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.
DUCK BREAST
polenta, radicchio, endive, palisade cherry
BERKSHIRE PORK
rye rivels, speck, black walnut, pepita
CELERY ROOT
lentils, pistachio, red pepper, arugula
PRIME NEW YORK
romesco, charred leek, broccolini, romanesco
NORWEGIAN SALMON
fennel, apple, dill, cider
DOVER SOLE
marble potato, parsley-lemon brown butter
CHILEAN SEA BASS
miso, bok choy, shitake
COLORADO LAMB
carrot, yogurt, vadouvan, kale
MAINE LOBSTER BISQUE
burrata, leek, lemon
KAMPACHI
fennel, lemon, garlic
LA BELLA FARMS FOIE GRAS
butternut, hazelnut, cider, chive
SEAFOOD TOWER
king crab, maine lobster, scallop, hamachi, shrimp, salmon, oysters
KALE
delicata squash, n'duja, apple, granola
PRIME BEEF TARTARE
black garlic, rice cake, hon shimegi
VAIL MOUNTAIN COFFEE CO. ROASTED BEETS
cultured cream, hazelnut, arugula
ROASTED CABBAGE
citrus, kumquat, dukkah, almond
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
DESSERT
Profiteroles, vanilla ice cream & valrhona chocolate sauce 8
Cotton Candy, flavor du jour 8
Ice Cream, chocolate or vanilla 8
LEMON
almond, fennel, olive oil
PINEAPPLE
cherry, bourbon, orange
LEMON HUCKELBERRY SOUFFLE
CHOCOLATE SOUFFLE
valhrona chocolate, anglaise
CHOCOLATE
almond, financier cake, vanilla
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
- To place an order, please call us at 970-845-8808
THE BLUE TAPE PROJECT
Tuesday, March 9, 2021
A charity event to benefit the Independent Restaurant Coalition. Details coming soon.
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.
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.
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.
We highly recommend reservations be made in advance. We welcome walk-ins on a first-come, first-served basis. Upon arrival, guests should check in with our host to be seated immediately. To make a reservation, please use our form below. Due to COVID-19 safety regulations, we ask that guests arrive to the restaurant at the time of their reservation. Unfortunately, we do not have an area for guests to wait. In addition to the main dining room and bar area, seating is also available in the beautiful Sun Room as well as the Chateau’s boardroom. All areas set up with the health department’s six foot table separation requirements.
Please note, a credit card number is required with each reservation and there is a strict 48-hour cancellation policy this winter season. 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.