1509 E. 53rd St. Chicago, Il, 60615 773.324.1999 INSPIRED GLOBAL CUISINE.
18 Butter Chicken New
TMarinated tender chicken slices, finished in an Indian spicy aromatic sauce of tomatoes, onions, butter, cream, served with a side of flat bread & jasmine rice.
36 Ribeye steak & shrimp**
Angus ribeye steak & whole blackened shrimp, served with roasted asparagus & garlic mashed potatoes.
28 Braised oxtail
oxtail braised to perfection, slow cooked, finished with a savory demi glaze then placed on a bed of Cajun fried rice, served with sautéed spinach & minced Thai whilies, garnished with sesame seeds & green onions.
20 CRISPY CURRY CATFISH New
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.
18 SHORT RIB MELT
Warm shredded short rib placed on grilled sourdough with melted pepper jack cheese, hoisin slaw, house mayo, sweet & spicey pickles, served with cilantro garlic fries.
24 JAMBALAYA
Shrimp, chicken, Andoullie sausage, peppers, celery, jasmine rice, served in a Cajun sauce, with a side of cornbread.
34 GRILLED LAMB CHOPS GF**
Chargrilled lollipop lamb chops marinated in a Panang curry & coconut milk, grilled, served with mashed potatoes and spinach.
27 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.
23 SHRIMP & GRITS
Whole shrimp cooked in a creamy Cajun sauce, smothered on a bed of cheddar grits, served with Andouille sausage & sautéed spinach.
21 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.
23 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.
26 SOY GLAZED SEARED SALMON**
Salmon glazed with a ginger soy sauce over brown rice mixed with tomato, asparagus, and green onion.
22 fried korean bbq chicken
Thai marinated chicken, battered & deep fried, tossed in a Korean BBQ sauce, accompanied with homemade corn pudding
& mac ‘n’ cheese.
Wok Favorites
16 UDON NOODLES
Fresh traditional Japanese Udon noodles, snow peas, green onions, cilantro, served in a spicy soy, with choice of chicken, beef, or tofu.
17 53rd Street Noodles New
Tender lo mein noodles stir-fried with carrots, napa cabbage, green onions, served in a sweet & savory soy, with choice of chicken, beef, tofu, or mixed vegetables.
16 Duck egg noodles
Peking duck stir-fried with egg, gailan, and a sweet blended soy, topped with green onions.
16 CRAZY CASHEW CHICKEN
Thin sliced chicken breast stir fried with spinach, broccoli, carrots, and a spicy soy hoisin sauce.
16 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.
16 PAD THAI GF
Chant’s version with tamarind sauce, ground peanut, bean sprouts, green onion, and egg, with choice of tofu, chicken, or beef.
16 FRIED RICE
Stir-fried jasmine rice with gailan, broccoli, napa cabbage, and egg. Add chicken, beef or tofu ($3).
16 PAD SEE EW
Stir-fried fresh rice noodles, broccoli, and egg, with choice of chicken, beef or tofu.
15 SPINACH AND TOFU (v)
Spinach and tofu stir-fried with shiitake mushrooms in a vegan oyster sauce, served with a side of brown rice.
BIG PLATES
**Please advise the restaurant staff of any dietary restrictions and allergies when dining in or placing a carry out order.
**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness**
All items are subject to availability.
© 2023 by CHANT Chicago / designed by Aldo F. Rojas. Photography by Aldo F. Rojas
18 Butter Chicken New
TMarinated tender chicken slices, finished in an Indian spicy aromatic sauce of tomatoes, onions, butter, cream, served with a side of flat bread & jasmine rice.
36 Ribeye steak & shrimp**
Angus ribeye steak & whole blackened shrimp, served with roasted asparagus & garlic mashed potatoes.
28 Braised oxtail
oxtail braised to perfection, slow cooked, finished with a savory demi glaze then placed on a bed of Cajun fried rice, served with sautéed spinach & minced Thai whilies, garnished with sesame seeds & green onions.
20 CRISPY CURRY CATFISH New
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.
18 SHORT RIB MELT
Warm shredded short rib placed on grilled sourdough with melted pepper jack cheese, hoisin slaw, house mayo, sweet & spicey pickles, served with cilantro garlic fries.
24 JAMBALAYA
Shrimp, chicken, Andoullie sausage, peppers, celery, jasmine rice, served in a Cajun sauce, with a side of cornbread.
34 GRILLED LAMB CHOPS GF**
Chargrilled lollipop lamb chops marinated in a Panang curry & coconut milk, grilled, served with mashed potatoes and spinach.
27 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.
23 SHRIMP & GRITS
Whole shrimp cooked in a creamy Cajun sauce, smothered on a bed of cheddar grits, served with Andouille sausage & sautéed spinach.
21 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.
23 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.
26 SOY GLAZED SEARED SALMON**
Salmon glazed with a ginger soy sauce over brown rice mixed with tomato, asparagus, and green onion.
22 fried korean bbq chicken
Thai marinated chicken, battered & deep fried, tossed in a Korean BBQ sauce, accompanied with homemade corn pudding
& mac ‘n’ cheese.
Wok Favorites
16 UDON NOODLES
Fresh traditional Japanese Udon noodles, snow peas, green onions, cilantro, served in a spicy soy, with choice of chicken, beef, or tofu.
17 53rd Street Noodles New
Tender lo mein noodles stir-fried with carrots, napa cabbage, green onions, served in a sweet & savory soy, with choice of chicken, beef, tofu, or mixed vegetables.
16 Duck egg noodles
Peking duck stir-fried with egg, gailan, and a sweet blended soy, topped with green onions.
16 CRAZY CASHEW CHICKEN
Thin sliced chicken breast stir fried with spinach, broccoli, carrots, and a spicy soy hoisin sauce.
16 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.
16 PAD THAI GF
Chant’s version with tamarind sauce, ground peanut, bean sprouts, green onion, and egg, with choice of tofu, chicken, or beef.
16 FRIED RICE
Stir-fried jasmine rice with gailan, broccoli, napa cabbage, and egg. Add chicken, beef or tofu ($3).
16 PAD SEE EW
Stir-fried fresh rice noodles, broccoli, and egg, with choice of chicken, beef or tofu.
15 SPINACH AND TOFU (v)
Spinach and tofu stir-fried with shiitake mushrooms in a vegan oyster sauce, served with a side of brown rice.
BIG PLATES
**Please advise the restaurant staff of any dietary restrictions and allergies when dining in or placing a carry out order.
**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness**
All items are subject to availability.
© 2023 by CHANT Chicago / designed by Aldo F. Rojas. Photography by Aldo F. Rojas