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

    • ALASKAN HALIBUT

      45

      artichoke, cranberry bean, tomato

    • JIDORI CHICKEN

      39

      lingonberry, pine nut, mustard greens

    • DOVER SOLE

      47

      potato, parsley-lemon brown butter

    • COLORADO BEEF TENDERLOIN

      44

      oxtail, fennel, snap pea, black olive

    • COLORADO LAMB

      52

      cauliflower, quinoa, prune, peanut

    • dinner right

    • TASTING MENU

      Hors d’oeuvre
      Dungeness Crab, sun gold tomato

       

      1st Course
      Jamon Iberico, broccolini, sherry

       

      2nd Course
      Endive, fig, blue cheese, walnut, honey

       

      3rd Course
      Arctic Char, caviar, cabbage, cauliflower

       

      4th Course
      New Zealand Elk Rack, eggplant caponata

       

      5th Course
      Cypress Grove, Humbolt Fog, date, raisin, prune, frisee

       

      6th Course
      Profiterole, almond, vanilla ice cream, chocolate

       

      75

       

      Subject to weekly changes.

       

    • appeizers left

    • OYSTERS

      22

      shallot, red verjus, black pepper, parsley

    • BURRATA

      19

      broccolini, mushroom, onion, chianti

    • TUNA TARTARE

      19

      sweet potato, piquillo pepper, cilantro

    • FOIE GRAS

      24

      pineapple, cashew, ginger

    • appeizers right

    • CAVIAR

      140

      blini, creme fraiche, egg, onion
      brown trading, royal, ossetra (30g)

    • ASPARAGUS SOUP

      19

      lobster, tarragon, creme fraiche

    • VENISON CARPACCIO

      19

      gribiche, potato, celery

    • 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

    • BEAVER CREEK WINE & SPIRITS

      This event is the perfect opportunity to do good while eating well.  Join us for a sumptuous five-course dinner prepared by Splendido at the Chateau's Chef/Owner Brian Ackerman paired with the perfect wines.  Enjoy a little friendly competition while raising money for the Bright Future Foundation during a special four-course semi-silent auction.

       

      Date: Friday, August 10th

      Time: 7:00pm

      Cost: $150 per person

       

      Menu & wine pairings to be determined.

       

      Click here for more information and to purchase tickets.

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.

splendido logo black

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

Phone: (970) 845-8808