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MENU HIGHLIGHTS

    • dinner left

    • NORWEGIAN SALMON

      38

      beluga lentils, hen of the woods mushroom, short rib

    • DOVER SOLE

      53

      brown butter, cauliflower, lemon, fingerling potato

    • SPAGHETTI SQUASH

      35

      eggplant, tomato, patty pan squash

    • JIDORI CHICKEN

      45

      celery root, brioche, foie gras, cranberry, chestnut

    • SOUTH DAKOTA BISON STRIP LOIN

      47

      spinach, apple, pine nut, shallot, prosciutto

    • COLORADO LAMB RACK

      57

      kuri squash, kale, pomegranate

    • dinner right

    • RED IDAHO TROUT

      35

      lemon, caper, parsley, brioche, beurre noisette

    • ATLANTIC COD

      42

      fennel, tomato, jimmy nardello peppers, cannellini

    • LOCAL 41 PORK CHOP

      42

      green tomato, apple, brussels sprouts, garum

    • NEBRASKA PRIME BEEF TENDERLOIN

      46

      short rib, porcini, polenta, zucchini

    • NEW ZEALAND VENISON LOIN

      48

      cauliflower, quinoa, prune, peanut, soubise

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    • appeizers left

    • OYSTERS

      24

      watermelon rind, champagne vinegar, chive

    • THE PLATTER

      135

      shrimp, oyster, clam, lobster, crab claw, ahi tuna

    • SMOKED RED TROUT

      18

      cipollini, chive, soubise

    • MAINE LOBSTER BOLOGNESE

      26

      fettuccine, carrot, celery, basil

    • DELICATA SQUASH

      17

      ricotta, ham, wild rice, pomegranate, treviso

    • BISON CARPACCIO

      17

      potato, mustard, scallion, egg

    • LA BELLA FARM FOIE GRAS

      24

      gooseberry-pepper, chervil, hazelnut

    • appeizers right

    • BROWNE TRADING ROYAL OSETRA CAVIAR

      145

      blini, creme fraiche, egg, onion

    • AHI TUNA & FOIE GRAS

      21

      cucumber, chive, dashi

    • SPANISH OCTOPUS

      18

      jimmy nardello peppers, romesco, black garlic

    • RED & WHITE MOUNTAIN PORCINI SOUP

      19

      arancini, beech mushroom

    • BARLETT PEAR

      18

      burrata, walnut, belgium endive, watercress

    • DUCK CONFIT

      19

      brussels sprouts, mustard seed

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    • kids left

    • FIRST

    • bibb lettuce

      6
    • fruit salad

      6
    • celery & carrot sticks

      6
    • mozzarella sticks

      6
    • DESSERT

    • chocolate chip sandwich

      8

      vanilla ice cream

    • ice cream

      8

      vanilla or chocolate

    • cotton candy

      8
    • kids right

    • ENTREES

    • salmon

      18

      veggies, potato

    • NY steak & fries

      20

      veggies

    • linguini

      14

      tomato or butter

    • chicken fingers

      13

      fries, veggies

    • gnocchi

      16

      tomato, basil

    • burger & fries

      15

      pickles

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    • dessert left

    • THE IGLOO

      14

      coconut, passion fruit, pineapple

    • CASSATA

      14

      ricotta, blueberry, almond, cacao nibs

    • SOUFFLE

      16

      navel orange, grand marnier

    • dessert right

    • LEMON

      14

      fennel, olive oil

    • CHRISTMAS ORNAMENT

      14

      chocolate, caramel, pecan

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    • prix fixe left

    • WINTER CULINARY - CULINARY COLLABORATION WINE DINNER

      Friday, January 24, 2020 

      New to Winter Culinary Weekend, the Culinary Collaboration Dinner at Splendido offers guests the opportunity to enjoy a dinner prepared by Splendido Executive Chef and owner Brian Ackerman as well as guest chefs Brother Luck and Katsuji Tanabe in the exquisite surroundings of the Chateau. Thoughtfully paired wines from Paul Hobbs will accompany each course of this memorable experience.

      To reserve your seat, please click here to buy your ticket on Eventbright.

      $200 per person

       

      Passed Hors d’oeuvres
      Nancy's Maine Lobster Sea Scallop, pineapple, serrano, sorrel
      Peekytoe Crab, belgium endive, charred treviso
      Snake River Bavette, parker house roll, pickled potato salad
      Yacoubian Hobbs White Blend

      First Course
      Smoked Colorado Lamb with Blue Corn Grits and Butternut Squash Pico De Gallo
      Paul Hobbs Russian River Pinot Noir

      Second Course
      Octopus and Tripe Tostada
      Crocus Le Calcifere Malbec

      Entree Course
      Roasted Oyster with Country Ham Aioli and Braised Beef Cheek with Parsnip
      Paul Hobbs Napa Valley Cabernet Sauvignon

      Dessert
      Boule de Neige
      Chateau Suduiraut, Sauternes Lions de Suduiraut

    • GUEST CHEF BROTHER LUCK

      Brother Luck has led a diverse career cooking in places around the world including in Japan; Hong Kong; Chicago; New York City and finally in Colorado Springs where he would start Brother Luck Street Eats. There he was honored as “Best Local Chef” by Colorado Springs Independent and “Most Cutting Edge Restaurant” by The Gazette Newspaper.

      In 2016, Brother was awarded with an alumni scholarship from The Gohan Society to expand his cooking and travel experiences in Japan, while the Joyce Chen and Helen Chen Foundation allowed Brother to extend his training and exposure into China—opportunities that have shaped both his cooking style and personal perspective.

      Since his global travels, Chef Brother Luck stepped into the role as an entrepreneur opening his signature southwestern concept, Four by Brother Luck; a modern Asian eatery, Lucky Dumpling; and campaigning his mental health awareness slogan #NoLucksGiven. Brother also has an impressive array of television appearances under his belt that include appearing on Food Network as a Chopped finalist and winning his episode of Beat Bobby Flay. Most recently, Brother was a favorite on the Emmy award winning Bravo’s Top Chef Season 15 and 16 and cooking his way through the competitors on the digital series Last Chance Kitchen.

    • GUEST CHEF KATSUJI TANABE

      Chef Tanabe comes from humble upbringings of a Japanese and Mexican heritage. Coming to America at 18 years old, Tanabe struggled to make ends meet. He lived a quaint life in Los Angeles where he shared a one bedroom apartment with his mom and sister; working multiple jobs to get by.

      Chef Tanabe’s big break came in 2005 when he was promoted to Executive Sous Chef at Mastros and was later asked to appear in PBS’ “Cooking Under Fire.” Since then, he has appeared on multiple television shows including Top Chef, Food Fighters, and Chow Masters.

      Throughout his rise to fame, Chef Tanabe stayed focused on his goal of owning world renown restaurants. Today, Tanabe owns 3 restaurants across North America with plans to open another in 2020.

    • prix fixe right

    • CELEBRITY CHEF COOKING DEMONSTRATION & LUNCHEON

      Saturday, January 25, 2020

      This event is SOLD OUT.

      At this exclusive cooking class, watch as Andrew Zimmern works culinary magic at Splendido at the Chateau’s spectacular kitchen. This unique event culminates with a lively lunch where guests will feast on the top-notch dishes featured in the cooking demonstration paired with exquisite wines from Dumol.

      To reserve your seat, please click here to buy your ticket on Eventbright.

      $150 per person

    • GUEST CHEF ANDREW ZIMMERN

      Andrew Zimmern is a four-time James Beard award-winning TV personality, chef, writer, teacher and social justice advocate. As the creator, executive producer and host of Travel Channel’s Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, The Zimmern List, and Food Network’s Big Food Truck Tip, he has explored cultures in more than 170 countries, promoting impactful ways to think about, create and live with food. In 2020, he returns to television with two new programs. Andrew is the founder and CEO of both Intuitive Content, a full-service television and digital production company, and Passport Hospitality, a restaurant and food service development company. He is devoted to his charitable endeavors and sits on the board of directors for Services for the UnderServed, Soigne Hospitality and Taste of the NFL. His life’s work is exploring and promoting cultural acceptance, tolerance and understanding through food.

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