Hunan By The Falls

Tender squid stir fried with green and red bell peppers and Spanish onions in black bean sauce.

Tender squid stir fried with pickled mustard greens, Spanish onions and red bell peppers.

Peapod plant.An exotic delicacy. Delicate flavored spinach type vegetable sautéed in a light garlic sauce with your choice of.

Tender slices of lamb wok sizzled with hot peppers, Spanish onions, green peas and scallions served in Chef Chaus spicy tomato based balado sauce over a bed of fresh noodles.

Filet of china sole stir fried with green and red bell peppers and Spanish onions in a savory black bean sauce.

Tender pieces of Walleye 12 oz. stir fried in a light ginger sauce with with baby bok choy, peapods and mushrooms served over pan fried vermicelli noodles.

Tender pieces of walleye 12 oz. wok sizzled with hot peppers, Spanish onions, green peas and scallions served in Chef Chau’s spicy tomato based balado sauce served over a bed of fresh lo mein noodles.

Tender walleye fillet 12 oz. flour dusted and fried crispy, tossed with your choice. Thai sweet chili walleye , tomatoes and pineapple in a spicy thai sweet chili sauce, topped with cilantro. Sweet and sour walleye, pineapple, red and green bell pepper in our delectable sweet and sour sauce.

Diced faux chicken and vegetables, sautéed with crispy cashew nuts, or roasted almonds in a tasty brown sauce.

Shredded faux chicken with Chinese cabbage, and eggs wrapped in thin mandarin pancakes with hoisin sauce.

Strips of faux chicken sautéed with in a black bean sauce with green peppers and Spanish onions.

Tender slices of faux chicken wok sizzled with hot peppers, Spanish onions, green peas and scallions; served in Chef Chaus spicy tomato based balado sauce.

Tender slices of faux chicken sautéed with broccoli, bell peppers, woodears and water chestnuts in Chef Chaus garlic sauce.

6 Pieces.

4 Pieces.

4 Pieces.

4 Pieces.

10 Pieces.

8 Pieces.

Hot. Thin slices of beef sauteed with fresh broccoli, baby corn, carrots and mushrooms in chefs spicy hot savory sauce.

Hot. Diced beef sauteed in a rich brown sauce with green and red bell peppers and roasted peanuts.

Sliced beef sauteed with snow peapods, mushrooms, and water chestnuts in a light garlic sauce.

Sliced beef sauteed with green bell peppers and Spanish onions in a flavorful brown sauce,or served in a spicy Yu-Shan sauce.

Hot. jumbo shrimp marinated, then sauteed with fresh broccoli, carrots, baby corn and mushrooms in chefs spicy savory pepper sauce.

Hot. jumbo shrimp sauteed with water chestnuts, carrots, peapods, woodears, white and shitake mushrooms in a hot spicy garlic sauce.

Jumbo shrimp sauteed with crispy cashew nuts, in a tasty brown sauce.

Hot. jumbo shrimp sauteed in a rich brown sauce with green and red bell peppers and roasted peanuts.

Hot. Fresh scallops, sauteed with water chestnuts, peapods, carrots, and shitake mushrooms in a hot spicy garlic sauce.

Hot. Slices of chicken with fresh broccoli, baby corn, carrots, and mushrooms sauteed in chefs spicy savory pepper sauce.

Hot. Diced chicken sauteed in a rich brown sauce with green and red bell peppers and roasted peanuts.

Diced chicken and vegetables, sauteed with crispy cashew nuts, in a tasty brown sauce.

Sliced chicken sauteed with fresh vegetables in a light sauce.

Sliced chicken stir fried in our special tangy sweet sour sauce.

Hot. Sliced chicken, sauteed with water chestnuts, peapods, carrots, woodears, white and shitake mushrooms in a hot spicy garlic sauce.

Chunks of chicken lightly breaded and deep fried until crispy, then wok tossed with a sweet dark glaze, topped with sesame seeds.

Chunks of chicken lightly breaded and deep fried until crispy, then wok tossed with spicy red peppers in a garlic sauce and garnished with steamed broccoli.

Tender breast of chicken breaded and deep fried to a golden brown and wok tossed with a sweet walnut glaze and carmelized walnuts, garnished with steamed broccoli.

Hot. Slices of pork with fresh broccoli, baby corn, carrots, and mushrooms sauteed in Chef Chaus spicy, savory pepper sauce.

Hot. Slices of pork with water chestnuts, peapods, carrots, woodears, white and shitake mushrooms in a hot spicy garlic sauce.

Sliced pork stir fried in our special tangy sweet sour sauce.

Hot. Fresh string beans toss fried with garlic and spices.

Fresh mixed vegetables in a light sauce (or in a brown spicy garlic sauce.

Yau Tsoi tender green leafy Chinese vegetable and portabello mushrooms sauteed in a savory oyster flavor sauce.

Combination of shrimp, beef, chicken, and vegetables.

Fresh soft noodles, combination of shrimp, chicken, and beef with vegetables.

Choice of pork or chicken with pickled cabbage and vegetables. A meal by itself.

Soft‎ fresh wide rice noodles with tender strips of chicken or beef.

Curried rice noodles with shrimp, chicken, egg, scallions and bean sprouts.

Linguini style thai rice noodles sautéed in chefs special pad thai sauce with bean sprouts, tamarind, scallions, egg, garlic, and topped with crushed peanuts and cilantro, and garnished with a lime wedge.

Sweet and spicy dry. Your choice of chicken, beef or shrimp, wok-sizzled with hot penang red curry, then stir fried with green beans, tomatoes, red bell peppers, bamboo shoots, coconut milk, Spanish and spring onions, fresh Thai basil, and garnished with fresh cilantro.

Wet over fresh noodles. Your choice of chicken, beef or shrimp, wok-sizzled with hot penang red curry, then stir-fried with green beans, tomatoes, red bell peppers, bamboo shoots, coconut milk, Spanish and spring onions, fresh Thai basil, and garnished with fresh cilantro.

Your‎ choice of chicken or shrimp, wok-sizzled with zucchini, tomatoes, green bell peppers, bamboo shoots, Spanish and spring onions in a mild fresh basil sauce.

Hot. Your choice of chicken or shrimp, wok-sizzled, then stir-fried with green and red bell peppers, tomatoes, bamboo shoots, and Spanish and spring onions, in a hot curry sauce with coconut milk and fresh Thai basil, served over fresh noodles and garnished with fresh cilantro.

Hot. Your choice of chicken, beef or shrimp, wok-sizzled with hot green curry, then stir fried with green beans, tomatoes, red bell peppers, coconut milk, bamboo shoots, Spanish and spring onions, fresh Thai basil, and garnished with fresh cilantro.

Your choice of chicken, beef or shrimp, wok sizzled with hot penang red curry, then stir fried with green beans, tomatoes, red bell peppers, bamboo shoots, coconut milk, spanish and spring onions, fresh thai basil, and garnished with fresh cilantro.

2 Pieces. Crispy egg roll filled with chicken, shrimp and vegetables.

Crispy egg roll filled with vegetables.

Crispy jumbo shrimp, scallop, and crabstick egg rolls garnished with diakon radish slaw and served with a sweet chilli or wasabi sauce.

Crispy chicken wings tossed in a sweet thai chili sauce.

4 Pieces. Fresh shrimp wrapped with a thin crispy noodle and delicately deep fried.

6 Pieces. Pan fried dumplings filled with spinach and cream cheese.

6 Pieces.

6 Spicy pan fried dumplings filled with chicken, Thai red curry, lemon grass, basil, shallots, Thai fish sauce and water chestnuts.

Noodles served with a peanut sesame sauce with bean sprouts and scallions.

4 Pieces. Stir fried minced chicken and vegetables with spicy sauce served in a lettuce wrapper.

Tangy, succulent ribs, barbecued in Chef Chaus special sauce.

Crisp noodle shells filled with crab, cream cheese and green onion.

Thin sliced and marinated beef or chicken grilled on a stick.

Marinated beef rib strips char grilled and cut between the bones for easy eating.

Hot! Rich, spicy chicken broth with tofu and woodears fresh mushrooms, bamboo shoots and tiger lily.

Fresh hand made shrimp and chicken filled wontons in rich chicken broth.

For two. Sliced tofu and vegetable in rich chicken broth.

For two. Golden rice sizzling in a rich broth with chicken, shrimp, beef, and vegetables.

For two. Shrimp, crabmeat, and scallops in a velvety egg soup.

Yau tsoi tender green leafy Chinese vegetable and portabello mushrooms sauteed in a savory oyster flavor sauce.

Hot. Fresh mixed vegetables wok stirred in chefs spicy hot pepper sauce.

Fresh picked vegetables and fried tofu wok stirred in light wine sauce.

Hot! Fresh beans toss fried with garlic and spices.

Hot. Asian eggplant, bell peppers, woodears and water chestnuts wok-stirred in hot spicy garlic sauce.

Hot. Sliced tofu deep fried until golden brown and stir-fried with assorted vegetables in a hot delicate sauce.

Hot! Spicy tofu and mushrooms with szechuan hot peppers.

Hot. Thin slices of beef sauteed with fresh broccoli, baby corn, carrots and mushrooms sauteed in Chef Chaus spicy hot red pepper sauce.

Sliced tenderloin, sauteed with winter mushrooms, bamboo shoots, peapods and carrots.

Hot. Diced beef sauteed in rich brown sauce with red bell peppers and roasted peanuts.

Tender beef slices sauteed with onion, scallions, and carrots and tossed on a bed of puffed angel hair rice noodles with a brown hoisin sauce.

Sliced beef sauteed with fresh onion in sa cha sauce (Chinese barbecue sauce. Lightly spicy.

Hot. Thick slices of tenderloin steak lightly breaded and fried until crispy then wok tossed with Chef Chaus special tangerine sauce.

Yau tsoi tender green leafy Chinese vegetable with tender sliced beef and portabello mushrooms sauteed in a savory oyster flavor sauce.

Tender‎ strips of ginger marinated beef flour dusted and fried til crispy, then wok tossed with julienned red and green bell peppers and garnished with cilantro.

Hot. Slices of chicken sauteed with fresh broccoli, baby corn, carrots, and mushrooms sauteed in chefs hot pepper sauce.

Tender breast of chicken wok sizzled with hot peppers, Spanish onions, green peas and scallions, served in chefs spicy tomatobased balado sauce.

Hot. Diced chicken sauteed in rich brown sauce with green and red bell peppers and roasted peanuts.

Sliced chicken sauteed with fresh vegetables in a light sauce.

Sliced chicken stir fried with pineapples, carrots, green and red bell peppers in chef chaus special light sweet and tangy sauce.

Diced chicken and vegetables, sauteed with crispy cashew nuts, or roasted almonds in a tasty brown sauce.

Hot‎ Sliced chicken, sauteed with water chestnuts, peapods, carrots, woodears, white and shitake mushrooms in hot spicy garlic sauce.

Chunks of chicken lightly breaded and deep fried until crispy, then stir-fried with chefs special thick tangy Peking sauce.

Chunks of chicken lightly breaded and deep fried until crispy, then stir fried with spicy red pepper and garlic sauce, garnished with steamed broccoli.

Tender breast of chicken breaded and deep fried to a golden brown and wok tossed with a sweet walnut glaze and carmelized walnuts, garnished with steamed broccoli.

Half a roasted duck, finished on the char grill, cut in sections, then woked with hot masaman curry, coconut milk, crushed peanuts, onions, green beans, tomatoes, and garnished with fresh cilantro.

Half a roasted duck, finished on the char-grill, cut in sections, then sauced in chefs tangerine sauce.

Hot. Thin slices of lamb sauteed with fresh broccoli, baby corn, carrots, and mushrooms, in chefs spicy hot pepper sauce.

Tender lamb slices sauteed with onions, scallions, and carrots, then tossed on a bed of puffed angel hair rice noodles with a brown hoisin sauce.

Hot. Slices of pork with fresh broccoli, baby corn, carrots and mushrooms sauteed in chefs spicy hot pepper sauce.

Shredded pork sauteed with Chinese cabbage and eggs wrapped in thin mandarin pancakes with plum sauce served with 4 pancakes.

Hot. Sliced pork with water chestnuts, peapods, carrots, woodears, white and Shitake mushrooms in hot spicy garlic sauce.

Shredded pork wok sizzled with hot peppers, Spanish onions, green peas and scallions, served in chef’s spicy tomato based balado sauce.

Slices of pork with cabbage, fresh and shitake mushrooms, hot red pepper sauteed in chef chaus special spicy brown sauce.

Hot. Jumbo shrimp marinated, sauteed with fresh broccoli, baby corn, carrots and mushrooms in chefs spicy hot pepper sauce.

Hot. Jumbo shrimp sauteed with water chestnuts, woodears, peapods, carrots, white and shitake mushrooms in a hot spicy garlic sauce.

Jumbo shrimp or scallops marinated, then sauteed with broccoli, mushrooms, carrots, peapods, baby corn, and water chestnuts in a light velvety egg white sauce.

Jumbo shrimp sauteed in a black bean sauce with green peppers and Spanish onions.

Hot.‎ Jumbo shrimp sauteed in a rich brown sauce with green and red bell peppers and roasted peanuts.

Jumbo shrimp sauteed with diced vegetables and crispy cashew nuts in brown sauce.

Jumbo shrimp or scallops wok sizzled with hot peppers, Spanish onions, green peas and scallions served in chefs spicy tomato based balado sauce.

Hot. Fresh scallops sauteed in a rich bown sauce with green and red bell peppers and roasted peanuts.

HOT. Celebration sized prawns, wok-sizzled with hot peppers, onions, green peas and scallions served in chef s tomato based hunan sauce. Very hot.

Prawns dusted in a seasoned flour wash, sauteed to perfection, and topped with a sweet walnut glaze with carmelized walnuts and garnished with steamed broccoli.

Filet of China sole with fresh tofu, steamed or sauteéd in chefs ginger scallion sauce.

Fried rice with shrimp, beef, chicken and vegetables.

Soft fresh noodles with shrimp, chicken, beef, and vegetables.

Soft fresh wide rice noodles with tender beef slices, bean sprouts, and scallions.

Curried rice noodles with chicken and shrimp, egg, and green onions.

Delicate egg noodles pan fried with beef, shrimp, chicken and vegetables.

Hot! Fresh noodles with spicy sesame sauce, chicken, and bean sprouts.

Hot. Soft angel hair rice noodles, sauteéd with chicken, julienned bell peppers, aromatic red chili curry, fresh basil, cilantro, egg and lemon grass.

Linguini style thai noodles sauteéd in chefs special pad thai sauce with bean sprouts, tamarind, scallions, egg, and garlic, and topped with crushed peanuts and fresh cilantro, and garnished with a lime wedge.

Fried tofu, zucchini, Chinese mushrooms, napa, baby corn, Asian eggplant.

Shrimp, scallops, surimi (imitation crab), tofu, Chinese mushrooms, napa.

Beef, chicken, shrimp, fresh mushrooms, napa, tofu and broccoli.

Dry. Your choice of chicken, beef, shrimp, or scallops wok sizzled with a Thai satay sauce, a flavorful sauce containing fresh lemon grass, galangal (Thai ginger), Asian ginger, shallots, and a dash of chopped roasted peanuts and garnished with fresh cilantro.

Your‎ choice of chicken, beef, shrimp, or scallops wok sizzled with a Thai satay sauce, a flavorful sauce containing fresh lemon grass, galangal (Thai ginger), Asian ginger, shallots, and a dash of chopped roasted peanuts and garnished with fresh cilantro.

Half a roasted duck, finished on the char-grill, then woked with hot masaman curry, coconut milk, crushed peanuts, onions, green beans, tomatoes, and garnished with fresh cilantro.

Sweet and spicy. Your choice of chicken or shrimp, wok sizzled with zucchini, tomatoes, green bell peppers, bamboo shoots and Spanish and spring onions in a mild fresh basil sauce.

Mild and savory. Your choice of chicken or shrimp, wok-sizzled with zucchini, tomatoes, green bell peppers, bamboo shoots and spanish and spring onions in a mild fresh basil sauce.

Mild. Your choice of chicken, shrimp, or vegetarian wok-tossed with thai rice noodles, spring onions, egg, in a tamarind sauce and garnished with cilantro, crushed peanuts and lime wedge.

Sweet and spicy. Your choice of chicken, shrimp, breaded and fried til crispy, then tossed in a sweet chili sauce. Served on a bed of shredded lettuce and garnished with cilantro.

Sweet and spicy. Your choice of chicken, shrimp, breaded and fried til crispy, then tossed in a sweet chili sauce. Served on a bed of shredded lettuce and garnished with cilantro.

Hot yellow. Your choice of chicken or shrimp, wok-sizzled, then stir-fried with green and red bell peppers, tomato, bamboo shoots, and Spanish and spring onions, in hot namya ,yellow curry sauce with coconut milk and fresh Thai basil, served over fresh noodles and garnished with cilantro.

Your choice of chicken or shrimp, wok-sizzled with hot green curry, then stir fried with green beans, tomatoes, red bell peppers, coconut milk, bamboo shoots, Spanish and spring onions, fresh Thai basil, and garnished with fresh cilantro.

Hot. Your‎ choice of chicken, beef or shrimp, wok-sizzled with hot penang red curry, then stir-fried with green beans, tomatoes, red bell peppers, bamboo shoots, coconut milk, and Spanish and spring onions, fresh Thai basil, and garnished with cilantro.

Crispy egg roll filled with chicken, shrimp and vegetables.

Crispy jumbo shrimp, scallop, and crabstick egg rolls garnished with diakon radish slaw and served with a sweet chilli or wasabi sauce.

Crispy chicken wings tossed in a sweet Thai chili sauce.

Fresh shrimp wrapped with a thin crispy noodle and delicately deep fried.

6 Pan fried dumplings filled with spinach and cream cheese.

6 Pan fried dumplings filled with ground meat and vegetables.

6 Spicy pan fried dumplings filled with chicken, Thai red curry, lemon grass, basil, shallots, Thai fish sauce and water chestnuts.

Hot. Noodles served with spicy sesame sauce with bean sprouts and scallions.

Hot! 4 Stir fried minced chicken and vegetables with hot and spicy sauce served in a lettuce wrapper.

Tangy, succulent ribs, barbecued in Chef Chaus special sauce.

Crisp noodle shells filled with crab, cream cheese and green onion.

4 Pieces. Thin sliced and marinated beef or chicken grilled on a stick.

Delicious shrimp dumplings in delicate translucent wrappers, served with a sweet soy based sauce.

Marinated beef rib strips char grilled and cut between the bones for easy eating.

Hot. Rich, spicy chicken broth with tofu and woodears fresh mushrooms, bamboo shoots and tiger lily.

Fresh handmade shrimp and chicken filled wontons in rich chicken broth.

For two. Sliced tofu and vegetable in rich chicken broth.

For two. Golden rice sizzling in a rich broth with chicken, shrimp, beef, and vegetables.

For two. Shrimp, crabmeat, and scallops in a velvety egg soup.

Fried rice with shrimp, beef, chicken and vegetables.

Soft fresh noodles with shrimp, chicken, beef, and vegetables.

Soft fresh wide rice noodles with tender beef slices, bean sprouts, and scallions.

Curried rice noodles with chicken and shrimp, egg, and green onions.

Delicate egg noodles pan fried with beef, shrimp, chicken and vegetables.

Hot. Fresh noodles with spicy sesame sauce, chicken, and bean sprouts.

Hot. Soft angel-hair rice noodles, sauteéd with chicken, julienned bell peppers, aromatic red chili curry, fresh basil, cilantro, egg and lemon grass.

Linguini style Thai noodles sauteéd in chef’s special pad Thai sauce with bean sprouts, tamarind, scallions, egg, and garlic, and topped with crushed peanuts and fresh cilantro, and garnished with a lime wedge.

Yau tsoi tender green leafy Chinese vegetable) and portabello mushrooms sauteed in a savory oyster flavor sauce.

Hot.Fresh mixed vegetables wok stirred in chefs spicy hot pepper sauce.

Fresh picked vegetables and fried tofu wok stirred in light wine sauce.

Hot. Fresh beans toss fried with garlic and spices.

Hot. Asian eggplant, bell peppers, woodears and water chestnuts wok-stirred in hot spicy garlic sauce.

Hot. Sliced tofu deep fried until golden brown and stir fried with assorted vegetables in a hot delicate sauce.

Hot. Spicy tofu and mushrooms with szechuan hot peppers.

Hot. thin slices of beef sauteed with fresh broccoli, baby corn, carrots and mushrooms sauteed in chef chaus spicy hot red pepper sauce.

Sliced tenderloin, sauteed with winter mushrooms, bamboo shoots, peapods and carrots.

Hot. Diced beef sauteed in rich brown sauce with red bell peppers and roasted peanuts.

Tender beef slices sauteed with onion, scallions, and carrots and tossed on a bed of puffed angel hair rice noodles with a brown hoisin sauce.

Sliced beef sauteed with fresh onion in sa cha sauce Chinese barbecue sauce. Lightly spicy.

Hot. thick slices of tenderloin steak lightly breaded and fried until crispy then wok tossed with chef chaus special tangerine sauce.

Yau tsoi tender green leafy Chinese vegetable with tender sliced beef and portabello mushrooms sauteed in a savory oyster flavor sauce.

Tender‎ strips of ginger marinated beef flour dusted and fried 'til crispy, then wok tossed with julienned red and green bell peppers and garnished with cilantro.

Hot. Slices of chicken sauteed with fresh broccoli, baby corn, carrots, and mushrooms sauteed in chefs hot pepper sauce.

Tender breast of chicken wok sizzled with hot peppers, Spanish onions, green peas and scallions, served in chef’s spicy tomato based balado sauce.

Hot. Diced chicken sauteed in rich brown sauce with green and red bell peppers and roasted peanuts.

Sliced chicken sauteed with fresh vegetables in a light sauce.

Sliced chicken stir fried with pineapples, carrots, green and red bell peppers in chef chaus special light sweet and tangy sauce.

Diced chicken and vegetables, sauteed with crispy cashew nuts, or roasted almonds in a tasty brown sauce.

Hot. Sliced chicken, sauteed with water chestnuts, peapods, carrots, woodears, white and shitake mushrooms in hot spicy garlic sauce.

Chunks of chicken lightly breaded and deep fried until crispy, then stir fried with chefs special thick tangy peking sauce.

Chunks of chicken lightly breaded and deep fried until crispy, then stir fried with spicy red pepper and garlic sauce, garnished with steamed broccoli.

Tender breast of chicken breaded and deep fried to a golden brown and wok tossed with a sweet walnut glaze and carmelized walnuts, garnished with steamed broccoli.

Half a roasted duck, finished on the char grill, cut in sections, then woked with hot masaman curry, coconut milk, crushed peanuts, onions, green beans, tomatoes, and garnished with fresh cilantro.

Half a roasted duck, finished on the chargrill, cut in sections, then sauced in chef s tangerine sauce.

Hot. Thin slices of lamb sauteed with fresh broccoli, baby corn, carrots, and mushrooms, in chefs spicy hot pepper sauce.

Tender lamb slices sauteed with onions, scallions, and carrots, then tossed on a bed of puffed angel hair rice noodles with a brown hoisin sauce.

Hot. Slices of pork with fresh broccoli, baby corn, carrots and mushrooms sauteed in chefs spicy hot pepper sauce.

Shredded pork sauteed with Chinese cabbage and eggs wrapped in thin Mandarin pancakes with plum sauce served with 4 pancakes.

Hot. Sliced pork with water chestnuts, peapods, carrots, woodears, white and Shitake mushrooms in hot spicy garlic sauce.

Shredded pork wok sizzled with hot peppers, Spanish onions, green peas and scallions, served in chefs spicy tomato based balado sauce.

Slices of pork with cabbage, fresh and shitake mushrooms, hot red pepper sauteed in chef chaus special spicy brown sauce.

Hot. Jumbo shrimp marinated, sauteed with fresh broccoli, baby corn, carrots and mushrooms in chefs spicy hot pepper sauce.

Hot. Jumbo shrimp sauteed with water chestnuts, woodears, peapods, carrots, white and shitake mushrooms in a hot spicy garlic sauce.

Jumbo shrimp or scallops marinated, then sauteed with broccoli, mushrooms, carrots, peapods, baby corn, and water chestnuts in a light velvety egg white sauce.

Jumbo shrimp sauteed in a black bean sauce with green peppers and Spanish onions.

Hot. Jumbo shrimp sauteed in a rich brown sauce with green and red bell peppers and roasted peanuts.

Jumbo shrimp sauteed with diced vegetables and crispy cashew nuts in brown sauce.

Jumbo shrimp or scallops wok sizzled with hot peppers, Spanish onions, green peas and scallions; served in chefs spicy tomato-based balado sauce.

Hot. Fresh scallops sauteed in a rich bown sauce with green and red bell peppers and roasted peanuts.

Hot. Celebration sized prawns, wok-sizzled with hot peppers, onions, green peas and scallions served in chefs tomato based hunan sauce. Very hot.

Prawns dusted in a seasoned flour wash, sauteed to perfection, and topped with a sweet walnut glaze with carmelized walnuts and garnished with steamed broccoli.

Filet of China sole with fresh tofu, steamed or sauteéd in chefs ginger scallion sauce.

Filet of China sole flour dusted and sauteéd then wok-tossed with chef’s mouth watering tangerine sauce.

Tofu, zucchini, shitake mushrooms, napa, baby corn, Asian eggplant.

Shrimp, scallops, surimi , imitation crab meat, tofu, Chinese mushrooms, napa.

Beef, chicken, shrimp, fresh mushrooms, napa, tofu and broccoli.

Your choice of chicken, beef, shrimp, or scallops wok-sizzled, with a Thai satay sauce, a flavorful sauce containing fresh lemon grass, galangal (Thai ginger), Asian ginger, shallots, and a dash of chopped roasted peanuts and garnished with fresh cilantro.

Your choice of chicken, beef, shrimp, or scallops wok-sizzled, with a thai satay sauce, a flavorful sauce containing fresh lemon grass, galangal (thai ginger), asian ginger, shallots, and a dash of chopped roasted peanuts and garnished with fresh cilantro.

Half‎ a roasted duck, finished on the char grill, cut into sections, then woked with hot masaman curry, coconut milk, crushed peanuts, onions, green beans, tomatoes, and garnished with fresh cilantro.

Your choice of chicken or shrimp, wok sizzled with zucchini, tomatoes, green bell peppers, bamboo shoots and Spanish and spring onions in a mild fresh basil sauce.

Your choice of chicken or shrimp, wok sizzled with zucchini, tomatoes, green bell peppers, bamboo shoots and Spanish and spring onions in a mild fresh basil sauce.

Your choice of chicken, shrimp, or vegetarian wok tossed with thai rice noodles, spring onions, egg, in a tamarind sauce and garnished with cilantro, crushed peanuts and lime wedge.

Your choice of chicken, shrimp, or vegetarian wok tossed with Thai rice noodles, spring onions, egg, in a tamarind sauce and garnished with cilantro, crushed peanuts and lime wedge.

Your choice of chicken or shrimp, breaded and fried til crispy, then tossed in a sweet chili sauce. Served on a bed of shredded lettuce and garnished with fresh cilantro.

Your choice of chicken or shrimp, wok-sizzled, then stir fried with green and red bell peppers, tomatoes, bamboo shoots, Spanish and spring onions, in hot namya (yellow) curry sauce with coconut milk and fresh Thai basil, served over fresh noodles and garnished with fresh cilantro.

Your choice of chicken, beef or shrimp, wok-sizzled with hot penang red curry, then stir fried with green beans, tomatoes, red bell peppers, bamboo shoots, coconut milk, Spanish and spring onions, fresh Thai basil, and garnished with fresh cilantro.