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

 

BREAKFAST FAVOURITES

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

Breakfast Flatbread
    bacon, scramble egg, tomato, mozzarella, arugula

Quinoa Porridge
    young kale, ginger

Peninsula Huevos Ranchero
    sunny side up, flour tortillas, beans, chorizo, avocado, salsa

Eggs Benedict
    flying pig farm ham 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

 

 

STARTERS

Heirloom Carrot 
    farmhouse yogurt, pumpernickel, lemon vinaigrette

Fluke (Long Island, NY) 
    citrus dashi, avocado, sorrel juice

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

Oysters (Wellfleet, MA) 
    plum, olive oil, Amagansett sea salt

Foie Gras Tarte (Hudson Valley, NY) 
    Quince, lavender, espuma

Scallop Degustation (Barnegat Light, NJ) 
    truffle, cauliflower, lardon

Kale Salad
toasted almonds, pumpernickel, parmesan

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

Rigatoni Pasta
lamb ragu, parmesan, basil

Potato Leek Soup
peekytoe crab, chervil


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

ENTREES

Lobster (Portland, ME) 
kabocha squash, honshimeji mushrooms, lobster roe emulsion

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

Salmon
fennel brandade, cucumber coulis, dill

Monk Fish (Montauk, NY)
braised salsify, lemon confit

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

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

Celery Root
salt roasted, black bean vinaigrette

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

Porcelet (Fossil Farms, NJ)
apples, cabbage, mustard crème fraiche

Beef Tenderloin (Riverbend Farm, PA)
duo of beef, roasted carrot, star anise

120 Day Dry Aged NY Strip
smoked potato puree, Brussels sprout, yuzu kosho

FIVE COURSE MENU 

Fluke (Long Island, NY) 
    citrus dashi, avocado, sorrel juice 
    Henri Billiot Brut Rosé - Champagne, France

Scallop Degustation (Barnegat Light, NJ) 
    truffle, cauliflower, lardon 
    Lieu Dit 2012 Sauvignon Blanc - Santa Ynez Valley, California

Black Sea Bass (Cape Cod, MA)
    roasted duck broth, fall mushrooms, kale 
    Domaine Petitot 2010 Savigny-les-Beaune ‘Les Pimentiers VV’ - Burgundy, France

120 Day Dry Aged NY Strip 
    carrot purée, roasted carrot, star anise 
    Castello di Ama 2009 Chianti Classico Riserva - Tuscany, Italy

Apple Four Play 
    Green apple sorbet, poached apple, apple tatin with dried fruit compote, 
    beer batter fried apple, chocolate sauce, cider jelly shot, apple short bread 
    Wittmann 2007 Riesling Auslese ‘Morstein’ - Rheinhessen, Germany

EIGHT COURSE MENU

Fluke (Long Island, NY) 
    citrus dashi, avocado, sorrel juice 
    Henri Billiot Brut Rosé - Champagne, France

Taste of Winter (New York, NY) 
    woodlands ham, seasonal offerings, hazelnut vinaigrette 
    Graf Hardegg 2011 Riesling ‘Vom Schloss’ - Niederösterreich, Austria

Foie Gras Terrine (Hudson Valley, NY) 
    apple chips, candied cashews, brioche 
    Christoffel-Erben 2011 Riesling Kabinett ‘Urziger Würzgarten’ - Mosel, Germany

Scallop Degustation (Barnegat Light, NJ) 
    truffle, cauliflower, lardon 
    Lieu Dit 2012 Sauvignon Blanc - Santa Ynez Valley, California

Black Sea Bass (Cape Cod, MA) 
    roasted duck broth, fall mushrooms, kale 
    Domaine Petitot 2010 Savigny-les-Beaune ‘Les Pimentiers VV’ - Burgundy, France

Porcelet (Fossil farms, NJ) 
    apples, cabbage, mustard crème fraiche 
    Domaine de Marcoux 2010 Lirac ‘La Lorentine’ - Southern Rhône, France

120 Day Dry Aged NY Strip 
    carrot purée, roasted carrot, star anise 
    Castello di Ama 2009 Chianti Classico Riserva - Tuscany, Italy

Apple Four Play
    Green apple sorbet, poached apple, apple tatin with dried fruit compote, 
    beer batter fried apple, chocolate sauce, cider jelly shot, apple short bread 
    Wittmann 2007 Riesling Auslese ‘Morstein’ - Rheinhessen, Germany

 

“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 Brunch at Clement features a US$ 49 three-course menu. 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.

 

Choice of One Main Course:

Eggs Benedict 
    ham or smoked salmon on whole wheat muffin

Farmers’ Omelet 
    seasonal vegetables, mixed herbs

Baked Eggs 
    tomato, basil, parmesan

Egg White Frittata 
    butternut squash, gruyere, fine herbs

Buttermilk Pancakes 
    banana, pecans, Vermont maple syrup

Belgian Waffles 
    mixed berries, whipped cream

Crispy French Toast 
    butterscotch, cinnamon

McCann’s Steel Cut Irish Oatmeal 
    banana or berries



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

Taste of Fall 
    Woodlands ham, seasonal offerings, hazelnut vinaigrette

Beet Salad 
    farmhouse yogurt, beet gazpacho, walnuts

Cavatelli Pasta (Brooklyn, NY) 
    short rib ragu, parmesan cheese

Roast Chicken (Cascun Farms, NY) 
    cranberry sauce

Signature Burger (La Frieda, NY) 
    dry-aged beef, cheese

Kale Caesar 
    toasted almonds, lemon, lardon

Salmon 
    fennel brandade, cucumber coulis, dill

 

 

The Executive Fitness Power Lunch is designed for mid-town power-lunchers and business travelers alike who want to fit in a mid-day workout and a meal. This special US$ 78 lunch and fitness package includes a two-course lunch menu with your choice of starter and entree, as well as a day membership to the luxurious Peninsula Spa Fitness Club.

 

STARTERS

Mushroom Soup
truffle espuma, parmesan crisp

Gravlax Salad
mustard greens, smoked ricotta, rye berries

ENTREES

Wild Striped Bass (Montauk, NY)
carrot purée, roasted carrot, beurre monté

Roasted Chicken (Cascun Farms, NY)
farro, garlic chives, roasted pear

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.

Clement HIGHLIGHTS

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