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.

fresh picked ingredients
pastry cutting

See Our
MENU HIGHLIGHTS

    • dinner left

    • CHILEAN SEA BASS

      41

      lemongrass, kabocha squash, shrimp, aleppo pepper

    • IDAHO BAVETTE

      42

      bone marrow, chanterelle, arugula, chive

    • MISSOURI PORK CHOP

      39

      smoked kielbasa, mustard spatzle, sunchoke

    • NEW ZEALAND ELK

      47

      bacon, endive, gnocchi, fontina, quince, juniper

    • COLORADO LAMB

      49

      eggplant, tomato, squash, spinach, mint

    • dinner right

    • DOVER SOLE

      49

      brown butter, lemon, olives, capers

    • NEBRASKA NEW YORK

      45

      sweet potato, horseradish, broccolini, hen of the woods

    • ONTARIO VEAL

      65

      king crab, bearnaise, asparagus, broccoli

    • INDIANA DUCK

      41

      kumquat, polenta, swiss chard

    • appeizers left

    • OYSTERS

      23

      caviar lime, dill, verjus-shallot

    • KAMPACHI

      18

      apple, celery, tarragon, meyer lemon

    • BURRATA

      17

      tomato, olive, pine nut, mint, garlic

    • POTATO LEEK

      17

      scallop, hen of the woods mushroom, chervil

    • FOIE GRAS

      24

      kumquat, buddha's hand, blood orange, grains of paradise

    • ALASKAN CRAB CLAW

      29

      piment d'espelette, lemon

    • appeizers right

    • CAVIAR

      140

      blini, creme fraiche, egg, onion
      brown trading, royal, ossetra (30g) - $140
      black pearl, keluga (30g) - $65

    • THE PLATTER

      125

      shrimp, oyster, clam, lobster, crab claw, ahi tuna

    • BEETS

      16

      citrus, quinoa, bee pollen, arugula

    • VENISON TARTARE

      18

      black garlic, caesar, quail egg

    • TARTE FLAMBEE

      20

      bacon, fromage blanc, onion

    • 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

    • APPLE

      14

      olive, hazelnut, warm shredded wheat

    • FROZEN LAKE

      15

      blueberry, coconut, almond

    • SOUFFLE

      16

      navel orange, grand marnier

    • dessert right

    • LEMON

      14

      fennel, olive oil

    • THE MUSHROOM

      15

      chocolate, caramel, meringue

    • prix fixe left

    • SPECIALS/EVENTS

      Nothing at this time.

       

       

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
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.

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

Phone: (970) 845-8808