$ 15 Short Rib Melt
Shredded beef short rib, shaved red onion, jack cheese, served in grilled buttery bread, with a side of tomato aioli, and cilantro garlic fries.
$ 13 Beef Bibimbap
Chant's version of the traditional dish of BBQ Korean beef, fried egg, shaved cucumbers, shredded carrots, green onions, bean sprouts, steamed rice, served with a Korean Chili Paste.
$ 27 Lobster Tail & Shrimp
Lobster tale, shrimp, green onions, and angel hair pasta coated in a savory sauce.
$20 Smothered Ribs
Breaded & deep-fried spare ribs, finished with Demi glaze & bell peppers, accompanied with white rice, sautéed spinach & homemade corn bread.
$16 Salmon BLT Burger
Pan seared salmon burger patty, on a brioche bun with creole aioli, butter lettuce, marinated tomatoes, pepper jack cheese, and house bacon.
$15 Orange Chicken & Rice Bowl
Breaded chicken breast wedges tossed in a savory orange sauce, placed on a bed of sautéed veggies and rice.
$20 Asian Surf & Turf
Grilled skirt steak with a trio of shrimp, paired with sautéed spinach, mashed potatoes, and served with a red curry shiitake Demi -glaze.
$ 13 Hot Chicken Sandwich
Fried chicken breast with brioche bun, honey mustard, house pickles, shredded Napa cabbage, pepper jack cheese, sliced tomatoes, served with cilantro garlic fries.
$ 27 Grilled Lamb Chops
Grilled lollipop lamb marinated in a panang curry & coconut milk, grilled, served with mashed potatoes and green beans.
$ 18 Shrimp & Grits
Eight large shrimp cooked to perfection with plum wine cream and soft fine ground grits.
$ 22 Short Rib
Six hour braised short rib served with mashed potato, garlic broccoli, and a rich brown sauce
$ 18 Shrimp Po'Boy
Grilled and chopped shrimp with a sweet napa slaw, bacon, tomato, green onion, and spicy siracha sauce, served with cilantro garlic fries.
$ 16 Chant Curry Chicken
Stewed chicken in a massaman curry stew with root vegetables over jasmine rice.
$ 16 Sambal Fried Catfish
Catfish fillet marinated in sambal, fried to perfection, served with sweet napa cabbage coleslaw, salt pork black beans and a sriracha creole dipping sauce.
$ 21 Soy Glazed Seared Salmon
glazed with an onion-ginger sauce over stir fried brown rice, tomatoes, asparagus, and green onions.
$ 13 Duck Tacos
Glazed pulled duck, shaved napa cabbage, Asia pear slaw, in a soft flour tortilla.
$ 16 Chant Fried Chicken
Whole cut tender young chicken, fried golden brown, served alongside mashed potatoes with gravy, and buttered corn.
$ 13 Chant Pad Thai (GF)
Chant's version of Pad Thai, with tamarind, ground peanuts, bean sprouts, green onions, and egg with your choice of chicken, beef or tofu.
$ 13 Pad See Ew
stir fried wide rice noodles, broccoli and choice of beef, chicken or tofu.
$ 12 Spinach and Tofu (vegan)
sautéed with wild shiitake mushrooms in a vegetable oyster sauce with a side of brown rice.
$ 11 Fried Rice
Stir fried jasmine rice with gailon, broccoli, napa cabbage, and egg.
Add chicken, beef or tofu ($3), shrimp ($7)
$ 13 Udon Noodles
Fresh traditional Japanese Udon noodles, snow peas, green onions, cilantro, served with spicy soy, with a choice of chicken, beef, or tofu.
$ 17 Shrimp & Chicken Gumbo
Shrimp, stewed chicken, Andouille sausage, in rich gravy with red peppers, celery, and spicy scallion, served with jasmine rice and corn bread.
$ 18 Blackened Tilapia (GF)
Whole blackened Tilapia fillet served with creole style rice, grilled asparagus, and a side of Cajun Remoulade.
$ 13 Drunken Noodles (Vegan)
Linguine with bok choy, shaved carrots, cilantro, served with plum wine and Thai chili sauce, with choice of tofu, chicken or beef.
$ 19 Jambalaya (GF)
Shrimp, chicken, Andouille sausage, peppers, celery, jasmine rice, served in a cajun sauce.
$ 13 Crazy Cashew Chicken
Thin Sliced chicken breast stir fried with spinach, broccoli, carrots, and a spicy soy hoisin sauce.
$25 Lobster Mac & Cheese
Butter seared whole lobster tale placed on a bed of creamy three cheese sauce, elbow pasta, shaved lobster meat, green onions, and topped with cornbread crumbles.
© 2019 by CHANT Chicago / designed by Aldo F. Rojas. Photography by Aldo F. Rojas