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Cuisine
American
Neighborhood:
Beverly Hills
Located in The Peninsula Hotel
Features
• Full Bar
Reservations
Suggested
Parking
Hotel Parking
Payment Methods
AMEX, MasterCard, Visa
Private Rooms
Please Call
Hours
Breakfast Daily
6:30am to 11:00am
Lunch
Monday - Saturday: 11:30am to 2:30pm
Dinner Daily
6:00pm to 10:30pm
Brunch
Sunday 11:00am to 2:30pm
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Belvedere Menu
first choices
Fricassee of Morels, Asparagus and Spring Onions with Truffles 16.00
Corn Dusted Prawns with Fava Beans, Edamame and Chive Nage 18.00
California Duck Liver “Hot and Cold” with Tangerines “Three Ways” 21.00
“Soup & Salad”
Green and White Asparagus Salad with Shaved White Trumpet Mushrooms
and Grapefruit Foam, Chilled White Asparagus Soup 18.00
Roasted Beets with Humboldt Fog Goat Cheese, Pistachios and Really Old Balsamic 18.00
Our Own Smoked Salmon on a Scallion Pancake with Chive Crème Fraiche and Caviar 16.00
“Macaroni and Cheese”
Elbow Pasta with Taleggio Cheese, Shaved Truffles and a Parmesan Tuile 16.00
“Caesar Salad” -- Sean’s Version of the Classic
Romaine Lettuce with White Anchovies, Truffles and Garlic Croutons 17.00
Ahi Tuna Sashimi with Wasabi Spiked Avocado Puree, Japanese Cucumbers
and Sesame Soy Glaze 18.00
“California Clam Chowder”
Lightly Smoked Clam and Corn Chowder with Chipotle Cream 13.00
“SMALL BITES”
A Small Bowl of Macaroni & Cheese 6.75
A Small Bowl of Fricassee 7.00
A Mini Version of our Smoked Salmon Pancake 7.00
"In the Fred Hayman Tradition"
A Baked Baby Golden Potato Filled with Russian Caviar 15.00
A Sampling of Sashimi 8.00
An Espresso Cup of Clam Chowder 6.00
A Small Taste of our Duck Liver 9.00
A Single Prawn 7.00
second choices
“Beef Two Ways”
Pan Roasted Kobe Style Rib Eye and Braised Beef Short Ribs
with Spring Vegetable Salad 45.00
Free Range Breast of Chicken with Rhubarb, Fava Beans and Morels
Meyer Lemon & Hazelnut Brown Butter 36.00
Roasted Lamb Loin with Green Olives, Feta Cheese and Braised Arugula
Toasted Pine Nut Dressing 39.00
Truffle Roasted Chateaubriand of Veal (for one) with Potatoes Cooked Twice
and Forest Mushrooms 39.00
Pan Roasted Bone In KC Strip Loin with Truffled Pommes Frites, Arugula Gratin
Peppercorn Sauce 42.00
Moroccan Spiced Pekin Duck with Golden Raisin Cous Cous & Spring Onions
Banyuls Gastrique 36.00
Lavender Braised Alaskan Halibut with English Pea Puree, Glazed Carrots and Fennel 38.00
Chilled Maine Lobster Salad with Pea Tendrils, Hearts of Palm and Basil Dressing 39.00
White Corn Agnolotti with Edamame Beans, Savoy Cabbage and Herb Puree 28.00
Wild Striped Bass with Shrimp Dumplings, Baby Choy Sum, Fried Capellini
Soy Mirin Broth 37.00
Seared Black Cod with French Flageolets, Caramelized Cauliflower
Oven Dried Tomatoes and White Corn Froth 38.00
Pan Seared New Zealand King Salmon with Red Quinoa, Beets
Artichokes and Chervil Pesto 35.00
“Spring Is In The Air”
The set menu can be ordered a la carte or fixed price.
Hamachi Tartar with Marinated Cucumbers and Lime
Yellow Squash Soup with Candied Rhubarb
Grilled New Zealand King Salmon with Soft Polenta, English Peas and Lemon Butter
Malted Chocolate Glace with Banana and Peanut Butter Napoleon
Menu Price 54.00
Cell phones that are “NOT” on Vibrate interfere with others’ enjoyment of the Chef’s “Macaroni and Cheese”
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