648 South High Street

Columbus, Ohio

614-443-1125
Thom Coffman, Proprietor
 APPETIZERS
ESCARGOT - served in garlic butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.95
OYSTER ROCKEFELLER - fresh oysters topped with creamy spinach,
swiss cheese and bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.25
CRAB CAKE - mixture of real jonah crabmeat, creole mustard and seasonings . . . . . . . 5.50
MUSSELS - prince edward island cultured mussels
with a white wine garlic butter sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.95
DEEP FRIED SMELTS - delicate finger fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.25
CALAMARI - served with a sweet & sour jalapeno sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.25
OYSTERS ON THE HALFSHELL - “by the each” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.50
SHRIMP COCKTAIL - our super colossal chilled shrimp, “by the each” . . . . . . . . . . . . . . . .2.75
STEAK TARTAR - seasoned minced tenderloin with capers,
onions, eggs and toast rounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9.95
CHEESE PLATE - a variety of imported cheeses and fresh seasonal fruit . . . . . . . . . . . . . . . .9.95

SOUPS
FRENCH ONION SOUP AU GRATIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.95
CREAM OF TOMATO SOUP WITH CROUTONS . . . . . . . . . . . . Cup 2.25 . . . Bowl 3.25
HOMEMADE SOUP OF THE DAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cup 2.25 . . . Bowl 3.25
LOBSTER BISQUE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cup 3.75 . . . Bowl 4.75

SALAD PANTRY
THE CLARMONT BIBB LETTUCE SALAD - featuring crumbled bacon and dry bleu cheese,
tossed to order with our house vinaigrette or raspberry vinaigrette . . . . . . . . 6.25
THE BABY BIBB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.75
CAESAR SALAD - crisp romaine leaves, croutons, anchovy and our Caesar dressing . 6.50
THE BABY CAESAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.95
SPINACH SALAD - spinach leaves drizzled with a strawberry orange vinaigrette,
mandarin oranges, strawberries and red onions . . . . . . . . . . . . . . . . . . . . . . . . . 6.50
THE BABY SPINACH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.95
Add a grilled chicken breast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.95
Add a grilled salmon fillet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.25
THE CLARMONT WEDGE - a large wedge of crisp iceberg lettuce, fresh tomatoes,
chopped egg with your choice of dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.75
GRILLED STEAK SALAD - thin seasoned slices of steak placed atop romaine leaves
and a creamy garlic blue cheese dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9.95
CHOPPED CHEF SALAD - mixed greens, tomatoes and egg chopped then tossed
with ham, turkey, swiss and cheddar cheese. Choice of dressing . . . . . . . . . . .9.50

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 CLARMONT CLASSICS
THE CLASSIC TENDERLOIN - filet mignon wrapped with bacon, served with
gorgonzola cheese, port wine demi-glacé & portabello mushrooms . . . . . 27.95
RACK OF LAMB - marinated in red wine, coated with a garlic fresh herb rub,
served on a raft of marinated grilled asparagus . . . . . . . . . . . . . . . . . . . . . . . . 24.95
LAMB OSSO BUCCO - braised domestic lamb shank with carrots, tomatoes,
celery, onions and herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.50
VEAL CHOP MILANESE-- frenched veal chop breaded and baked,
served with a lemon, caper, butter sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24.95
DOUBLE PORK CHOPS - grilled, served with sautéed spinach and swiss chard,
then laced with a balsamic glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.50
PORK MEDALLIONS - broiled and served with maple mustard glaze,
caramelized pears & red onions then topped with stilton cheese . . . . . . . . . 16.50
POTATO ENCRUSTED SALMON - salmon fillet coated with slivered potatoes
and then baked, served with an orange horseradish beurre blanc . . . . . . . . 19.95
LAKE ERIE WALLEYE - fresh walleye fillet, pan-fried, deep-fried or broiled . . . . . . . . . . . . 16.95

STEAKS
12 OZ. FILET MIGNON - a clarmont standby for more than 50 years . . . . . . . . . . . . . 29.50
8 OZ. FILET MIGNON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24.50
14 OZ. NEW YORK STRIP - a real steak lover’s steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25.50
10 OZ. NEW YORK STRIP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.50
18 OZ. PORTERHOUSE - aged on the bone, this steak gives the best
of the strip sirloin & the filet mignon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28.50
18 OZ. RIB STEAK - frenched bone-on ribeye, real steak flavor . . . . . . . . . . . . . . . . . . . . 24.50

PRIME RIB OF BEEF - seasoned and roasted on premises daily;

When it’s gone, it’s gone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.95

Special Accompaniments to Complement Your Steak

Fresh Mushrooms, sautéed in garlic butter & herbs . . . . . . . . . . . . . . . . . . . . . . .2.75
French Fried Onion Rings . . . . . . . . . . . . . . . . . . . . . . . . . . .Half 2.75 . . . Full 4.25
Sautéed Sweet Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.25
Three Peppercorn Herb or Garlic Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.75
Bernaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.25
Port Demi-Glacé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.95

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 TODAY’S
SPECIAL FEATURES
DINNER FEATURES
WILD PACIFIC SALMON - pan seared and served with raisins, butterbeans,
garlic and fresh herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95
IDAHO RAINBOW TROUT - dusted with cornmeal and pan-fried,
then garnished with apple-smoked bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.95
YELLOWFIN TUNA - grilled and topped with soy-ginger compound butter . . . . . . . . . . . 19.95
BOSTON SCROD - fresh cod fillet, broiled or lightly breaded and pan-fried,
served with lemon-caper butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95

DINNER ENTRÉES
PAN-FRIED PORK CHOPS - all loin, pan-fried and served with apple sauce . . . . . . . . 14.50
PROVIMI CALVES LIVER - the finest milk-fed calves liver available,
sautéed and smothered with onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.50
BARBEQUED BABY BACK RIBS - slowly cooked until tender . . . . Half 14.25 . . . Full 18.95
ROASTED CHICKEN - lemon herb roasted half chicken served with
a golden sherry demi-glacé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.50
LONG ISLAND DUCKLING - one half duckling with bing cherry glaze
and potato cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.95
CHICKEN FARFALLE-- chicken breast strips placed on a bed of farfalle pasta
tossed with olive oil, garlic, fresh basil and petite peas . . . . . . . . . . . . . . . . . . . 14.25
POACHED SALMON LINGUINI - with capers, fresh dill, garlic,
spinach and grape tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.25
JUMBO SEA SCALLOPS - fresh sea scallops broiled and accompanied with
choron sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17.75
SEAFOOD PLATTER - shrimp, scallops and oysters deep-fried in 100% canola oil . . . . .17.95
KOBE CHOPPED BEEF STEAK - a ten ounce kobe beef steak grilled and topped with
caramelized onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.25

Side Dishes A La Carte

Baked Idaho Potato . . . . . . . . . . . . . . . . .2.50 Black Pepper French Fries . . . . . . . . . . 2.75
Pan-Fried Potatoes . . . . . . . . . . . . . . . . . .2.50 Tonight’s Vegetable . . . . . . . . . . . . . . . . 2.75
Whipped Potatoes . . . . . . . . . . . . . . . . . 2.50 Beef Steak Tomatoes . . . . . . . . . . . . . . 2.75
Baked Sweet Potatoes . . . . . . . . . . . . . 2.75 Spinach Sauté . . . . . . . . . . . . . . . . . . . . . 3.95
Twice Baked Potatoes . . . . . . . . . . . . . . .3.50 Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . 3.95

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