Chant Restaurant In Hyde Park Menu

Two fried egg rolls filled with shredded short ribs, mozzarella, red peppers, cabbage, and onions served with tomato basil aioli.

Bluefin crab, gulf shrimp, parmesan, cream cheese, green onions, cilantro, served hot with wonton chips.

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

Chicken breast chunks tossed in a homemade sweet, spicy firecracker sauce, placed atop a bed of sautéed brown rice and veggies. Garnished with sesame seeds & 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 pot stickers stir-fried with a sweet and 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.

Ground turkey seasoned with oyster sauce mixed with green onions, crystal noodles, wrapped with Thai basil in a rice spring roll wrap, served with a 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, cream cheese wrapped in wonton skin, served crisp with plum wine raspberry purée.

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

Lettuce, sliced chicken breast, boiled eggs, shredded cheddar, bacon, avocado, mixed greens, tomatoes, edamame, green onions, tossed with a ranch dressing.

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.

Lean oxtail, carrots, celery in a rich brown broth, topped with cilantro and green onions.

Tender sliced chicken, tomatillos, black beans, caramelized onions in a warm savory chicken broth, garnished with a slice of avocado and cilantro.

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

Tempura chicken, whole peanuts, broccoli, green onions served in a ginger-garlic sweet & sour sauce accompanied with jasmine rice.

Tender lo mein noodles stir-fried with carrots, napa cabbage, green onions, served in a sweet & savory soy. With choice of chicken, beef, tofu, or mixed vegetables.

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

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

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

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

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

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

Shredded short ribs, mozzarella, cilantro served with roasted salsa on a corn tortilla.

Fresh all beef patty smashed thin placed in a brioche bun with pepper jack cheese, grilled onions, Thai pickles, tomato aioli, served with cilantro garlic fries.

Fresh Atlantic salmon minced & mixed vegetables patty placed in a brioche bun with spinach, red onions, and a Creole aioli, served with garlic cilantro fries.

Warm shredded short rib placed on grilled sourdough with melted pepper jack cheese, house mayo, sweet & spicy pickles, served with cilantro garlic fries.

Grilled blackened shrimp, avocado, shaved napa cabbage, served with a pear pico de gallo, on a corn tortilla.

Tender flaky cod, beer battered to a light crispiness, served with cilantro garlic fries, coleslaw, side of tartar sauce, and a lemon.

New York strip loin glazed with Japanese teriyaki sauce served with grilled bok choy and sesame rice.

Crispy fried chicken breast pieces stir-fried with red peppers, green onions, carrots, tossed with a Hennessy cognac and orange sauce, served with jasmine rice.

Chuck shoulder tenderloin rubbed with a curry of galangal, lemongrass, ginger, garlic cooked in a curry anise, cinnamon, lemongrass, coconut milk, tamarind, served with garlic broccoli and jasmine rice.

Marinated chicken finished in an Indian spicy aromatic sauce of tomatoes, onions, butter, cream, served with a side of flat bread & jasmine rice.

Oxtail braised to perfection slow-cooked and finished with a savory demi-glaze then placed on a bed of Cajun fried rice mixed with spinach, mushrooms, garnished with sesame seeds & green onions.

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

Catfish fillet marinated in a Sambal chili garlic sauce, fried to perfection, dolloped with a Cajun remoulade, served with on a bed of three cheese sauce cavaitapi pasta and Napa coleslaw.\nbeans, jasmine rice, and Napa coleslaw.

Shrimp, stewed chicken, Andouille sausage, in rich gravy with red peppers, celery, okra, and spicy scallion, served with jasmine rice and corn bread.

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

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.