From June 5 The Peninsula Beverly Hills invites guests to indulge in brunch with a twist as The Belvedere debuts a new seafood-centric menu.
The lavish offering is served buffet-style, and includes a vast array of brunch specialties alongside a large selection of sustainably caught seafood, sourced from local fishermen and purveyors.
The seasonal spread, courtesy of Executive Chef David Codney, features a number of “action” stations where items such as Yukon Gold and Tarragon Waffle Topped with Lobster and Béarnaise are made to order. Additional menu highlights include:
• Fresh-shucked Oysters on the Half Shell
• Traditional Lump Crab Salad on Brioche
• Hand-carved Stuffed and Roasted Leg of Lamb
• The Belvedere’s Signature Charred Caesar Salad
A generous dessert bar showcases a selection of delightful confections from Pastry Chef Stephanie Boswell, such as Chocolate Raspberry Cheesecake, Peach Profiteroles and Baked French Toast.
The Belvedere has partnered with one of the most respected Champagne houses in the world, Champagne Nicolas Feuillatte, to offer endless bubbly throughout brunch. In celebration of Nicolas Feuillatte’s 40th anniversary and The Peninsula Beverly Hills’ 25th anniversary, a Nicolas Feuillatte NV split (187ml) is included for guests booking free-flow Champagne to take home.
Reservations available on Sundays from 11:00 am - 2:00 pm
Price: US$ 85 per person
US $25 per person for free-flowing Nicolas Feuillatte Champagne and a Nicolas Feuillatte NV split to take home
*Price is exclusive of tax and gratuity