The Chico Family warmly welcomes You!
The Chico Dining Room
The Chico Hot Springs Resort Kitchen uses the finest local and regional ingredients including produce and herbs from our own greenhouse and garden.
Baked Brie En Croute
French double cream Brie baked in a golden puff pastry shell
with Hollandaise and Montana huckleberry coulis.
Chico Classic Bruschetta
Garlic goat cheese, roasted tomatoes, fresh basil and extra virgin olive oil on house-made baguette with balsamic reduction and sweet basil oil.
BBQ Bison Short Rib Ravioli
Three Generous Ravioli Filled with Slowly Braised Bison Short Ribs, Wrapped in Homemade Pasta Made from Locally Sourced Wheat Montana Flour and Paradise Valley Eggs. Finished with a Sweet Corn Cream Sauce and Chili Oil.
Big Sky Crab Cake
A Generous Crab Cake Made from Puget Sound’s Red Rock Crab Meat, served Over Crispy Cellophane Noodles, with a Lobster Cream Sauce. Finished with Chilled Cucumber Pepper Relish.
Chico House-Smoked Rainbow Trout
Apple wood smoked rainbow trout with toasted almonds, garden cream cheese, caper-onion relish and sweet basil oil.
Four large wild gulf shrimp, steamed and served with traditional cocktail sauce.
Mussels & Clams
Fresh Mussels and Clams
Chef’s Preparation Changing Daily
Curried Sea Scallops
Three fresh sea scallops pan seared and served with green curry sauce,Moroccan style salsa and micro greens.
Classic Caesar Salad
Classic Chico Caesar with house-made croutons, finished with White Spanish Anchovies and Parmigiano-Reggiano Cheese.
Bleu Cheese Wedge Salad
Crisp iceberg lettuce smothered in house-made bleu cheese dressing,
with bacon crumbles, tomato and fried onions.
All entrees are served with seasonal accompaniments, house-made bread and
your choice of tossed Chico garden salad, or baby spinach salad.
Rainbow Trout Raised in Paradise Valley, Dredged in Crushed Almonds and Panko, Pan Seared and served with a Garden Chive Vinaigrette on a bed of Roasted Potatoes and Sautéed Kale.
Wild Alaskan King Salmon
Blackened filet of salmon, served on a bed of chilled Mediterranean couscous, finished with basil oil and tomato relish.
Rack of Lamb
Spice rubbed oven roasted half rack of lamb, served with a sweet potato hash, a touch of bacon, minted pea puree, and a red wine-black fig reduction sauce.
Roasted Chicken Breast
Naturally raised redbird chicken breasts pan-roasted with a lemon-thyme butter sauce, served over red rice and lentil pilaf.
Mustard’s Pork Chop
12-ounce center cut pork chip from Whitefish, Montana. Marinated in a Mongolian influenced sauce of soy, sesame oil, rice vinegar, oranges, garlic, green onions, cilantro, ginger root, mustard and Sriracha, charbroiled and served on a bed of roasted potatoes and sauteed kale.
Gorgonzola Filet Mignon
An 8-ounce filet mignon of Angus Beef, hand rubbed with toasted fennel, sea salt, pepper and coriander, charbroiled then plated on a Port reduction, finished with Gorgonzola crumbles. Served with a house made gratin of local potatoes, Gruyere and Gorgonzola.
Chico Prime Rib
A 12-ounce slow roasted, herb crusted prime cut with a caramelized onion horseradish sauce. Served with roasted garlic and herb mashed potatoes.
Montana NY Strip
A 10-ounce New York Strip Steak from Yellowstone Grass-fed Beef, charbroiled and topped with an herb compound butter. Served with garden herb salted frites.
Duck Grand Marnier
Half of an oven roasted White Pekin Duckling, basted with orange-infused honey,
finished with a duck demi-glace over a bed of red rice and lentil pilaf.
Butternut Squash Ravioli
House-made ravioli filled with butternut squash, Amaltheia Chevre cheese, roasted garlic, shallots, cinnamon and nutmeg. Served in a walnut and sage brown butter, topped with Parmigiano-Reggiano cheese and fried root vegetable chips.
Angus tenderloin topped with pistachio and cognac duck liver pâté, wrapped and baked in a puff pastry, served with duchess potatoes and roasted tomatoes. Carved table-side for two.