan Prawns & Scallops
celebration size shrimp and scallops dusted in a seasoned flour and sautéed to perfection, then topped with a sweet pecan glaze with caramelized pecans

Sesame Prawns
celebration size shrimp breaded and sautéed with a sweet sauce, hot peppers, and garnished with broccoli and sesame seeds

Sesame Prawns & Scallops
celebration size shrimp & tender sea scallops breaded and sautéed with a sweet sauce, hot peppers, and garnished with broccoli and sesame seeds

Hong Sue Shrimp
tender breaded shrimp with bok choy, broccoli, carrots, mushrooms, water chestnuts, snow peas and bamboo shoots

Looking for another city?

Wild Ginger

399 W. Littleton Blvd. Littleton, CO 80120

303-794-1115

Description

By Lori Midson | Mon, June 14, 2010

By Kyle Wagner | Thu, June 03, 1999

By Kyle Wagner | Thu, March 25, 1999

By Kyle Wagner | Thu, December 31, 1998

By Kyle Wagner | Thu, January 15, 1998