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

      tomato, eggplant, zucchini, basil

    • JIDORI CHICKEN

      39

      currant, pine nut, arugula

    • DOVER SOLE

      47

      potato, parsley-lemon brown butter

    • PRIME COLORADO BEEF STRIP LOIN

      44

      haricot vert, hen of the wood mushroom

    • COLORADO LAMB

      52

      cauliflower, quinoa, fig, peanut

    • dinner right

    • TASTING MENU

      Hors d’oeuvre
      Smoked Red Trout, dill, roe, lotus root

       

      1st Course
      Norwegian Salmon, dashi, cucumber, turnip

       

      2nd Course
      Foie Torchon, port, pear

       

      3rd Course
      Maine Sea Scallop, parsnip truffle

       

      4th Course
      Waygu Bavette, hen of the wood mushroom, bone morrow, arugula

       

      5th Course
      Here Comes the Sun, coconut, passion fruit, pineapple

       

      6th Course
      Poire Belle-Helene, almond, vanilla ice cream

       

      75

       

      Subject to weekly changes.

       

    • appeizers left

    • OYSTERS

      22

      shallot, red verjus, black pepper

    • BURRATA

      17

      beet, caper, baguette, celery

    • TUNA TARTARE

      18

      sweet potato, piquillo pepper, cilantro

    • FOIE GRAS

      24

      pear, grape, walnut

    • appeizers right

    • CAVIAR

      145

      blini, creme fraiche, egg, onion
      browne trading, royal, osetra (30g)

    • POTATO LEEK SOUP

      17

      maine scallop, honey mushroom, chive

    • 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

    • CARROT CAKE

      14

      cream cheese, raisin, white chocolate

    • HERE COMES THE SUN

      14

      coconut, pineapple, passion fruit

    • SOUFFLE

      16

      navel orange, grand marnier

    • dessert right

    • LEMON

      14

      fennel, olive oil

    • CHOCOLATE

      15

      hazelnut, cacao nibs

    • prix fixe left

    • Thanksgiving Dinner

      We are currently accepting reservations for Thanksgiving dinner.  Reservations start as early as 3:00pm.  Call today to reserve your table.  970-845-8808

       

      Family Style Hors d’oeuvres
      - Lemon Spiced Olives
      - Rosemary Cashews
      - Citrus Smoked Salmon Plate, dill, pumpernickel, gribiche

      Appetizer Options
      - Squash Soup, black trumpets, tarragon cream
      - Billy’s Clam Chowder, oyster crackers, chives
      - Chopped Salad, kale, pear, sunchoke chips, pecans
      - Burrata, pumpkin, radicchio, persimmon

      Entrée Options
      - Barbers Farm Turkey Breast, leg & thigh confit, chestnut apple stuffing, pommes puree, cranberry sauce
      - Wood-oven Rib Roast of Beef, sweet potato gratin, baby brussels sprouts, bacon lardon, red wine jus
      - Idaho Trout, wild rice, broccolini, parsley cream, grapes
      - Pumpkin Tortellini, sage, pumpkin seed brittle, brown butter

      Dessert Platter
      - Pumpkin Cheesecake, speculos, ginger cream
      - Pecan Brownie, chocolate mousse, cranberry sorbet

       

      Pricing 
      $80 per adult
      $40 per child (under 12)
      * menu items subject to change.

    • prix fixe right

    • Restaurant Week

      September 28th - October 7th

      20.18 discount on food only

    • New Year's Eve Celebration

      Celebrate with Splendido at the Chateau.  Details to follow.

      First Seating
      $225 per adult
      $125 per child (under 12)

      Second Seating
      $385 per person

      Late Night Party
      $65 per adult

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