27 ASIAN SURF & TURF New GF
Eight ounce beef tenderloin filet with two tail on blackened shrimp, placed on a bedof garlic mashed potatoes,
topped with a Cajun béchamel, accompanied with sautéed spinach.
17 CRISPY CURRY CATFISH New GF
Lightly breaded pan seared catfish filet placed on a bed of fresh seasonal vegetables, sautéed in a creamy Panang curry sauce, accompanying with Jasmine rice.
16 FRIED KOREAN BBQ WING PLATTER New
Eight double battered chicken wings fried to acrisp, tossed in a warm spicy Korean BBQ sauce,plated with a side of mac & cheese, and coleslaw.
17 DUCK BURGER New
Duck cooked to perfection on a brioche bun with Hoisin aioli, Asian slaw, tomato, Thai chili pepper jam, served with cilantro garlic fires.
15 BLACKENED SHRIMP TACOS GF
Grilled blackened shrimp, shaved Napa cabbage, served with a Pear & Mango Pico de Gallo, in a corn tortilla.
16 ORANGE CHICKEN & RICE BOWL
Chicken breast wedges breaded & deep fried,smothered in a sweet and savory orange –flavored caramelizing sauce, placed atop abed of sautéed veggies and jasmine rice,garnished with sesame seeds & green onions.
27 LOBSTER MAC & CHEESE
Butter seared whole lobster tail placed on a bed of creamy three cheese sauce, elbowpasta, shaved lobster meat, green onions, and topped with cornbread crumbles.
16 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.
Shrimp, chicken, Andoullie sausage, peppers, celery, jasmine rice, served in a Cajun sauce, with a side of cornbread.
18 FRIED CHICKEN
Whole cut tender young chicken, fried golden brown, served alongside mashed potatoes with gravy, and buttered corn.
30 GRILLED LAMB CHOPS GF
Chargrilled lollipop lamb chops marinated in a Panang curry & coconut milk, grilled, served with mashed potatoes and green beans.
14 BBQ DUCK TACOS GF
Pulled BBQ duck meat, shaved Napa cabbage, served with a Pear & Mango Pico de Gallo, in a corn tortilla.
23 SHORT RIB GF
Slow cooked braised short rib, finished in a savory demi glaze, placed atop jasmine rice, served with sautéed garlic broccoli & Thai red chilies, garnished with sesame seeds & green onions.
20 SHRIMP & GRITS
Whole shrimp cooked in a creamy Cajun sauce, smothered on a bed of cheddar grits, served with Andouille sausage & sautéed spinach.
18 SAMBAL FRIED CATFISH MAC & CHEESE
Catfish fillet marinated in a Sambal chili garlic sauce, fried to perfection, dolloped with a Cajun rémoulade,
served on a bed of three cheese sauce elbow pasta, garnihsed with Napa coleslaw.
21 SHRIMP & CHICKEN GUMBO
Shrimp, stewed chicken, Andouille sausage, shredded crab meat, in rich gravy with red peppers, celery, okra, and spicy scallion, served with jasmine rice and corn bread.
24 SOY GLAZED SEARED SALMON
Salmon glazed with a ginger soy sauce over brown rice mixed with tomato, asparagus, and green onion.
18 SALMON BLT BURGER
Pan seared salmon burger on a brioche bun with Creole aioli, topped with butter lettuce, marinated tomatoes, pepper jack cheese, and a house bacon, served with cilantro garlic fries.
13 COCONUT CHILE LIME STIR FRY
Stir fry veggies, julienne red bell peppers, wok tossed in coconut chili lime sauce & linguine pasta,
with choice of chicken, beef, or tofu.
13 UDON NOODLES
Fresh traditional Japanese Udon noodles, snow peas, green onions, cilantro, served in a spicy soy, with choice of chicken, beef, or tofu.
13 CRAZY CASHEW CHICKEN
Thin sliced chicken breast stir fried with spinach, broccoli, carrots, and a spicy soy hoisin sauce.
13 DRUNKEN NOODLE
Linguine with bok choy, shaved carrots, cilantro, served with a plum wine and Thai chili sauce, with choice of tofu, chicken or beef.
13 PAD THAI GF
Chant’s version with tamarind sauce, ground peanut, bean sprouts, green onion, and egg, with choice of tofu, chicken, or beef.
11 FRIED RICE
Stir-fried jasmine rice with gailan, broccoli, napa cabbage, and egg. Add chicken, beef or tofu ($3).
13 PAD SEE EW
Stir-fried fresh rice noodles, broccoli, and egg, with choice of chicken, beef or tofu.
12 SPINACH AND TOFU
Spinach and tofu stir-fried with shiitake mushrooms in a vegan oyster sauce, served with a side of brown rice.
© 2021 by CHANT Chicago / designed by Aldo F. Rojas. Photography by Aldo F. Rojas