Chant Online Ordering Menu

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.

Ground turkey, duck, and lobster oven-cooked loaf slices topped with BBQ demi-glace, served alongside garlic mashed potatoes with creamy gravy and roasted asparagus.

5 oz. tender braised short ribs served with pan-roasted mushrooms, braised onions, pappardelle paste in a red wine reduction, and finished with a touch of sour cream and green onions.

Lamb chop pieces seasoned and cooked to perfection, placed in a toasted pita with shredded napa cabbage, red onions, and red tomatoes, drizzled with a tzatziki sauce, 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.

8 oz. beef tenderloin filet with two tails of blackened shrimp, placed on a bed of garlic mashed potatoes, topped with a Cajun béchamel, accompanied with sautéed spinach.

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.

Eight double-battered chicken wings fried to a crisp, tossed in a warm spicy Korean BBQ sauce, plated with a side of mac & cheese and coleslaw.

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.

Whole-cut tender young chicken, fried golden brown, served alongside mashed potatoes with gravy and buttered corn.

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

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.

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.

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 chocie 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.

Curry marinated chicken tenders breaded & deep-fried, tossed in a house made caramelized sesame sauce, plated with a side of warm Thai peanut sauce.

Two salmon patties breaded with cornmeal and toasted sesame seeds, pan-seared to perfection, drizzled with a Sriracha lime aioli.

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

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

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.

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.

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

Deep-fried Belgium waffle wedges dusted in powdered sugar, topped with French vanilla ice cream, chocolate & caramel sauce, whipped cream, cherries, and tossed peanut pieces.

Soft baked brownie topped with vanilla ice cream and a drizzle of caramel sauce.

Chocolate cake filled with a chocolate ganache, raspberry, creme anglaise, and fruit curd.