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brief-history

When the Chateau opened in 1992, the space now home to Splendido was empty, then was turned into a small kitchen and snack bar. Chadwick’s was the first restaurant to occupy the space which operated a few years until Splendido was opened.

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See Our
MENU HIGHLIGHTS

    • dinner left

    • CHILEAN SEA BASS

      46

      miso, brussels sprouts, wild rice, black garlic, amaranth, chive

    • SKUNA BAY SALMON

      36

      horseradish, dill, cucumber, mustard, roe

    • JIDORI CHICKEN

      38

      romesco sauce, baby leek, charred broccoli

    • NEW ZEALAND ELK

      42

      bacon, endive, gnocchi, fontina

    • DAKOTA 21 DAY DRY AGED BUFFALO RIBEYE

      62

      spezel, lambic beer cabbage, apple

    • dinner right

    • DOVER SOLE

      47

      brown butter, preserved lemon

    • IOWA RABBIT "COQ AU VIN"

      42

      pancetta, red wine, baby turnip, baby carrot, pearl onion, chanterelle

    • ANGUS BEEF FILET

      47

      short rib, fennel, snap pea, black olive

    • ONTARIO VEAL OSCAR

      67

      king crab, bearnaise, asparagus, olive oil crushed potato

    • COLORADO LAMB

      49

      farroto, butternut, swiss chard, mejool dates, carrot top

    • appeizers left

    • OYSTERS

      21

      horseradish, verjus, pickle

    • THE PLATTER

      125

      oysters, clams, shrimp, lobster, crab, tuna

    • PEAR, BEET TART

      16

      midnight blue cheese, chervil, candied pecan

    • SQUASH, ENDIVE

      17

      maple, cherry, pumpkin & sunflower seed, mustard greens

    • FOIE GRAS

      24

      kugelhopf, cranberry, almond, orange

    • appeizers right

    • YELLOWFIN TUNA

      18

      fresno chili, tomato, garlic, castelvetrano olive, caper, basil

    • PEEKYTOE CRAB

      22

      apple, celery, walnut, pomegranate, celery root

    • BIBB

      15

      belgian endive, fennel, cucumber, cherry tomato, radish, arugula, robiola cheese

    • HARVEST SOUP

      17

      carrot, parsnip, celery root, hen of the woods mushroom, truffle

    • TORTELLINI

      18

      butternut, amoretti cookie, mostarda, parmigiano-reggiano

    • kids left

    • FIRST

    • mixed greens

      6
    • tomato soup

      6
    • fruit salad

      6
    • yogurt parfait

      6
    • mozzarella sticks

      6
    • kids right

    • ENTREES

    • grilled salmon

      15
    • steak & fries

      19
    • grilled cheese

      13
    • spaghetti & meatballs

      17

      tomato sauce

    • gnocchi

      15

      fontina cheese

    • DESSERT

    • s'more chocolate

      8

      graham cracker

    • pizza

      8

      chocolate, brioche

    • brownie

      8

      caramel, vanilla ice cream

    • dessert left

    • TIRAMISU

      12

      mascarpone, marsala, coffee, chocolate

    • NOUGAT

      12

      honey, pistachio, apricot

    • THE MOON

      12

      coconut, passion fruit, pineapple

    • dessert right

    • SOUFFLÉ

      14

      navel orange, grand marnier

    • THE MOUNTAIN

      12

      chocolate, caramel, pecan

    • new year's eve left

    • 1st Seating

      HORS D'OEUVRES
      Blinis & Caviar, american white sturgeon

      APPETIZER
      Maine Lobster, parsnip, hazelnut

      ENTREE
      Wagyu New York Strip Loin & Short Rib, baby carrot, beet, turnip, rutabaga, zucchini, butternut, grape, brussels sprouts, pearl onion, oxtail jus

      DESSERT
      Chocolate Fireworks, valrhona

      $225 per adult, $125 per child
      Includes a four course dinner with a glass of champagne and live piano entertainment.

    • new year's eve right

    • 2nd Seating

      HORS D'OEUVRE
      Blinis & Caviar, brown trading golden osetra

      1ST COURSE
      Foie Gras Terrine, kogoholf, honey poached cranberry, black truffle

      2ND SEATING
      Maine Lobster, parsnip, white truffle, hazelnut

      3RD SEATING
      Wagyu New York Stip Loin & Short Rib, baby carrot, beet, turnip, rutabaga, zucchini, butternut, grape, brussels sprouts, pearl onion, oxtail jus

      DESSERT
      Chocolate Fireworks, valrhona

      $375 per person
      Includes a five course dinner with a glass of champagne as well as a live band & dancing throughout the evening.

Visit a New Spin On
NEW AMERICAN

Our kitchen is now under the guidance of our new chef/owner Brian Ackerman, who has revamped our menu. Come visit what Zagat® describes as the”epitome of the Beaver Creek experience,” offering “splendid” New American fare.

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A Team Commitment
TO EXCELLENCE

Our experienced team guarantee stellar service which includes longtime dining room manager Brian Rhodes, sommelier Patrick Mildrum and bartenders John Marotta and Bill Davies. Pastry Chef Sebastien Schmitt returns to Splendido after a five-year hiatus spent in Sydney, Australia at acclaimed restaurant Otto.

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Make a
RESERVATION

We welcome walk-ins on a first-come, first-served basis, though reservations are highly recommended. Upon arrival, walk-ins should check in with our host to be either seated immediately or placed on our nightly wait list, which is maintained at the door. To make a reservation, please use our form below.

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SplendidoRestaurant.com
17 Chateau Lane, Beaver Creek, CO
81620

Phone: (970) 845-8808