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, chickpea, vadouvan, oil cured olive
POTATO LEEK
oxtail
KAMPACHI
lemon shoyu, fresno chile, shio kombu
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
quail egg, brioche, shallot
VAIL MOUNTAIN COFFEE CO. ROASTED BEETS
cultured cream, hazelnut, arugula
ROASTED CABBAGE
citrus, orange, 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
VALRHONA CHOCOLATE SOUFFLE
creme anglaise
CHOCOLATE
almond, financier cake, vanilla
BLUE TAPE PROJECT
On Tuesday, March 9, join the award-winning team from Beaver Creek’s Splendido at the Chateau as they welcome an all-star roster of chefs, sommeliers and personalities for the first Blue Tape Project dinner under the stars in support of the Independent Restaurant Coalition.
Enjoy a collaborative four-course menu prepared by host chef Brian Ackerman with James Beard Foundation Award-winning chefs Dominique Crenn and Andrew Zimmern. Master Sommelier and James Beard Foundation Award-winning restaurateur, Bobby Stuckey, will pair wines and Emmy Award-winning personality, Billy Dec, will host the festivities.
The Splendido team conceived of the Blue Tape Project – named for the color of tape that chefs and kitchen staff use to label ingredients and prepped mis en place – to help raise funds and awareness for the restaurant industry, which has been so greatly impacted by the pandemic. The Blue Tape Project carries on the spirit of Splendido’s special dinner series, which helps raise money for various causes. Guests will be able to enjoy dinner under the stars in Splendido at the Chateau’s Yurt Village or inside the spacious dining room and have the chance to meet the acclaimed guests.
“We are proud to stand with our friends in the national restaurant community,” says Ackerman. “By supporting each other, we are stronger together.”
The four-course plated dinner with wine parings is $750/per person + $20 service charge. For reservations, please contact Alisa Steinberg at 970-845-8808 ext. 5 or via email alisa@splendidorestaurant.com.
Proceeds of the Blue Tape Project dinner will benefit the Independent Restaurant Coalition (IRC), a grassroots movement founded by chefs and independent restaurant owners across the country to secure vital protections for the nation’s 500,000 independent restaurants and the more than 11 million restaurant workers impacted by the coronavirus pandemic.
The Blue Tape Project is made possible by the generosity of Chateau Beaver Creek, an exclusive private residence club in Beaver Creek.
BLUE TAPE PROJECT - MENU DETAIL
1st Course
Nancy's Scallops, scallop nage, white port saki, baby turnip, wild rice, black truffles
Scarpetta 2018 Chardonnay, Friuli Venezia Giulia, Italy
2nd Course
Trout Mousse, smoked mussel crème fraiche, blue belle farm vegetables
Krug M.V. Brut "Grand Cuvée", Montagne de Reims, France
3rd Course
Duck Confit a l'Orange, mustard greens, duck fat crisped fingerling potatoes
Pax 2018 Syrah Armagh Vineyard, Sonoma Coast
Dessert
Chocolate Ganache Tart, cacao nibs tuile
Domaine La Tour Vielle Banyuls “Rimage,” Roussillon, France 2018
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