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

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


Huevos Rancheros with Black Beans, Corn Tortilla,
   Jack Cheese, Red Peppers and Chipotle 18

Three Egg Omelet with your choice of Ham, Cheese,
   Tomatoes, Mushrooms, Onions or Spinach 18.50

Corned Beef Hash with Poached Eggs
   and Tomato Hollandaise 21

Eggs Benedict with Canadian Bacon
   and Fresh Asparagus 21

Poached Eggs Meurette in Red Wine Sauce with
   Bacon Lardons and Mushroom Duxelle 18.50

“An Egg in a Hole”
   One Egg Cooked Inside of Brioche Toast
   with Turkey Sausage and Fontina 17

Two Eggs any Style with Hash Browned Potatoes 14
   with Your Choice of Meat 18

Crab and Lobster Frittata with
   Charred Corn, Asparagus and Red Peppers 21

   Fresh Orange Juice, Two Eggs any Style
   with Potatoes and Bacon or Sausage, Toast
   Freshly Brewed Coffee or Tea 27


Egg White Frittata with Arugula, Grilled
   Vegetables and Fire Roasted Tomato Salsa 20

Cholesterol Free Omelet
   with Fresh Basil and Tomato Coulis 20


Banana Stuffed Brioche French Toast 18.50

House Smoked Salmon with Sliced Tomatoes,
   Cream Cheese and Toasted Bagel 22

Biscuits and Gravy 19

Buttermilk-Blueberry Pancakes prepared with
   Barley Flour, Spelt, Oats and Flax 17.50

Lemon & Ricotta Flap Jacks with Candied Almond Butter 17

Traditional Pancakes 16.50

The Peninsula Waffle 17


Apple Wood-Smoked Bacon 6.75
Corned Beef Hash – no eggs 8.75
Turkey or Pork Sausage 6.75
Our Own Smoked Salmon 12
Two Hash Brown Patties 6.75


Carrot Juice or Juice of the Day 8.50
Chilled Apple, Cranberry, Prune, Pineapple,
   Tomato or V-8 Juice 6.50

Naturally Peninsula Smoothies

Fresh Strawberry-Banana 10
Seasonal Mixed Berry 10
Pomegranate Energy Booster 12


Traditional Croissant 5
Chocolate Croissants 6.50
Freshly Baked Muffin 5
Selection of Fresh New York Style Bagels 6
Assorted Danish Pastries 9
One Big Cinnamon Roll 7

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


Bircher Muesli 12
The Peninsula’s Homemade Granola
   with Yogurt and Berries 15
Oatmeal Brûlée with Maple Syrup and Devonshire 13
Corn Flakes, Frosted Flakes, Raisin Bran Special K,
   Shredded Wheat, Bran Flakes, Rice Krispies or
   All Bran Natural Fiber Cereal 8.75
Hot Steel Cut Oatmeal or Cream of Wheat 11
   With Berries 15
Plain, Vanilla or Fruit Yogurt 7


Chilled Fresh Fruit Salad with Yogurt Poppy Seed Sauce 10.50
Seasonal Melon, Papaya, Pineapple or Grapefruit 9.50
A Bowl of Seasonal Berries 12


Smoked Salmon
   Potato-Scallion Pancake, Caviar, Chive Cream  18

Tataki of Hamachi
   Avocado, Ginger, Grapefruit, Campari  17

Truffle Macaroni and Cheese
   Hen of the Woods Mushrooms
   Black Truffles, Parmesan  18.50

Baby Heirloom Tomato Burrata
   Apollo Organic Olive Oil, Micro Basil  15


The Peninsula Chili
   Angus Beef, Aged Cheddar Cheese  11

Homestyle Chicken Soup, Orzo Pasta  9.75

Gazpacho, Baby Heirloom Tomatoes  11


Chilled Maine Lobster
   Vanilla Mayonnaise, Shaved Fennel
   Mandarin, Tarragon  29

Kobe Style Flat Iron Steak
   Confit Tomato, Balsamic Onions
   Mizuna, Manchego, Sherry Vinaigrette  30

Traditional Caesar Salad  12
   Entrée with Chicken  23
   Entrée with Shrimp  25

Peninsula Cobb Salad
   Chicken, Bacon, Avocado, Egg
   Blue Cheese, Tomato, Herb Dressing  14/24

Lili Cobb Salad
   Chicken, Feta, Raspberries, Grapefruit, Egg
   Tomato, Romaine, Red Leaf, Balsamic Dressing  25

Tuna Niçoise
   Seared Tuna, Potatoes, Tapenade, Tomatoes
   Haricots Verts, Soft Poached Quail Egg  28


Salmon Burger
   Fennel – Kumquat Jam, Dill Mayonnaise
   Petite Green Salad  20

Turkey Burger
   Roasted Apple, Rhubarb Compote
   Sweet Potato Fries  20

Peninsula Reuben
   House prepared Pastrami
   Sauerkraut, Gruyère, Sweet Potato Fries  20

Grilled Angus Beef Burger
   Sherry Braised Onions, Aged White Cheddar,
   Arugula, Traditional French Fries  20.50


House Made Pappardelle
   Morel, Fava Beans, Parmesan  21

Shanghai Shrimp Noodles
   Lo Mein, Rock Shrimp, Lemongrass  24

Yukon Gold Potato Gnocchi
   Braised Short Rib, Celery Root, Parmesan  23

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


Spring English Pea Risotto
   Pea Coulis, Parmesan and Pea Tendrils 24

Roasted “Mary’s Chicken”
   Whipped Potato, Heirloom Carrots, Mustard Jus 26

Slow Cooked Wild Salmon Fillet
   Cucumber, Horseradish, Dill, Salmon Caviar 30

Seared Diver Sea Scallops
   Almonds, Cauliflower
   Pimm’s, Lemon, Cucumber 30

Pacific Halibut
   Radish, Scallion, Daikon, Dashi Broth 32

6oz Grilled Filet Mignon
   Salsify Textures, Ultra Spinach, Red Wine 34


First Course

West Coast Oyster
   Cucumber, Meyer Lemon, Borage, Caviar 21

Hamachi Sashimi
   Yuzu Kosho, Sesame, Togarashi, Daikon 17

Beet Root Composition
   Wild Berries, Frill Mustard, Olive Oil Powder 14

Jumbo Asparagus Salad
   Parmigiano Reggiano, Lemon, Olive Oil, Hazelnut 15

Smoked Salmon
   Potato-Scallion Pancake, Paddlefish Caviar,
   Chive Crème Fraîche 20

Chilled Maine Lobster
   Vanilla Mayonnaise, Fennel, Mandarin, Tarragon 21

Garden Pea Risotto
   English Peas, Ricotta, Mint, Mascarpone 15

Truffle Macaroni and Cheese
   Elbow Macaroni, Black Truffle, Hen of the Woods
   Mushrooms, Parmigiano Reggiano 19

Sautéed Escargot
   Prosciutto, Baby Heirloom Potatoes, Garlic, Parsley 17

Crystal Blue Prawn
   Scallion, Beech Mushroom, Turnip, Dashi 18

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

Main Course

Yukon Gold Potato Gnocchi
   California Shiitake, Ultra Spinach, Pecorino 28

Seared Diver Scallops
   Tiny Root Vegetables, Carrot Greens Vinaigrette 38

Alaskan Halibut
   Asparagus Variation, Pea Tendrils,
   Champagne Sabayon 38

Line-Caught Striped Bass
   Cauliflower Textures, Brown Butter,
   Capers, Raisins, Almonds 36

Wild King Salmon
   Fennel-Citrus Broth, Carrot, Ginger, Tarragon 40

Roasted Half “Mary’s Chicken”
   Buttermilk Potato, Sugar Snap Peas, Mustard Jus 38

Milk-Fed Veal Strip Loin
   Spring Onion, Rhubarb, Wild Ramp 39

Roasted Colorado Lamb
   Artichoke Barigoule, Olive Tapenade,
   Chickpea Panisse 42

Long Valley Ranch Braised Short Rib
   Corn Polenta, Chimichurri, Radish 36

All-Natural Beef Tenderloin
   Yukon Gold Potato, Young Leek, Bordelaise 45




Caramelized Whiskey Apples
Brown Butter Almond Cake, Cider Reduction
Honey ice cream

36% Milk Chocolate Cream
Mint Ice Cream, Mint Foam
Chocolate Biscotti

Coffee Ice Cream
Malted Crème Anglaise

15-Layer Godiva Liqueur Cake
Godiva White Chocolate Liqueur Ice Cream

Crème Anglaise

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


Graham Cracker Ice Cream
Berry Compote

By The Scoop

Indulge in a Selection of Desserts

Mascarpone Cream with Ladyfingers,
Kahlua and Espresso Gelée

Selection of 5 Farmstead Varieties Made In California

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
   Almonds, Cauliflower, Pimm’s, Lemon and Cucumber

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

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
   Salsify Textures, Ultra Spinach and Red Wine

Dessert Buffet

The Belvedere HIGHLIGHTS

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