The Roof Garden at The Peninsula Hotel

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Cuisine(s): American

Hours: Daily 7am-9pm

Price: $$$

Payment Types: All Major Credit Cards, cash
Attire: Casual

Features: Business Dining, Patio/Sidewalk Dining, Rooftop, Vegetarian Friendly, Wheelchair Accessible

Serving: Breakfast, Dinner, Late Night, Lunch, Snack Food

Alcohol: Full bar
Reservations: Accepted, Recommended, Online Reservations Available

Parking: Meters, Street, Valet, Validation Available

Dinner Menu

Appetizers

Inspiration Of White And Green Asparagus
5-ways: chilled soup, mousse, salad, spears, duxelle and a bundle with meyer lemon vinaigrette

Yellowfin Tuna Tataki
with charred mango, grilled avocado, yuzu tapioca and pickled hearts of palm

Smoked Salmon
on a potato-scallion pancake with caviar and chive crème fraîche

Oysters “overbaugh”
spicy baked oysters with horseradish-parsnip purée and spinach-lemon cream

Sauteed New Zealand Langoustines
with chanterelle mushrooms and spinach, russian fingerling potato puree, langoustine reduction

Truffle “macaroni And Cheese”
elbow macaroni with black truffles, hen of the woods mushrooms and parmigiano reggiano

Roasted Duck Breast
with crispy duck confit, cherry compote, lentil fritter and cassis reduction

Soups & Salads

Dungeness Crab Chowder
with carrots, basil and dungeness crab soufflé

Golden, Red And Chioggia Beet Salad
with tangerines, honey, crispy goat cheese pockets, roasted almonds and saba

Grilled Peach And Arugula Salad
fitzgerald farms peaches, banyuls wine gastrique, and moscatel gelee

Ras El Hanout Cauliflower GratinÉe
with asian pear-arugula salad and vanilla bean yogurt

Entrees

Grilled Wild Alaskan King Salmon Fillet
with blood oranges, fingerling potatoes, artichokes and fava coulis

Pan Roasted Whitefish Fillet
with red pepper and white polenta filled squash blossoms, mango-avocado compote and cumin-cilantro sauce

Seared Alaskan Halibut Fillet
with smoked yellow tomato vinaigrette, watercress pesto, panzanella and lavender foam

Maine Lobster
with prince edward island mussels, shrimp, basil aïoli and an inspired bouillabaisse broth

Hibiscus Glazed Tofu Napoleon
with black beans, hominy, queso fresco and spicy orange pepper sauce

Poached Jidori Chicken Breast
with dried apricot and fennel-filled thigh roulade, flowering tat soi, baby fennel and apricot-ginger sauce

Prime Angus Beef Filet Mignon
with yukon potato gratin, cipollini onions and haricots verts

Colorado Rack Of Lamb
with crispy panisse, chanterelles, vadouvan eggplant and harissa-garbanzo purée

Prime Dry Aged Ribeye Steak
with parsnip puree, roasted sweet potatoes, shallot confit, broccoli di cecco and burgundy-mustard sauce

“a Taste Of ‘91”
truffle marinated chateaubriand of veal with twice baked potatoes and wild mushroom sauce