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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

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.

Discover Summer offers at Clement

Weekend Market Brunch

Pre-theatre Dinner


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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 Season 15  
   Strawberry gazpacho, juniper, black bread

Tuna Nicoise 28
   Fennel, olives, mustard emulsion

Fluke Crudo 26
   Cucumber, grapefruit gel, white soy

East Coast Oysters 24
   Ramp mignonette, olive oil

Green Market Salad 18
   Avocado, seasonal greens, lemon

Heirloom Tomatoes 18
   Ricotta, watermelon, basil

Caesar Salad 22    

   Sweet romaine, parmesan, sourdough

Asparagus Lily 24
   Crispy hen egg, woodlands, quinoa

The Flat Breads

Heirloom Margarita 16
   Tomato jam, mozzarella, basil

All American 22
   Country sausage, woodlands, pecorino

Clement’s White Pizza 20
   Ricotta, caramelized onion, arugula

Salad Accompaniments

Simply Roasted

Chicken breast 22
Prawns 24
Scottish salmon 20
Certified black Angus NY Striploin 38


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

MAINS

Clement Burger 29
   Brioche, spicy mustard, pommes frites

Scottish Salmon 32
   Persian cucumber, toasted grains, sprouts

Monkfish 28
   Summer squash, black bean

Fresh Tagliatelle 26
   Sherry, wild mushrooms, parmesan

The Club at Clement 24
   Crispy rye, dill cream, cured salmon

Slow Roasted Chicken 34
   Pesto, honshimegji, blueberries

Poached Lobster 44
   Charred corn, jalapeno, herb butter

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

Print or save the Dinner Menu

STARTERS

Sea Scallops (New Bedford, MA) 36
    Peach, caviar, champagne

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

Heirloom Tomato (New York, NY) 22
    Ricotta, watermelon, basil

Fluke Crudo (Montauk, NY) 26
    hibiscus tea, sweet potato, cilantro

East Coast Oysters (Long Island, NY) 28
     Verjus mignonette, olive oil

Fresh Agnolotti (Brooklyn, NY) 24
    Duck, shallot gastrique, parmesan

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


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

ENTREES

Lobster (Old Port, ME) 44
    Anson Mills grits, peas, miso emulsion

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

Monkfish (Montauk, NY) 32
    brown butter, sunchokes, caper berry

Lamb (Elysian Fields, PA) 42
    huckleberry, sorrel, chimichurri

28 Day Dry Aged Striploin (LaFrieda, NYC) 64
    Hibiscus, garlic confit, pioppino mushroom

Chicken (Goffle Road, NJ) 34
    Trumpet royale mushroom, blueberry, summer beans

 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

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)

Eggs


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


Accompaniments

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

Sweet


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

Savory


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 Tagliatelle 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 Green Juice. 

 

 

Clement HIGHLIGHTS

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