Chant Online Ordering Menu

Chicken meatballs seasoned with ginger garlic soy tossed in a green curry with bamboo shoots, and Thai basil.

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 California Roll with crystal noodles, cucumber, red pepper, and sesame seeds, served with wasabi lime dipping sauce.

Shrimp stuffed with seasoned chicken, double wrapped in wonton pastry skin and fried, served with a honey mustard dipping sauce.

Ground turkey seasoned with oyster sauce mixed with green onions and crystal noodles, wrapped with Thai basil in a rice spring roll wrap, served with hoisin peanut sauce.

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.

Lobster, scallions, and cream cheese, wrapped in wonton skin, served crispy with plum wine raspberry puree.

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

Slow-cooked kidney & black bean stew with seasonal vegetables topped with jasmine rice.

Diced chicken with elbow pasta cooked in a lemongrass broth.

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

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.

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.

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

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

Oxtail braised to perfection, slow-cooked, finished with a savory demi-glaze then placed on a bed of duck-Cajun rice, served with sauteed spinach and minced Thai chilies, garnished with sesame seeds and green onions.

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.

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.

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.

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

Butter-seared whole lobster tail placed on a bed of creamy three cheese sauce, elbow pasta, shaved lobster meat, green onions, and topped with cornbread crumbles.

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.

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

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.

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

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

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 tofu, chicken or beef.

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

Stir-fried jasmine rice with gailan, broccoli, napa cabbage, and egg. Add chicken, beef, or tofu.

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

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

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

Moist chocolate cake wedge accompanied by a scoop of French vanilla ice cream.

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

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