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Dining

Name: The Belvedere
Address: 9882 South Santa Monica Boulevard, Beverly Hills, Los Angeles, 90212, USA

European Brasserie

The Belvedere

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An experience at The Belvedere is a feast for the senses. Our elegant European Brasserie offers a blend of art and cuisine in a classic French-country aesthetic steeped in Southern California luxury. Here, diners are immersed in a creative experience surrounded by magnificent artwork while relishing the artistically plated cuisine, and the high fashion of our loyal patrons featured in the illustrations on the restaurant’s menus. The Belvedere truly embodies the essence of its meaning, “beautiful view.”

Executive Chef Luis Cuadra incorporates a broad range of European influences into our creative dishes such as, Duck Breast with Romanesco and Black Currant Reduction, and Whole Dover Sole with Parsnip Puree. Decadent desserts top off the experience such as the Chocolate Soufflé, and the heavenly Cherry on Top.

In addition to serving breakfast, lunch and dinner, The Belvedere offers a vibrant Naturally Peninsula 5-course Plant-Based Menu prepared with hyper-local ingredients highlighted by herbs and vegetables from the on-site garden. Hotel guests and Beverly Hills’ residents alike enjoy weekend revelry with our Belvedere Brunch with Free-flow Champagne.

The Belvedere boasts a rich history of artisan collaborations, including the Emerging Artist Series and a Cirque du Soleil performance in 2019. More recently, it has hosted a series of successful pop-ups with renowned names like Sushi Nakazawa, Michelin-starred French bistro Camphor, Ginza Nishikawa—the artisanal maker of Shokupan milk bread—and cult whiskey creators Wolves Whiskey. With several more extraordinary experiences on the horizon, The Belvedere continues to be a hub for exceptional culinary and artistic events.

Reservations are suggested. Please call +1 310 975 2736 during operating business hours or click below for reservations on OpenTable.

Cuisine Type

European Brasserie

Location

Ground Floor

Days

Monday - Sunday

Hours

6:30AM - 2:00PM

5:00PM - 9:00PM
Closed for dinner on Sundays & Mondays.

Belvedere Brunch

Saturday & Sunday
11:00AM - 2:00PM

Dress Code

Smart Casual

Inquiries

pbhbelvedere@peninsula.com

BOOK A TABLE

Entrees

CROQUE MADAME 28

Ham, Swiss, Béchamel, Sunny Side Up Egg

AVOCADO TOAST 28

Grilled Sourdough, Heirloom Tomato, Poached Egg, Radish, Tomatillo Salsa

HOUSE-SMOKED SALMON FLATBREAD 30

Arugula, Cracked Egg, Red Onion, Crème Fraiche

HOUSE-MADE CORNED BEEF HASH 26

Whole-Grain Mustard Hollandaise

THREE-EGG OMELET 26

Ham, Cheese, Mushrooms, Onions, Tomatoes or Spinach

OUEF BENEDICT 25

Canadian Bacon, Asparagus

EGG WHITE FRITTATA 23

Roasted Vegetables, Arugula

CHOLESTEROL-FREE OMELET 23

Artichokes, Kalamata Olives, Fennel

THE AMERICAN BREAKFAST 42

Fresh Orange Juice, Two Eggs Any Style, served with Potatoes, Bacon or Sausage, Toast and Freshly Brewed Coffee or Tea

To Start

Mains

LOUP DE MAR 58

Mediterranean Sea Bass, Eggplant, Herb Salad, Castelvetrano Olives

KING SALMON 56

Quinoa, Bloomsdale Spinach, Trout Roe, Herbed Beurre Blanc

WHOLE DOVER SOLE 96

Swiss Chard, Chives, Tomato, Ikura, Verjus Dijon Mustard Sauce

JUMBO SHRIMP LINGUINE 62

Lemon, Extra Virgin Olive Oil, White Wine, Olives, Oven Tomato

CHICKEN SCHNITZEL 52

Hand Breaded, Yogurt-Cucumber Salad, Dijon Chicken Jus

GRILLED CHICKEN BREAST GRAIN BOWL 46

Shawarma Marinated, Bulgur Wheat, Sumac Onions, Yogurt Sauce, Pita

STEAK FRITES 66

Prime Skirt Steak, Hand-Cut Fries, Arugula Salad, Sauce Au Poivre

THE BELVEDERE BURGER 34

Portuguese Bun, Caramelized Onion, House Spread, Lettuce, Tomato, Hook’s Cheddar

TURKEY CLUB SANDWICH 30

Organic Turkey Breast, Crispy Bacon, Avocado, Garlic & Herb Aioli

Sourdough Bread

To Start

AHI TUNA TARTARE 40

Avocado, House-Made Ponzu, Little Gem Lettuce, Endive

KALE SALAD 33

Pomegranates, Apple, Pepitas, Golden Raisin, Fiscalini Cheddar
Meyer Lemon Vinaigrette

CHICORY TOAST 28

Grilled Sourdough, Grilled Endive, Stracciatella Cheese, Pistachio, Aged Balsamic

ISRAELI SALAD 32

Persian Cucumber, Greenhouse Tomatoes, Parsley, Olive Oil and Lemon Juice

TABLESIDE SEASONAL CAESAR FOR TWO 50

Farmers Market Vegetables, Croutons, Shaved Parmesan

SIGNATURE CHARRED CAESAR SALAD 30

Crispy Brussel Sprouts, Kale, Garlic Croutons

BEET AND BURRATA SALAD 34

Garden “Tuile”, Gooseberries, Hand Torn Croutons, Blood Orange Vinaigrette

COMTE RAVIOLI 36

Chanterelle Mushroom, Braised Oxtail, Comte Cheese Sauce

FRENCH ONION SOUP 26
Brûlée Gruyere Cheese, Toasted Baguette, Chives

SEARED SCALLOPS 48

Charred Leek Soubise, Pea Tendrils, Chili Crunch

IBERICO HAM FLATBREAD 38

“Cinco Jotas”, Fresh Tomato, Shaved Manchego, California Olive Oil

HANDMADE BUTTERNUT SQUASH AGNOLOTTI 34

Chanterelle Mushrooms, Crispy Sage, Peppercorn Cream Sauce

Mains

TAGLIATELLE FRUTTI DE MARE 68

Shrimp, Clams, Mussels, Tomato Chive Emulsion

HAND-CUT PAPPARDELLE ALLA BOLOGNESE 62

Pecorino Romano, Petit Basil, Olive Oil Toasted Focaccia

MAINE LOBSTER & CHEDDAR BISCUIT 92

Butter Poached, Melted Tomatoes, Baby Vegetables, Lobster Nage

WHOLE DOVER SOLE 98

Poached Baby Potatoes, Green Beans, Brown Butter, California Almonds

LOUP DE MAR 66

Mediterranean Sea Bass, Butter Bean Ragout, Fennel, Niçoise Olives

CHICKEN SCHNITZEL 52

Hand Breaded, Yogurt-Cucumber Salad, Dijon Chicken Jus

DUCK A L’ORANGE 60

Mary’s Duck Breast, Sunchoke Puree, Orange Glazed Heirloom Carrots

OSSO BUCCO 74

8-hour Braise, Spring Pea Risotto, Crouton & Herb Gremolata

BONELESS LAMB RACK 76

Pistachio Dukkah, Moroccan Couscous, California Almonds, Medjool Date Demi

KUROBUTA PORK CHOP 68

Sweet Potato Mash, Charred Rapini, Pepitas, Apple Cider Demi-Glace

FILET MIGNON 82

Pommes Puree, Seared Maitake Mushroom, Black Truffle Butter

DRY AGED NY STEAK 78
14-Day Aged Strip, Crispy Potato Pavé, Grilled Asparagus, Sauce Béarnaise

TOMAHAWK STEAK FOR TWO 225

Prime Grade Rib Eye, Choice of Two Sides

Naturally Peninsula Plant-Based Menu

WINTER KALE SALAD 30
Tuscan Kale, Pomegranate, Green Apple,
Golden Raisins, Vegan Parmesan, Meyer Lemon Vinaigrette

PUMPKIN BISQUE 25

Candied Walnuts, Spiced Pepitas

ROASTED ROMANESCO 35

“Beurre” Blanc, Pomegranate Seeds, Pickled Raisins, Pine Nuts

SEARED HONEYNUT SQUASH 45
Herbed Quinoa, Wilted Winter Greens, Chili Crunch, California Citrus

LEMON MINT CAKE 18
Crunchy Crumble, Mint Marmalade, Mousse, Lemon Sorbet

Naturally Peninsula Cuisine is prepared with natural, nutritious plant-based ingredients, designed to support a wellness lifestyle.

*Subject to change.

To Start

WARM CINNAMON ROLL 14

Candied Nuts, Melted Icing

PBH SCONES 24

Seasonal House Scones, Devonshire Cream, Butter, Jam

ROASTED VINE TOMATO SOUP 20

Bacon, Gruyere Finger Sandwiches

FARMERS MARKET FRUIT PLATE 24

Seasonal Fruit & Berries, Honey Yogurt

BAGEL & LOX 28

House Smoked Salmon, Cream Cheese, Tomatoes, Capers

HOUSE-SMOKED SALMON FLATBREAD 28

House Cured & Smoked Salmon, Garden Chives, Capers

WILD MUSHROOM FLATBREAD 30

Raclette Cheese, Petit Tarragon, Lemon Zest

CHICORY TOAST 28

Toasted Sourdough, Grilled Endive, Stracciatella Cheese, Pistachio, Aged Balsamic

DIM SUM BASKET 30

Pork & Shrimp Shu Mai, Chicken Dumpling, Peking Duck Potsticker, Dipping Sauces

AHI TUNA LETTUCE CUPS 32

Smashed Avocado, House Made Ponzu, Tangerine Lace

MARKET OYSTERS 36

Half Dozen Pacific Oysters, Champagne Mignonette, Lemon

LOBSTER WEDGE SALAD 44

Poached Maine Lobster Tail, White Goddess Dressing, Crispy Bacon Lardon

SEARED SCALLOPS 48

Fresh Corn Polenta, Pickled Cherry Tomatoes, Pea Tendril & Herb Citrus Salad

Mains

LEMON RICOTTA PANCAKES 32

California Berries, Meyer Lemon, Whipped Ricotta

CRÈME BRÛLÉE FRENCH TOAST 30

Thick Cut Challah Bread, Berries, Zabaglione Sauce

BELGIAN LIEGE WAFFLE 28

Nutella Ganache, Tamai Farms Strawberries, Vanilla Whipped Cream

AVOCADO TOAST 28

Sourdough, Avocado Spread, Poached Eggs, Tomatillo Salsa

THREE EGG OMELET 30

Choice of Vegetable, Cheese, & Meat, Brunch Potatoes

DUNGENESS CRAB BENEDICT 38

Crab Cake, Toasted Muffin, Cress Salad, Hollandaise

CORNED BEEF “TOAST” 32

Thick Cut Sourdough, Poached Eggs, Whole Grain Mustard Hollandaise

SHAKSHOUKA 32

Sunny Side Up Eggs, Harissa Baked Tomato Ragout, Feta, Pita

COBB SALAD 42

Chopped & Tossed, Tomatoes, Blue Cheese, Bacon, Egg, Avocado

AHI TUNA SALADE NIÇOISE 48

Green Beans, Egg, Olives, Heirloom Tomatoes, Lemon Vinaigrette

MONTE CRISTO 36

Parisienne Ham, Organic Turkey, Gruyere Cheese, Melba Sauce

WAFFLE FRIED CHICKEN 40

Crispy Chicken Breast, Garden of Lettuce, Waffle Croutons, Spiced Maple

GRILLED CHICKEN BREAST GRAIN BOWL 46

Shawarma, Bulgur Wheat, Sumac Onions, Yogurt Sauce, Pita

BRUNCH BURGER 38

Bacon Jam, Sunny Side Up Egg, Tomato, Hook’s Cheddar, Portuguese Bun

STEAK & EGGS 58

Prime Skirt Steak, Eggs Your Way, Brunch Potatoes, Roma Tomato

Served only on Saturdays & Sundays

Meet The Chef Luis Cuadra

With over 15 years of luxury hospitality and Michelin-concept restaurant experience, Executive Chef Luis Cuadra oversees all culinary aspects of The Peninsula Beverly Hills, including its signature restaurant, The Belvedere and rooftop restaurant, The Roof Garden. Chef Cuadra brings his passion and creativity to every dining experience while harnessing his global expertise to create refined, menus that showcase the finest seasonal ingredients and excellence in technique.