Chant Restaurant In Hyde Park Menu

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

Chicken breast shunks browned until crisp tossed in a homemade sweet, spicy firecracker sauce, placed atop of a bed of sauteed brown rice and veggies. Garnished with sesame seeds and green onions.

Two seared panko crusted lump crab meat patties stuffed with scallions, red bell peppers, onions, and 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.

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 and served crisp with plum wine raspberry puree.

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

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, green onions. Served with creamy ginger-soy aioli.

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

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

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

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

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

Grilled ribeye steak, pepperjack cheese, creoele mustard onions, pickled yellow peppers, in a warm demi baguette served with garlic cilantro fries.

Fresh Atlantic salmon minced and mixed vegetables patty palaced 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 and spicy pickles, served with cilantro garlic fries.

Grilled blackened shrimp, shaved Napa cabbage, served with a pear and mango pico de gallo, on a corn tortilla.

Pulled BBQ duck meat, shaved Napa cabbage, served with a pear Napa slaw on a corn tortilla.

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

Peking duck, lo mein noodles, stir fried with egg, gailan, and a sweet blended soy. Topped with green onions.

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 peanut, bean sprouts, green onion, and egg. With choice of tofu, chicken, beef, tofu, or mixed vegetables.

Stir fried jasmine rice with gailan, 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.

Slow cooked beef, fresh ramen noodles in a spicy broth with cilantro and green onions, served with a quesabirria taco filled with shredded short ribs, mozzarella, on a corn tortilla.

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

Angus ribeye steak and 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, sauteed in a creamy Panang curry sauce, accompanied with jasmine rice.

Shrimp, chicken, Andoullie sausage, peppers, celery, jasmine rice, served in a Cajun sauce. With a side of cornbread.

Chargilled lollipop lamb chops marinated in a Panang curry and coconut milk, grilled, served with mashed potatoes and sauteed spinach.

Thai marinated chicken battered and deep fried, tossed in a Korean BBQ sauce, and accompanied with macaroni and cheese and side of cornbread.

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

Whole shrimp & Andouille sausage cooked in a creamy Cajun sauce, smothered on a bed of cheddar spinich grits.

Catfish fillet marinated in a Sambal chili sauce, fried to perfection, dolloped with a Cajun remoulade, and served on abed 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 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.

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

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