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Helmed by Normandy-born executive chef Fabrice Hardel, The Westgate Hotel’s Westgate Room serves three meals a day and features a seasonally inspired menu of contemporary gourmet fare and classic cuisine. The fine-dining restaurant offers plush seating and a European ambiance in a light-filled dining room adjacent to the hotel’s luxurious lobby.
Standouts from the breakfast menu include brioche French toast and house-smoked salmon with capers. Lunch highlights include a seafood chowder with clams, scallops, black tiger shrimp, lobster, truffles, Parmesan and a poppy-seed puff; the Westgate salad with poached pears, endive, candied walnuts, Roquefort cheese and balsamic vinaigrette; and sandwiches layered with artisanal meats and cheeses. Dinner focuses on surf and turf fare, such as Baja prawn cocktails and Alaskan king crab cakes alongside tender pastas tossed with short rib, and mains of milk-fed veal tenderloin, Pacific grouper and prime cuts of beef. Cheesecakes, tiramisus and tartlets provide the sweet finale.
Other dining opportunities include the luxury hotel’s afternoon tea service offered Fridays, Saturdays and Sundays from 2:30 until 5 p.m. in the elegant lobby. The Le Fontainebleau brunch is another popular option. Held in the hotel’s sumptuous second-floor ballroom from 10 a.m. to 2 p.m. on Sundays, the elaborate spread features fresh seafood, carved-to-order meats, crêpe and omelet stations, pastries, fruits and desserts. Tableside cheese service and a full array of coffees, teas, fresh-squeezed juices, mimosas and Bloody Marys are also on offer.
For nightly libations along with live piano entertainment, visit The Westgate’s first-floor Plaza Bar. The refined nightspot offers gourmet appetizers, handcrafted cocktails and premium beers, wines and spirits.