Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
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
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
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