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

      38

      beluga lentils, hen of the woods mushroom, short rib

    • DOVER SOLE

      53

      brown butter, cauliflower, lemon, fingerling potato

    • SPAGHETTI SQUASH

      35

      eggplant, tomato, patty pan squash

    • JIDORI CHICKEN

      45

      celery root, brioche, foie gras, cranberry, chestnut

    • SOUTH DAKOTA BISON STRIP LOIN

      47

      spinach, apple, pine nut, shallot, prosciutto

    • COLORADO LAMB RACK

      57

      kuri squash, kale, pomegranate

    • dinner right

    • RED IDAHO TROUT

      35

      lemon, caper, parsley, brioche, beurre noisette

    • ATLANTIC COD

      42

      fennel, tomato, jimmy nardello peppers, cannellini

    • LOCAL 41 PORK CHOP

      42

      green tomato, apple, brussels sprouts, garum

    • NEBRASKA PRIME BEEF TENDERLOIN

      46

      short rib, porcini, polenta, zucchini

    • NEW ZEALAND VENISON LOIN

      48

      cauliflower, quinoa, prune, peanut, soubise

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APPETIZER

    • appeizers left

    • OYSTERS

      24

      watermelon rind, champagne vinegar, chive

    • THE PLATTER

      135

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

    • SMOKED RED TROUT

      18

      cipollini, chive, soubise

    • MAINE LOBSTER BOLOGNESE

      26

      fettuccine, carrot, celery, basil

    • DELICATA SQUASH

      17

      ricotta, ham, wild rice, pomegranate, treviso

    • BISON CARPACCIO

      17

      potato, mustard, scallion, egg

    • LA BELLA FARM FOIE GRAS

      24

      gooseberry-pepper, chervil, hazelnut

    • appeizers right

    • BROWNE TRADING ROYAL OSETRA CAVIAR

      145

      blini, creme fraiche, egg, onion

    • AHI TUNA & FOIE GRAS

      21

      cucumber, chive, dashi

    • SPANISH OCTOPUS

      18

      jimmy nardello peppers, romesco, black garlic

    • RED & WHITE MOUNTAIN PORCINI SOUP

      19

      arancini, beech mushroom

    • BARLETT PEAR

      18

      burrata, walnut, belgium endive, watercress

    • DUCK CONFIT

      19

      brussels sprouts, mustard seed

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KIDS

    • 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

X

DESSERT

    • 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

X

SPECIALS - EVENTS

    • 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.  

       

      1st Seating Menu

      Hors d’oeuvre
      KALUGA CAVIAR, smoked trout, crème fraiche, cauliflower

      Appetizer
      MAINE LOBSTER, parmesan risotto, veal jus, tarragon, perigord truffle

      Entrée
      A-4 WAGYU STRIP LOIN, foie gras, bordelaise, watercress, smoked salsify-potato

      Dessert
      THE CLOCK, chocolate, caramel, hazelnut

       

      2nd Seating Menu

      Hors d’oeuvre
      ROYAL OSETRA, smoked trout, crème fraiche, cauliflower

      1st Course
      LA BELLA FARM FOIE GRAS, dashi, alaskan king crab, perigord truffle

      2nd Course
      ALBA WHITE TRUFFLE, maine lobster, parmesan risotto, veal jus, tarragon

      Entrée
      A-5 WAGYU STRIP LOIN, foie gras, bordelaise, watercress, smoked salsify-potato

      Dessert
      THE CLOCK, chocolate, caramel, hazelnut

X

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
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 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

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