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

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

Steamed dumpling filled with lobster, shrimp, vegetables, herbs, served with sweet soy.

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

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

2 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 fried calamari served with spicy tomato aioli.

Chant’s version of California roll with crystal noodles, cucumber, red pepper, sesame seeds, served with wasasbi lime dipping sauce.

Seasoned chicken stuffed in shrimp, double wrapped in wanton pastry skin, served with 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 hoisin peanut sauce.

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

Lobster meat, scallions, cream cheese wrapped in wanton skin served crisp over cactus apple coulis.

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

Fresh all beef pattie smashed thin, placed 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, alfalfa sprouts, aioli, served with garlic cilantro fries

Grilled ribeye steak, pepperjack cheese, creole mustard onions in a warm demi baguette, served with garlic cilantro fries.

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

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.

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

Spring mix greens, red bell peppers, cucumbers, and sesame seeds, served with ginger-green onion vinaigrette. Vegan. Gluten free.

Crisp butter lettuce, chicken, bacon, hardboiled egg, cheddar cheese, 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. Gluten free.

Rich and creamy soup with diced garlic lobster tail, flavored with sherry, brandy, and fine herbs.

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

Thick and creamy, with ginger, garlic, Thai basil, served with wanton chips.

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.

Peking duck 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 with spicy soy, with a choice of chicken, beef or tofu.

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

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

Stir fried jasmine rice with gailon, broccoli, napa cabbage, and egg. Add chicken, beef, salmon, tofu or shrimp for an additional charge.

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

Sautéed with wild shiitake mushrooms in a vegetable oyster sauce with a side of brown rice.

Braised tender lamb shoulder in a spicy tomato sauce, topped with cilantro, served with flat bread and jasmine rice.

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

Angus ribeye steak & whole blackened shrimp, served with roasted asparagus & garlic mashed potatoes.

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

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.

Shrimp, chicken, Andouille sausage, peppers, celery, jasmine rice, served in a Cajun sauce.

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

Thai marinated chicken, battered & deep fried, tossed in a Korean BBQ sauce, accompanied with mac ‘n’ cheese & side of cornbread.

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

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.

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

Glazed with an onion-ginger sauce over stir fried brown rice, tomatoes, asparagus, and green onions.

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.