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 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, 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 18
    French sourdough, jalapeño, lemon

Arugula (Bright Farm, NJ) 19
    toasted Pine nuts, Pecorino cheese, lemon confit

Kale Caesar 24
    quinoa, persimmon, Alpha Tollman cheese

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

Roasted Beets 22
    Flint Hill Farm yogurt, beet gazpacho

Wild Mushroom (Shibumi Farms, NJ) 22
    fontina Cheese, truffle, brioche toast

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

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

Market Green Salad 16
    mix of seasonal lettuce, verjus vinaigrette

Salad Additions
    Chicken (Goffle Road, NJ) 10, Shrimp 12, Lobster (Kittery, ME) 22, Tuna 18

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

ENTREES
Sea Bass (Long Island, NY) 36
Roasted duck broth, Maitake mushroom

King Salmon 32
Citrus, yogurt, dill

Halibut (Portland, ME) 32
    brown butter, caramelized cauliflower, caper berry

Risotto 28
    lobster, scallop, frisée

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

Chicken (Goffle Road, NJ) 28
    kabocha squash, brussels sprouts, cranberry

Pasta Bolognese (Sfoglini, BK) 24
    chitarra, parmesan, basil

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

Dry Aged NY Strip Steak 42
    herb butter, pommes frites

Print or save the Dinner Menu

STARTERS

Truffle Risotto 36
    Parmesan espuma, Comté cheese

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

Mushroom (Shibumi Farm, NJ) 25
    Carolina heirloom rice, mushroom tea

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

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

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

Seasonal Soup 18
    frontoia olive oil, petite herbs

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

ENTREES

Lobster (Kittery, ME) 38
    root vegetables, buckwheat, miso emulsion

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

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

Venison 39
    thumbelina carrot, tomatillo, Pulla pepper

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

American Wagyu (Snake River, ID) 58
    salt crusted potato, garlic confit, Silverberry

Poussin (Goffle Road, NJ) 28
    parsnip purée, leeks, cranberry

 Print or save the Dessert Menu

  
Apple Tart 15
    raisin purée, oatmeal crumble, cream cheese ice cream

Citrus Yogurt Cake 14
    fresh winter fruit salad, blood orange ice cream

Chocolate Caramel 15
    caramel cremeux, thyme marshmallow, passion fruit ice cream

Roasted Quince Bread Pudding 14
    honey comb crumble, cinnamon mousseline, honey ice cream

Vanilla Poached Pear 14
    chamomile tea jelly, pistachio sponge, pear sorbet


*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

    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)

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 trio 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

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, beet gazpacho

Pasta Bolognese (Sfoglini, Brooklyn NY)
    chitarra, parmesan, basil

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

Salmon
    citrus, dill, capers

Kale Caesar   
    crispy quinoa, persimmon, parmesan

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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