| Baked Brie En Croute |
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French double cream brie baked in a golden puff pastry shell with hollandaise and montana huckleberry coulis. |
| Chico Classic Bruschetta |
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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 |
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House made with sweet corn cream sauce and garden chili oil. |
| Big Sky Crab Cake |
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Served over a lobster cream sauce, chilled cucumber pepper relish and crispy cellophane noodles. |
| Chico House Smoked Rainbow Trout |
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Apple wood smoked rainbow trout with toasted almonds, garden cream cheese, caper onion relish and sweet basil oil. |
| Escargot Mountainiere |
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Mushroom caps stuffed with escargot, baked in white wine and garlic butter. |
| Shrimp Cocktail |
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Large wild gulf shrimp steamed and served with traditional cocktail sauce. |
| Curried Sea Scallops |
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Three sea scallops pan seared with green curry sauce, moroccan style salsa and crispy leeks. |
| Classic Caesar Salad |
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Classic chico caesar with house-made croutons and anchovies finished with parmesan. Small regular |
| Classic Scampi |
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Large gulf shrimp sauteed with onion, garlic, mushrooms and tomatoes finished with white wine, whole grain mustard and whole butter. |
| Wild Alaskan Salmon |
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Cumin crusted pan-seared sockeye salmon served with a lime beurre blanc. |
| Rack of Lamb |
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Rosemary and hazelnut crusted sliced rack of lamb served with a basil-mint jelly. |
| Pan Roasted Chicken Breast |
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Pan roasted chicken breast served with a lemon-thyme butter sauce. |
| Puttanesca Paradiso |
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Locally made egg noodles tossed with a spicy, rustic sauce of crushed pear tomatoes, garlic, capers, kalamata olives and white anchovies. |
| Chico Pork Chop |
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Locally raised, miller farm 12 oz pork chop topped with ancho apple compote, dried cranberries & crystallized ginger. |
| Gorgonzola Filet Mignon |
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An 8-ounce filet mignon lightly rubbed with toasted fennel and coriander, grilled and served with a Port reduction, lightly finished with gorgonzola. |
| Chico Prime Rib |
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A 12 oz. cut prime rib crusted with garlic, fresh herbs and slow roasted, served with caramelized onion horseradish sauce. |
| New York Strip |
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A classic 12-ounce New York strip charbroiled, served with crispy fried onions. |
| Duck Grand Marnier |
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Half a peking duckling oven roasted then basted with orange-honey and finished with a duck demi-glace. |
| Ravioli Tosca |
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House made pasta filled with sundried tomato, garden fresh herbs, and smoked mozzarella cheese. Finished with a basil infused vinaigrette and roasted pistachios. |
| Beef Wellington |
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Angus tenderloin wrapped in pistachio and cognac duck liver pate, baked in a puff pastry. Carved tableside for two. |
