Belvedere

9882 South Santa Monica Boulevard, Beverly Hills CA 90212

$$$ American

Offering modern American cuisine, The Belvedere has long been regarded as one of the finest restaurants in Los Angeles. Serving up unique dishes alongside impeccable service and sophisticated atmosphere is what keeps this hotspot as popular as ever as each year passes. Under the direction of Executive Chef Bill Bracken, The Belvedere was recently voted "Best Hotel Restaurant in the Continental US and Canada" by the readers of Travel + Leisure magazine, and it is the only hotel restaurant in North America with a AAA Five Diamond Award. Come see what everyone is talking about at The Belvedere.

Reservations

Belvedere Reservations

(310) 551-2888

Date

Time

Party Size

Business Info

Address: 9882 South Santa Monica Boulevard, Beverly Hills CA 90212
Cross Street: Wilshire
Location: Beverly Hills & Westside | Beverly Hills
Cuisine: American |
Cost: | Moderate
Category: Fine Dining
Star Rating:
Reservations: Recommended
Dress Code: Business Casual
Meals Served: Breakfast | Brunch | Lunch | Dinner |
Parking: Private Lot |
Payment Options: VISA | Amex | MasterCard |
Corkage Fee: 25.00 | Per Bottle
Website: http://beverlyhills.peninsula.com/pbh/dining_01.html
Phone: (310) 551-2888
Features: Hotel Dining, Famous Chef, Private Room, Winning Wine List,
Occasion: Romantic Dining, Dining Alone, People Watching, Quiet Conversation, Special Occasion, Trendy / Hip,

Photos

Business Hours

Reservations Available

Monday: Breakfast - Main Dining Room 6:30 AM - 11:00 AM; Lunch - Main Dining Room 11:30 AM - 2:30 PM; Dinner - Main Dining Room 6:00 PM - 10:30 PM
Tuesday: Breakfast - Main Dining Room 6:30 AM - 11:00 AM; Lunch - Main Dining Room 11:30 AM - 2:30 PM; Dinner - Main Dining Room 6:00 PM - 10:30 PM
Wednesday: Breakfast - Main Dining Room 6:30 AM - 11:00 AM; Lunch - Main Dining Room 11:30 AM - 2:30 PM; Dinner - Main Dining Room 6:00 PM - 10:30 PM
Thursday: Breakfast - Main Dining Room 6:30 AM - 11:00 AM; Lunch - Main Dining Room 11:30 AM - 2:30 PM; Dinner - Main Dining Room 6:00 PM - 10:30 PM
Friday: Breakfast - Main Dining Room 6:30 AM - 11:00 AM; Lunch - Main Dining Room 11:30 AM - 2:30 PM; Dinner - Main Dining Room 6:00 PM - 10:30 PM
Saturday: Breakfast - Main Dining Room 6:30 AM - 11:00 AM; Lunch - Main Dining Room 11:30 AM - 2:30 PM; Dinner - Main Dining Room 6:00 PM - 10:30 PM
Sunday: Breakfast - Main Dining Room 6:30 AM - 11:00 AM; Brunch - Main Dining Room 11:00 AM - 2:30 PM; Dinner - Main Dining Room 6:00 PM - 10:30 PM

Menus

Dinner

first choices

Fricassee of Morels 16.00: Asparagus and Spring Onions with Truffles
Corn Dusted Prawns 18.00: with Fava Beans Edamame and Chive Nage
California Duck Liver 21.00: “Hot and Cold” with Tangerines “Three Ways”
Green and White Asparagus Salad 18.00: with Shaved White Trumpet Mushrooms and Grapefruit Foam, Chilled White Asparagus Soup
Roasted Beets 18.00: with Humboldt Fog Goat Cheese, Pistachios and Really Old Balsamic
Our Own Smoked Salmon on a Scallion Pancake 16.00: with Chive Crème Fraiche and Caviar
Elbow Pasta with Taleggio Cheese 16.00: Shaved Truffles and a Parmesan Tuile
“Caesar Salad” 17.00: Sean’s Version of the Classic Romaine Lettuce with White Anchovies, Truffles and Garlic Croutons
Ahi Tuna Sashimi 18.00: with Wasabi Spiked Avocado Puree, Japanese Cucumbers and Sesame Soy Glaze
“California Clam Chowder” 13.00: Lightly Smoked Clam and Corn Chowder with Chipotle Cream
A Small Taste of our Duck Liver 9.00

“SMALL BITES”

A Small Bowl of Macaroni & Cheese 6.75
A Small Bowl of Fricassee 7.00
A Mini Version of our Smoked Salmon Pancake 7.00
"In the Fred Hayman Tradition" 15.00: A Baked Baby Golden Potato Filled with Russian Caviar
A Sampling of Sashimi 8.00
An Espresso Cup of Clam Chowder 6.00
A Single Prawn 7.00

second choices

“Beef Two Ways” 45.00: Pan Roasted Kobe Style Rib Eye and Braised Beef Short Ribs with Spring Vegetable Salad
Free Range Breast of Chicken 36.00: Free Range Breast of Chicken with Rhubarb, Fava Beans and Morels Meyer Lemon & Hazelnut Brown Butter
Roasted Lamb Loin 39.00: with Green Olives, Feta Cheese and Braised Arugula Toasted Pine Nut Dressing
Truffle Roasted Chateaubriand of Veal 39.00: (for one) with Potatoes Cooked Twice and Forest Mushrooms
Pan Roasted Bone 42.00: In KC Strip Loin with Truffled Pommes Frites, Arugula Gratin Peppercorn Sauce
Moroccan Spiced Pekin Duck 36.00: with Golden Raisin Cous Cous & Spring Onions Banyuls Gastrique
Lavender Braised Alaskan Halibut 38.00: with English Pea Puree, Glazed Carrots and Fennel
Chilled Maine Lobster Salad 39.00: with Pea Tendrils, Hearts of Palm and Basil Dressing
White Corn Agnolotti 28.00: with Edamame Beans, Savoy Cabbage and Herb Puree
Wild Striped Bass 37.00: with Shrimp Dumplings, Baby Choy Sum, Fried Capellini Soy Mirin Broth
Seared Black Cod 38.00: with French Flageolets, Caramelized Cauliflower Oven Dried Tomatoes and White Corn Froth
Pan Seared New Zealand King Salmon 35.00: with Red Quinoa, Beets Artichokes and Chervil Pesto

Customer Reviews & Ratings

4.5 out of 5 stars based on 1 votes

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