Special 1_31_08

Tonight’s Special:

Alaskan Red Salmon Filet
Furikaki Encrusted
Seared / Oven-Finished
Over Cold Udon Noodle
Pickled Garlic Seaweed Salad
w/ Apricot Miso Reduction
Steamed Baby Bok Choy
$22



Soup:
Tomato Artichoke

What is furikake?

Furikake (振り掛け or ふりかけ) is any dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, and salt. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), salmon, egg, vegetables, etc. are often added to the mix.

Special, 1_29_08

Tonight's Special:

Alaskan Halibut Filet

Macadamia Nut Crusted

Pan-Seared

Mango Beurre Blanc

Baby Bok Choy

Jasmine Rice

$26

Executive Chef - Guy Conley

Chef Guy Conley was born and raised in Anchorage, Alaska. His experience as a culinarian is spread across many levels of the industry. Though Guy spent years at Orso as kitchen supervisor, helped shape Bridge, and cooked for the well-healed at Corsair, he “cut his bones” toiling at restaurants such as Old Spaghetti Factory in order to get himself through culinary school.

Despite what his parents may have told him, Guy believes that it is right to play with food. A blend of respect for the classics and creative experimentation are the forces behind Conley’s cuisine. After working under Sihn Koy at Bridge, Guy is excited to re-visit the realm of Asian cuisine. Conley enjoys Ginger because the cuisine allows him to combine fresh Alaskan seafood and regional produce with Asian flavor and preparation methods.

Special 1/27/08

Tonight's Special:

Baby Lobster Tail

Stuffed with Red Salmon and Crab

Baked

Served over Pineapple Fried Rice and Sauteed Asian Vegetables

Topped with a Soy Buerre Blanc

$30.00


Soup of the Day:

Cream of Asparagus

Special 1/25/08

Tonight’s Special:

Bacon-Wrapped Pork Tenderloin
Stuffed with Cilantro, Spinach, Cream Cheese, and Red Onion
Oven Roasted
Over Red Pepper Fried Polenta
Seared Chinese Greens
Smoked Teriyaki Demi Glace
$29

Salad Special:

Mixed greens and Raspberry Sherry Vinaigrette
Topped with Pan-Seared Red Salmon Filet
$14

Dessert Special:
Raspberry Chocolate Mousse
Served in Puff Pastry Shell
Caramel Sauce, Fresh Whipped Cream
Topped with Fresh Raspberries
$6

Wine/Beer Features Week of 1/24/08

Featured Wine and Beer

Orange Muscat - Robert Hall
Margaret’s Vineyard - 2006 Paso Robles, California

This non-dessert Muscat won a GOLD MEDAL at the 2007 San Diego International WIne Competition.
Fresh citrus & orange blossom aromasentertain your senses with sweet spice &tropical fruit flavors.
Crisp, bright finish.A delight by itself, or pair with Thai cuisine oras an accompaniment to crème brulée

$6.25 / glass $25.00 / bottle

Premiere “Red Label”
Trappist Ale - Chimay
Belgium

In order to meet their needs and those of their foundations as well as to sustain employment in their region, since 1862 the Cistercian Trappist monks of Chimay have been developing the production of Trappist beers and cheeses which, owing to their character and qualities are well known and enjoy great success.

This top fermented Trappist beer, refermented in the bottle,is not pasteurised. Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously.

$9.00 / 33 cl bottle

Team Ginger

Left to Right: Marcus Biastock, Guy Conley, Matt Gill

Ginger management team. Winter 2008.

Specials: 1/24/08

Tonight’s Special:

Alaskan Red Salmon Filet
Grilled
Sweet Ginger Teriyaki Glaze
Sauteed Asparagus
Dill Parmesan Potato Au Gratin

$23

Dessert Special:
Raspberry Chocolate Mousse
Cinnamon Pastry Shell
Fresh Raspberries

$6

Special - Monday, January 21st

Alaskan Red Salmon Filet

Seared

Mango Pineapple Risotto

Sauteed Asparagus

Shallot and Chive

White Wine Buerre Blanc

$23

Sous Chef Jacob Baniky

Jacob Baniky has been promoted to the position of Sous Chef. A vital part of our team, the eccentric and creative Baniky has been with us since opening. Jake comes to us from nearly a decade of experience in the industry. He was formally trained at the Culinary Institute of America in Pookipsie, NY. However, Jake attributes most of his "skills" to his five years spent as a Culinary Specialist in the US Navy. Though most of his experience comes from outside of Alaska, Baniky's first restaurant job was at former Anchorage restaurant Gesine's.

In case you were wondering, the glasses are a fashion statement.

Tobin James Wine Roundup 2008

Heads up. New Fur Rendezvous event!

Ginger will be hosting a wine dinner on Monday, February 25th. The event is sponsored by Northern Spirits and La Bodega and features the wines of Tobin James. Price is $65 per person. 8 of Tobin James' wines and paired food items by Ginger. Tickets on sale soon. Call Ginger (907-929-3680) or La Bodega (907-569-3800) for more information.

Special - 1/20/08

Tonight's Special:

Alaskan Red Salmon Filet

seared

topped with shallot and raspberry vinaigrette reduction

over pineapple mango risotto and sauteed Chinese vegetables

bonus crab and spinach purse brushed with golden curry

$27

Tonight's Soup:

spiced beer cheese with green onion