Creative New American The Belvedere

Cuisine Type Creative New American Location G/F Hours

Breakfast: 6:30 am - 11:00 am
Lunch: 11:00 am - 2:30 pm
Dinner: 6:00 pm - 10:30 pm
Sunday Brunch: 11:00 am - 2:30 pm

Enquiries
+1 310 975 2736
Dress Code
Smart Casual
The Belvedere has been the only AAA Five Diamond restaurant in Los Angeles for 19 consecutive years. Popular for al fresco lunches on the sun-splashed patio graced by fragrant lemon trees, The Belvedere is also perfect for leisurely candlelit dinners featuring refined market-driven cuisine. On Sundays, indulge in a delectable brunch paired with unlimited Nicolas Feuillatte Champagne, accompanied by live jazz. Appetisers are served family style, including the famous truffle macaroni and cheese and The Belvedere's house smoked salmon, followed by an entrée of your choice and ending on a sweet note with a decadent dessert buffet.

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The Belvedere MENU

The American Breakfast
   Fresh Orange Juice, Two Eggs any Style with Potatoes
   and Bacon or Sausage, Toast 

   Peninsula Blend Coffee or Tea

“An Egg in a Hole”
   One Egg Cooked Inside of Brioche Toast with Turkey Sausage
   and Fontina


Corned Beef Hash with Poached Eggs and Tomato Hollandaise


Crab and Lobster Frittata with Charred Corn, Asparagus and Red Peppers



Egg White Frittata with Arugula, Grilled Vegetables and Fire Roasted Tomato Salsa

 

Banana Stuffed Brioche French Toast 

 

Buttermilk-Blueberry Pancakes prepared with Barley Flour, Spelt, Oats and Flax  

 

Lemon and Ricotta Flap Jacks with Candied Almond Butter 

 

The Peninsula Waffle

 

The Peninsula’s Homemade Granola with Yogurt and Berries 

 

Starters

Baby Heirloom Tomato Burrata
   Apollo Organic Olive Oil
   Micro Basil


Smoked Salmon
   Potato-Scallion Pancake
   Caviar
   Chive Crème Fraîche


Truffle Macaroni and Cheese
   Black Truffles, Hen of the Woods Mushrooms
   Parmigiano Reggiano


Soups

 

The Peninsula Chili
   Angus Beef, Aged Cheddar Cheese

 

Homestyle Chicken Soup  

   Orzo Pasta                  


Gazpacho

   Baby Heirloom Tomatoes

 

Salads and Lighter Entrées

 

Lili Cobb Salad
   Chicken, Feta, Raspberries, Grapefruit, Egg
   Tomato, Romaine, Red Leaf and Balsamic Dressing

 

Chilled Maine Lobster 

   Vanilla Mayonnaise, Shaved Fennel

   Mandarin and Tarragon


Traditional Caesar Salad   
   With Chicken or Shrimp  

 

Sandwiches

 

Grilled Angus Beef Burger
   Sherry Braised Onions
   Aged White Cheddar, Arugula
   Traditional French Fries  

 

Peninsula Reuben
   House prepared Pastrami, Sauerkraut
   Gruyère, Sweet Potato Fries  

 

Pastas

Yukon Gold Potato Gnocchi

   Braised Short Rib, Celery Root, Parmesan Reggiano


Butternut Squash Ravioli

   Brown Butter, Balsamic and Sauge 


Entrées


Kona Crab Risotto
   Sweet Corn
   Peas and Mascarpone 

 

Grilled Wild Salmon Fillet
   Orange-Miso Glaze, Forbidden Rice, Edamame
   Maitake Mushrooms, Tatsoi and Valencia Oranges  

 

Chicken Crêpes
   Burrata, Sun-Dried Tomatoes
   Asparagus and Chicken Jus  

 

Grilled Free Range Chicken Breast
    Sweet Potato, Arugula, Chanterelles
    Cherry-Port Wine Compote

 






Appetizers

Baked Oysters
   Spicy Baked Oysters with Horseradish-Parsnip Purée and Spinach-Lemon Cream   


Truffle “Macaroni and Cheese”
   Elbow Macaroni with Black Truffles, Hen of the Woods Mushrooms and Parmigiano Reggiano  


Smoked Salmon
   Potato-Scallion Pancake with Caviar and Chive Crème Fraîche  


Soup and Salads

 

Dungeness Crab Chowder
   Carrots, Basil and Dungeness Crab Soufflé  

 

Golden, Red and Chioggia Beet Salad****
   Tangerines, Honey, Crispy Goat Cheese Pockets, Roasted Almonds and Saba



 

Entrées

 
 

Grass Fed All-Natural Angus Beef Filet Mignon
   Yukon Potato Gratin, Cipollini Onions and Haricots Verts  

 
 

Roasted Harvey’s Guss Colorado Lamb 
   Coriander Chick Peas, Eggplant, Sundried Tomato Tapenade
   and Preserved Lemon  


 

Peninsula Reuben
   House prepared Pastrami, Sauerkraut
   Gruyère, Sweet Potato Fries  

 

Grilled Halibut 
   Creamy Ziti, Spinach, Croutons, Grenobloise and Tarragon Emulsion


Sea Scallops
   Petite Root Vegetables, Carrot Greens Vinaigrette   


Artichoke Potato Gnocchi Barigoule  
   Braised Carrots, Celery and Leeks


Featuring Champagne Nicolas Feuillatte


All appetizers served family style to your table:

Freshly Carved Peking Duck wrapped in Moo Shoo with Scallions, Cucumbers and Hoi sin

Red Ripe Tomatoes with Fresh Mozzarella, Baby Greens, Basil, and Aged Balsamic 

Our Own Smoked Salmon with Watercress, Red Onions, Cumin Roasted Potatoes and Dill Aïoli

Herb Crusted Ahi Tuna with Fennel, Cucumbers, Oranges, and Champagne Vinaigrette

“Macaroni and Cheese”
Elbow Pasta with Hen of the Woods Mushrooms, Summer Truffles, and Parmesan


Choose a Signature Entrée:

“Duck & Eggs”
Duck Confit with Okinawa Sweet Potatoes, Chanterelle Mushrooms and Sunny Side Up Eggs

Peninsula’s «Croque Madame»
Truffled Brioche with Aged Country Ham, Fontina Cheese and Organic Eggs 

Kobe Style Flat Iron Steak with Yukon Potato Puree, Roasted Cipollini Onions,
Bloomsdale Spinach and Asparagus

Seared Diver Scallops, Charred Brussel Sprouts, Butternut Squash and Lemon Vinaigrette 

Dessert Buffet

The Belvedere HIGHLIGHTS

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