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.

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fresh picked ingredients
Pastry cutting

See Our
MENU HIGHLIGHTS

DINNER

    • dinner left

    • NORWEGIAN SALMON

      37

      autumn vegetables, beurre rouge, tarragon

    • DUCK BREAST

      40

      polenta, radicchio, endive, palisade cherry

    • PRIME NEW YORK

      48

      romesco, charred leek, broccolini

    • dinner right

    • DOVER SOLE

      49

      marble potato, parsley-lemon brown butter

    • CHILEAN SEA BASS

      51

      miso, bok choy, shitake

    • COLORADO LAMB

      55

      carrot, yogurt, vadouvan, kale

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APPETIZER

    • appeizers left

    • ONION SOUP

      18

      ham hock, burrata, marsala, chive

    • KAMPACHI

      19

      fennel, lemon, garlic

    • LA BELLA FARMS FOIE GRAS

      24

      apple, walnut, port

    • appeizers right

    • KALE

      17

      delicata squash, n'duja, apple, granola

    • PRIME BEEF TARTARE

      19

      quail egg, chive, shallot, brioche

    • GOLD & RED BEET

      17

      quinoa, bee pollen, arugula, citrus

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KIDS

    • 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

      Sorbet, lemon or peach   8

      Ice Cream, chocolate or vanilla   8

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DESSERT

    • dessert left

    • LEMON

      14

      almond, fennel, olive oil

    • PINEAPPLE

      14

      cherry, bourbon, orange

    • dessert right

    • CHOCOLATE SOUFFLE

      16

      valhrona chocolate, anglaise

    • CHOCOLATE

      14

      almond, financier cake, vanilla

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TO GO SERVICES - THANKSGIVING

    • prix fixe left

    • TO GO DINNERS - ORDERING PROCEDURES

      - We are open for the off-season on Friday & Saturday evenings only
      -       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.

    • THANKSGIVING TO GO MENU

      Hors d'oeuvres
      - Lemon Spiced Olives
      - Rosemary Cashew
      - Smoked White Fish, everything bagel

      Dinner
      - Barbers Farm Turkey (12-16 pounds)
      - Sage Stuffing
      - Mashed Potatoes
      - Cranberry-Orange Walnut Chutney
      - Honey Thyme Baby Carrots & Brussels Sprouts
      - Turkey-Giblet Gravy
      - Endive, Watercress, Walnut, Honey, Pear, Stilton Blue, Parsley
      - Pumpkin Cheesecake, crème fraiche, gingerbread
      - Parker House Rolls, Honey Oat

      $525 (feeds 6 people)

      To place an order, please call 970-845-8808 ext. 1.  Please include your name, phone number and pick up time (between 1pm - 3pm) when leaving a message.  We will call to confirm your order & request a credit card number for payment.  

    • prix fixe right

    • HOLIDAY RESERVATIONS

      We are currently taking Thanksgiving & December holiday reservations.  Please contact the restaurant directly at 970-845-8808 or via email at info@splendidorestaurant.com.

      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. 

    • THANKSGIVING MENU

      Family Style Hors d'oeuvres
      - Lemon Spiced Olives
      - Rosemary Cashew
      - Smoked White Fish, everything bagel
      - Brie, Cranberry, Prosciutto, Crostini

       

      Appetizer Options
      - Roasted Parsnip Soup, rock shrimp, chive
      - Pear & Persimmon Burrata, roasted squash, walnut, mizuna
      - Farro & Wild Rice Salad, green apple, arugula, pecan, basil, parmesan crisp, apple cider vinaigrette
      - Endive, watercress, walnut, honey, pear, stilton blue, parsley

       

      Entrée Options
      - Barbers Farm Turkey Breast, confit, cranberry-orange walnut chutney, honey-thyme baby carrots & brussels sprouts, yukon gold mashed potatoes, sage stuffing, turkey-giblet gravy
      - New York Strip Steak, almond-hazelnut romesco sauce, toasted garlic broccolini, charred lemon
      - Norwegian Salmon, red wine butter sauce, autumn vegetables, hen of the woods mushrooms
      - Brown Butter Parmesan Gnocchi, roasted squash, sage, patty-pan squash

       

      Dessert
      - Pumpkin Cheesecake, crème fraiche, gingerbread

       

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

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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.

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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.

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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

Phone: (970) 845-8808

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