现代用餐体验 Clement餐厅

菜式 现代美式菜肴 地点 大堂茶座中层 营业时间

早餐
早上 6:30至10:30

午餐
中午 12:00至下午2:30

晚餐
下午 5:30至晚上10:00

查询
+1 212 903 3918 clementpny@peninsula.com
着装要求
优雅休闲
Clement餐厅集餐厅和酒吧为一体,气氛活跃,风格新颖,将纽约半岛酒店的用餐体验提升至新境界。 Clement餐厅不仅环境设计时尚,还供应新式餐点,主厨布兰登基达(Brandon Kida)利用来自东北当地的食材,为您精心烹制现代美式应季佳肴。

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BREAKFAST FAVOURITES

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

Breakfast Flatbread
    bacon, scramble egg, tomato, mozzarella, arugula

Quinoa Porridge
    young kale, ginger

Peninsula Huevos Ranchero
    sunny side up, flour tortillas, beans, chorizo, avocado, salsa

Eggs Benedict
    flying pig farm ham or smoked salmon on whole wheat muffins

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

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

Two Farm Eggs 
    grilled ham, country sausages, Applewood smoked bacon, turkey bacon or chicken sausage

Three Farm Egg Omelet 
    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
    Vermont maple syrup

Cornflake-crusted Brioche French Toast
    nutella, lemon mascarpone

Malted Belgian Waffles
    organic berries

CEREALS AND GRAINS

McCann’s Steel Cut Irish oatmeal with berries or banana

Choice of Cereals with organic fresh berries

Hammond Farms Yogurt and Homemade Granola with berries or banana

Bircher Müesli with organic berries

FRESH FRUIT

Organic Mixed Berries

Fruit salad with berries and mango coulis

Sliced fruit plate with cottage cheese or yogurt

SIDES

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

 

 

STARTERS

Heirloom Beets 
    farmhouse yogurt, beet gazpacho, lemon vinaigrette


Fluke (Long Island, NY) 
    citrus dashi, avocado, sorrel juice


Taste of Fall (New York, NY) 
    Woodlands ham, seasonal offerings, hazelnut vinaigrette


Oysters (Wellfleet, MA) 
    plum, olive oil, sea salt


Foie Gras Terrine (Hudson Valley, NY) 
    apple chips, candied cashews, brioche


Scallop Degustation (Barnegat Light, NJ) 
    truffle, cauliflower, lardon


Buttercup Squash Soup 
    Fall squash, all spice, farmers cheese 


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

ENTREES

Lobster (Portland, ME) 
    kabocha squash, honshimeji mushrooms, lobster roe emulsion


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

Salmon 
    fennel brandade, cucumber coulis, dill


Swordfish (Montauk, NY) 
    braised salsify, lemon confit, caper emulsion

Chicken (Cascun Farms, NY) 
    farro, roasted cauliflower


Duck (Long Island, NY) 
    farro, pear confit, orange peel jus


Porcelet (Fossil Farms, NJ) 
    honeycrisp apples, parsnip, cabbage


Lamb (Elysian Fields, PA) 
    Tokyo turnip, sweet potato, pickled mustard seed


Grass Fed Beef (Riverbend Farm, PA) 
    duo of beef, roasted carrot, star anise

STARTERS

Heirloom Beets 
    farmhouse yogurt, beet gazpacho, lemon vinaigrette


Fluke (Long Island, NY) 
    citrus dashi, avocado, sorrel juice


Taste of Fall (New York, NY) 
    Woodlands ham, seasonal offerings, hazelnut vinaigrette


Oysters (Wellfleet, MA) 
    plum, olive oil, sea salt


Foie Gras Terrine (Hudson Valley, NY) 
    apple chips, candied cashews, brioche


Scallop Degustation (Barnegat Light, NJ) 
    truffle, cauliflower, lardon


Buttercup Squash Soup 
    Fall squash, all spice, farmers cheese 


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

ENTREES

Lobster (Portland, ME) 
    kabocha squash, honshimeji mushrooms, lobster roe emulsion


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

Salmon 
    fennel brandade, cucumber coulis, dill


Swordfish (Montauk, NY) 
    braised salsify, lemon confit, caper emulsion

Chicken (Cascun Farms, NY) 
    farro, roasted cauliflower


Duck (Long Island, NY) 
    farro, pear confit, orange peel jus


Porcelet (Fossil Farms, NJ) 
    honeycrisp apples, parsnip, cabbage


Lamb (Elysian Fields, PA) 
    Tokyo turnip, sweet potato, pickled mustard seed


Grass Fed Beef (Riverbend Farm, PA) 
    duo of beef, roasted carrot, star anise

FIVE COURSE MENU 

Fluke (Long Island, NY) 
    citrus dashi, avocado, sorrel juice 
    Henri Billiot Brut Rosé - Champagne, France

Scallop Degustation (Barnegat Light, NJ) 
    truffle, cauliflower, lardon 
    Lieu Dit 2012 Sauvignon Blanc - Santa Ynez Valley, California

Black Sea Bass (Cape Cod, MA)
    roasted duck broth, fall mushrooms, kale 
    Domaine Petitot 2010 Savigny-les-Beaune ‘Les Pimentiers VV’ - Burgundy, France

120 Day Dry Aged NY Strip 
    carrot purée, roasted carrot, star anise 
    Castello di Ama 2009 Chianti Classico Riserva - Tuscany, Italy

Apple Four Play 
    Green apple sorbet, poached apple, apple tatin with dried fruit compote, 
    beer batter fried apple, chocolate sauce, cider jelly shot, apple short bread 
    Wittmann 2007 Riesling Auslese ‘Morstein’ - Rheinhessen, Germany

EIGHT COURSE MENU

Fluke (Long Island, NY) 
    citrus dashi, avocado, sorrel juice 
    Henri Billiot Brut Rosé - Champagne, France

Taste of Winter (New York, NY) 
    woodlands ham, seasonal offerings, hazelnut vinaigrette 
    Graf Hardegg 2011 Riesling ‘Vom Schloss’ - Niederösterreich, Austria

Foie Gras Terrine (Hudson Valley, NY) 
    apple chips, candied cashews, brioche 
    Christoffel-Erben 2011 Riesling Kabinett ‘Urziger Würzgarten’ - Mosel, Germany

Scallop Degustation (Barnegat Light, NJ) 
    truffle, cauliflower, lardon 
    Lieu Dit 2012 Sauvignon Blanc - Santa Ynez Valley, California

Black Sea Bass (Cape Cod, MA) 
    roasted duck broth, fall mushrooms, kale 
    Domaine Petitot 2010 Savigny-les-Beaune ‘Les Pimentiers VV’ - Burgundy, France

Porcelet (Fossil farms, NJ) 
    apples, cabbage, mustard crème fraiche 
    Domaine de Marcoux 2010 Lirac ‘La Lorentine’ - Southern Rhône, France

120 Day Dry Aged NY Strip 
    carrot purée, roasted carrot, star anise 
    Castello di Ama 2009 Chianti Classico Riserva - Tuscany, Italy

Apple Four Play
    Green apple sorbet, poached apple, apple tatin with dried fruit compote, 
    beer batter fried apple, chocolate sauce, cider jelly shot, apple short bread 
    Wittmann 2007 Riesling Auslese ‘Morstein’ - Rheinhessen, Germany

 

“Clement” Chocolaté Banana Cake 
    served warm with rum butter ice cream

“Hudson” Apple Crisp 
    cranberry pecan crumble, orange buttermilk ice cream 

Sea Salt Caramel Chocolate 
    passsion fruit cremeux, thyme ice cream

Vanilla Roasted Pineapple 
    brown butter financier, sour cream sorbet

“Roxbury” Maple Roasted Pear 
    dried fruit compote, walnut ice cream


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

Seasonal Ice Cream and Sorbet
    Maple Vanilla Bean
    Chocolate Almond
    Cappuccino Crunch 
    Southwest Prickly Pear
    Cranberry Mint
    Meyer’s Lemon

Selection of Local Cheeses 
    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 Brunch at Clement features a US$ 49 three-course menu. 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.

 

Choice of One Main Course:

Eggs Benedict 
    ham or smoked salmon on whole wheat muffin

Farmers’ Omelet 
    seasonal vegetables, mixed herbs

Baked Eggs 
    tomato, basil, parmesan

Egg White Frittata 
    butternut squash, gruyere, fine herbs

Buttermilk Pancakes 
    banana, pecans, Vermont maple syrup

Belgian Waffles 
    mixed berries, whipped cream

Crispy French Toast 
    butterscotch, cinnamon

McCann’s Steel Cut Irish Oatmeal 
    banana or berries



Steak and Eggs (Riverbend Farm, NY) 
    beef tenderloin, farm eggs

Taste of Fall 
    Woodlands ham, seasonal offerings, hazelnut vinaigrette

Beet Salad 
    farmhouse yogurt, beet gazpacho, walnuts

Cavatelli Pasta (Brooklyn, NY) 
    short rib ragu, parmesan cheese

Roast Chicken (Cascun Farms, NY) 
    cranberry sauce

Signature Burger (La Frieda, NY) 
    dry-aged beef, cheese

Kale Caesar 
    toasted almonds, lemon, lardon

Salmon 
    fennel brandade, cucumber coulis, dill

 

 

主厨简介 布兰登基达


大胆、创新、大师级美味 - 布兰登基达主厨深谙美食之道,同样也热爱美食。 基达主厨出生在文化大熔炉洛杉矶,父母均为日本人。小时候,母亲每次试做意大利和墨西哥菜,他便帮母亲试菜。他很喜欢爱尔兰邻居做的肉馅土豆馅饼,他也会帮助父亲烹制传统日式美食,渐渐地他对烹饪产生浓厚兴趣。

Clement餐厅独有特色

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