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.
DOVER SOLE
brown butter, cauliflower, lemon, potato
FLORIDA RED SNAPPER
little neck clams, fregola, piccante salami, turnip, carrot
BERKSHIRE PORK CHOP
crepinette, buckwheat spatzle, peperonata, swiss chard, mustard
PRIME RIBEYE
aligot potatoes, royal trumpet mushroom, bordelaise
COLORADO LAMB RACK
sweet potato, quinoa, kale, vadouvan, lemon, yogurt
CANADIAN ARCTIC CHAR
miso cabbage, butternut, tokyo turnip, romanesco, oyster mushroom
MARY'S CHICKEN
black truffle, oyster mushroom, celery root, brussel sprout
NEW ZEALAND VENISON SHORT LOIN
denver leg, cabbage, minnesota wild rice, bacon, chestnut
NEBRASKA BEEF TENDERLOIN
hollandaise, caviar, parsnip, romanesco
SHIGOKU OYSTER
white verjus, apple, pear, black pepper
PETROSSIAN CAVIAR
royal osetra
CELERIAC VELOUTE
short rib, apple, lemon
CRUDITES
little gem, endive, fennel, radish, tonnato, manchego, saba
LA BELLA FARMS FOIE GRAS
scotty cakes, local 41 ham, maple, georgia candy roaster squash
SPANISH OCTOPUS
tonnao, potato, shallot
ATLANTIC FLUKE
italian plum, gooseberries, garlic, aji marchant
OCTOPUS
fremont bean, jim nardello, fennel, saffron, lemon
SQUASH
apple, pear, hazelnut, tete de moine, bacon, banyuls
MEDITERRANEAN LANGOUSTINE
polenta, chervil, chive, uni
PRIME BEEF TARTARE
quail egg, black garlic, sesame, hon-shimeji
STARTER
Celery & Carrot Sticks 7
Fruit Salad 8
Mozzarella Sticks 9
ENTREE
Atlantic Char, veggies, potato 20
New York Steak & Fries, veggies 23
Pasta, tomato or butter 15
Chicken Breast, veggies 20
Burger & Fries, pickle 22
DESSERT
Cotton Candy, flavor du jour 8
Ice Cream, chocolate or vanilla 10
Super Sundae, chocolates, vanilla, strawberry, brownie, sprinkles, gummies
LEMON
almond, fennel, olive oil
LEMON SOUFFLE
lemon, chambord, raspberry
CHOCOLATE
peanut butter, cassis
PEAR
hazelnut, caramel, cappuccino
CHOCOLATE SOUFFLE
crème anglaise
THANKSGIVING
$110 per adult
$50 per child (under 12)
Family Style Hors d'oeuvres
OLIVES, lemon, rosemary
SWEET & SPICY PECANS
SMOKED SALMON, everything, mustard, dill, cream
FOIE, ginger snap, plum, chive
Appetizer Options
CELERY ROOT VELOUTE, short rib, celery, carrot, chive
ROASTED SQUASH & APPLE SALAD, hazelnut, radicchio, pear, maple
CRISPY PORK, pear, spices, endive
FARRO & WILD RICE, persimmon, lentils, cherry, arugula
Entrée Options
TURKEY BREAST, confit leg, yukon gold potato, cranberry-orange chutney, honey-thyme carrot, green bean, sage stuffing, giblet gravy
HERB & DIJON CRUSTED PRIME RIB OF BEEF
celery root-potato gratin, broccolini, toasted garlic, bordelaise, horseradish
PAN SEARED TROUT, cauliflower, capers, golden raisins, parsley, brioche, brown butter
SQUASH RISOTTO, dates, pepitas, pumpkin seed oil
Dessert
CHOCOLATE, pumpkin, cranberry, crème fraiche
Pricing does not include beverages or sales tax & gratuity.
Reservations can be made by contacting us at 970-845-8808.
NEW YEAR'S EVE
1st Seating
$295 per adult
$110 per child (under 12)
2nd Seating
$425 per person
Hors d’oeuvre
OSETRA CAVIAR, A5 japanese wagyu, yukon gold potato cake, dashi crème fraiche
1st Course
TURBOT, kaluga caviar, melted leeks, chives
Extra Course (for second seating only)
WHITE ALBA TRUFFLE, nancy’s maine sea scallops, peekytoe crab, acquerello carnaroli rice, uni butter
Entrée
PRIME BEEF RIBEYE, black truffle, bella farm foie gras, potato fondant, celery root
Dessert
WHITE CHOCOLATE, raspberry, cocoa nibs, rose
Pricing does not include beverages or sales tax and gratuity.
To make a reservation, please contact Alisa at alisa@splendidorestaurant.com or call 970-845-8808.
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.
Our experienced team guarantee stellar service which includes industry leader and dining room manager Matthew McConnell, sommelier Bill Davies and bartenders John Marotta and Matthew Fletcher. Pastry Chef Sebastien Schmitt returns to Splendido after a five-year hiatus spent in Sydney, Australia at acclaimed restaurant Otto.
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.
We highly recommend reservations be made in advance.
Please contact the restaurant directly if you are not able to find the reservation time you want on Open Table.
970-845-8808
We welcome walk-ins on a first-come, first-served basis.
Please note, during the winter months, a credit card number is required with each reservation and there is a strict 48-hour cancellation policy. If a customer cancels within the 48 hours or no shows for their reservation, there is a $75 per person charge to the credit card number on file.
We appreciate your understanding & look forward to seeing you.