brief history splendido

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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fresh picked ingredients
pastry cutting

See Our
MENU HIGHLIGHTS

DINNER

    • dinner left

    • NORWEGIAN SALMON

      38

      black rice, butternut squash, pinot noir

    • DOVER SOLE

      49

      brown butter, romanesco, lemon, amarosa potato

    • JIDORI CHICKEN

      44

      black truffle, foie gras, lentil, brussels sprouts

    • COLORADO LAMB

      53

      couscous, patty pan, carrot, chick pea, golden raisin

    • dinner right

    • ATLANTIC MONK FISH

      39

      short rib, carrot, chanterelle, allium

    • FLORIDA SNAPPER

      45

      calamari, eggplant, caponata, basil

    • MISSOURI PORK CHOP

      42

      quince, nduja, butternut squash, mustard greens

    • NEW ZEALAND VENISON SADDLE

      47

      chestnut, huckleberry, patty pan squash

    • PRIME NEW YORK

      46

      royal trumpet mushroom, shallot

APPETIZER

    • appeizers left

    • OYSTERS

      24

      habanada, champagne

    • MAINE SEA SCALLOP

      18

      cauliflower, marcona almond, nduja

    • FENNEL CRUSTED TUNA

      18

      cannellini, coriander, mustard seed

    • RADICCHIO

      16

      lemon, ginger, balsamic, little gem, frisee

    • BARTLETT PEAR

      18

      maple ham, gorgonzola, endive, walnut

    • LA BELLE FOIE GRAS

      24

      fig, pistachio, mascarpone

    • appeizers right

    • CAVIAR

      125

      blini, creme fraiche, egg, onion|
      browne trading, prime osetra (30g.) - 125
      browne trading, royal, osetra (30g.) - 145

    • CHARRED BABY OCTOPUS

      17

      ying yang beans, rouille, fennel

    • ALASKAN KING CRAB

      29

      fettuccine, chive, meyer lemon, black pepper

    • SAFFRON CAUFLOWER VELOUTE

      17

      mussel, clam, lemon, potato, fennel

    • GEORGIA CANDY ROASTER SQUASH

      17

      apple, goat cheese, flax seed, cranberry, maple

    • NEW ZEALAND VENISON CARPACCIO

      19

      chanterelle, pine nut, pecorino

KIDS

    • kids left

    • FIRST

    • mixed greens

      6

    • tomato soup

      6

    • fruit salad

      6

    • mozzarella sticks

      6

    • DESSERT

    • s'more chocolate

      8

      graham cracker

    • worms in dirt

      8

      chocolate ice cream

    • vanilla or chocolate ice cream

      8

      caramel or chocolate sauce

    • kids right

    • ENTREES

    • grilled salmon

      18

      carrots, potato

    • NY steak & fries

      20

      broccolini

    • spaghetti

      14

      tomato or butter

    • gnocchi

      16

      broccoli, cheese sauce

    • schnitzel

      18

      potato, broccoli, lemon

    • slider & fries

      15

      pickles

DESSERT

    • dessert left

    • CARROT CAKE

      14

      cream cheese, raisin, white chocolate

    • HERE COMES THE SUN

      14

      coconut, pineapple, passion fruit

    • SOUFFLE

      16

      navel orange, grand marnier

    • dessert right

    • LEMON

      14

      fennel, olive oil

    • CHOCOLATE

      15

      hazelnut, cacao nibs

SPECIALS - EVENTS

    • prix fixe left

    • Thanksgiving Dinner

      We are currently accepting reservations for Thanksgiving dinner.  Reservations start as early as 3:00pm.  Call today to reserve your table.  970-845-8808

       

      Family Style Hors d’oeuvres
      - Lemon Spiced Olives
      - Spiced Almonds
      - Smoked Trout, roe, dill
      - Trotter, cherry mostarda

      Appetizer Options
      - Kabocha Squash Soup, black trumpet, ricotta gnocchi, chive
      - Pine Nut Crusted Scallop, sunchoke, pepper cress
      - Grilled Pear, maple ham, gorgonzola, endive, walnut
      - Roasted Squash, duck confit, apple, goat cheese, flax seed, cranberry, maple

      Entrée Options
      - Barbers Farm Turkey Breast, leg & thigh confit, sage stuffing, sweet potato puree, brussels & lardons, cranberry & orange blossom
      - Wood-oven Rib Roast of Beef, waxman potato, bordelaise, charred carrot, horseradish, chive
      - Norwegian Salmon, black rice, butternut squash, pinot noir
      - Parsnip Gnocchi, root vegetable, chestnut, brown butter, amaranth, sage

      Dessert
      - Pumpkin, gingerbread, chocolate, almond

       

      Pricing 
      $80 per adult
      $40 per child (under 12)
      * menu items subject to change.

    • prix fixe right

    • New Year's Eve Celebration

      Celebrate with Splendido at the Chateau.  Details to follow.

      First Seating
      $225 per adult
      $125 per child (under 12)

      Second Seating
      $385 per person

      Late Night Party
      $65 per adult

       

      Menu
      Hors d'oeuvre
      Browne Trading Caviar, egg, creme fraiche, peekytoe crab, lemon, sea bean

      1st Course
      Turbo, buttered leeks, caviar beurre blanc, chive

      2nd Course (2nd seating only)
      Lobster Pasta, alba white tuffles

      Entree
      Grilled Wagyu Tenderloin Rossini, la belle farm foie gras, perigord truffles, spinach, rosti potato, salsify

      Dessert
      Chocolate Snowman

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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plate
fresh herbs

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.

Brian Ackerman & Brian Rhodes
Splendido Team
SEBASTIEN SCHMITT Pastry Chef

Events and Weddings
WARM HOSPITALITY

Choose the exquisite atmosphere of Splendido to host your event, and let the professional staff welcome you and your guests with warm hospitality and refined service.

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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.

splendido logo black

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

Phone: (970) 845-8808

 

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