20 Northern Thai Coconut Curry Chicken

Tender braised chicken with a rich & creamy coconut curry served with steamed & fried egg noodles.

23 gRILLED salmon fillet sandwich

Whole salmon fillet cooked to temp placed on a brioche bun with baby spinach, marinated tomatoes, red onions, cucumber aioli, served with cilantro garlic fries.

36 Ribeye steak & shrimp

Bone in 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 duck-cajun rice, served with sautéed spinach & minced Thai chilies, 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.

29 Crab & lobster étouffée 

Butter seared whole lobster tail served in a crab etouffee based roux with celery, red peppers, Spanish onions, okra, served with jasmine rice and a side of cornbread.

16 BLACKENED SHRIMP TACOS GF

Grilled blackened shrimp, shaved Napa cabbage, served with a Pear & Mango Pico de Gallo, in a corn tortilla.

28 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.

18 SHORT RIB MELT

Warm shredded short rib placed on toasted sourdough bread with melted pepper jack cheese, sliced tomatoes, hoisin slaw, house mayo, sweet & spicy 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.

19 Angus beef burger

Angus beef cooked to temperature, placed on a brioche 

34 GRILLED LAMB CHOPS GF

Chargrilled lollipop lamb chops marinated in a Panang curry & coconut milk, grilled, served with mashed potatoes and spinach.

15 BBQ DUCK TACOS GF

Pulled BBQ duck meat, shaved Napa cabbage, served with a Pear & Mango Pico de Gallo, in a corn tortilla.

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.

20 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.

18 short rib & Thai chili lo mein

shaved short rib, Thai chili, green onions, shredded carrots, lo mein noodles, served with a rich soy based sauce.

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

Spinach and tofu stir-fried with shiitake mushrooms in a vegan oyster sauce, served with a side of brown rice.

BIG PLATES

© 2022 by CHANT Chicago / designed by Aldo F. Rojas.                                                                                          Photography by Aldo F. Rojas