Contemporary Dining Experience Clement

Cuisine Type Contemporary American Location Mezzanine level of the Lobby Hours

Breakfast
6:30 am to 10:30 am

Lunch (Monday to Saturday)
12:00 noon to 2:30 pm 

Brunch (Sunday)
11:30 am to 2:30 pm 

Dinner
5:30 pm to 10:00 pm

Enquiries
+1 212 903 3918
clementpny@peninsula.com
Dress Code
Smart Casual
Clement is an exciting new restaurant and bar concept that has elevated the dining experience at The Peninsula New York to new heights. Clement brings patrons a fresh design and menu concept and Chef de Cuisine Brandon Kida presents a seasonal Contemporary American menu utilising locally sourced ingredients from the northeast.

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Clement MENU

Print or save the Breakfast Menu

BREAKFAST FAVOURITES

Baked Egg White Frittata
    kale, roasted butternut squash, gruyere, fine herbs

Quinoa Porridge
    young kale, ginger

Maine Lobster and Eggs
    spring kale, heirloom tomato, poached eggs

Huevos Ranchero
    sunny side up eggs, flour tortillas, beans, chorizo, avocado, pico de gallo

Eggs Benedict
    Canadian bacon or smoked salmon on whole wheat muffins

Steak and Egg
    Fossil Farm medallions of beef tenderloin, sunny side up eggs, hash browns

Smoked Salmon Bagel
    sliced tomato, red onion, cream cheese and toasted New York bagel

Two Farm Eggs 
    grilled ham, country sausages, Applewood smoked bacon, turkey bacon or chicken sausage

Three Farm Egg Omelet 
    ham, peppers, onion, cheese, tomato, wild mushrooms or fine herbs

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

FROM THE GRIDDLE

Buttermilk, Banana-pecan or Blueberry Pancakes
    Vermont maple syrup

Cornflake-crusted Brioche French Toast
    nutella, lemon mascarpone

Malted Belgian Waffles
    organic berries

CEREALS AND GRAINS

McCann’s Steel Cut Irish oatmeal with berries or banana

Choice of Cereals with organic fresh berries

Hammond Farms Yogurt and Homemade Granola with berries or banana

Bircher Müesli with organic berries

FRESH FRUIT

Organic Mixed Berries

Fruit Salad with berries and mango coulis

Sliced Fruit Plate with cottage cheese or yogurt

SIDES

Choice from Local Farms
    grilled ham, Italian sweet sausages, country sausages, chicken sausage, Applewood smoked bacon or turkey bacon

CONTINENTAL BREAKFAST
    Freshly squeezed fruit juice, basket of assorted pastries, muffins and country bread
    Freshly brewed coffee, tea or hot chocolate

JAPANESE BREAKFAST
    Traditional style with pickled vegetables, miso soup with tofu, steamed rice,
    grilled salmon, Benisake omelet, and green tea

CHINESE BREAKFAST
    Tea egg, steamed pork bun, steamed shrimp dumpling, lobster and scallops congee, 5 dried pork floss and preserved vegetables, stir-fried egg noodles with chicken,
    Non-sweet hot soy milk, choice of Chinese tea

VEGETARIAN CHINESE BREAKFAST
    Tea egg, steamed vegetable dumplings, vegetable spring roll, congee with scallion, stir-fried egg noodles, preserved vegetables
    Non-sweet hot soy milk, choice of Chinese tea

FIFTH AVENUE BREAKFAST
Our Continental Breakfast served with choice of:
    Two farm fresh eggs with breakfast meats
    Omelet of your choice with ham, peppers, onion, cheese, tomato, wild mushrooms or fine herbs
    Baked Egg White Frittata with kale, roasted butternut squash, gruyere, fine herbs

SPA “FITNESS” BREAKFAST 37
Freshly squeezed fruit juice, coffee, tea, or hot chocolate
Bran muffins with apple butter and breakfast cheese
Served with choice of:
    Quinoa porridge with young kale, ginger
    Sliced Seasonal Fruit Platter with low fat cottage cheese
    Egg Beater Omelet with low-fat cheese, peppers, onion, tomato, wild mushrooms, fine herbs

Print or save the full menu

STARTERS

Heirloom Carrot (Norwich Farm, NY
     guacamole, rice crackers, gochujung

Fluke (Long Island, NY) 
     wasabi, picked daikon, white soy

Taste of Spring (New York, NY) 
    Woodlands ham, seasonal offerings, hazelnut vinaigrette

Oysters (Long Island, NY) 
     caviar, ramp mignonette, Amagansett sea salt

Foie Gras Tarte (Hudson Valley, NY) 
     quince, crème fraiche, lavender

Scallop (Barnegat Light, NJ) 
     fava bean, button mushroom, yuzu kosho

Lobster Salad (Portland, ME)
  grapefruit, fennel, butter lettuce

Pasta
  beef short rib ragu, Parmesan, basil

Mushroom Soup
  Gruyere cheese, mushroom


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

ENTREES

Lobster (Portland, ME) 
stone ground grits, white asparagus

Black Sea Bass (Cape Cod, MA) 
roasted duck broth, maitake mushrooms

Wild Striped Bass (Montauk, NY)
Braised salsify, lemon confit

Celery Root
salt roasted, black bean vinaigrette

Duck (Long Island, NY)
spelt, pear confit, orange peel jus

Porcelet (Fossil Farms, NJ)
octopus, white bean, chimichurri

Beef Tenderloin (Riverbend Farm, PA)
huckleberry, marrow, sweet potato

120 Day Dry Aged NY Strip
smoked potato puree, asparagus, natural jus

Chicken (Cascun Farms, NY) 
    spelt, roasted cauliflower, cranberry

Clement Burger (Lafrieda,NYC)
    spicy mustard, pain de lait, pomme frites

FIVE COURSE MENU

Fluke (Long Island, NY) 
     wasabi, picked daikon, white soy

Scallop (Barnegat Light, NJ) 
     fava bean, button mushroom, yuzu kosho

Black Sea Bass (Cape Cod, MA)
    roasted duck broth, maitake mushrooms

120 Day Dry Aged NY Strip 
     smoked potato puree, asparagus, natural jus

Citrus Four Play
    Kalamansi sorbet, lime meringue
    Lemon pudding, raspberry compote
    Chocolate lemon tart, citrus salad with lime jelly 

EIGHT COURSE MENU

Fluke (Long Island, NY)
    wasabi, picked daikon, white soy
 
Taste O f Spring (New York, NY)
    Woodlands ham, seasonal offerings, hazelnut vinaigrette
 
Foie Gras Tarte (Hudson Valley, NY)
    quince, crème fraiche, lavender
 
Scallop (Barnegat Light, NJ)
    fava bean, button mushroom, yuzu kosho
 
Black Sea Bass (Cape Cod, MA)
    roasted duck broth, maitake mushrooms

Porcelet (Fossil Farms, NJ)
    octopus, white bean, chimichurri
 
120 Day Dry Aged NY Strip ◊
    smoked potato puree, asparagus, natural jus

Citrus Four Play
    Kalamansi sorbet, lime meringue
    Lemon pudding, raspberry compote
    Chocolate lemon tart, citrus salad with lime jelly

 Print or save the Dessert Menu

“Clement” Chocolaté Banana Cake 
    served warm with rum butter ice cream

“Hudson” Apple Crisp 
    cranberry pecan crumble, orange buttermilk ice cream 

Sea Salt Caramel Chocolate 
    passsion fruit cremeux, thyme ice cream

Vanilla Roasted Pineapple 
    brown butter financier, sour cream sorbet

“Roxbury” Maple Roasted Pear 
    dried fruit compote, walnut ice cream


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

Seasonal Ice Cream and Sorbet
    Maple Vanilla Bean
    Chocolate Almond
    Cappuccino Crunch 
    Southwest Prickly Pear
    Cranberry Mint
    Meyer’s Lemon

Selection of Local Cheeses 
    Old Chatham Camembert, Old Chatham Sheepherding 
    Hudson Red, Twin Maple creamery 
    Ledyard, Meadowood Farm 
    Melville, Mystic Cheese 
    Cayuga Blue, Lively Run Goat Dairy Farm

Sunday Market Brunch at Clement features a DJ and three-course menu for US$ 49 per person. The first course includes a market tasting plate and artisanal breakfast pastries for the table, followed by a choice of main course, and topped off with a trio of seasonal desserts.

Enhance the brunch experience with Long Island oysters, free-flow Champagne or be a mixologist for the day at the design your own Bloody Mary Bar with a vast array of garnishes and spices.

Print or save the full Sunday Market Brunch Menu

  

Choice of One Main Course:

Eggs Benedict 
    ham or smoked salmon on whole wheat muffin

Farmers’ Omelet 
    seasonal vegetables, mixed herbs

Egg White Frittata 
    seasonal vegetables, gruyere, fine herbs

Steak and Eggs (Riverbend Farm, NY)
    beef tenderloin, farm eggs

Buttermilk Pancakes 
    banana, Vermont maple syrup

Chicken and Buttermilk Waffles
    maple syrup, chili mayo

The Classic
    New York bagel, smoked salmon, cream cheese, capers, onion

Pain Perdu
    apple compote, crème anglaise

McCann’s Steel Cut Irish Oatmeal 
    banana or berries


Taste of Spring    
    Woodlands ham, seasonal offerings, hazelnut vinaigrette 

Cassoulet   
    house made lamb sausage,cranberry beans, farm egg 

Beet Salad    
    farmhouse yogurt, beet gazpacho, walnuts 

Pasta (Brooklyn, NY)    
    beef ragu, parmesan cheese 

Roast Chicken (Cascun Farms, NY)    
    cranberry sauce 

Signature Burger (La Frieda, NY)    
    beef, cheese 

Caesar Salad    
    brioche croutons, parmesan cheese 

Salmon    
    fennel brandade, cucumber coulis, dill 

Lobster Salad (Portland, ME)    
    grapefruit, fennel, butter lettuce

 

 




Meet The Chef Brandon Kida


Fearless, creative and a master of flavours, Chef de Cuisine Brandon Kida knows, and loves food. Born in the cultural melting pot of Los Angeles to Japanese parents, Chef Kida developed a passion for cooking at an early age, be it from tasting his mother's experiments with Italian and Mexican cuisine to enjoying his Irish neighbour's shepherd's pie or helping his more traditional father prepare nostalgic Japanese comfort food.
My focus is unique, locally- and seasonally-sourced ingredients presented in a simplistic approachable manner.
Read the Interview

Clement HIGHLIGHTS

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