Chant Online Ordering Menu

Thick & creamy, with ginger, garlic, Thai basil, served with wonton chips

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

Spring mix greens, red bell peppers, cucumbers, & sesame seeds served with ginger-green onion vinaigrette.

Crisp Butter lettuce, chicken, bacon, hard-boiled egg, edamame, cheddar cheese, bean sprouts, avocado, tomato, green onions, served with creamy ginger-soy aioli.

Grilled shrimp served over organic baby greens, avocados, cherry tomatoes, Julienne red onions, & shredded carrots served with citrus lemongrass vinaigrette.

Eight ounce beef tenderloin filet with two tail on 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, accompanying 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.ight 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, shaved napa cabbage, served with a pear & mango pico de Gallo, in a corn tortilla.

Breaded chicken breast wedges tossed in a savory orange sauce, placed on a bed of sautéed veggies and rice.

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

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

Pilled bbq duck meat, shaved Napa cabbage, served with pear & mango pico de Gallo, in a corn tortilla.

Whole shrimp cooked in a creamy cajun sauce, smothered on a bed of cheddar grits, served with andouille sausage & sautéed spinach.

Catfish fillet marinated in samba chili garlic sauce, fried to perfection, dolloped with a cajun remoulade, served with a bed of three-cheese sauce elbow pasta, garnished with Napa coleslaw.

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

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

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

Chant's version of Pad Thai, with tamarind, ground peanuts, bean sprouts, green onions, and egg with your choice of chicken, beef, tofu, or shrimp.

Stir-fried jasmine rice with gailon, broccoli, napa cabbage, and egg.

Stir-fried wide rice noodles, broccoli, and choice of beef, chicken, tofu, or shrimp.

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

Three pan-seared and succulent scallops placed on a bed of cheddar grits & homemade pork belly bits, topped with a creamy Cajun sauce.

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

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 breast chunks browned until crisp tossed in a homemade sweet spicy firecracker sauce, place atop a bed of sautéed brown rice and veggies.

Chicken filled pot-stickers stir-fried with a sweet and spicy chili sauce, served with Bok choy, carrots, and scallions.

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

Marinated Shrimp with cilantro, mango, jalapeno, tempura fried, served with a wasabi-avocado aioli.