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 
Sunday Brunch: 11:30 am to 2:30 pm 
Afternoon Tea: 3:00 pm to 5:00 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 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  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, flour tortillas, beans, chorizo, avocado, pico de gallo

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

Tuna (Montauk, NY)  26
     wasabi, pickled daikon, white soy

Avocado Toast  18
    French sourdough, jalapeño, lemon

Soup of the Day  15

Oysters (Long Island, NY)  22
     mignonette, olive oil, sea salt

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

Roasted Beets  22
    Flint Hill Farm yogurt, farro, walnuts

Nicoise  26
     tuna, petite potato, haricot vert 

Chopped Salad  24
    little gem lettuce, bacon, lemon vinaigrette

Market Green Salad  16
     mix of seasonal lettuce, verjus vinaigrette

Salad Additions
    Chicken (Goffle Road, NJ) 10, Shrimp 12, Lobster (Kittery, ME) 22, Steak 36


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

ENTREES

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

Sea Bass (Long Island, NY)  36
    roasted duck broth, maitake mushroom

King Salmon  32
    chickpeas, olives, citrus salad

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

Chicken (Goffle Road, NJ)  26
    haricot vert, herb pesto

Pasta Chitarra  24
    roasted tomato, parmesan, olive oil

Manila Clams (Long Island, NY)  24
    lobster, scallop, red pepper

Risotto  28
    lobster, scallop, frisée

120 Day Dry-aged Rib Eye  68
    herb butter, pommes frites

Print or save the Dinner Menu

STARTERS

Tuna (Montauk, NY)  26
    wasabi, pickled daikon, white soy

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

Risotto  52
   white truffle, comté cheese

Foie Gras (Hudson Valley, NY)  28
    Concord grape, Japanese peppercorn, brioche

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

Scallop (Barnegat Light, NJ)  28
    celery root puree, grapefruit vinaigrette, dill

Octopus  26
    escabeche, chickpeas

Mushroom (Shibumi Farm, NJ)  25
    foraged and farmed mushrooms, Carolina heirloom rice, mushroom tea

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

ENTREES

Lobster (Kittery, ME)  38
Anson Mills grits, fall bean salad

Sea Bass (Long Island, NY)  36
  roasted duck broth, maitake mushrooms

Halibut (Portland, ME)  32
    brown butter, delicata squash, caper berry

Duck (Long Island, NY)  42
    huckleberry, brassicas, apple

Suckling Pig (Fossil Farms, NJ)  32 
Seckel pear, kohlrabi, ginger jam

American Wagyu (Snake River, ID)  52
    salt-crusted potato, garlic confit, pine mushroom

24 oz 120 Day Dry Aged Rib Eye  89
    smoked potato purée, natural jus

 Print or save the Dessert Menu

  
Apple 15
    spice cake, cinnamon mousseline, salted caramel ice cream

Chestnut 14
    winter fruit confit, chocolate cremeux, chestnut streusel ice cream

Chocolate 15
    chocolate layers cake, light chocolate ganache, Godiva white chocolate ice cream

Pumpkin 14
    gingersnap crust, dried fruits compote, pumpkin ice cream

Pear 14
    brown butter cake, caramel chantilly, pistachio ice cream

Seasonal Ice Cream and Sorbet 13
    maple vanilla, chocolate mint, cinnamon, apple calvados, pear cardamom, fig balsamic

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

Seasonal Ice Cream and Sorbet  13

    Maple Vanilla
    Chocolate Mint
    Cinnamon
    Apple Calvados
    Pear Cardamom
    Fig Balsamic

Selection of Local Cheeses  25

    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 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 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 Sunday Market Brunch Menu

  

Choice of One Main Course:

Farmers’ Omelet
    seasonal vegetables, mixed herbs

Egg White Frittata
    seasonal vegetables, gruyere, fine herbs

Avocado Toast
    French sourdough, jalapeno, lemon juice

Eggs Benedict
    ham or smoked salmon on whole wheat muffin

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

Buttermilk Pancakes
    Vermont maple syrup

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

McCann’s Steel Cut Irish Oatmeal
    banana or berries

Biscuit and Gravy
    duck sausage

Roasted Beets
    Flint Hill Farm yogurt, farro, walnuts

Pasta (Brooklyn, NY)
    carbonara, parmesan cheese

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

Salmon
    fresh chickpea, pickled red onion

Chopped Salad
    little gem, bacon, heirloom tomato

Chicken and Buttermilk Waffles
    maple syrup

 

 

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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