CARRYOUT DINNER - Hunan By The Falls

Call Today to Order 440-247-0808

* Designates spicy - Please tell us if you want hot, medium, or mild. All entrees except noodle dishes served with steamed rice. Substitute Fried Rice for $1.25 or Brown Rice for $1.75

APPETIZERS

Crispy Spring Rolls (2)
Crispy spring rolls filled with chicken, shrimp and vegetables 6.50

Crispy Vegetable Spring Rolls (2)
Crispy spring rolls filled with vegetables 6.50

Seafood Egg Rolls (2)
Crispy jumbo shrimp, scallop, and crabstick egg rolls garnished with diakon radish slaw and served with a sweet chilli/wasabi sauce 10.00

Thai Chicken Wings
Crispy chicken wings tossed in a sweet Thai chili sauce 9.50

Shrimp Sticks (4)
Fresh shrimp wrapped with a thin crispy noodle and delicately deep fried 6.50

Spinach Pot Stickers (6)
Pan fried dumplings filled with spinach and cream cheese 8.50

Pot Stickers (6)
Pan fried dumplings filled with ground meat and vegetables 8.50
Thai curry (6)*
Spicy pan fried dumplings filled with chicken, Thai red curry, lemon grass, basil, shallots, Thai fish sauce and water chestnuts 8.50

Szechuan Sesame Noodles (6)*
Noodles served with spicy peanut sauce with bean sprouts and scallions 7.50

Jade Minced Chicken* (4)
Stir-fried minced chicken and vegetables with flavorful spicy sauce served in a lettuce wrapper 9.50

Spare Ribs (5)
Tangy, succulent ribs, barbequed in Chef Chau’s special sauce 9.50

Crab Rangoon (6)
Crisp noodle shells filled with crab, cream cheese and green onion 5.50

Teriyaki Beef or Chicken on a Stick (4)
Thin sliced and marinated beef or chicken grilled on a stick 8.50

Steamed Shrimp Dumplings (8)
Delicious shrimp dumplings in delicate translucent wrappers, served with a sweet soy based sauce 8.50

Korean Barbecued Beef Riblets
Marinated beef rib strips char grilled and cut between the bones for easy eating 13.00

SOUP

Hot and Sour Soup*
Hot! Tofu, woodears, fresh mushrooms, bamboo shoots and tiger lily 4.25 pint /8.50 quart

Deluxe Wonton Soup
Fresh hand-made shrimp and chicken-filled wontons in rich chicken broth 4.25 pint /8.50 quart

Vegetable Tofu Soup (for two)
Sliced tofu and vegetable in rich chicken broth 8.50

Combination Sizzling Rice Soup (for two)
Golden rice sizzling in a rich broth with chicken, shrimp, beef, and vegetables 8.50

Seafood Chowder (for two)
Shrimp, crabmeat, and scallops in a velvety egg white broth 8.50

BEEF

Hunan Beef*
Thin slices of beef sauteed with fresh broccoli, baby corn, carrots and mushrooms in Chef’s spicy hot pepper sauce 14.00

Beef with Winter Delight
Sliced tenderloin, sauteed with winter mushrooms, bamboo shoots, peapods and carrots 14.00

Kung Bo Beef*
Sliced beef sauteed in rich brown sauce with green and red bell peppers and roasted peanuts 14.00

Mongolian Beef
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 14.00

Satay Beef*
Sliced beef sauteed with fresh onion in Sa Cha sauce (Chinese barbecue sauce) lightly spicy 14.00

Tangerine Beef*
Thick slices of tenderloin steak lightly breaded and fried until crispy then wok-tossed with Chef’s special tangerine sauce 15.00

Bok-Choy with Beef & Portabello Mushrooms
Tender sliced beef and portabello mushrooms sauteed in a savory oyster flavored sauce and served over a bed of baby Bok-Choy 15.00

Crispy Beef
Tender strips of ginger marinated beef flour dusted and fried ‘til crispy, then wok-tossed with julienned green and red bell peppers 15.00

Moo Shu Beef
Slices of beef sautéed with Chinese cabbage and egg wrapped in thin Mandarin pancakes with plum sauce (served with 4 pancakes) 14.00

SEAFOOD

Hunan Shrimp*
Jumbo shrimp marinated, sauteed with fresh broccoli, baby corn, carrots and mushrooms in Chef’s spicy hot pepper sauce 16.00

Jumbo Shrimp with Garlic Sauce*
Jumbo shrimp sauteed with water chestnuts, woodears, peapods, carrots, white and Shitake mushrooms in a hot spicy garlic sauce 16.00

Lake Tung Ting Shrimp or Scallops
Jumbo shrimp or scallops marinated, then sauteed with broccoli, mushrooms, carrots, peapods, baby corn, and water chestnuts in a light velvety egg white sauce 16.00

Shrimp in Black Bean Sauce
Jumbo shrimp sauteed in a black bean sauce with green peppers and Spanish onions 16.00

Kung Bo Shrimp*
Jumbo shrimp sauteed in a rich brown sauce with green and red bell peppers and roasted peanuts 16.00

Shrimp with Cashew Nuts
Jumbo shrimp sauteed with diced vegetables and crispy cashew nuts in brown sauce 16.00

Balado Shrimp or Scallops*
Jumbo shrimp or scallops wok sizzled with hot peppers, Spanish onions, green peas and scallions; served in Chef’s spicy tomato-based Balado sauce over noodles 16.00

Kung Bo Scallops*
Fresh scallops sauteed in a rich bown sauce with green and red bell peppers and roasted peanuts 16.00

Firecracker Prawns*
Celebration sized prawns, wok-sizzled with hot peppers, onions, green peas and scallions served in Chef’s tomato based Hunan sauce 19.00

Walnut Prawns
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 20.00

Ginger Scallion China Sole
Filet of China sole with fresh tofu, steamed or sauteéd in Chef’s ginger scallion sauce 16.00

Tangerine China Sole
Filet of China sole flour dusted and sauteéd then wok-tossed with Chef’s mouth watering tangerine sauce 16.00

Moo Shu Shrimp
Delectable shrimp sautéed with Chinese cabbage and egg wrapped in thin Mandarin pancakes with plum sauce (served with 4 pancakes) 16.00

POULTRY

Hunan Chicken*
Slices of chicken sauteed with fresh broccoli, baby corn, carrots, and mushrooms sauteed in Chef’s hot pepper sauce 13.00

Balado Chicken*
Tender breast of chicken wok sizzled with hot peppers, Spanish onions, green peas and scallions, served in Chef’s spicy tomato-based Balado sauce over noodles 13.00

Kung Bo Chicken*
Diced chicken sauteed in rich brown sauce with green and red bell peppers and roasted peanuts 13.00

Chicken with Vegetables
Sliced chicken sauteed with fresh vegetables in a light sauce 13.00

Chicken Marengo
Sliced chicken stir-fried with pineapples, carrots, green and red bell peppers in Chef Chau’s special light sweet & tangy sauce 13.00

Chicken with Cashew or Almonds
Diced chicken and vegetables, sauteed with crispy cashew nuts, or roasted almonds in a tasty brown sauce 13.00

Chicken with Garlic Sauce*
Sliced chicken, sauteed with water chestnuts, peapods, carrots, woodears, white and Shitake mushrooms in hot spicy garlic sauce 13.00

Peking Style Chicken
Chunks of chicken lightly breaded and deep fried until crispy, then stir-fried with Chef’s special thick tangy Peking sauce 14.00

General Tso's Chicken*
Chunks of chicken lightly breaded and deep fried until crispy, then stir-fried with spicy red pepper and garlic sauce, garnished with steamed broccoli 14.00

Walnut Chicken
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 15.00

Bangkok Duck*
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, and tomatoes 18.00

Tangerine Duck
Half a roasted duck, finished on the char-grill, cut in sections, then sauced in Chef ’s tangerine sauce 18.00

Moo Shu Chicken
Sliced chicken sauteed with Chinese cabbage and eggs, wrapped in thin Mandarin pancakes with plum sauce (served with 4 pancakes) 13.00

Sesame Chicken
Chunks of chicken lightly breaded and fried until crispy, then wok-tossed with a sweet dark glaze, topped with toasted sesame seeds 14.00

LAMB

Hunan Lamb*
Thin slices of lamb sauteed with fresh broccoli, baby corn, carrots, and mushrooms, in Chef’s spicy hot pepper sauce 14.00

Mongolian Lamb
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 14.00

PORK

Hunan Pork*
Shredded pork with fresh broccoli, baby corn, carrots and mushrooms sauteed in Chef’s spicy hot pepper sauce 13.00

Moo Shu Pork
Shredded pork sauteed with Chinese cabbage and eggs wrapped in thin Mandarin pancakes with plum sauce (served with 4 pancakes) 13.00

Sliced Pork with Garlic Sauce*
Shredded pork with water chestnuts, peapods, carrots, woodears, white and Shitake mushrooms in hot spicy garlic sauce 13.00

Balado Pork*
Shredded pork wok sizzled with hot peppers, Spanish onions, green peas and scallions, served in Chef’s spicy tomato-based Balado sauce over noodles 13.00

Twice Cooked Pork*
Shredded pork with cabbage, fresh and Shitake mushrooms, hot red pepper sauteéd in Chef’s special spicy brown sauce 13.00

VEGETARIAN

Bok-Choy with Portabello Mushrooms
Portabello mushrooms sauteed in a savory oyster flavored sauce and served over a bed of baby Bok-Choy 12.50

Hunan Mixed Vegetables*
Fresh mixed vegetables wok-stirred in Chef’s spicy hot pepper sauce 11.50

Vegetable Delight
Fresh picked vegetables and fried tofu wok-stirred in light wine sauce 11.50

Mala String Beans*
Fresh beans toss-fried with garlic and spices 11.50

Spicy Asian Eggplant in Garlic Sauce*
Asian eggplant, bell peppers, woodears and water chestnuts wok-stirred in hot spicy garlic sauce 11.50

Spicy Pot of Gold*
Sliced tofu deep fried until golden brown and stir-fried with assorted vegetables in a hot delicate sauce 11.50

Tofu Szechwan Style*
Spicy tofu and mushrooms with Szechuan hot peppers 11.50

Moo Shu Vegetable
Assorted vegetables sautéed with Chinese cabbage and egg wrapped in thin Mandarin pancakes with plum sauce (served with 4 pancakes) 11.50

NOODLES & RICE

Fried Rice Hunan Style
Fried rice with shrimp, beef, chicken and vegetables 10.00

Lo Mein Hunan Style
Soft fresh noodles with shrimp, chicken, beef, and vegetables 13.00

Beef Chow Ho Fun
Soft fresh wide rice noodles with tender beef slices, bean sprouts, and scallions 13.00

Singapore Style Chow Mei Fun (or Ho Fun)*
Curried rice noodles with chicken and shrimp, egg, and green onions 13.00

Pan Fried Noodles
Delicate egg noodles pan fried with beef, shrimp, chicken and vegetables 13.00

Szechwan Sesame Noodles with Chicken
Fresh noodles with spicy peanut sauce, chicken, and bean sprouts 13.00

Red Chili Curry Noodles*
Hot! Soft angel-hair rice noodles, sauteéd with chicken, julienned bell peppers, aromatic red chili curry, fresh basil, cilantro, egg and lemon grass 13.00

Pad Thai Noodles
Linguini style Thai rice noodles sauteéd in Chef’s special Pad Thai sauce with bean sprouts, tamarind, scallions, egg, and garlic, and topped with crushed peanuts, and garnished with a lime wedge Shrimp 16.00 Chicken 13.00 Vegetarian 12.00

FIRE POTS

Chef's Vegetarian Special Fire Pot
Tofu, zucchini, Shitake mushrooms, napa, baby corn, Asian eggplant 13.00

Seafood Fire Pot
Shrimp, scallops, tsurumi (imitation crab meat), tofu, Chinese mushrooms, napa 17.00

Happy Family Fire Pot
Beef, chicken, shrimp, fresh mushrooms, napa, tofu and broccoli 16.00

THAI ENTREES

Our Thai Entrées include those which are Mild and Savory, Sweet & Spicy, and Hot! "Mild and Savory" means flavorful but not at all hot. "Sweet and Spicy" means sweet with a bit of a hot kick, and "Hot!" means hot! (though not killer) and cannot be toned down. Thai cuisine differs in taste from Chinese cuisine in its use of distinctive regional ingredients such as: lemongrass, kaffir lime leaves, galangal, shallots, and fish sauce in place of soy sauce. We hope you enjoy these new flavors. Bon Appetite!

Satay (SWEET & SPICY)
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.

Dry Wet (over fresh noodles)

Chicken
Beef
Scallops
Shrimp 13.00
15.00
16.00
16.00 14.00
16.00
17.00
17.00

Bangkok Duck (HOT)
Half a roasted duck, finished on the char-grill, cut into sections, then wok-sizzled with hot masaman curry, coconut milk, crushed peanuts, onions, green beans, tomatoes 18.00

Pineapple Chicken or Shrimp (SWEET & SPICY)
Your choice of Chicken or Shrimp, wok-sizzled, then stir-fried with green and red bell peppers, Spanish and spring onions, and pineapple in a pineapple chili sauce Chicken 13.00 Shrimp 16.00

Basil Chicken or Shrimp (MILD & SAVORY)
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 Chicken 13.00 Shrimp 16.00

Pad Thai Chicken, Shrimp or Vegetarian (MILD)
Your choice of Chicken, Shrimp, or Vegetarian wok-tossed with Thai rice noodles, spring onions, egg, in a tamarind sauce, crushed peanuts and lime wedge Chicken 13.00 Shrimp 16.00 Vegetarian 12.00

Sweet Chili Chicken or Prawns (SWEET and SPICY)
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 Chicken 13.00 Prawns 19.00

Namya (yellow) Curry with Noodles (HOT!)
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 Chicken 14.00 Shrimp 17.00

Green Curry Chicken, Beef or Shrimp (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, and fresh Thai basil Chicken 13.00 Beef 14.00 Shrimp 16.00

Penang (red) Curry Chicken, Beef, or Shrimp (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, Spanish and spring onions, and fresh Thai basil Chicken 13.00 Beef 14.00 Shrimp 16.00