A brief history of
SPLENDIDO AT THE CHATEAU

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.

fresh picked ingredients
pastry cutting

See Our
MENU HIGHLIGHTS

    • dinner left

    • NORWEGIAN SALMON

      38

      artichoke, carrot, olive oil, chervil

    • DOVER SOLE

      49

      brown butter, caper, olive, lemon, fingerling potato

    • JIDORI CHICKEN

      38

      artichoke, morel, pine nut, fig

    • COLORADO LAMB

      53

      carrot, mint, pomegranate

    • PRIME NEW YORK

      46

      spatzle, blue cheese, onion

    • dinner right

    • IDAHO RED TROUT

      36

      morel, snap pea, gribiche, watercress

    • GULF RED SNAPPER

      45

      calamari, eggplant, bell pepper, basil

    • MISSOURI PORK CHOP

      42

      corn bread, ricotta, swiss chard

    • NEW ZEALAND VENISON

      47

      cabbage, celery root, local 41 bacon, huckleberry

    • appeizers left

    • OYSTERS

      24

      shallot, verjus, tellicherry

    • LOBSTER VELOUTE

      18

      creme fraiche, celery root, truffle

    • YELLOWFIN TUNA

      18

      n'duja, romanesco, piquillo, chive

    • MARKET GREENS

      16

      robiola, belgian endive, carrot, fennel

    • BEET

      17

      burrata, wild rice, sherry vinegar

    • LA BELLE FOIE GRAS

      24

      grape, verjus, pistachio, hibiscus

    • appeizers right

    • CAVIAR

      125

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

    • CHARRED SPANISH OCTOPUS

      18

      20 year old cherry balsamico, chick pea, pine nut, celery

    • ALASKAN KING CRAB

      29

      fettuccine, chive, meyer lemon, black pepper

    • HAMACHI

      19

      blood orange, ponzu, daikon, habanada

    • THE PLATTER

      95

      king crab claw, lobster, oyster, scallop, tuna, salmon, shrimp

    • WAGYU TARTARE

      19

      tonnato, black garlic, balsamic, sunchoke

    • 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 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

    • prix fixe left

    • Prix Fixe - $45

      ~APPETIZER~

      Asparagus, béarnaise, radish, chervil, tarragon

      Green Garlic Soup, maine sea scallop, shungiku

      Kampachi, asian pear, cucumber, shiso, kimchi

      Spanish Octopus, fennel, salami, chickpea, frisee

      Veal Carpaccio, tonnato, caper, quail egg, pine nut, parmesan reggiano

       

      ~ENTRÉE~

      Alaskan Halibut, artichoke, carrot, green garlic, guanciale

      Idaho Red Trout, haricot vert, almond, sorrel, spinach, beurre noisette

      Dover Sole, potato, parsley-lemon brown butter  $10 upgrade

      New Zealand Elk, pancetta, broccoli rabe, cippolini

      Prime New York Strip, morel, ramp, hazelnut, chive

      Colorado Lamb, carrot, yogurt, kale, quinoa, lemon, vadouvan  $12 upgrade

       

      ~DESSERT~

      Lemon, fennel, olive oil

      Chocolate Log, rhubarb, hazelnut, cocoa nibs

      Cherry, balsamic, white chocolate, tarragon

      Apricot Egg, rosemary, yogurt, goat cheese

      Souffle, navel orange, grand marnier  $5 upgrade

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.

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
The Splendido Management 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.

Couple on their wedding day at Splendido at the Chateau

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