The Peninsula Hotel in Beverly Hills has launched a new seafood-centric brunch at the recently re-opened Belvedere restaurant. Diners can choose to dine al fresco on the new terrace or inside in the light airy main dining room.
One of the highlights of the new brunch is the extensive seafood bar including freshly shucked oysters on the half shell; house smoked salmon; taramasalata; scallop ceviche; traditional lump crab salad; shrimp cocktail; a lobster waffle; and snow crab claws. Additional dishes include house made corned beef hash; breakfast flatbread; avocado toast; roasted chicken; branzino; stuffed roasted leg of lamb; ziti carbonara; and a charred Caesar salad.
The dessert bar features a variety of cakes and pastries including chocolate raspberry cheesecake; peach profiteroles; and baked French toast.
The Belvedere has partnered with Champagne Nicolas Feuillatte, the most popular Champagne
in France, to offer endless glasses of Champagne throughout the brunch. Also available are three choices of bloody Marys
– the Peninsula, a traditional Bloody Mary with truffle and blue cheese stuffed olives; the Smoke & Heat with a smoked bloody Mary mix and pizuillo peppers and chorizo; and the Hampton with heirloom tomatoes, capers, pickled peppers and an oyster.
The Belvedere brunch is available on Sundays from 11 a.m. to 2 p.m., $85 per person with an extra $25 per person for free flowing Champagne.For more Los Angeles dining and travel news, click here.