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Contemporary Dining Experience Clement

Cuisine Type Contemporary American Location Mezzanine level of the Lobby Hours

Breakfast: 6:30 am to 10:30 am
Lunch: 12:00 noon to 2:30 pm 
Weekend Brunch: 11:30 am to 2:30 pm 
Dinner (Tue to Sat): 5:30 pm to 10:00 pm

+1 212 903 3918

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

Dress Code
Smart Casual

Clement is an exciting 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 a seasonal Contemporary American menu utilising locally sourced ingredients from the northeast.

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Fall Wine Dinner

Weekend Market Brunch

Pre-theatre Dinner

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Clement MENU

Print or save the Breakfast Menu


Baked Egg White Frittata  21
    kale, roasted seasonal vegetables, gruyère

Maine Lobster and Eggs  38
    spring kale, heirloom tomato, poached eggs

Steak and Eggs  38
    Fossil Farm medallions of beef tenderloin, sunny side up eggs, hash brown 

Quinoa Porridge  14
    young kale, cilantro, ginger

Huevos Ranchero  30
    sunny side up eggs, spicy roasted tomato sauce, corn tortillas, refried beans, topped with avocado, sour cream

Eggs Benedict  28
    Canadian bacon or smoked salmon on English muffins

Smoked Salmon Bagel  28
    sliced tomato, red onion, cream cheese and toasted New York bagel

Two Farm Eggs  19
    grilled ham, country sausages, Applewood-smoked bacon, turkey bacon or chicken sausage

Three Farm Egg Omelet  25
    ham, peppers, onion, cheese, tomato, wild mushrooms or fine herbs


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


Buttermilk, Banana-pecan or Blueberry Pancakes  24
    Vermont maple syrup

Cornflake-crusted Brioche French Toast  22
    nutella, lemon mascarpone

Malted Belgian Waffles  24
    organic berries


McCann’s Steel Cut Irish Oatmeal  15
    with berries or banana  20

Choice of Cereals with organic fresh berries  14

Hammond Farms Yogurt and Homemade Granola with berries or banana  15

Bircher Müesli with organic berries  16


Organic Mixed Berries  16

Fruit Salad with berries and mango coulis  17

Sliced Fruit Plate with cottage cheese or yogurt  18


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

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

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

    Tea egg, steamed pork bun, steamed shrimp dumpling, lobster and scallops congee, dried pork floss and preserved vegetables, stir-fried egg noodles with chicken, choice of Chinese tea

    Tea egg, steamed vegetable dumplings, vegetable spring roll, congee with scallion, stir-fried egg noodles, preserved vegetables, choice of Chinese tea

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, kale, roasted seasonal vegetables, gruyere

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

Print or save the Lunch Menu


Soup of the Season 15    

Smoked Salmon 28
   Shaved brussels sprouts, pommery vinaigrette

Tuna Crudo 26
   Cucumber, white soy, trout roe

East Coast Oysters 24
   Verjus mignonette, olive oil or baked in apple liaison with applewood smoked bacon

Green Market Salad 18
   Apple seasonal greens, lemon

Squash and Bresaola 25
   Honey roasted squash, air dried beef, wild lingonberry vinaigrette

Caesar Salad 22
   Sweet romaine, parmesan, sourdough

147.5 °F Organic Egg 24
  Sautéed chanterelle mushroom, fresh goat cheese, brown butter breadcrumbs

Salad Accompaniments

Simply Roasted

Chicken breast 22
Prawns 24
Scottish salmon 20
Certified black Angus NY Striploin 38
Milk-fed Veal Chop 35

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


Sandwiches 26
   Warm panini with grilled zucchini, jack cheese, apple-wood smoked bacon and arugula (Vegetarian option available)

Toasted sourdough bread, roast beef romaine and blue cheese

Clement Burger 29
   Brioche, spicy mustard, pommes frites

Pasta 24
   Black olive gnocchi, air-dried ham, confit tomatoes and parmesan (Vegetarian option available)

Lobster Risotto 38
   Oak aged chardonnay, uni butter

Scottish Salmon 32
   Heirloom beets, toasted grains, sprouts

Monkfish 28
   Colorful squash, black bean

Slow roasted chicken 27
   Trumpet royale mushroom, cranberries, brussels sprouts, thyme jus

Milk-fed Veal Chop 38
   Sautéed enoki mushroom, roasted baby potatoes

28 Day Dry Aged Striploin 48
   Chimichurri, pommes frites, sea salt

Print or save the Dinner Menu


Taste of Fall (New York, NY) 23
      Market fruits and vegetables, hazelnut vinaigrette

Squash and Bresaola (New York, NY) 25
    Honey-roasted squash, air dried beef, wild lingonberry vinaigrettel

Tuna Crudo (Montauk, NY) 26
    Cucumber, white soy, trout roe

East Coast Oysters (Long Island, NY) 28
     Verjus mignonette, olive oil or baked in apple liaison with applewood smoked bacon

Octopus (Long Island, NY) 26
     Green apple, harissa, endive

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


Lobster Risotto 38
    Oak-aged chardonnay, uni butter

Sea Bass (Long Island, NY) 32
     Roasted duck broth, black kale, maitake

Monkfish (Montauk, NY) 32
     Multicolor cauliflower, black beans

Lamb (Elysian Fields, PA) 42
    Baby carrots, blue-berry compote, arugula pesto

28 Day Dry Aged Striploin (LaFrieda, NYC) 64
    Roasted heirloom potatoes with rosemary, pan fried scallions

Slow Roasted Chicken 34
    Trumpet Royale Mushroom, Cranberries, brussels sprouts, thyme jus

Tasting Menu

◊Squash and Bresaola (New York, NY)◊
   Honey-roasted squash, air dried beef,wild lingonberry vinaigrette
   Dr. von Bassermann-Jordan 2012 Riesling Feinherb - Pfalz, Germany

Tuna Crudo (Montauk, NY)
   Cucumber, white soy, trout roe
   Champagne Louis Roederer NV ‘Brut Collection’

◊Monkfish (Montauk, NY)◊
   Multicolor cauliflower, black beans
   Biblia Chora 2013 ‘Areti’ - Macedonia, Greece

Lobster Risotto
   Oak-aged chardonnay, uni butter
   Domaine Chantal Lescure 2012 ‘Clos des Topes Bizot’ - Burgundy, France

◊28 Day Dry Aged Striploin (LaFrieda, NYC)◊
   Roasted heirloom potatoes with rosemary, pan fried scallions
   Rocca di Frassinello 2011 ‘Ornello’ - Maremma Toscana, Italy

◊Baked Apple◊
   Dried fruit compote, vanilla bean ice cream
   Los Bermejos NV Malvasia Naturalmente Ducle - Canary Islands, Spain

◊ Four Courses - 89 / Wine Pairing– 60 ◊
    Six Courses - 125 / Wine Pairing – 85

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

 Print or save the Dessert Menu


Baked Apple 15
   Dried fruit compote, vanilla bean ice cream

Roasted Pear 15
   Gingerbread cake, walnut ice cream

Chocolate Caramel Tart 15
    Passion fruit cremeux, thyme ice cream

Pumpkin Pie 15
   Cranberry curd, cinnamon ice cream

Chocolate Cheesecake Entremets 15
   Chocolate cake, chocolate marshmallows ice cream

Seasonal Ice Cream and Sorbet  13
   Maple chocolate chip, pumpkin spiced, bourbon coffee Honey yogurt, cardamom pear, cranberry

Strawberry Tomato Panna Cotta (Peninsula in Pink) 15
   Yogurt crumble, strawberry macaron, tomato basil sorbet

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

Artisanal Cheese Plate 25

White Dessert Wine
    Malvasia Dulce NV Los Bermejos 12
    Riesling Auslese 2007 Wittmann - Morstein 20
    Tokaji Aszu 2005 Disznókő - 5 Puttonyos 16
    Vin Santo 2004 Fèlsina 25

Red Dessert Wine
    Colheita Port 2001 Niepoort 18
    Single Quinta Port 1999 Dow's - Quinta do Bomfim 18
    Tannat NV Viñedos de los Vientos - Alcyone 12

House-Made Infusions - 17

   Limoncello - Lemon, Avua Cachaça
   Arancionecello - Orange, Pisco 100
   Pompelmocello - Grapefruit, Bols Genever

Print or save the Weekend Brunch Menu.

For the Table

Avocado Toast 12
   French sourdough, pickled jalapeño and olive oil

Lobster Tartine 16
   Tarragon, pumpernickel and lemon

Beef Tartare 18
   Cornichons, smoked egg aioli and fine herbs

House Made Granola and Yogurt 10
   Local raw honey and seasonal fruits

Farmers Melon Salad 14
   Heirloom tomato, sherry and pecorino

Oysters 24
   Verjus mignonette and cherries (1/2 dozen)


Farmers’ Omelet 22
   Seasonal vegetables, cheddar and sweet ham

Egg White Frittata 20
   Ricotta, lemon and arugula

Eggs Benedict 26
   Ham or smoked salmon on whole wheat muffin

Steak and Eggs 34
   (Riverbend Farm, PA) Aged striploin and farm eggs

Baked Eggs 24
   Tomato stew, coriander and warm pita


Applewood smoked bacon 12
Turkey bacon 12
Hash browns 10
Country sausage 14
Summer squash 14


Chicken and Waffles 28
   Strawberry butter and ranch emulsion

Buttermilk Pancakes 23
   Macerated blueberries and sweet cream

Steel Cut Oats 16
   Brown sugar and hard spice espuma


The New Yorker 26
   Fresh bagel, smoked salmon, cream cheese, capers and onion

Clement Burger (La Frieda, NYC) 29
   Spicy mustard and brioche (add fried egg 4)

Caesar Salad 22
    Sweet romaine, parmesan and sourdough

Fresh Cavatelli 26
   Sherry, wild mushrooms and parmesan

Scottish Salmon 32
   Persian cucumber, toasted grains and sprouts

Brunch Enhancements

Free-Flow Bubbles/Mimosa/Bellini 28
Bloody Mary 18
Green Juice 15

Prix Fixe Option - US$56
Choose any two courses plus your choice of one Mimosa, Bellini, Bloody Mary or cold-pressed juice. 




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