Chant - Chicago, IL

Stir-fried wings with sweet hot sauce, red peppers, and green onions topped with peanuts.

Tempura battered deep-fried green tomato slices, garnished with sesame seeds, accompanied with a Sriracha mayo dipping sauce.

Chicken breast chunks browned until crisp, tossed in a homemade sweet spicy firecracker sauce, place atop a bed of sautéed brown rice & veggies, garnished with sesame seeds and green onions.

Two seared panko crusted lump crab meat patties stuffed with scallions, red bell peppers, onions, served on a bed of Sambal vinaigrette with a side of creole aioli.

Chicken filled potstickers stir-fried with a sweet & spicy chili sauce, served with bok choy, carrots, and scallions.

Lightly breaded and fried calamari, served with spicy tomato aioli.

Chant's version of chicken wings, tossed in a chipotle honey soy glaze, served with a side of Asian celery slaw in a cilantro ranch.

Shrimp marinated with cilantro and serrano pepper, tempura fried, served with house sweet & sour sauce.

Rich and creamy soup with shaved lobster, flavored with Cajun spices.

Diced chicken with elbow pasta cooked in a lemongrass broth.

Thick and creamy with ginger, garlic, and Thai basil, served with wonton chips.

Spring mixed greens topped with tempura shrimp, cucumber, mango, and sesame seeds, served with spicy sambal vinaigrette.

Spring mixed greens, red bell pepper, cucumber, and sesame seeds, served with ginger green onion vinaigrette.

Crisp butter lettuce, chicken, bacon hard-boiled egg, cheddar cheese, avocado, tomato, and green onions, served with creamy ginger-soy aioli.

Grilled shrimp served over organic baby greens, sliced avocado, cherry tomatoes, julienne red onions, and shredded carrots, served with a citrus lemongrass vinaigrette.

Marinated tender chicken slices, finished in an Indian spicy aromatic sauce of tomatoes, onions, butter, and cream, served with a side of flatbread and Jasmine rice.

Bone-in Angus ribeye steak & whole blackened shrimp, served with roasted asparagus and garlic mashed potatoes

Lightly breaded pan-seared catfish filet placed on a bed of fresh seasonal vegetables, sautéed in a creamy Panang curry sauce, accompanied with Jasmine rice.

Shrimp, chicken, Andouille sausage, peppers, celery, and jasmine rice, served in a Cajun sauce with a side of cornbread.

Char-grilled lollipop lamb chops marinated in a Panang curry and coconut milk, grilled, and served with mashed potatoes and green beans.

Thai marinated chicken, battered and deep-fried, tossed in a Korean BBQ sauce, accompanied with homemade corn pudding and mac 'n cheese.

Slow-cooked braised short rib, finished in a savory demi-glaze, placed atop jasmine rice, served with sautéed garlic broccoli and Thai red chilies, garnished with sesame seeds and green onions.

Whole shrimp cooked in a creamy Cajun sauce, smothered on a bed of cheddar grits, served with Andouille sausage and sautéed spinach.

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, garnished with napa coleslaw.

Shrimp, stewed chicken, Andouille sausage, and shredded crab meat in rich gravy with red peppers, celery, okra, and spicy scallions, served with jasmine rice and cornbread.

Salmon glazed with a ginger soy sauce over brown rice mixed with tomato, asparagus, and green onion.

Fresh traditional Japanese Udon noodles, snow peas, green onions, and cilantro, served in a spicy soy with choice of chicken, beef, tofu, or mixed vegetables.

Thin sliced chicken breast stir-fried with spinach, broccoli, carrots, and a spicy soy hoisin sauce.

Linguine with bok choy, shaved carrots, and cilantro, served with a plum wine and Thai chili sauce with a choice of chicken, beef, tofu, or mixed vegetables.

Chant's version with tamarind sauce, ground peanut, bean sprouts, green onion, and egg, with a choice of chicken, beef, tofu, or mixed vegetables.

Stir-fried jasmine rice with gailan, broccoli, napa cabbage, and egg, with a choice of chicken, beef, tofu, or mixed vegetables.

Stir-fried fresh rice noodles, broccoli, and egg with a choice of chicken, beef, tofu, or mixed vegetables.

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

Tempura garlic shrimp stuffed in a warmed demi baguette, topped with oven-dried tomatoes, alfalfa sprouts, and aioli, served with garlic cilantro fries.

Grilled ribeye steak, pepperjack cheese, and Creole mustard onions in a warm demi baguette, served with garlic cilantro fries.

Angus beef cooked to temperature, placed on a brioche bun with a hoisin sauce, tomato, Jack cheese, fried egg, sweet & spicy pickles, and tomato aioli. Served with cilantro garlic fries.

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

Grilled blackened shrimp and shaved napa cabbage, served with a pear & mango pico de gallo in a corn tortilla.

Pulled BBQ duck meat and shaved napa cabbage, served with a pear & mango pico de gallo in a corn tortilla.

Red velvet cake drizzled in caramel & chocolate then dusted in powdered sugar.

Southside style cheesecake slice, smothered in chocolate & raspberry sauce, topped with whipped cream & peanuts.

Key lime slice, topped with whipped cream & raspberry puree.