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

Enquiries
+1 212 903 3918
clementpny@peninsula.com


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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Clement MENU

Print or save the Breakfast Menu

BREAKFAST FAVOURITES

Baked Egg White Frittata  19
    kale, roasted butternut squash, gruyere, fine herbs

Quinoa Porridge  14
    young kale, cilantro, ginger

Maine Lobster and Eggs  34
    spring kale, heirloom tomato, poached eggs

Huevos Ranchero  27
    sunny side up eggs, spicy roasted tomato sauce, corn tortillas, refried beans, topped with avocado, sour cream

Eggs Benedict  26
    Canadian bacon or smoked salmon on whole wheat muffins

Steak and Eggs  34
    Fossil Farm medallions of beef tenderloin, sunny side up eggs, hash browns

Smoked Salmon Bagel  26
    sliced tomato, red onion, cream cheese and toasted New York bagel

Two Farm Eggs  16/19
    grilled ham, country sausages, Applewood-smoked bacon, turkey bacon or chicken sausage

Three Farm Egg Omelet  23
    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  21
    Vermont maple syrup

Cornflake-crusted Brioche French Toast  21
    nutella, lemon mascarpone

Malted Belgian Waffles  23
    organic berries

CEREALS AND GRAINS

McCann’s Steel Cut Irish Oatmeal  14
    with berries or banana  19

Choice of Cereals with organic fresh berries  13

Hammond Farms Yogurt and Homemade Granola with berries or banana  15

Bircher Müesli with organic berries  14

FRESH FRUIT

Organic Mixed Berries  15

Fruit Salad with berries and mango coulis  16

Sliced Fruit Plate with cottage cheese or yogurt  17

SIDES  9

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

CONTINENTAL BREAKFAST  32
    Freshly squeezed fruit juice, basket of assorted pastries, muffins and country bread
    Freshly brewed coffee, tea or hot chocolate

JAPANESE BREAKFAST  45
    Traditional style with pickled vegetables, miso soup with tofu, steamed rice,
    grilled Benisake salmon, omelet, and green tea

CHINESE BREAKFAST  49
    Tea egg, steamed pork bun, steamed shrimp dumpling, lobster and scallops congee, dried pork floss and preserved vegetables, stir-fried egg noodles with chicken,
    Non-sweet hot soy milk, choice of Chinese tea

VEGETARIAN CHINESE BREAKFAST  43
    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  39
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 Lunch Menu

STARTERS

Soup of the Day 15

Avocado Toast 17
    French sourdough, jalapeño, lemon

Chopped Salad 21
    lobster, chickpeas, salami, red wine vinaigrette

Kale Caesar 19
    quinoa, Alpha Tollman cheese

Taste of Spring 23
    green market fruits and vegetables, hazelnut vinaigrette

Roasted Beets 22
    Flint Hill Farm yogurt, beet gazpacho

Burrata 22
    local honey, farro and mint salad

Market Green Salad 16
    mix of seasonal lettuce, verjus vinaigrette

Oysters (Long Island, NY) 25
    mignonette, Amagansett sea salt

Tuna (Long Island, NY) 26
    wasabi, pickled daikon, white soy

Salad Additions:
    Chicken breast (Goffle Road, NJ) 10
    Shrimp 12
    Lobster (Kittery, ME) 22


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

ENTREES

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

Salmon 28
    white asparagus, sorrel, lemon confit

Swordfish 28
    brown butter, caramelized sunchokes, caper berry

Risotto 24
    spring peas, Comté cheese

Lobster Roll (Kittery, ME) 29
    croissant, Old Bay pommes frites

Chicken (Goffle Road, NJ) 28
    trumpet royale mushroom, fava beans, cranberry

Ricotta Gnocchi (Sfoglini, BK) 24
    lamb ragù, fontina cheese

Clement Burger (LaFrieda, NYC) 28
    spicy mustard, pain au lait, pommes frites

Flank Steak 32
    chimichurri, pommes frites

Dry Aged NY Strip Steak 42
    herb butter, pommes frites


Print or save the Dinner Menu

STARTERS

Buckwheat and Eggs 36
    buckwheat rigatoni, uni, caviar

Taste of Spring (New York, NY) 23
    green market fruits and vegetables, hazelnut vinaigrette

Beets 22
    Flint Hill Farm yogurt, beet gazpacho

Mushroom (Shibumi Farm, NJ) 24
    hibiscus tea, sweet potato, cilantro

Tuna (Montauk, NY) 26
     saffron rice, laver aioli, white soy vinaigrette

Seafood Crudo (Long Island, NY) 28
    Wellfleet oyster, razor clam, Nantucket Bay scallop

Ricotta Gnocchi 24
    rabbit ragù, fontina cheese

Octopus (Long Island, NY) 26
    tangerine, harissa, endive


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

ENTREES

Lobster (Kittery, ME) 38
    Anson Mills grits, spring peas, miso emulsion

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

Swordfish 32
    brown butter, sunchokes, caper berry

Lamb (Colorado) 42
    huckleberry, sorrel, chimichurri

American Wagyu (Snake River, ID) 58
    wild ramps, garlic confit, pioppino mushroom

Chicken (Goffle Road, NJ) 28
    trumpet royale mushroom, fava beans, cranberry

 Print or save the Dessert Menu

  
Rhubarb Crumble Tart 14
    rhubarb flexi, yogurt sands, lime yogurt ice cream

Chocolate Cherry Brownie 14
    milk chocolate cremeux, brandy cherries, pistachio gelato

Strawberry Shortcake 14
    lemon chiffon cake, strawberry compote, strawberry basil ice cream

Citrus Coconut Parfait 14
    blood orange reduction, yuzu chocolate cremeux, coconut sorbet

Carrot Cake 14
    pineapple cremeux, candied carrots, walnut ice cream

Seasonal Ice Cream and Sorbet  13
    praline crunch, coffee shortbread, chocolate marshmallow,
    peach thyme sorbet, lemon basil sorbet, berry sorbet

Composed daily, served with local farmer’s market berries

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

Selection of Local Cheeses  25     Vermont Butter and Cheese Company (Westerville, VT)
    Rogue Creamery (Central Point, OR)
    Sweet Grass Dairy (Thomasville, GA
    Consider Bardwell Farm (West Pawlet, VT)
    Bellwether Farms (Sonoma, CA)

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

After Dinner Cocktails 25
Evening Smoke
    Bruichladdich ‘Port Charlotte’ Scotch, Tia Maria, espresso, cream

Frost Toddy
    Banana-infused Jameson Black Barrel Whiskey, Godiva White Chocolate Liqueur

Weekend Market Brunch at Clement features a three-course menu for US$ 56 per person every Saturday and Sunday. 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 duo of seasonal desserts.

Enhance the brunch experience with Long Island oysters, fresh pressed juice bar, free-flow bubbles 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 Weekend Market Brunch Menu

  

Choice of One Main Course:

Farmers’ Omelet
    seasonal vegetables, mixed herbs

Egg White Frittata
    seasonal vegetables, gruyere, fine herbs

Eggs Benedict
    ham or smoked salmon on whole wheat muffin

Steak and Eggs (Riverbend Farm, NY)
    striploin, farm eggs

Buttermilk Pancakes
    Vermont maple syrup

McCann’s Steel Cut Irish Oatmeal
    banana or berries

The Classic
    New York bagel, smoked salmon, cream cheese, capers, onion
Avocado Toast
    French sourdough, jalapeno, lemon juice

Roasted Beets
    Flint Hill Farm yogurt, beet gazpacho

Lamb Ragù (Sfoglini, BK)
    chitarra, Parmesan, basil

Clement Burger (La Frieda, NY)
    spicy mustard, pain au lait

Salmon
    white asparagus, sorrel, lemon confit

Kale Caesar   
    quinoa, Alpha Tollman cheese

Chicken and Buttermilk Waffles
    maple syrup

 

 

Clement HIGHLIGHTS

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