Cuisine:

• Californian
• American
• New American
• Others
• Contemporary
• Breakfast
• Fast Food and Hamburgers

Belvedere Description:
At The Belvedere, step into the world of executive chef James Overbaugh (formerly of Château du Sureau in Oakhurst and Windsor Court Hotel) and feel as though you have been transported to a far-away exotic land where North African spicing, Japanese influences and Indian essences meet. We recommend beginning with the turbot quenelle with Fanny Bay oysters, Romanesco, grain mustard and Jerusalem artichoke coulis. Feel yourself swayed by a juniper-glazed quail over wild pea shoots and celery root. Main courses range from roasted veal tenderloin with chestnuts, chanterelles, sweetbreads, spätzle and elderberry-pear chutney to diver sea scallops with Prince Edward Island mussels, saffron aïoli and a bouillabaisse broth. Overbaugh's "small bite" sides of savory classics include smoked salmon and macaroni and cheese, studded with black truffles and hen of the woods mushrooms. Pastry chef Miguel Franco teases the taste buds with his banana knödel with Myers's rum-banana ice cream and caramel chocolate sauce. (Visit The Club Bar or The Living Room in the hotel to try a special dessert of chocolate dim sum dumplings.) Service is executed with topnotch flair. Be sure to pick the brain of the longtime sommelier, David Jones; the wine list is a treasure trove of French and American bottles, and it offers a growing selection of fine and premium wines by the glass (such as Dom Pérignon for $49). Everything here adds up to an overall experience with an air of civility uncommon---but very welcome---to the casual Los Angeles culture.


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