Dining Room
at chico hot springs
Dining Room Menu

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
House-made with sweet corn cream sauce and garden chili oil.

Big Sky Crab Cake
Served over a lobster cream sauce, chilled cucumber pepper relish
and crispy cellophane noodles.

Chico House-Smoked Rainbow Trout
Apple wood smoked rainbow trout with toasted almonds, garden cream cheese,
caper-onion relish and sweet basil oil.

Escargot Mountainiere
Mushroom caps stuffed with escargot, baked in white wine and garlic butter.

Shrimp Cocktail
Large wild gulf shrimp steamed and served with traditional cocktail sauce.

Curried Sea Scallops
Three sea scallops pan seared with green curry sauce, Moroccan style salsa and crispy leeks.

Classic Caesar Salad
Classic Chico Caesar with house-made croutons and anchovies, finished with Parmesan.

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.

Trout Almondine
Locally sourced rainbow trout with an almond and panko crust, pan seared
and served with garden chive–brown butter.

Wild Alaskan King Salmon
A blackened filet of king salmon, served on top of Mediterranean couscous salad,
finished with basil oil and tomato relish.

Rack of Lamb
Rosemary and hazelnut crusted half rack of lamb, sliced and served with basil-mint jelly.

Roasted Chicken Breast
Pan-roasted chicken breasts with a lemon-thyme butter sauce,
served over mashed potatoes.

Mustard’s Pork Chop
Charbroiled 12-ounce, locally sourced 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.

Gorgonzola Filet Mignon
An 8-ounce filet mignon, lightly rubbed with toasted fennel and coriander, charbroiled
and served with a Port reduction sauce, finished with gorgonzola.

Vegetable Timbale
Grilled eggplant, zucchini, yellow squash, tomato, red bell pepper,
butternut squash, and asparagus layered with our house-made marinara;
finished with a balsamic reduction.

Chico Prime Rib
A 12-ounce cut prime rib crusted with garlic and fresh herbs, slow roasted, served with
caramelized onion horseradish sauce.

Montana Ribeye
A 12-ounce Montana-raised ribeye steak, charbroiled to perfection, topped
with a garden-herb compound butter.

Duck Grand Marnier
Half of a White Pekin Duckling oven roasted, basted with orange-infused honey,
then finished with a duck demi-glace.

Summer Gnocchi
Potato gnocchi with onions, garden tomatoes, kale, Swiss chard, and
yellow squash; tossed with a spicy tomato-basil sauce, finished with
toasted almonds and local goat cheese.

Beef Wellington
Angus tenderloin with pistachio and cognac duck liver pâté, wrapped and
baked in puff pastry. Carved tableside for two.

Check-in Check-out Adults Children