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

By clicking "Book A Table" you will be directed to an external website that is not operated or managed by The Peninsula.”

Dress Code
Smart Casual

The Belvedere has been the only AAA Five Diamond restaurant in Los Angeles for 21 consecutive years. Executive Chef David Codney presents a seasonal Creative New American menu utilizing locally sourced and sustainable ingredients.

Popular for al fresco power 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

EGG PLATES

Huevos Rancheros with Black Beans, Corn Tortilla,
   Jack Cheese, Red Peppers and Chipotle

Three Egg Omelet with your choice of Ham, Cheese,
   Tomatoes, Mushrooms, Onions or Spinach

Corned Beef Hash with Poached Eggs
   and Tomato Hollandaise

Eggs Benedict with Canadian Bacon
   and Fresh Asparagus

Poached Eggs Meurette in Red Wine Sauce with
   Bacon Lardons and Mushroom Duxelle

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

Two Eggs any Style with Hash Browned Potatoes
   with Your Choice of Meat

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

AMERICAN BREAKFAST
   Fresh Orange Juice, Two Eggs any Style
   with Potatoes and Bacon or Sausage, Toast
   Freshly Brewed Coffee or Tea

PENINSULA SPA DISHES

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

Cholesterol Free Omelet
   with Fresh Basil and Tomato Coulis

OTHER THINGS

Banana Stuffed Brioche French Toast

House Smoked Salmon with Sliced Tomatoes,
   Cream Cheese and Toasted Bagel

Biscuits and Gravy

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

Lemon & Ricotta Flap Jacks with Candied Almond Butter

Traditional Pancakes

The Peninsula Waffle

SIDES

Apple Wood-Smoked Bacon
Corned Beef Hash – no eggs
Turkey or Pork Sausage
Our Own Smoked Salmon
Two Hash Brown Patties

JUICE SELECTION

Fresh Orange & Grapefruit Juice
Carrot Juice or Juice of the Day
Chilled Apple, Cranberry, Prune, Pineapple,
   Tomato or V-8 Juice

Naturally Peninsula Smoothies

Fresh Strawberry-Banana
Seasonal Mixed Berry
Pomegranate Energy Booster

FROM THE BAKERY

Traditional Croissant
Chocolate Croissants
Freshly Baked Muffin
Selection of Fresh New York Style Bagels
Assorted Danish Pastries
One Big Cinnamon Roll

*This menu is for reference only, as individual dishes are subject to change.

CEREALS

Bircher Muesli
The Peninsula’s Homemade Granola
   with Yogurt and Berries
Oatmeal Brûlée with Maple Syrup and Devonshire
Corn Flakes, Frosted Flakes, Raisin Bran Special K,
   Shredded Wheat, Bran Flakes, Rice Krispies or
   All Bran Natural Fiber Cereal
Hot Steel Cut Oatmeal or Cream of Wheat
   With Berries
Plain, Vanilla or Fruit Yogurt 

FRUITS

Chilled Fresh Fruit Salad with Yogurt Poppy Seed Sauce
Seasonal Melon, Papaya, Pineapple or Grapefruit
A Bowl of Seasonal Berries

STARTERS

Smoked Salmon
   Potato-Scallion Pancake, Caviar, Chive Cream

Red Wine Braised Octopus
   Tonnato, Variations of Celery, Lime

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

Baby Heirloom Tomato Burrata
   Apollo Organic Olive Oil, Micro Basil

SOUPS

The Peninsula Chili
   Angus Beef, Aged Cheddar Cheese

Homestyle Chicken Soup, Orzo Pasta

Butternut Squash Bisque
   Root Vegetable Salad

SALADS AND LIGHTER ENTRÉES

Chilled Maine Lobster
   Vanilla Mayonnaise, Shaved Fennel
   Mandarin, Tarragon 

Kobe Style Flat Iron Steak
   Confit Tomato, Balsamic Onions
   Mizuna, Manchego, Sherry Vinaigrette 

Traditional Caesar Salad  
   Entrée with Chicken 
   Entrée with Shrimp 

Peninsula Cobb Salad
   Chicken, Bacon, Avocado, Egg
   Blue Cheese, Tomato, Herb Dressing 

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

Tuna Niçoise
   Seared Tuna, Potatoes, Tapenade, Tomatoes
   Haricots Verts, Soft Poached Quail Egg 

SANDWICHES

Salmon Burger
   Fennel – Kumquat Jam, Dill Mayonnaise
   Petite Green Salad

Turkey Burger
   Roasted Apple, Rhubarb Compote
   Sweet Potato Fries

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

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

PASTAS

Smoked Tomato Pappardelle
   Market Corn, Slow Poached Egg, Parmesan

Dungeness Crab Linguini
Crustacean Broth, Shrimp, Nero

Yukon Gold Potato Gnocchi
   Braised Short Rib, Celery Root, Parmesan

*This menu is for reference only, as individual dishes are subject to change.

Entrées


Kabocha Squash Risotto
   Curried Squash 
Coconut Milk “Ricotta”

 

Roasted “Mary’s Chicken”
   Whipped Potato, Heirloom Carrots
   Mustard Jus

Slow Cooked Faroe Island King Salmon
   Cucumber, Horseradish, Dill
   Salmon Caviar

Seared Diver Scallops
   Anise, Vanilla, Espellete
   Confit Fennel

6oz Grilled Filet Mignon
   Wieser Farms Sunchoke, Kale
   Red Wine

Mediterranean Seafood Brodetto
   Langostine, Clams, Scallop
   Sun Dried Tomato

 

First Course

Petrossian Caviar
Tsar Imperial Imported Osetra  
Domestic Alverta White Sturgeon  

West Coast Oyster
Cucumber, Meyer Lemon, Borage, Caviar

Hamachi Sashimi
Yuzu Kosho, Sesame, Togarashi, Daikon

Beet Root Composition
Wild Berries, Frill Mustard, Olive Oil Powder 

Warm Brussels Sprouts
Pork Guanciale, Macerated Grape, Crispy Shallot 

Smoked Salmon
Potato-Scallion Pancake, Paddlefish Caviar,
Chive Crème Fraîche

Chilled Maine Lobster
   Vanilla Mayonnaise, Fennel, Mandarin, Tarragon 

Kabocha Squash Risotto
Vadouvan Curry, Coconut, Lime Pickle 

Truffle Macaroni and Cheese
Elbow Macaroni, Hen of the Woods, Parmesan

Langoustine
Scallion, Turnip, Mushroom Dashi


*This menu is for reference only, as individual dishes are subject to change.

Main Course

Yukon Gold Potato Gnocchi
California Shiitake, Ultra Spinach, Pecorino

Sea Scallops  
Sunchokes, Pomegranate, Sea Beans, Horseradish 

Bronzino
Dungeness Crab Remoulade, Mustard Pearls, Sabayon 

Barramundi
Cauliflower Textures, Brown Butter,
Lemon, Caper, Parsley

Faroe Island King Salmon
Fennel-Citrus Broth, Carrot, Ginger, Tarragon

Organic “Mary’s Chicken”
Buttermilk Potato, Sugar Snap Peas, Mustard Jus

Berkshire Pork Belly
Pastrami Spices, Flavors of Borscht 


Muscovy Duck Breast

Heirloom Carrot Variation, Anise, Huckleberry 

Roasted Colorado Lamb
Artichoke Barigoule, Olive Tapenade, Chickpea Panisse  

All-Natural Beef Tenderloin
Yukon Gold Potato, Young Leek, Bordelaise 

 

 


Whipped Chèvre Cheesecake

Strawberry, Graham Cracker Streusel
Wafer Cookies



Sorbet Float
Coconut Sorbet, Blackberry Pearls
House Made Juniper Soda


Citrus Meringue
Honeydew Melon, Basil
Vermouth Granita


Caramel Tart
Kalamata Olives, Kettle Corn
Popcorn Ice Cream




*This menu is for reference only, as individual dishes are subject to change.


Chocolate Layer Cake

Chocolate Liqueur Ice Cream
Caramelized White Chocolate
Twenty-Four Karat Gold Leaf


Mint Chocolate Parfait
Milk Chocolate, Menthol Gelato
Peppermint Foam


Chocolate Soufflé
Crème Anglaise, Chantilly Cream


Artisanal California Cheese
Selection of Five Farmstead Varieties

Featuring Free-flowing Champagne Nicolas Feuillatte $72

All Appetizers served family style:

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

Red Ripe Tomatoes with Buratta,
   Baby Basil, and Aged Balsamic

Our Own Potted Smoked Salmon with Crème Fraiche,
   Dill Aioli, Toasted Crostini, and Red Onions

Seared Ahi Tuna with Fingerling Potatoes,
   Green Beans, Olive Tapenade and Lemon Vinaigrette

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

 

*This menu is for reference only, as individual dishes are subject to change.

Choice of Entrée:

Seared Diver Scallops Anise, Vanilla, Espelette Confit Fennel

Croque Egg Cocotte
Shaved Smoked Ham, Egg and Gruyere

Slow Cooked Wild Salmon
   Cucumber Emulsion, Horseradish, 
   Dill and Salmon Caviar

Buttermilk Biscuits with Chicken & Sun Dried
   Tomato Sausages, Scrambled Eggs, Baby Spinach,
   and Aged Beemster Cheese

“Duck & Eggs”
   Duck Confit with Okinawa Sweet Potatoes,
   Seasonal Mushrooms and Sunny Eggs

Roasted Mary’s Free Range Chicken
   Whipped Potato, Valdivia Heirloom Carrots
   and Mustard Jus

Kobe Style Flat Iron Steak
   Wieser Farms Sunchoke, Kale, Red Wine

Dessert Buffet

The Belvedere HIGHLIGHTS

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Dining OFFERS

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