Hunan Garden

Coke, Diet Coke or 7-Up

Filled with minced chicken and vegetables.

In Chinese these light breads are eaten at meatltimes and inbetween times and are excellent for brunch.

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.

Served with sweet and sour sauce.

Crunchy walnuts with irresitible gloss of caramelized salt and sugar to stimulate the appetite.

Barbequed Pork Buns

Sticky rice w/Meat Wrapped in a Leaf

Shark's Fin Dumplings

Shrimp Dumplings

Vegetables, Shrimp & Pork Gao

Mushroom & Pork Dumplings

Green Chives & Shrimp Dumplings

Egg Yolk Buns

Shanghai Meat Dumplings

Pork Dumplings

Sesame Balls

Cream Cheese & Crab Meat

16 Pieces - CHa Siu Bao, Siu Mai, Siu Lung Bao, Crystal Dumplings, Ha Gao, Fun Got, Gao Choy Gao, Yu Shi Gao

This popular soup combines chicken, beef, shrimp, and vegetables in a mildy spicy broth.

Choice of meat wonton wrappers.

Wonton stuffed with a combination of chicken, beef, and shrimp.

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

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.

Luxuriant, simple, and classically Chinese, ideal when combined with lighter fish or chicken dishes.

Selected seasonal fish lightly sauteed with fresh vegetables.

Shrimp, scallops, calamari and seasonal fish lightly sauteed.

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

Cooked in a light black bean sauce, served with seasonal vegetables.

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!

For the diner with a sweet tooth, walnuts served in a subtle white sauce.

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.

Traditional deep fried shrimp served in a rich crimson sweet and sour sauce.

The subtle combination of spices in this dish are said to stimulize all five tastes: sweet, sour, bitter, pungent, and salty. This dish calls for a glass of good white wine.

A classic dish, lightly cooked in its own white sauce.

A lightly spiced stir fry of sliced, snow peas, white mushrooms, carrots, broccoli, and zucchini.

The most famous of all Hunan dishes, paradoxically invented in New York and unknown in Hunan. Sweet crisp, spicy and impossibly good.

Sauteed chicken with assorted vegetables in a rich and mildly spicy brown sauce.

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 accompanim

One of th emos tfamous of all Szechuan dishes; chicken stir fried with peanuts in a spicy garlic sauce ideal when aflame with burned red Szechuan peppers, so spicy it cries out for a glass of chilled rose.

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

Crispy chicken deep fried with peppers, garlic, ginger, and a touch of sesame.

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.

Bone in chicken, served either with a dipping sauce or the gourmet Szechuan pepper salt.

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

This popular classic; chicken deep fried and covered in rich red sweet and sour sauce.

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

Folded in thin Mandarin pancakes (4), sprinkled with slivers of green onion and coated with sweet hoisin sauce.

A wonderfully versatile dish, appropriate for a festive occation or a quiet dinner for two. It reaches perfection when combined with a glass or two of our Pinot Noir Rose.

Bone in, crispy chicken and green onions; sweet, spicy, complexly flavored, and quality good.

Lightly flavored bone in ribs, deep fried just to perfection.

A rich combination of pork, bamboo strips, mushrooms, and wood ears in a spicy garlic sauce.

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

Beef sauteed with green onion and Mongolian brown sauce, and served on a bed of crispy noodles.

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

Deep fried beef coated with a mildly spicy coat of sesame seed.

Paper thin slices of beef in a subtly flavored sauce, served on a bed of braised bok choy,

A platter of seasonal vegetables and tofu, lightly sitr fried. Ideal for vegetarians or to accompany other dishes.

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.

Crispy vegetables foled in thin Mandarin pancakes (4), coated with sweet hoisin sauce.

The tofu is deep fried and served with broccoli, beans sprouts, cilantro, and white mushrooms.