Splendido -- Still Doing It Right
Four of us dined at Splendido at the Chateau in Beaver Creek this week. Chef David Walford, who has been Splendido's chef since 1994, was in the house (as usual) and the result of his hands-on style was evident. Every dish was presented beautifully and every dish was delicious.
An amuse bouch of edamame puree on toast crisps got us off to a tart start. Our starters were Hawaiian Tuna Poke with sesame crisps, Artichoke Soup with oven roasted tomatoes, gulf shrimp and goat's milk yogurt, a special Heirloom Tomato Salad, and Potato Gnocci with sage butter, peas, morels and pea tendrils. A much-appreciated gift from the kitchen was small portions of the Yellow Fin Tuna Crudo with thai basil, yuzu juice and frescobaldi olive oil.
Main courses were Whole Dover Sole a la meuniere with green beans amandine, caper pommes fondants and parsley brown butter, Wood Oven Roasted Maine Lobster on the half shell with butter poached claws and gold potato puree with cognac herb sauce, and Wood Oven Roasted Colorado Lamb Rack with curried cauliflower, panisse, nicoise olive and pomegranate jus.
Service was smooth and timely. A special treat was watching the Beaver Creek July 4th fireworks show from the restaurant's large outside deck between the apps and the mains!