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

    • CANADIAN ARCTIC CHAR

      49

      maine lobster, forbidden rice, fennel

    • DOVER SOLE

      56

      brown butter, cauliflower, lemon, potato

    • LONG ISLAND DUCK

      44

      endive, blood orange, persimmon, marcona almond

    • PRIME NEW YORK

      61

      broccolini, lemon, black garlic, yukon potato

    • COLORADO LAMB RACK

      79

      cous cous, carrot, parsnip, chickpea, pomegranate

    • dinner right

    • ATLANTIC COD

      47

      butternut, calamari, rock shrimp

    • BUTTERNUT SQUASH

      39

      apple, farro, quinoa, turnip, kale

    • BERKSHIRE PORK CHOP

      55

      tokaji grape, swiss chard, horseradish

    • BEEF TENDERLOIN & LA BELLA FARM FOIE GRAS

      74

      spinach, chive, bordelaise

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    • appeizers left

    • OYSTER

      24

      shallot, black pepper, parsley, red ver jus

    • ROYAL OSCIETRA

      155

      belgium browne trading

    • QUINCE

      18

      gorgonzola, mizuna, radicchio, pistachio

    • HONEY CRISP APPLE

      19

      mozzarella, butter lettuce, basil, white balsamic

    • PRIME BEEF TARTARE

      24

      quail egg, chive, brioche

    • SPANISH OCTOPUS

      23

      harissa, potato, shallot, frisee

    • appeizers right

    • AHI TUNA & FOIE GRAS

      26

      baguette, lemon, chive

    • KAMPACHI

      20

      ponzu, finger limes, shiso, persimmon, pear

    • ROASTED BUTTERNUT SQUASH SOUP

      19

      duck confit, pepita, sage, crème fraiche

    • LA BELLA FARMS FOIE GRAS

      25

      bartlett pear, raisin, vanilla

    • PORK BELLY

      21

      cabbage, apple, orange

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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

    • HUCKELBERRY

      16

      lemon & berry soufflé

    • PUMPKIN SPICE CAKE

      14

      butterscotch, pear

    • dessert right

    • CHOCOLATE SOUFFLE

      16

      crème anglaise

    • TARTE TATIN

      14

      apple, streusel, caramel

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    • prix fixe left

    • THANKSGIVING

      Family Style Hors d’oeuvres
      - Lemon Spiced Olives
      - Almond, bay, sage, rosemary
      - Smoked Trout, dill, roe, capers, pumpernickel
      - Baked Brie, apple-cranberry chutney

       

      Appetizer Options
      - Roasted Pumpkin Soup, crispy duck confit, pepitas, chives, crème fraiche
      - Quince, sweet gorgonzola, mizuna, radicchio, pistachio
      - Glazed Pork Belly, cabbage, apple
      - Honey Crisp Apple, mozzarella, butter lettuce, radicchio, basil, white balsamic

       

      Entrée Options
      - Barbers Farm Turkey Breast, cranberry-orange walnut chutney, honey-thyme baby carrots & brussels sprouts, yukon gold mashed potatoes, sage stuffing, turkey-giblet gravy
      - Wood Oven Roasted Prime Rib, potato gratin, haricot vert, hen of the wood mushroom, horseradish,
      - Monk Fish Picatta, fall vegetables
      - Butternut Squash, wild rice, farro, quinoa, baby turnip, apple, leek

       

      Dessert
      - Pumpkin Cheesecake, crème fraiche, gingerbread

       

       

      Pricing
      $95 per adult
      $40 per child (under 12)

    • prix fixe right

    • NEW YEAR'S EVE

      First Seating
      $250 per adult
      $95 per child (under 12)

      This seating includes a four-course dinner with a glass of champagne & live piano entertainment as well as an invitation to the late-night party with a live 10 piece band.

      1st Course
      A-5 WAGYU CARPACCIO, black périgord truffles, watercress, parmesan

      2nd Course
      MAINE LOBSTER TAIL, osetra caviar, squid ink, celery

      3rd Course
      PRIME BEEF TENDERLOIN, la bella farm foie gras, sorrel, celery root puree

      4th Course 
      CHOCOLATE, hazelnut, orange, grand mariner

       

      Second Seating
      $395 per person

      This seating includes a five-course dinner with a champagne toast at midnight, party favors & a live 10 piece band.  Celebrate, dance and ring in the New Year with us!

      1st Course 
      A-5 WAGYU CARPACCIO, white alba truffles, watercress, parmesan

      2nd Course 
      MAINE LOBSTER TAIL, osetra caviar, squid ink, celery

      3rd Course 
      NANCY'S MAINE SEA SCALLOPS, potato leek, black périgord truffles

      4th Course 
      PRIME BEEF TENDERLOIN, la bella farm foie gras, sorrel, celery root puree

      5th Course 
      CHOCOLATE, hazelnut, orange, grand mariner

       

      Pricing does not include beverages or tax & gratuity. 
      Menu information to follow.
      Reservations can be made by contacting us at
      970-845-8808 or alisa@splendidorestaurant.com.

       

    • 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.
Please contact the restaurant directly if you are not able to find the reservation time you want on Open Table.
970-845-8808
We welcome walk-ins on a first-come, first-served basis.

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