We Are Open

Sunday, Wednesday, Thursday
Dinner: 5pm – 9pm
Bar: 4pm - 10pm

Friday & Saturday
Dinner: 5pm –10pm
Bar: 4pm - 11pm

Closed Mondays and Tuesdays

Bar Menu

Mu shu tacos | 9
hoisin-seasoned ground chicken, cabbage slaw in warm flour tortillas with a sriracha lime sour cream

BBQ broccoli tacos | 9
crispy fried broccoli florets tossed in a ginger-hoisin bbq sauce, napa slaw in warm tortillas with a lemongrass vinaigrette

Fennel coriander rubbed chicken wings | 15
tossed in a sweet chili glaze, toasted sesame seeds & served with basil blue cheese sauce

Pommes frites | 8
fresh fried potatoes tossed in house seasoning

Spicy edamame | 7
steamed soy bean pods, Thai chili-ginger sauce and Hawaiian sea salt

Bulgogi style nachos (gf) |16
ground beef, corn tortilla chips, black bean and corn salsa, sweet peppers, jalapenos, sriracha cheese sauce

Mini mac and cheese | 7
with sautéed bacon and roasted jalapeño, garnished with cherry tomato

Spicy chicken soba noodles | 8
sautéed chicken with julienne vegetables, tossed in a spicy teriyaki sauce

(gf) gluten free

Dinner Menu


pommes frites | 9
house cut and fresh fried potatoes tossed in special seasoning served with wasabi aioli

*spicy tuna tower | 16
marinated poke with fresh avocado-papaya salsa, wasabi aioli, sweet soy drizzle, tobiko and fried wonton crisps

fresh spring rolls (gf, ve) | 10
fresh vegetable hand rolls with marinated vermicelli noodles and a cilantro and jalapeno mint sauce

sweet & spicy crispy pork eggrolls | 14
sriracha spiced ground pork and sesame marinated vegetables with sweet chili dipping sauce

chicken & lettuce hand wraps | 14
stir-fried ground chicken, peanuts, and vegetables with bibb lettuce and coconut-curry sauce

fennel & coriander rubbed chicken wings (gf) | 15
sweet chili glaze, toasted sesame seeds and blue cheese basil dipping sauce

crispy gouda risotto balls (v) | 16
panko crusted and deep fried to perfection, served with a sweet chili aioli

Greens and Soups

winter salad (gf) | 11
spinach and arugula tossed in a champagne-buttermilk dressing with toasted spiced walnuts, bleu cheese crumbles, blueberries and sliced apples

strawberry chili (gf) | 10
butter leaf hearts tossed in a creamy sweet chili cilantro dressing with fresh strawberries, shaved red onions and candied pecans

sesame-ginger caesar | 11
baby artisan romaine with fried wontons, house-made caesar dressing, sweet soy and a sesame parmesan crisp

tofu and quinoa (gf,ve) | 13
red quinoa, pickled red cabbage, sprouts, edamame, heirloom carrots, red pepper and cashews tossed in a ginger and lemongrass vinaigrette

banana and lemongrass soup (gf)
with deviled crab and curried eggplant
cup 5 / bowl 9

soup of the day
ask server
cup 5 / bowl 9


seared ahi (gf) | 38
seared coriander ginger crusted ahi served with an arugula salad tossed in a shallot vinaigrette candied pecan rice and a watermelon ponzu garnished with pickled mustard seeds

general tso’anders fried chicken | 29
buttermilk and red curry marinated chicken thighs tossed in a fusion of Nashville and general tso’s sauces served over jasmine rice and finished with pickled ginger-habanero cucumbers

filet mignon | 52
seared 8oz. filet mignon served with hickory smoked onion rings, a scotch infused bordelaise thyme-parmesan mashed potatoes and a spinach-arugula salad tossed in a balsamic-truffle oil

kobe beef cheeseburger | 18
8 oz burger with American cheese, burger sauce, sliced tomato, red onion, and crisp romaine on a brioche bun served with pommes frites

Iberico pork (gf) | 55
seared Iberico pork chop with shaved brussels sprouts served over saffron risotto and finished with a spiced red wine drizzle and pickled blueberries

mee krob | 28
sweet & spicy chicken, pork, and shrimp sautéed with mixed peppers and jalapeños over crispy vermicelli & rice noodles

panang beef curry (gf) | 26
tender beef tips with cremini mushrooms and sweet onions in red curry, lime and coconut milk sauce served with jasmine rice, mixed vegetables, peanuts, bean sprouts and cilantro oil

vegan curry (gf) | 24
pan fried tofu with cremini mushrooms and sweet onions, mixed peppers, bok choy and zucchini in a yellow curry and coconut sauce on jasmine rice finished with mixed vegetables, bean sprouts and cilantro oil

Alaskan baked sea scallops "mac & cheese" | 38
seared Alaskan diver scallops atop a basil-pine nut crusted three-cheese pasta, tomato brunoise and finished with truffle oil & fresh basil

*poke bowl | 25
marinated tuna served over a bed of napa cabbage, jasmine rice, wakame seaweed salad, shaved papaya and topped with crispy vermicelli noodles, crispy wontons, and a sriracha-sweet soy aioli

(gf) gluten free
(v) vegetarian
(ve) vegan
* Consuming raw or undercooked fish or meats may increase your risk of foodborne illness.
Parties of 6 or more are subject to 18% gratuity

Dessert Menu

Bananas Foster Cheesecake Egg Rolls | 10
Tossed in powdered sugar and served with a whiskey caramel dipping sauce

Green Tea Crème Brûlée (gf) | 11
Fresh strawberry, house made whipped cream

Ginger & Pear Cheesecake | 13
Five spice infused ginger and pear cheesecake with a whiskey caramel sauce and whipped cream

Chocolate Pot de Crème | 10
espresso infused chocolate crème mousse, fresh raspberries, sugar tuile and fresh whipped cream

Mixed Berry Crisp | 10
served with a vanilla bean ice cream

Ice Cream | 3

Root Beer Float | 9
Bleeding Heart Brewery root beer, vanilla ice cream


Great food. Excellent service. Warm ambience. These elements are how many of our guests would describe Ginger. We created a restaurant that expresses our faith and values in extending genuine hospitality to all and food sure to please all tastes.

425 W. 5th Avenue  |  Anchorage, AK 99501  |  907.929.3680            GOOGLE MAP »