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

    • LOCH DUHART SALMON

      41

      tomato, porcini, calabrese chili

    • DOVER SOLE

      49

      hasselback potato, parsley-lemon brown butter

    • BERKSHIRE PORK TENDERLOIN

      39

      wild rice, tomato, eggplant, summer squash

    • COLORADO LAMB

      53

      carrot, yogurt, kale, quinoa, lemon, vadouvan

    • dinner right

    • ALASKAN HALIBUT

      42

      corn, poblano pepper, rock shrimp

    • PRIME NEW YORK STRIP

      46

      soubise, haricot vert, potato

    • NEW ZEALAND ELK

      47

      bacon, swiss chard, cippolini

    • NEBRASKA BEEF TENDERLOIN

      46

      short rib, polenta, porcini mushroom

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    • appeizers left

    • OYSTER

      24

      cucumber, shallot, champagne vinegar

    • CORN SOUP

      17

      maine sea scallop, black garlic

    • PALOMA

      18

      kampachi, grapefruit, celery, favacado

    • TOMATO

      18

      brioche, basil, aioli, speck

    • EAGLE SMOKED SALMON

      29

      baerii caviar, creme fraiche

    • BURRATA

      19

      nectarine, pear, walnut, arugula

    • appeizers right

    • ISRAELI ROYAL OSETRA CAVIAR

      145

      blini, creme fraiche, egg, onion

    • SPANISH OCTOPUS

      18

      fennel, salami, chickpea, frisee

    • BUFFALO CARPACCIO

      18

      tonnato, quail egg, pine nut, pecorino

    • LA BELLA FARM FOIE GRAS

      24

      peach, cherry, gingersnap

    • ALASKAN KING CRAB CLAWS

      30

      espelette mayo, cocktail, lemon

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    • kids left

    • FIRST

    • mixed greens

      6
    • fruit salad

      6
    • celery & carrot sticks

      6
    • mozzarella sticks

      6
    • DESSERT

    • s'more chocolate

      8

      graham cracker

    • ice cream

      8

      vanilla or chocolate

    • cotton candy

      8
    • kids right

    • ENTREES

    • trout

      18

      veggies, potato

    • NY steak & fries

      20

      broccolini

    • linguini

      14

      tomato or butter

    • chicken fingers

      13

      fries, veggies

    • gnocchi

      16

      broccoli, cheese sauce

    • burger & fries

      15

      pickles

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    • dessert left

    • CHERRY

      14

      balsamic, white chocolate, tarragon

    • APRICOT EGG

      14

      rosemary, yogurt, goat cheese

    • SOUFFLE

      16

      navel orange, grand marnier

    • dessert right

    • LEMON

      14

      fennel, olive oil

    • CHOCOLATE LOG

      14

      rhubarb, hazelnut, cocoa nibs

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    • prix fixe left

    • THANKSGIVING DINNER

      Thursday, November 28th 

      Family Style Hors d’oeuvres
      - Lemon Spiced Olives
      - Spiced Almonds
      - Beet Cured Salmon, everything sourdough, crème fraiche
      - Trotter, cherry mostarda

      Appetizer Options
      - Rock Shrimp, Octopus, Calamari Louie
      - Terrine of Foie Gras, green tomato, white nectarine, brioche
      - Porcini Soup, arancini, pickled enoki mushroom
      - Pear Burrata, roasted squash, walnut salad, arugula

      Entrée Options
      - Barbers Farm Turkey Breast, confit roulade, cranberry chutney, baby turnip, tuscan kale, porcini gravy
      - Wood-oven Rib Roast of Beef, celery root-turnip-horseradish puree, thyme honey roasted carrots, bordelaise
      - Trout Almandine, brown butter, haricot vert
      - Squash Risotto, parmesan, pepitas

      Dessert
      - Pecan Brownie, kombucha squash, maple ice cream, gingerbread

      $85 per adult
      $40 per child (under 12)

    • prix fixe right

    • NEW YEAR'S EVE CELEBRATION

      Tuesday, December 31st 

      1st Seating
      $195 per adult
      $95 per child (under 12)
      Includes a four course dinner & a glass of champagne as well as an invitation to the late night party.  

      2nd Seating
      $395 per adult
      Includes a five course dinner, a champagne toast as well as the late night party.

      Late Night Party
      $65 per adult
      Includes live entertainment & dancing to ring in the New Year.  

       

      Menu details available soon.

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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