Yesterday we talked to chef Patricia Yeo about her plans for Ginger Park (nee Banq) and today, we have the menu for you to examine. The focus here is on small plates of modern Asian dishes with clean flavors — think ginger glazed pork belly with watermelon and pickled red cabbage or Vietnamese summer rolls served with a spicy tuna tartar. The full menu, complete with tea smoked duck, is below.
Cold Plates
Thai Green Papaya & Mango Salad lemongrass caramel
dressing 8.00
Asian Chopped Salad chinese sausage, feta & pinenuts 8.00
Vietnamese Summer Roll ** spicy tuna tartare 11.00
Chicken Liver Mousse grilled sourdough bread, pickled
cherries 8.00
Hibiscus Tea Stained Salmon Carpaccio ** 12.00
Daikon, Edamame & Nashi Pear Salad toasted sesame dressing
8.00
Dumplings & Things
Edamame Potsticker 8.00
Crispy Shrimp & Mushroom Wontons sweet chile sauce 8.00
Pork & Shrimp Water Dumpling black bean-chile oil 8.00
Steamed Shortrib sweetbread & leek dumplings 9.00
Golden Mushroom Dumplings hot & sweet mustard 8.00
Chicken & Chive Siew Mai 7.00
Red Chief Lentil & Green Chilli Fritters 7.00
Hot Plates
Grilled Shrimp rice noodle salad & pomegranate soy sauce 9.00
Smoked Three Chilli & Palm Sugar Spareribs 14.00
Ginger Glazed Pork Belly watermelon & pickled red
cabbage 9.00
Grilled Chicken kelantan style, napa cabbage slaw 11.00
Northern Thai Sausage lettuce & herb wrap 9.00
Silk Road Sliders ** 14.00
Naan Flatbread spicy lamb & potato 10.00
Steamed Buns smoked chicken & seasonal chutney 9.00
Duck Meatballs massaman curry sauce 12.00
Noodles & Rice
Dan Dan Mien sichuan style “bolognese” 11.00
Stir-Fried Silver Pin Noodles snow tofu & bean sprouts 14.00
Grilled Flank Steak young ginger & chinese celery chow
fun 16.00
Dolsit Bi-Bim-Bap twice cooked pork belly, chilli & kim
chi 11.00
Duck Confit & Chinese Sausage Fried Rice sunny side-up
egg 14.00
Specials
Tea Smoked Duck ** mandarin pancakes & roasted
plums 18.00
Soy Ginger Steamed Fish chinese sausage & shiitake 19.00
Shortrib Rendang sweet potato puree & frizzled onions 18.00
Slow Cooked Pork Shank chinese broccoli, taro gnocchi 18.00
Vegetables & Sides
Miso Glazed Japanese Eggplant 5.00
Wok Charred Brussels Sprouts 6.00
Dry Fried Asian Greens, Dried Shrimp 6.00
Spicy Duck Fat Fried Potatoes lemon cumin aioli 5.00
Steamed Jasmine Rice 3.00
Tandoori Baked Flatbread & Chutney 5.00
Earlier: New York Chef Patricia Yeo Finds Surprises in Boston
