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

+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 



Baby Heirloom Tomato Burrata
   Apollo Organic Olive Oil
   Micro Basil

Smoked Salmon
   Potato-Scallion Pancake
   Chive Crème Fraîche

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



The Peninsula Chili
   Angus Beef, Aged Cheddar Cheese


Homestyle Chicken Soup  

   Orzo Pasta                  


   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  




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


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



Yukon Gold Potato Gnocchi

   Braised Short Rib, Celery Root, Parmesan Reggiano

Butternut Squash Ravioli

   Brown Butter, Balsamic and Sauge 


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



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




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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