Splendido at the Chateau

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

    • DUCK BREAST

      41

      polenta, radicchio, endive, palisade cherry

    • BERKSHIRE PORK

      39

      rye rivels, speck, black walnut, pepita

    • CELERY ROOT

      37

      lentils, pistachio, red pepper, arugula

    • PRIME NEW YORK

      49

      romesco, charred leek, broccolini, romanesco

    • dinner right

    • NORWEGIAN SALMON

      39

      fennel, apple, dill, cider

    • DOVER SOLE

      53

      marble potato, parsley-lemon brown butter

    • CHILEAN SEA BASS

      51

      miso, bok choy, shitake

    • COLORADO LAMB

      57

      carrot, chickpea, vadouvan, oil cured olive

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    • appeizers left

    • POTATO LEEK

      17

      oxtail

    • KAMPACHI

      19

      lemon shoyu, fresno chile, shio kombu

    • LA BELLA FARMS FOIE GRAS

      24

      butternut, hazelnut, cider, chive

    • SEAFOOD TOWER

      145

      king crab, maine lobster, scallop, hamachi, shrimp, salmon, oysters

    • appeizers right

    • KALE

      17

      delicata squash, n'duja, apple, granola

    • PRIME BEEF TARTARE

      19

      quail egg, brioche, shallot

    • VAIL MOUNTAIN COFFEE CO. ROASTED BEETS

      17

      cultured cream, hazelnut, arugula

    • ROASTED CABBAGE

      18

      citrus, orange, dukkah, almond

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    • kids left

    • STARTER

      Celery & Carrot Sticks   6

      Fruit Salad   6

      Mozzarella Sticks   8

    • ENTREE

      Salmon, veggies, potato   18

      New York Steak & Fries, veggies   20

      Shells Pasta, tomato or butter   14

      Chicken Fingers, fries, veggies   13

      Burger & Fries, pickle   15

    • kids right

    • DESSERT

      Profiteroles, vanilla ice cream & valrhona chocolate sauce   8

      Cotton Candy, flavor du jour   8

      Ice Cream, chocolate or vanilla   8

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    • dessert left

    • LEMON

      14

      almond, fennel, olive oil

    • PINEAPPLE

      14

      cherry, bourbon, orange

    • LEMON HUCKELBERRY SOUFFLE

      16
    • dessert right

    • VALRHONA CHOCOLATE SOUFFLE

      16

      creme anglaise

    • CHOCOLATE

      14

      almond, financier cake, vanilla

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    • prix fixe left

    • BLUE TAPE PROJECT

      On Tuesday, March 9, join the award-winning team from Beaver Creek’s Splendido at the Chateau as they welcome an all-star roster of chefs, sommeliers and personalities for the first Blue Tape Project dinner under the stars in support of the Independent Restaurant Coalition.

       

      Enjoy a collaborative four-course menu prepared by host chef Brian Ackerman with James Beard Foundation Award-winning chefs Dominique Crenn and Andrew Zimmern. Master Sommelier and James Beard Foundation Award-winning restaurateur, Bobby Stuckey, will pair wines and Emmy Award-winning personality, Billy Dec, will host the festivities.

       

      The Splendido team conceived of the Blue Tape Project – named for the color of tape that chefs and kitchen staff use to label ingredients and prepped mis en place – to help raise funds and awareness for the restaurant industry, which has been so greatly impacted by the pandemic.  The Blue Tape Project carries on the spirit of Splendido’s special dinner series, which helps raise money for various causes.  Guests will be able to enjoy dinner under the stars in Splendido at the Chateau’s Yurt Village or inside the spacious dining room and have the chance to meet the acclaimed guests.

       

      “We are proud to stand with our friends in the national restaurant community,” says Ackerman. “By supporting each other, we are stronger together.”

      The four-course plated dinner with wine parings is $750/per person + $20 service charge. For reservations, please contact Alisa Steinberg at 970-845-8808 ext. 5 or via email alisa@splendidorestaurant.com.

      Proceeds of the Blue Tape Project dinner will benefit the Independent Restaurant Coalition (IRC), a grassroots movement founded by chefs and independent restaurant owners across the country to secure vital protections for the nation’s 500,000 independent restaurants and the more than 11 million restaurant workers impacted by the coronavirus pandemic.

      The Blue Tape Project is made possible by the generosity of Chateau Beaver Creek, an exclusive private residence club in Beaver Creek.

    • prix fixe right

    • BLUE TAPE PROJECT - MENU DETAIL

      1st Course
      Nancy's Scallops, scallop nage, white port saki, baby turnip, wild rice, black truffles
      Scarpetta 2018 Chardonnay, Friuli Venezia Giulia, Italy 

      2nd Course
      Trout Mousse, smoked mussel crème fraiche, blue belle farm vegetables
      Krug M.V. Brut "Grand Cuvée", Montagne de Reims, France

      3rd Course
      Duck Confit a l'Orange, mustard greens, duck fat crisped fingerling potatoes
      Pax 2018 Syrah Armagh Vineyard, Sonoma Coast

      Dessert
      Chocolate Ganache Tart, cacao nibs tuile
      Domaine La Tour Vielle Banyuls “Rimage,” Roussillon, France 2018

    • TO GO DINNERS - ORDERING PROCEDURES

      - Menu options are from our nightly dinner menu
      -
      Credit card information is required when placing an order
      -
      Packaged orders are available at the host stand.  Please let us know if you'd like us to bring it out to your vehicle
      - T
      o place an order, please call us at 970-845-8808

       

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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 of food
fresh herbs

A Team Commitment
TO EXCELLENCE

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.

The Splendido Management Team

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 highly recommend reservations be made in advance.  We welcome walk-ins on a first-come, first-served basis. Upon arrival, guests should check in with our host to be seated immediately.  To make a reservation, please use our form below.  Due to COVID-19 safety regulations, we ask that guests arrive to the restaurant at the time of their reservation.  Unfortunately, we do not have an area for guests to wait.  In addition to the main dining room and bar area, seating is also available in the beautiful Sun Room as well as the Chateau’s boardroom.  All areas set up with the health department’s six foot table separation requirements.

Please note, a credit card number is required with each reservation and there is a strict 48-hour cancellation policy this winter season.  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.

splendido logo black

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