Dining Room at Chico

French double cream brie baked in a golden puff pastry shell with hollandaise and montana huckleberry coulis.

Garlic goat cheese, roasted tomatoes, fresh basil and extra virgin olive oil on house made baguette with balsamic reduction and sweet basil oil.

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

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

Apple wood smoked rainbow trout with toasted almonds, garden cream cheese, caper onion relish and sweet basil oil.

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

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

Three sea scallops pan seared with green curry sauce, moroccan style salsa and crispy leeks.

Classic chico caesar with house-made croutons and anchovies finished with parmesan. Small regular

Large gulf shrimp sauteed with onion, garlic, mushrooms and tomatoes finished with white wine, whole grain mustard and whole butter.

Cumin crusted pan-seared sockeye salmon served with a lime beurre blanc.

Rosemary and hazelnut crusted sliced rack of lamb served with a basil-mint jelly.

Pan roasted chicken breast served with a lemon-thyme butter sauce.

Locally made egg noodles tossed with a spicy, rustic sauce of crushed pear tomatoes, garlic, capers, kalamata olives and white anchovies.

Locally raised, miller farm 12 oz pork chop topped with ancho apple compote, dried cranberries & crystallized ginger.

An 8-ounce filet mignon lightly rubbed with toasted fennel and coriander, grilled and served with a Port reduction, lightly finished with gorgonzola.

A 12 oz. cut prime rib crusted with garlic, fresh herbs and slow roasted, served with caramelized onion horseradish sauce.

A classic 12-ounce New York strip charbroiled, served with crispy fried onions.

Half a peking duckling oven roasted then basted with orange-honey and finished with a duck demi-glace.

House made pasta filled with sundried tomato, garden fresh herbs, and smoked mozzarella cheese. Finished with a basil infused vinaigrette and roasted pistachios.

Angus tenderloin wrapped in pistachio and cognac duck liver pate, baked in a puff pastry. Carved tableside for two.