Splendido Restaurants
Where else can you find ambience, exceptional fare, seamless service, and the mather experience (me!)* deliciously wrapped together? Our Custome! CuisineSM offers an enticing array of eclectic entrées that you’ll want to share yet relish for yourself.
From our cook-to-order Café del Sol venue, outdoor dining at Bella Vista, and the elegance of Marbella, to Alonzo’s Tucson Grille, intimate private dining in Florence, and our relaxing Granada lounge, we have a place where you can satiate both body and spirit. Spectacular views of the mountains, our 18-hole putting course, and inviting courtyard put the finishing touches on your Splendido dining experience.
For actual recipés from Splendido restaurants, click here.
Marbella
Some sample dishes:
Our chefs create a stuffing of crab flakes, shrimp, and fresh herbs placed on a mushroom cap topped with cheese and baked in the oven.
Slowly roasted bone-in crown rib of pork served with sun-dried cranberry-apple chutney.
Our Conscious Cuisine dish features a sea bass fillet coated with garlic, ginger, cardamom, and sesame oil, grilled with fresh lemon juice, and topped with an herb, tomato, and onion mixture.
293 cal, 7g total fat, 29 mg sodium, 8g carb, 2g fiber, 49g protein
Alonzo's
Some sample dishes:
Splendido’s signature Southwestern soup. Fresh vegetables combined with fresh chicken, stock, herbs, and crisp tortilla strips.
A hand-cut fillet from beef tenderloin in bacon and cooked to your specifications.
Bella Vista
Some sample dishes:
A traditional favorite; chopped romaine lettuce with parmesan cheese and croutons served with our creamy Caesar dressing.
Al’s homemade meatballs simmered in our homemade tomato sauce topped with mozzarella cheese and served on a sub roll.
Café del Sol
Some sample dishes:
A strawberry cream cheese spread between two pieces of bread, dipped in egg batter, and grilled. Served with real Vermont maple syrup!
Choose a variety of items from our salad bar, let our chefs sauté them for you, add chicken, shrimp, or today’s meat choice, and your preferred sauce. Served with rice or pasta.
As featured on KOLD-TV in November 2006!
4 5 oz salmon fillets
Marinade:
1 cup Tamari sauce
½ cup water
¼ cup white vinegar
2 T minced garlic
2 T minced ginger
1 qt apple juice
Divide marinade in half. Marinate salmon overnight in half of the marinade. Discard marinade after removing the salmon.
Take remaining half marinade and bring to a boil on the stove, thicken to a syrup consistency with a slurry. (Slurry is a mixture of cornstarch and water to use for thickening broths.)
Season salmon with salt and pepper, sear each side until golden brown, then bake in 375° oven for five minutes (medium rare) or until done to your preference.
While salmon is in oven, take fresh pineapple, peal rind, and core fruit. Cut into ¼s , lengthwise, and grill pieces for about two minutes on each side and let cool.
Heat sauté pan with olive oil and sautéed vegetables. Suggestions for vegetables: nappa cabbage, sliced shitake mushrooms, chiffnoade red onions, and red peppers. Sauté vegetables for one minute, add pinch of garlic, salt, and pepper and deglaze pan with half of the thickened marinade. Cover and remove from heat.
Arrange platter with pineapple slices at 12, 3, 6, and 9 positions, place stir-fry vegetables in center, and top with salmon filets. Pour remaining thickened marinade from sauce pan over salmon, garnish with fresh herbs, and enjoy!
Holiday Risotto
1 cup Arborio rice
¼ cup each onion, celery, carrots
½ cup sundried cranberries
1 T garlic
¼ cup asiago cheese
1½ cup chicken stock
1 cup heavy cream
Sauté onions, celery, carrots and cranberries in equal parts butter and olive oil. Add Arborio rice and sauté for another two minutes. Add garlic, chicken stock and cream and bring to a simmer, cover and cook for 20 minutes. Then fold in asiago cheese and salt and pepper to taste.
4 large shrimp, shelled and de-veined
4 strips of apple-smoked bacon
Wrap bacon around shrimp and secure with small skewer. Cook on grill until bacon is crisp.
Horseradish Basil Cream Sauce
1 tsp olive oil
1 T horseradish
1 tsp garlic
1 tsp basil cut paper thin
¼ cup Chablis wine
4 oz heavy cream
Heat pan, add olive oil, add garlic, basil, horseradish. Sauté one minute and add wine and reduce. Add heavy cream and simmer until sauce just coats the back of the spoon. Pour sauce on a plate, arrange shrimp in a circle and garnish with the basil leaf. Add salt and pepper to taste.
Are you ready for Chef’s Al secret sauce? Serve this on top of any fresh seafood you chose. At Splendido, we serve this atop our fresh pan-seared scallops.
4 fresh lemons cut in half
1 cup granulated sugar
5 egg yolks
1 cup olive oil
Cut lemon in half in sauce pot, then put lemons in juice after squeezing. Add one cup sugar and simmer until golden brown. Strain the juice and discard the lemons. Bring juice down to approximately 80° and add to a food processor with egg yolks, blend to smooth consistency while heat is cooking yolks. Slowly add olive oil and blend to a homemade mayonnaise base. Pour sauce over your favorite seafood which you’ve already cooked!
4 oz diced chicken
¼ cup red onion, julienne
¼ cup each red, yellow and green peppers
1 tsp garlic
1 tsp cilantro
1 oz lime juice
2 oz tequila
4 oz heavy cream
Heat in a sauté pan one teaspoon of olive oil. Add all ingredients including the cilantro and sauté until you smell the garlic (but don’t brown the garlic). Add the lime juice and then the tequila (pull pan from heat before adding tequila) and then flame. Add cream and reduce the mixture over heat to thicken. Add salt and pepper to taste and toss with jalapeno fettuccini.
