Sumiao Hunan Kitchen

Ingredients: sweet sticky rice powder, pumpkin, red bean paste. Fun sticky rice cake colored with pumpkin mixed in the rice flour filled with red bean paste, formed and labeled with chinese characters representing luck, wealth and health. ***Vegetarian friendly ***NO GLUTEN-FREE OPTION

Shredded beancurd, garlic, light soy sauce, red chili powder, seasame oil, tengjiao oil.

Ingredients: Okra, garlic, chili pepper, oyster sauce, seasoned soy sauce. Okra is boiled then chilled, sliced then stir fried with garlic and chili pepper, flavored with oyster sauce and seasoned soy sauce for a hint of sweetness. Soy and gluten allergy

Peeled shrimp (starch, salt, egg), ginger, garlic, wood-ear mushroom, broccoli, Male sauce, 13-spices sauce, beer, light soy sauce, salt, dried red pepper, Sichuan peppercorn Gluten Free Option Available Allergen*: Shrimp, Egg.

Local farm-raised chicken (bone-in), ginger, garlic, cayenne pepper ring, salt, dark soy sauce, fermented black soybean sauce -Gluten Free Option Available -Chicken Bone-in

braised duck (five spices, dark soy sauce, gluten, bone-in), dried pepper, red bell pepper, garlic, ginger, onion, mala sauce, cilantro -No Gluten Free Option* -Duck Bone-in

Plantation 3 star rum Lime juice Pineapple Juice PF Curacao Orgeat Gosling's Rum Float

Evan Williams bourbon Rumhaven coconut rum Pu Erh Sticky rice tea syrup dash of angostura bitters Method - stir Glass - Rocks Ice - Big cube Garnish - Orange peel

Ming River Baijiu St. Germain Blood Orange Puree

Pomegranate Juice Hibiscus Syrup Lychee Puree Lime Juice Top with soda Garnish with Hibiscus

Coconut water Pu-Erh sticky rice tea syrup Mango puree top with soda Method - Build Glass - Collins Ice - Regular Garnish - Mint

Tsingtao Lager offers a crisp and refreshing flavor with a nutty and subtle sweet taste that will complement your choice of cuisine without weighing you down.

Coffee & mascarpone creams on layer of sponge cake soaked in espresso, dusted with cocoa powder.

Puff pastry filled with vanilla cream and covered with chocolate.

A sponge cake base topped with cream and finished with strawberry sauce.

Now that the weather is warmer, we’re sporting our Sumiao t-shirts! Want to be the biggest Sumiao fan this summer? Show your support and get one of our cool tees!

Now that the weather is warmer, we’re sporting our Sumiao t-shirts! Want to be the biggest Sumiao fan this summer? Show your support and get one of our cool tees!

Now that the weather is warmer, we’re sporting our Sumiao t-shirts! Want to be the biggest Sumiao fan this summer? Show your support and get one of our cool tees!

Ingredients: scallion, wheat flour, salt, sriracha, mayo. One of the most commonly consumed grain dishes in American, pan-seared, savory, scallion-flavored, good for sharing. It also comes with spicy mayo. ***Egg, soy and gluten allergy ***NO GLUTEN-FREE OPTION

Ingredients: pork dumpling (pork, wheat flour, cabbage, water chestnut, soybean oil, canola oil, green onion, garlic, potato starch, sesame oil, rice flour, soy sauce, egg white) five spices dipping sauce. Juicy pork dumplings paired with unique five-spiced dipping sauce. It is rich in flavor, steamed then pan seared to order. ***Soy, egg, nut, gluten, sesame allergy ***NO GLUTEN-FREE OPTION

Ingredients: Impossible meatball, arugula, avocado wasabi mayo sauce, soybean oil. --gluten allergy ***NO GLUTEN-FREE OPTION

Ingredients: chicken wing, dried chili pepper, Sichuan peppercorn oil, garlic, sesame, ginger, scallion, garlic, mala sauce Light breaded wings with hot sauce and fried to create perfect tender inside. It is spicy and numbing hot. **Soy and gluten allergy ***NO GLUTEN-FREE OPTION

Ingredients: Chicken thigh, cucumber, peanut, parsley, soy sauce, sesame oil, chili oil, chili powder, peppercorn oil. Tender chicken thigh boiled and chilled, flavored with chili oil, garnish with cucumber, peanut and parsley. It is spicy with a little numbing on the tip of your tongue. ** PEANUT, Soy, gluten, sesame allergy ***NO GLUTEN-FREE OPTION

Ingredients: duck, house-made mala marination sauce, house-made chili oil. Spicy and slightly numbing sauce over duck breast. Served cold. Gluten and soy allergy NO GLUTEN-FREE OPTION.

Ingredients: calamari, garlic, onion, red pepper, starch, baking soda, salt, black pepper. Calamari is lightly breaded and fried with wheat shape. Topped with garlic, chili, salt and pepper. Garlicy and crunchy and pleasantly chewy Gluten and seafood allergy.

Ingredients: House-made marination sauce, braised beef shank, cilantro, garlic, red chili oil, sesame oil, soy sauce, aged vinegar. Thinly sliced beef shank, cooked and chilled, served with cilantro, garlic and chili oil. **Soy and gluten allergy ***NO GLUTEN-FREE OPTION

Ingredients: pickled cucumber, house-made chili oil, sugar, vinegar. salt. Pickled cucumber with a sweet and sour flavor. Topped with red chili oil to get a spicy kick. It is sweet sour and spicy. Vegetarian friendly, gluten free

Ingredients: dried plum, kidney bean, syrup. Refreshing appetizer to recommend before a heavy meal. It is lightly sweet with a hint of sour. Vegan friendly, no common allergy

Ingredients: okra, scallion, red pepper, garlic, ginger, seafood soy sauce, sugar, house-made chili oil sauce, broth. Refreshing appetizer, okra is a very healthy vegetable and not commonly seen on the market. Crunchy okra with a garlic hot and sour sauce. *** Vegetarian friendly. ***Gluten and soy allergy ***NO GLUTEN-FREE OPTION

Ingredients: wood-ear mushroom, pickled pepper, salt, garlic, aged vinegar, light soy sauce. Crunchy wood-ear mushroom boiled and chilled, served with a hot and sour sauce. ***Soy and gluten allergy ***NO GLUTEN-FREE OPTION

Ingredients: crushed long horn pepper, preserved egg, garlic, sesame oil, light soy sauce, aged vinegar. Classic Hunan vegetable dish. Fun and interactive for guests as they should muddle and mix century egg with pepper themselves for the best flavor. Can not be made non-spicy! Gluten, egg and soy allergy

Ingredients: fried tofu, dried chili pepper, garlic, seasoned soy sauce, garlic, ginger, scallion, light soy sauce, mini red chili, fermented black soybean sauce, dry chili powder. House favorite, soft tofu is a sponge for the hot and savory broth. *** Vegetarian friendly *** Gluten allergy ***NO GLUTEN-FREE OPTION

Shredded beancurd, garlic, light soy sauce, red chili powder, seasame oil, tengjiao oil.

Ingredients: sweet sticky rice powder, pumpkin, red bean paste. Fun sticky rice cake colored with pumpkin mixed in the rice flour filled with red bean paste, formed and labeled with chinese characters representing luck, wealth and health. ***Vegetarian friendly ***NO GLUTEN-FREE OPTION

Ingredients: osmanthus, sticky rice, brown sugar. Sumiao’s favorite childhood dessert and sweet memories. Handmade sticky rice cake coated in the sticky brown sugar glaze with a osmanthus drizzle. It is vegetarian friendly, no common allergy

Ingredients: white lotus paste, flour, sugar. Purple yam bun contains white taro filling. It is sweet and gives your mouth a break after tasting all the spicy dishes. ***Vegan friendly, gluten allergy ***NO GLUTEN-FREE OPTION

wanton wraps (flour), shrimp, pork, onion, soy bean, ginger in aged vinegar. Allergy: Gluten, Shellfish, Soy. ***NO GLUTEN-FREE OPTION

Ingredients: wonton wrap, sticky rice, dried mushroom, pork, soy sauce, ginger, white pepper. Hunan style Shumai is very different from dim sum style shumai. The major difference is the ingredients. Hunan style Shumai uses sticky rice marinated with soy sauce, combined with shiitake mushroom and pork cracklings to create a salty and rich flavor. Soy and gluten allergy *** NO VEGETARIAN / VEGAN OPTION ***NO GLUTEN-FREE OPTION

Ingredients: scallion, flour, salt. Scallion twisty roll is a kind of steamed bun. It’s similar to white bread but it was steamed instead of being baked. It is handmade in house. ***Soy and gluten allergy *** VEGETARIAN / VEGAN OPTION ***NO GLUTEN-FREE OPTION

Ingredients: wheat flour, pork filling, aged vinegar dipping sauce, dried mushroom, scallion, ginger, white pepper powder, sesame oil, soy sauce. Bao is the classic appetizer or rice replacement in china. We use wheat instead of rice flour for a healthier option. Skin is lightly pan-seared until crispy, filling is juicy and savory. Soy, gluten and sesame allergy.

Ingredients: pork filling, ginger, scallion, flour, shiitake mushroom . Bao is the classic appetizer or rice replacement in china. Steaming the bao giving the skin a nice flurry texture, simple yet delicious. ***Soy and gluten allergy *** NO VEGETARIAN / VEGAN OPTION ***NO GLUTEN-FREE OPTION

Handmade pork filled mini bao serve with ginger in aged vinegar sauce, sesame oil *** NO VEGETARIAN / VEGAN OPTION ***NO GLUTEN-FREE OPTION

Ingredients: tofu, bamboo shoot, wood-ear mushroom, egg, carrot, black pepper, aged vinegar, dark soy sauce, sesame oil, starch. Hot and Sour soup is a great addition for lunch special, it is a palate refresher, good to prepare guests for something spicy afterwards. *Vegetarian friendly **Soy and Gluten and Egg allergy ***NO GLUTEN-FREE OPTION

Ingredients: pumpkin, millet. Pumpkin and millet soup with lightly sweet flavor and rich texture. Perfect start to prepare your tongue for a spicy Hunan cuisine journey. Vegetarian. No common allergy.

Ingredients: tofu, bamboo shoot, wood-ear mushroom, egg, carrot, black pepper, aged vinegar, dark soy sauce, sesame oil, starch. Hot and Sour soup is a great addition for lunch special, it is a palate refresher, good to prepare guests for something spicy afterwards. *Vegetarian friendly. **Soy and Gluten and Egg allergy ******NO GLUTEN-FREE OPTION

Ingredients: pumpkin, millet. Pumpkin and millet soup with lightly sweet flavor and rich texture. Perfect start to prepare your tongue for a spicy Hunan cuisine journey. Vegetarian. No common allergy.

Luffa, Dried Fish Maw, chicken broth, white beech mushroom, salt, dictyophora, scallion, starch.

local farm-raised chicken (bone-in), mountain yam, wood-ear mushroom, pearl barley, ginger, chicken broth, scallion, salt -Gluten Free -Chicken Bone-in

It is produced in a town called Maotai, in the city of Renhuai in southwestern China’s Guizhou province. Maotai is a sauce aroma baijiu because of its pure, mild, and mellow soy sauce-like after-taste. It is believed that the geography, vegetation and climate of the town of Maotai all aid in the unique flavour of the drink.

BOUQUET: Peppery and complex PALATE: Mellow and luscious taste, notes of pineapple and liquorice

Luzhou Laojiao is a complex, premium baijiu of the "strong aroma" (nóngxiāng) class. It is a strongly alcoholic (more than 52% alcohol), clear liquid with a sharp aroma of fermented peaches. It is fermented in old cellars, whose walls are coated with a unique clay composition that gives the spirit its aroma and palate.

Luzhou Laojiao is a complex, premium baijiu of the "strong aroma" (nóngxiāng) class. It is a strongly alcoholic (more than 50% alcohol), clear liquid with a sharp aroma of fermented peaches. It is fermented in old cellars, whose walls are coated with a unique clay composition that gives the spirit its aroma and palate.

On the clay-limestone foothills of the basin, as in Burgundy, Pinot Noir is at ease. It is the only grape variety that will make up the reds labeled AOC Côtes de Toul. Rather spicy and powerful, this Pinot Noir acquires its elegance when it is aged in oak barrels. Sleek and opulent, the freshness and elegance comes from the clay-limestone soils of the appellation. Suggested food pairings: Chicken, Pork, Cured Meat Suggested cheese pairings: Brie, Gruyere, Havarti, Mozzarella, Ricotta

The grapes used to make this wine are grown in the stony, limestone and clay terroirs typical of the southern Rhône Valley. It is a blend of three emblematic varieties: Grenache noir, Syrah, and Mourvèdre. The destemmed grapes are vinified in concrete vats and then aged in concrete and stainless-steel vats for a year.

Washington - Densely layered and substantial in the mouth. Filled generously with blackberry and black currant fruit, wrapped around a vibrant core of acidity which keeps the wine pert and lively on the palate, with a good dose of new oak to add punch.

Rich magenta in color, lively and vivid aromatics of fresh cranberry, lychee fruit, cherry pie filling, and orange oil spring from the glass. In the background, floral notes of honeysuckle and apple blossom weave alongside spicy, herbal impressions of dried black tea leaf, bramble, and cardamom. The mouthfeel is polished initially, with juicy acidity and focused tannins on the finish that add gorgeous weight and complexity

From the steep hillside sandstone soils of the coastal southwestern Russian River area, our new vintage of Ryan is the most aromatic, ethereal, and mineral Pinot Noir of the vintage. If you favor bright aromatics and tangy fruit intensity, this is one wine to focus upon. The vines in this isolated, forested location steadily draw in their environment throughout the season then express it fully in the nuances and details of the wine—pine needle and redwood complexity, herbal lift, mineral cut, and breezy freshness. It’s quite a savory sappy wine and needs some time in the glass to fully express its focused cool-climate character. You could gently decant it for an hour ahead of serving if desired. There’s some lingering barrel influence in the wine’s aromas, so a little extra aeration will only be of benefit.

The 2018 vintage was one of exceptional quality for Heitz Cellar. The cooler to moderate temperatures during the growing season allowed us to balance sugar and phenolic maturity in the fruit while maintaining natural acidity to help preserve the fresh characteristics of the vintage. The elegance and balance structure of the 2018 vintage will make this an incredible wine to drink upon release and will continue to reward with cellar aging

The 2019 Favia Cabernet Sauvignon from Oakville is all about freshness, purity, and intensity. From a vintage that will continue to attract attention, this wine comes across the palate with a serious rush. Bright red cherry, sarsaparilla, flint, and vanilla drive the profile of this perfectly ripe, fruit-centered beauty. In addition to the pure fruit flavors, there are hints of umeboshi, maraschino, and slate. The palate and finish are highly polished, and as the impression lengthens and lingers, more layers of fruit and spice are revealed. An instant classic, this wine will age for two decades or more in the cellar.

Dominus Estate is the Napa Valley property of Bordeaux producer Christian Moueix. The wine is bottled from the historic Napanook Vineyard. Located at the foothills of the Mayacamas, the vineyard was planted in 1838 and continues to evolve under the stewardship of Christian Moueix. The estate’s Bordeaux varieties benefit from the Yountville microclimate where temperatures are moderated by cool breezes from the San Pablo Bay. The resulting wine is a uniquely refined expression of this special terroir.

The 2016 Opus One is remarkably elegant and bright offering sumptuous aromas of fresh red and blue fruit, baking spices and vanilla, and a delicate fragrance of spring florals. The initial bouquet is augmented by more nuanced notes of sage, rosemary, and black olive. Juicy flavors of black cherry, blackberry and cassis flood the palate and creamy, fine-grained tannins deliver a delightfully round structure. Harmonious and lively, the flavors linger to create an enduring finish with touches of dark chocolate and espresso.

This is a classic Salnés Valley style albariño. Dry, very floral, with crisp acidity, and elegant salty aftertaste. The grapes are hand-harvested and de-stemmed before undergoing an 8-hour pre-fermentation maceration which helps to lock in and amplify aromas and structure. Etiqueta Verde is made with a combination of free-run juice and lightly pressed juice. It is fermented with indigenous yeasts in tank and aged on the lees for no less than four months before bottling.

On the nose, they start with white blossom and acacia with a touch of mango. A lovely color ranging from pale to yellow gold, the white wines of Mâcon-Charnay-lès-Mâcon deliver all the fleshy opulence of southern wines.The time spent in oak sometimes brings buttery, creamy, fresh notes with no heaviness or ostentation, evolving into herbs and tropical fruit. This maturity in the attack is rounded out by a slightly saline finish.

Domaine du Salvard has been working since 1898, through five hardworking generations of the Delaille family. Today, all forty-two hectares of vineyards are farmed by the capable brother team of Emmanuel and Thierry Delaille, with help from their father Gilbert. To our delight, they have carried on the traditions established by their ancestors, producing a true, classic Cheverny that is both simple and elegant.

Marlborough, New Zealand- Long the benchmark for New Zealand Sauvignon Blanc, this wine shows an abundance of passion fruit, lime, grapefruit with just the right amount of grassiness. This versatile wine pairs well with a variety of foods from shellfish to eastern dishes.

Made from sauvignon blanc, this Sancerre is the result of a blend of wines coming from different parcels of two soil types: “terres blanches” and “caillottes”. The terres blanches soils give the wine power and a smooth mouth-feel, and the caillottes soils provide it with fruit and aromatic finesse.

James Hall Since 1988 founder and winemaker James Hall has guided the Patz & Hall winemaking program, instilling it with his own boldness, imagination and trademark perfectionism. Combining a belief in great viticulture, traditional winemaking practices, and the judicious use of innovative techniques, James has earned a reputation for crafting dramatic benchmark Chardonnays and Pinot Noirs that balance vibrant power with vineyard-inspired depth and sophistication.

In olden days, the vineyards of this great Meursault must have been surrounded by junipers whose name has lived on. This prestigious appellation was classified as “Tete de cuvee” as early as 1855 by Dr Lavelle in his renowned book “Histoire et Statistique de la Vigne et des Grands Vins de la Côte-d’Or.” At that time, the terms Premier Crus and Grands Crus were not in use. Bouchard Pere & Fils owns 2.65 hectares of vineyards in Meursault Genevrieres, often the first Chardonnays to be harvested on the estate.

Light, straw colored. Floral-accented peach and orchard fruit aromas are enhanced by scents of ripe melon and white flowers. Pliant lemon and green apple flavors are lifted by zingy acid. The palate extends nicely with a drier than expected finish.

Thibaud Boudignon - Rose de Loire

Complex aromas of bright and beautiful ripe fruit, poached pear, grated ginger, and light cream. Excellent depth and persistence. Medium bodied, active and layered on the palate; dry, medium acidity, and well balanced.

Full of the fruity aroma coming from the "Utsukushima Yume" yeast developed by Fukushima prefecture, this pure rice liquor is served in our elegant blue bottles so that you may enjoy its refreshing taste.

this thorny yet beautiful citrus infuses Umeshu with its floral wonders and its refreshing citrus taste brings out the best of this luxury drink. Sweet blend of Umeshu and the refreshing citrus taste of Yuzu.

Demon Slayer is semi-fruity brew with a unique dryness that speaks to wine drinkers as there is a flashy tail and an alertness that pings the 17% alcohol content. Good acidity meets good flavor hints of peach and tangerine elements in a fluid that has presence in the palate. As the fluid warms look for rich semi-sweets licks of honey and citrus.

The nose on this “Drip” or Shizuku sake is a gentle collection of steamed rice, pear, and citrus aromas. Talk about a fun sake! This brew is round, smooth, and semisweet with an upfront fruit explosion followed by a great quick finish. How did they do that? So much flavor, but still so balanced and juicy. Look for layers of fruitiness like pear, mango, berries, and a superb grapefruit tickle. But also keep an eye out for powder sugar and pear hard candy with a very gentle nougat appearance as the fluid warms in the glass. Very silky and slippery and just a fun fruit party in the glass, and it’s just rice and water.

A special Umeshu infused with green tea selected from Kyoto

Sapporo Premium Beer is a refreshing lager with a crisp, refined flavor and a clean finish.

Tsingtao Lager offers a crisp and refreshing flavor with a nutty and subtle sweet taste that will complement your choice of cuisine without weighing you down.

With its refreshing barley flavor and crisp aftertaste, Asahi Super Dry is by far the most popular high-quality beer in Japan. Since its debut in 1987 as Japan’s first dry beer.

Jasmine Tea Larger

6 pieces lamb rack, cumin, garlic, onion, fresno pepper, light soy sauce, potato starch. Allergy: Gluten

Ingredients: pickled bean, mini red, green & banana pepper. Gluten free friendly.

Peeled shrimp (starch, salt, egg), ginger, garlic, wood-ear mushroom, broccoli, Male sauce, 13-spices sauce, beer, light soy sauce, salt, dried red pepper, Sichuan peppercorn Gluten Free Option Available Allergen*: Shrimp, Egg.

pre-prepared strip loin (starch, egg, salt), snow peas, mountain yam, carrot, dark soy sauce, oyster sauce, honey, black pepper, fermented black soybean sauce -Gluten Free Option Available -Allergen*: Egg, Oyster Sauce

Ingredients: lotus roots, garlic, dried chili, banana pepper, soy sauce, vinegar, scallion. Vegetarian and gluten-free friendly.

Sliced lotus root, corn starch, salt, chili powder, cumin, red bell pepper, dried red pepper, green onion, garlic -Veggie (V) -Gluten Free

braised duck (five spices, dark soy sauce, gluten, bone-in), dried pepper, red bell pepper, garlic, ginger, onion, mala sauce, cilantro -No Gluten Free Option* -Duck Bone-in

Ingredients: farm raised rabbit, dried crispy red pepper, scallion, ginger, garlic, mini red chili, starch, mini red chili. Adventurous creation by Sumiao Hunan Kitchen, bone in rabbit, chopped into bite sizes, seasoned and fried to golden crispy, stir fry with pepper for flavor. ** Gluten and soy allergy *** NO GLUTEN-FREE OPTION

Baby calamari, thinly-sliced lamb, bean sprouts, wood-ear mushroom, ginger, garlic, scallion, dried pepper powder, salt, fermented black soybean sauce, 13-spices sauce -Gluten Free Option Available -Allergen*: Calamari

Local farm-raised chicken (bone-in), ginger, garlic, cayenne pepper ring, salt, dark soy sauce, fermented black soybean sauce -Gluten Free Option Available -Chicken Bone-in

green celtuce, dried chili pepper, red bell pepper, garlic, fermented black soybean , salt -Veggie (V) -Gluten Free Option Available

Ingredients: Pan-fried tofu, long horn pepper ring, fermented black soybean sauce, salt dark soy sauce.

Shredded baby bamboo, Sichuan Yacai, minced pork*, garlic, red bell pepper, scallion, slat, dried red pepper, light/dark soy sauces, pickled mini yellow pepper -Vegetarian option by request* -Gluten Free Option Available

pre-prepared Wumu noodles (gluten), sesame paste, sesame oil, chili oil, garlic, seasoned soy sauce, bean sprouts, peanuts, vinegar, scallion -No Gluten Free Option* -Allergen*: Flour, Sesame, Peanuts