H. L. Peninsula Restaurant

The room is scaled for gatherings, staging grand wedding receptions and milestone family celebrations across expansive tables. Daytime service relies on carts loaded with daily handmade dumplings and pastries, while dinner turns toward roasted meats and selections pulled from live seafood tanks. Multi-course banquet menus easily span ten dishes, including specialties like geoduck clam prepared two ways—stir-fried and steeped into soup. For large groups, attentive floor staff keep the succession of shared plates flowing seamlessly.