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 Prides Itself in Using the Finest Local and Regional Ingredients available, Sourcing Produce and Herbs from Our Own Greenhouses and Garden.


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.

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

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 finished with sweet basil oil.

Shrimp Cocktail
Four large wild gulf shrimp, steamed and served with traditional cocktail sauce.

Curried Sea Scallops
Three fresh sea scallops pan seared and served with green curry sauce, Moroccan 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 baked bread and
your choice of tossed Chico garden or baby spinach salad.

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 Béarnaise 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.

Mustard’s Pork Chop

A twelve-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 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.

Flat Iron Steak

Locally Raised Flat Iron Steak, Charbroiled. Finished with a Roasted Garlic Aioli and Chimichurri.  Served with Smoked Fingerling Potatoes.

Duck Grand Marnier
Seared Breast and Leg Confit, finished with a Grand Marnier Duck Jus.

Beef Wellington

Angus Tenderloin topped with Duck Liver Pâté and Mushroom Duxelles.  Wrapped and Baked in Puff Pastry.  Carved tableside for two.

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