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, 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 salmon, Benisake omelet, and green tea

CHINESE BREAKFAST  49
    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  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

Lobster (Kittery, ME)  28
     grapefruit, fennel, butter lettuce

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

Nicoise  26
     tuna, petite potato, haricot vert 

Market Green Salad  16
     mix of seasonal lettuce, verjus vinaigrette

Salad Additions
    Chicken 10, Shrimp 12, Lobster 14


*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

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

Wild King Salmon  32
    cucumber coulis, pickled red onion

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

Chicken (Griggstown Farms, NJ)  26
    grilled asparagus, mushroom vinaigrette

Pasta Chitarra  24
    roasted tomato, parmesan, olive oil

Pasta Cavatelli  28
    lobster, scallop, red pepper

NY Strip Steak  32
    herb butter, pommes frites


Print or save the Dinner Menu

STARTERS

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

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

Foie Gras (Hudson Valley, NY) 28
    wild berries, sansho peppers, melon granita

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

Scallop (Barnegat Light, NJ)  28
    plum, apricot puree, yuzu kosho

Octopus  26
    escabeche, chickpeas, olive

Mushroom (Shibumi Farm, NJ)  25
    Carolina heirloom rice, green strawberries, pine


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

ENTREES

Lobster (Portland, ME)  38
Anson Mills grits, zucchini and blossoms

Black Sea Bass (Cape Cod, MA)  36
  roasted duck broth, maitake mushrooms

Halibut (Long Island, NY)  32
    fennel, lemon chamomile emulsion

Lamb (Elysian Fields, PA)  42
    miso, grilled ramp, rhubarb syrup

Porcelet (Fossil Farms, NJ)  32 
cherries, white bean, jus

Beef Tenderloin (Riverbend Farm, PA)  52
    cucumber, sweet potato, blueberry

120 Day Dry Aged NY Strip  89
    smoked potato puree, asparagus, natural jus

FIVE COURSE MENU
US$ 105

Tuna (Carolinas, NC)
      wasabi, picked daikon, white soy

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

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

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

Dessert Trio
    Kalamansi Sorbet, lime meringue
    Lemon Pudding, raspberry compote
    Chocolate Lemon Tart, citrus salad with lime jelly 

EIGHT COURSE MENU
US$ 185

Tuna (Carolinas, NC)
    wasabi, picked daikon, white soy
 
Taste of Spring (New York, NY)
    green market fruits and vegetables, hazelnut vinaigrette
 
Mushroom (Shibumi Farm, NJ)
    green strawberries, spruce needles
 
Scallop (Barnegat Light, NJ)
    apple, 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

Dessert Trio
    Kalamansi Sorbet, lime meringue
    Lemon Pudding, raspberry compote
    Chocolate Lemon Tart, citrus salad with lime jelly

 Print or save the Dessert Menu

Rhubarb Strawberry Crumble  15
    candied rhubarb, clothed cream ice cream

Warm Chocolate Molten Cake  15
    chocolate froth, lime ginger sorbet

Carrot Cake  15
    cream cheese pineapple sorbet

Meyer’s Lemon Meringue  15
    candied strawberries, lemon tarragon sorbet

Dark Chocolate Cake  15
    lime yogurt, apricot chocolate ice cream


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

Seasonal Ice Cream and Sorbet  13

    Maple Vanilla Bean
    Chocolate Almond
    Cappuccino Crunch 
    Southwest Prickly Pear
    Cranberry Mint
    Meyer’s Lemon

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 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 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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