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MENU HIGHLIGHTS

    • dinner left

    • NORWEGIAN SALMON

      38

      artichoke, carrot, olive oil, chervil

    • DOVER SOLE

      49

      brown butter, caper, olive, lemon, fingerling potato

    • VEAL RIBEYE SCHNITZEL

      49

      broccoli, pistachio, mint, dates

    • COLORADO LAMB

      53

      couscous, patty pan, carrot, chick pea, golden raisin

    • PRIME NEW YORK

      46

      spatzle, blue cheese, onion

    • dinner right

    • IDAHO RED TROUT

      36

      morel, fiddlehead fern, gribiche, watercress

    • GULF RED SNAPPER

      45

      calamari, eggplant, bell pepper, basil

    • MISSOURI PORK CHOP

      42

      corn bread, ricotta, swiss chard

    • NEW ZEALAND VENISON

      47

      cabbage, celery root, local 41 bacon, huckleberry

    • appeizers left

    • OYSTERS

      24

      shallot, verjus, tellicherry

    • POTATO LEEK VELOUTE

      18

      short rib, sherry, arugula

    • YELLOWFIN TUNA

      18

      n'duja, romanesco, piquillo, chive

    • MARKET GREENS

      16

      robiola, belgian endive, carrot, fennel

    • BEET

      17

      burrata, wild rice, sherry vinegar

    • LA BELLE FOIE GRAS

      24

      grape, verjus, pistachio, hibiscus

    • appeizers right

    • CAVIAR

      125

      blini, creme fraiche, egg, onion|
      browne trading, snake river (30g.) - 115
      browne trading, royal, osetra (30g.) - 145

    • CHARRED SPANISH OCTOPUS

      18

      20 year old cherry balsamico, chick pea, pine nut, celery

    • ALASKAN KING CRAB

      29

      fettuccine, chive, meyer lemon, black pepper

    • HAMACHI

      19

      blood orange, ponzu, daikon, habanada

    • THE PLATTER

      95

      king crab claw, lobster, oyster, scallop, tuna, salmon, shrimp

    • WAGYU TARTARE

      19

      tonnato, black garlic, balsamic, sunchoke

    • 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

    • New Year's Eve Celebration

      Celebrate with Splendido at the Chateau.  Join us for an evening of pure satisfaction.  Whichever seating you choose, be prepared to have the dining experience of your life.  Chef Brian's refined menu is complimented by our extensive wine program.  Piano entertainment along with the Beaver Creek fireworks will fill the first seating.  For our second seating, Tunisia, a twelve piece Denver based band will get the party started.  They will entertain us with a wide variety of music to dance to throughout the evening.  We will ring in the New Year together with a champagne toast.  Get your friends and family together for this memorable evening.

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

      Second Seating
      $385 per person

      Late Night Party
      $65 per adult

       

      Menu
      Hors d'oeuvre
      Kaluga Queen Malossol Caviar, browne trading company, creme fraiche, peekytoe crab, lemon

      1st Course
      Spain Turbot, leeks, caviar, chive

      2nd Course (2nd seating only)
      Lobster Fettuccini, alba white tuffles

      Entree
      Wagyu Tenderloin Rossini, foie gras, perigord france truffles, salsify

      Dessert
      Top Hat, chocolate, brownie, hazelnut, caramel