Historic Dining Room
Chico’s Dining Room has long been credited with bringing fine dining to Montana and stands out as one of the region’s best restaurants.
The historic Dining Room specializes in modern American cuisine. Executive Chef Dave Wells is a James Beard Award semi-finalist for “Best Chef in the Northwest”. We offer fresh, exceptional food, with much of the produce coming from our own garden. We love working with Montana farms and ranches to provide the best ingredients. Our steaks are generous, our seafood is flown in fresh and all of our delectable desserts, such as the Flaming Orange, are all baked in house.
Boasting one of the region’s finest wine lists in Montana, consistently recognized with Wine Spectator’s Best of Award of Excellence. While our restaurant is popular with Montana’s Hollywood contingent, it’s also the locals’ choice— just a short drive from Bozeman, Livingston, or Gardiner.
Reservations:
Dinner reservations are required!
Holiday Brunch Reservations also strongly recommended!
Please call (406) 333-4933 to make one.
Hours:
The historic Chico Dining Room serves a continental buffet breakfast, Sunday brunch and gourmet dinner.
Breakfast: Monday – Saturday 7:30 AM-10:30 AM, Sunday 8:00 AM – 11:00 AM
Dinner: Nightly 5 PM-9 PM
ENTREES
All Entrees are served with Seasonal Accompaniments and House Baked Bread.
Trout Almondine
Rainbow Trout raised in Paradise Valley, dredged in Crushed Almonds and Panko, Pan Seared. Served with a Garden Chive Vinaigrette on a bed of Roasted Potatoes and Sautéed Kale.
Petite Filet Oscar
Grilled four-ounce Filet Mignon of Angus Beef, topped with Crab, finished with a Bearnaise Sauce. Served with Roasted Garlic Mashed Potatoes and Grilled Asparagus.
Roasted Chicken Breast
Naturally raised Redbird chicken breasts pan-roasted with an Herbed Veloute Sauce.
Chico Prime Rib
A twelve-ounce Slow Roasted, Herb Crusted Prime Cut with a Caramelized Onion Horseradish Sauce. Served with Roasted Garlic and Herb Mashed Potatoes. (While it Lasts)
Ribeye
A fouteen-ounce Ribeye Steak. Finished with a Roasted Garlic Aioli and Chimichurri. Served with Smoked Fingerling Potatoes.
Mustard’s Pork Chop
12-ounce Center Cut Pork Chop, 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 Sautéed Kale.
Gorgonzola Filet Mignon
An eight-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, Gruyère, and Gorgonzola.
Beef Tenderloin Tips
A nine-ounce skewer of Angus Beef Tips with Bearnaise Sauce. Served with a Twice Baked Potato and Asparagus.
Beef Wellington
Angus Tenderloin topped with Duck Liver Pâté and Mushroom Duxelles. Wrapped and baked in Puff Pastry. Carved tableside for two.
STARTERS
Burrata ala Chico
Fresh Italian Cheese made of soft Mozzarella and Cream, Finished with a Balsamic Vinegar Reduction, Extra Virgin Olive Oil, Crostini and Seasonal Accompaniments.
Wild Mushroom Saute
A mixture of Wild Mushrooms sautéed in a Dry White Wine with Garlic, Butter, and House Smoked Amaltheia Chèvre. Served with Crostini.
Big Sky Crab Cake
Crab Cake made from Puget Sound’s Red Rock Crab Meat with a Lobster Cream Sauce, topped with a Sweet Corn Salad.
Chico House-Smoked Rainbow Trout
Applewood Smoked Whole Rainbow Trout with Toasted Almonds, Garden Cream Cheese, Caper-Onion Relish and finished with a Sweet Basil Oil.
Shrimp Cocktail
Four large wild gulf shrimp, steamed and served with traditional cocktail sauce.
Salads
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.
Garden Green Salad
Mixed Fresh Greens, Dried Flathead Cherries, Walnuts, Marinated Shallots, Smoked Amaltheia Chevre, finished with a Chico Honey and Sherry Vinairgrette.
DESSERTS
Our housemade dessert offerings change nightly. The famous Flaming Orange has been featured on our menu since 1974.
The Flaming Orange
Seasonal Selection of Desserts could include cakes, tarts, cobblers.
WINE
Boasting one of the region’s finest wine lists in Montana, Chico has been regularly recognized by Wine Spectator magazine.