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

    • DOVER SOLE

      63

      brown butter, cauliflower, lemon, potato

    • FLORIDA RED SNAPPER

      54

      little neck clams, fregola, piccante salami, turnip, carrot

    • BERKSHIRE PORK CHOP

      51

      crepinette, buckwheat spatzle, peperonata, swiss chard, mustard

    • PRIME RIBEYE

      81

      aligot potatoes, royal trumpet mushroom, bordelaise

    • COLORADO LAMB RACK

      82

      sweet potato, quinoa, kale, vadouvan, lemon, yogurt

    • dinner right

    • CANADIAN ARCTIC CHAR

      47

      miso cabbage, butternut, tokyo turnip, romanesco, oyster mushroom

    • MARY'S CHICKEN

      49

      black truffle, oyster mushroom, celery root, brussel sprout

    • NEW ZEALAND VENISON SHORT LOIN

      52

      denver leg, cabbage, minnesota wild rice, bacon, chestnut

    • NEBRASKA BEEF TENDERLOIN

      68

      hollandaise, caviar, parsnip, romanesco

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APPETIZER

    • appeizers left

    • SHIGOKU OYSTER

      26

      white verjus, apple, pear, black pepper

    • PETROSSIAN CAVIAR

      155

      royal osetra

    • CELERIAC VELOUTE

      23

      short rib, apple, lemon

    • CRUDITES

      19

      little gem, endive, fennel, radish, tonnato, manchego, saba

    • LA BELLA FARMS FOIE GRAS

      26

      scotty cakes, local 41 ham, maple, georgia candy roaster squash

    • SPANISH OCTOPUS

      23

      tonnao, potato, shallot

    • appeizers right

    • ATLANTIC FLUKE

      23

      italian plum, gooseberries, garlic, aji marchant

    • OCTOPUS

      22

      fremont bean, jim nardello, fennel, saffron, lemon

    • SQUASH

      20

      apple, pear, hazelnut, tete de moine, bacon, banyuls

    • MEDITERRANEAN LANGOUSTINE

      26

      polenta, chervil, chive, uni

    • PRIME BEEF TARTARE

      24

      quail egg, black garlic, sesame, hon-shimeji

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KIDS

    • kids left

    • STARTER

      Celery & Carrot Sticks   7

      Fruit Salad   8

      Mozzarella Sticks   9

    • ENTREE

      Atlantic Char, veggies, potato   20

      New York Steak & Fries, veggies   23

      Pasta, tomato or butter   15

      Chicken Breast, veggies   20

      Burger & Fries, pickle   22

    • kids right

    • DESSERT

      Cotton Candy, flavor du jour   8

      Ice Cream, chocolate or vanilla   10

      Super Sundae, chocolates, vanilla, strawberry, brownie, sprinkles, gummies

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DESSERT

    • dessert left

    • LEMON

      17

      almond, fennel, olive oil

    • LEMON SOUFFLE

      20

      lemon, chambord, raspberry

    • CHOCOLATE

      17

      peanut butter, cassis

    • dessert right

    • PEAR

      17

      hazelnut, caramel, cappuccino

    • CHOCOLATE SOUFFLE

      20

      crème anglaise

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THANKSGIVING & NEW YEAR'S EVE

    • prix fixe left

    • THANKSGIVING

      $110 per adult
      $50 per child (under 12)

       

      Family Style Hors d'oeuvres
      OLIVES, lemon, rosemary
      SWEET & SPICY PECANS
      SMOKED SALMON, everything, mustard, dill, cream
      FOIE, ginger snap, plum, chive

       

      Appetizer Options
      CELERY ROOT VELOUTE, short rib, celery, carrot, chive
      ROASTED SQUASH & APPLE SALAD, hazelnut, radicchio, pear, maple
      CRISPY PORK, pear, spices, endive
      FARRO & WILD RICE, persimmon, lentils, cherry, arugula

       

      Entrée Options
      TURKEY BREAST, confit leg, yukon gold potato, cranberry-orange chutney, honey-thyme carrot, green bean, sage stuffing, giblet gravy
      HERB & DIJON CRUSTED PRIME RIB OF BEEF
      celery root-potato gratin, broccolini, toasted garlic, bordelaise, horseradish
      PAN SEARED TROUT, cauliflower, capers, golden raisins, parsley, brioche, brown butter
      SQUASH RISOTTO, dates, pepitas, pumpkin seed oil

       

      Dessert
      CHOCOLATE, pumpkin, cranberry, crème fraiche

       

      Pricing does not include beverages or sales tax & gratuity. 
      Reservations can be made by contacting us at 970-845-8808.

    • prix fixe right

    • NEW YEAR'S EVE

      1st Seating
      $295 per adult
      $110 per child (under 12)

      2nd Seating
      $425 per person

       

      Hors d’oeuvre
      OSETRA CAVIAR, A5 japanese wagyu, yukon gold potato cake, dashi crème fraiche

       

      1st Course
      TURBOT, kaluga caviar, melted leeks, chives

       

      Extra Course (for second seating only)
      WHITE ALBA TRUFFLE, nancy’s maine sea scallops, peekytoe crab, acquerello carnaroli rice, uni butter

       

      Entrée
      PRIME BEEF RIBEYE, black truffle, bella farm foie gras, potato fondant, celery root

       

      Dessert
      WHITE CHOCOLATE, raspberry, cocoa nibs, rose

       

       

      Pricing does not include beverages or sales tax and gratuity.
      To make a reservation, please contact Alisa at alisa@splendidorestaurant.com or call 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.

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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.
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

Phone: (970) 845-8808

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