Dining Room At Chico - Menu complet

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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