Hunan Garden

A Vietnamese classic, served cold with a peanut dipping sauce.

Assorted appetizers for two including deep fried shrimp, barbeqed spare ribs, egg rolls, fried wonton, drum sticks and chicken satay.

Served on skewers with a peanut dipping sauce.

Shrimp Dumplings

Mushroom & Pork Dumplings

Egg Yolk Buns

Pork Dumplings

Choice of meat wonton wrappers.

A spectacular addition to any Chinese banquet, it's explosive sound cries out for a good white wine.

Shrimp, calamari, and seasoned fish in a mildy spicy broth.

A variation on a popular classic, stir fried with shrimp and peanuts in a spicy garlic sauce.

Served with broccoli, these scallops betray a subtle hint of ginger, ideal with a glass of Pinot Grigio

Dry cooked in the shell. For the true connoisseur since the flavors coat the shell, you should eat these shrimp in their jackets!

To be folded in thin Mandarin pancakes (4), spinkled with green onion slivers and coated with sweet hoisin sauce. This could be an ideal dish for one if combined with a glass or two of our Pinot Noir Rose.

Originating in Tung-An, a country in Hunan province, this mildly spicy dish has all the beauty of refind Hunanese cuisine. All breast meat, with the skin included, it is entierly a meat dish, although it arrives surround with broccoli. An ideal accompaniment to plain white rice, though it might benefit from a quiet white wine.

A lovely mild dish, white chicken meat and snow peas in a light white garlic sauce.

This subtle combination of spices in this dish are said to stimulate all five tastes; sweet, sour, bitter, pungent, and salth! Because of its complex and powerful taste, this is best when paired with a glass of our Sangiovese red wine.

A rich stwe of chicken, cashew nuts, zucchini, water chestnuts, peas, and carrots in a growl garlic sauce.

Similar to the above, but even more sweet and sour beecause of its coat of lmeon sauce.

Marinated pork slices, matched with green onion slivers and folded in thin Mandarin pancakes (4), coated with sweet hoisin sauce.

A sweet and spicy combination of deep fried beef, charred Szechwan, and dried orange peel in a ring of fresh broccoli florets.

White and yellow bamboo shoots, Chinese mushrooms, black sea moss, and carrots, snuggled into delicate tofu wraps and napped in a subtle but flavorful sauce. A vegetarian's dream.

This is the Hunanese version of Ma Po Tofu, in which the tiny tofu cubes are first deep fried to a firm golden brown. Still very spicy, unless you request a mild version.