The Belvedere serves modern American fare via a menu that's both elegant and eclectic. Designed by its former executive chef, Bill Bracken, that menu is executed perfectly by its current one, Sean Hardy, a Boston native who enhances this west coast menu with a kiss of east coast inspiration. Among Chef Hardy's signature dishes are his California Duck Liver, served hot and cold with three types of apples; his Beef Two Ways, which includes pan roasted Kobe style rib eye and braised beef short ribs; and his Five Spiced Peking Duck, served with calbaza squash, golden raisins and cinnamon sauce. Next to Chef Hardy's signature dishes, menu highlights are many. They include dishes designated as "Healthy Lifestyle," for diners trying to behave; new spins on old favorites, such as Macaroni & Cheese that's prepared with Tallegio cheese; an extensive wine list, at the top of which is a humorous quote from Lord Maynard Keynes that proclaims, "My only regret is that I did not drink more champagne;" and a "Small Bites" section from which guests can design their own unique tasting menu from a list of signature menu items. The Belvedere serves breakfast, lunch and dinner, as well as Sunday brunch. So no matter when you're craving strikes, you can be sure this upscale hotel restaurant will be able to accommodate it. Following is the dinner menu; please note that at the time of publication, prices were unavailable. To view the breakfast menu, please click here. Meanwhile, to view the lunch menu, please click here.

First Choices: "A Tasting of Tomatoes" (terrine, fondue and water); California Duck Liver with Citrus "Three Ways" (seared foie gras with a kumquat marmalade and orange cream soda, torchon with a mint basil coulis); Nantucket Bay Scallops (with baby leeks, chorizo and cannellini beans in a roasted red pepper broth); Sauteed Langoustines (with Okinawa sweet potato, Chanterelle mushrooms and Meyer lemon beurre noisette); "Beet Salad" (roasted baby beets with honeycomb, Humboldt Fog goat cheese and white balsamic); Smoked Salmon on a Scallion Pancake (with chive creme fraiche and caviar); Olive Dusted Tuna (with grilled Russian fingerling potato and caperberries); "Macaroni and Cheese" (elbow pasta with Talleggio cheese, shaved truffles and parmesan tuile); "Caesar Salad" (Chef Hardy's version of the classic, with romaine lettuce, white anchovies, truffles and garlic croutons); Charred Corn and Sweet Potato Bisque (with lightly smoked duck).