The Clarmont

Name: The Clarmont
Address: 684 S. High St., 43215, OH, 43215
Telephone: 614-443-1125

684 S. High St., Columbus, OH 43215, US

• Monday: 7:00AM-10:00PM •Tuesday: 7:00AM-10:00PM •Wednesday: 7:00AM-10:00PM •Thursday: 7:00AM-10:00PM •Friday: 7:00AM-11:00PM •Saturday: 7:00AM-11:00PM •Sunday: 4:00PM-9:00PM •

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Details

Cuisine: American (Traditional)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

APPETIZERS

ESCARGOT

served in garlic butter

OYSTER ROCKEFELLER

fresh oysters topped with creamy spinach, swiss cheese and bacon

CRAB CAKE

mixture of real jonah crabmeat, creole mustard and seasonings

MUSSELS

prince edward island cultured mussels with a white wine garlic butter sauce

DEEP FRIED SMELTS

delicate finger fish

CALAMARI

served with a sweet & sour jalapeno sauce

OYSTERS ON THE HALFSHELL

“by the each”

SHRIMP COCKTAIL

our super colossal chilled shrimp, “by the each”

STEAK TARTAR

seasoned minced tenderloin with capers, onions, eggs and toast rounds

CHEESE PLATE

a variety of imported cheeses and fresh seasonal fruit

SALAD PANTRY

THE CLARMONT BIBB LETTUCE SALAD

featuring crumbled bacon and dry bleu cheese, tossed to order with our house vinaigrette or raspberry vinaigrette

CAESAR SALAD

crisp romaine leaves, croutons, anchovy and our Caesar dressing.

SPINACH SALAD

spinach leaves drizzled with a strawberry orange vinaigrette, mandarin oranges, strawberries and red onions

THE CLARMONT WEDGE

a large wedge of crisp iceberg lettuce, fresh tomatoes, chopped egg with your choice of dressing

GRILLED STEAK SALAD

thin seasoned slices of steak placed atop romaine leaves and a creamy garlic blue cheese dressing

CHOPPED CHEF SALAD

mixed greens, tomatoes and egg chopped then tossed with ham, turkey, swiss and cheddar cheese. Choice of dressing

NATURE SALAD

raisins, chopped walnuts, mushrooms and strawberries, placed on a bed of mixed greens with choice of dressing

TOMATO SANDWICH NIÇOISE

two beefsteak tomato slices, albacore tuna, black olives and balsamic vinaigrette

SOUPS

FRENCH ONION SOUP AU GRATIN

CREAM OF TOMATO SOUP WITH CROUTONS

HOMEMADE SOUP OF THE DAY

LOBSTER BISQUE

THE SANDWICH BOARD

TENDERLOIN STEAK SANDWICH

three 2 oz. filet medallions served on toasted ciabatta bread

ROAST BEEF

lean roast beef, big eye swiss cheese and red onion, grilled, on pumpernickel bread

HAMBURGER

(1/2 pound) “Voted as one of the best.”

CHEESEBURGER

(1/2 pound)

ITALIAN SUB

capicola, salami, ham and provolone cheese with shredded lettuce, pepper rings and Italian dressing on Italian baguette

TURKEY REUBEN

thinly sliced turkey breast, cole slaw and thousand island dressing, served on swirled rye

CLASSIC REUBEN

with sauerkraut

TRIPLE DECKER CLUB SANDWICH

CHICKEN BREAST

grilled and served with capiacola ham and smoked gouda on Italian baguette

TUNA MELT WITH CHEESE

house made and served on either wheat or rye

DEEP FRIED COD SANDWICH

served with swirl rye

OYSTER POORBOY

lightly breaded, five large bay oysters, served with creole mustard sauce on French baguette

SEAFOOD SALAD

surimi crabmeat, popcorn shrimp with a mayo dressing served on a croissant

HALF SANDWICH OF THE DAY AND CUP OF SOUP

LUNCHEON ENTRÉES

TENDERLOIN MEDALLIONS

four 2 oz. medallions, grilled and served with a port wine demi-glacé

PORK MEDALLION

broiled and served with maple mustard glaze, caramelized pears & red onions then topped with stilton cheese

PORK LOIN CHOP

pan-fried and served with chunky applesauce

PROVIMI CALVES LIVER

sautéed with onions

CHOPPED BEEF STEAK

ground beef patty served with grilled parmesan tomatoes and cottage cheese

LEMON CHAMPAGNE CHICKEN

almond crusted chicken breast with fettucine and julienned zucchini, served with champagne lemon sauce

CHICKEN FARFALLE

chicken breast strips placed on a bed of farfalle pasta tossed with olive oil, garlic, fresh basil and petite peas

POACHED SALMON LINGUINI

with capers, fresh dill, garlic, spinach and grape tomatoes

CHICKEN LIVERS

sautéed in butter

LAKE ERIE WALLEYE

pan-fried, deep-fried or broiled

ATLANTIC SALMON

fresh salmon fillet sprinkled with lemon pepper and laced with hollandaise

ORANGE ROUGHY

mild white fish, broiled and served with lemon and tartar sauce

STEAKS

FILET MIGNON (12 oz.)

PETITE FILET (8 oz.)

NEW YORK STRIP (14 oz.)

SMALLER STRIP (10 oz.)

PORTERHOUSE (18 oz.)

Special Accompaniments to Compliment Your Steak

DINNER MENU

APPETIZERS

ESCARGOT

served in garlic butter

OYSTER ROCKEFELLER

fresh oysters topped with creamy spinach, swiss cheese and bacon

CRAB CAKE

mixture of real jonah crabmeat, creole mustard and seasonings

MUSSELS

prince edward island cultured mussels with a white wine garlic butter sauce

DEEP FRIED SMELTS

delicate finger fish

CALAMARI

served with a sweet & sour jalapeno sauce

OYSTERS ON THE HALFSHELL

“by the each”

SHRIMP COCKTAIL

our super colossal chilled shrimp, “by the each”

STEAK TARTAR

seasoned minced tenderloin with capers, onions, eggs and toast rounds

CHEESE PLATE

a variety of imported cheeses and fresh seasonal fruit

SOUPS

FRENCH ONION SOUP AU GRATIN

CREAM OF TOMATO SOUP WITH CROUTONS

HOMEMADE SOUP OF THE DAY

LOBSTER BISQUE

SALAD PANTRY

THE CLARMONT BIBB LETTUCE SALAD

featuring crumbled bacon and dry bleu cheese, tossed to order with our house vinaigrette or raspberry vinaigrette

CAESAR SALAD

crisp romaine leaves, croutons, anchovy and our Caesar dressing

SPINACH SALAD

spinach leaves drizzled with a strawberry orange vinaigrette, mandarin oranges, strawberries and red onions

THE CLARMONT WEDGE

a large wedge of crisp iceberg lettuce, fresh tomatoes, chopped egg with your choice of dressing

GRILLED STEAK SALAD

thin seasoned slices of steak placed atop romaine leaves and a creamy garlic blue cheese dressing

CHOPPED CHEF SALAD

mixed greens, tomatoes and egg chopped then tossed with ham, turkey, swiss and cheddar cheese. Choice of dressing

CLARMONT CLASSICS

THE CLASSIC TENDERLOIN

filet mignon wrapped with bacon, served with gorgonzola cheese, port wine demi-glacé & portabello mushrooms

RACK OF LAMB

marinated in red wine, coated with a garlic fresh herb rub, served on a raft of marinated grilled asparagus

LAMB OSSO BUCCO

braised domestic lamb shank with carrots, tomatoes, celery, onions and herbs

VEAL CHOP MILANESE

frenched veal chop breaded and baked, served with a lemon, caper, butter sauce

DOUBLE PORK CHOPS

grilled, served with sautéed spinach and swiss chard, then laced with a balsamic glaze

PORK MEDALLIONS

broiled and served with maple mustard glaze, caramelized pears & red onions then topped with stilton cheese

POTATO ENCRUSTED SALMON

salmon fillet coated with slivered potatoes and then baked, served with an orange horseradish beurre blanc

LAKE ERIE WALLEYE

fresh walleye fillet, pan-fried, deep-fried or broiled

STEAKS

12 OZ. FILET MIGNON

a clarmont standby for more than 50 years

8 OZ. FILET MIGNON

14 OZ. NEW YORK STRIP

a real steak lover’s steak

10 OZ. NEW YORK STRIP

18 OZ. PORTERHOUSE

aged on the bone, this steak gives the best of the strip sirloin & the filet mignon

18 OZ. RIB STEAK

frenched bone-on ribeye, real steak flavor

PRIME RIB OF BEEF

seasoned and roasted on premises daily; When it’s gone, it’s gone

Special Accompaniments to Complement Your Steak

TODAY’S SPECIAL FEATURES

WILD PACIFIC SALMON

pan seared and served with raisins, butterbeans, garlic and fresh herbs

IDAHO RAINBOW TROUT

dusted with cornmeal and pan-fried, then garnished with apple-smoked bacon

YELLOWFIN TUNA

grilled and topped with soy-ginger compound butter

BOSTON SCROD

fresh cod fillet, broiled or lightly breaded and pan-fried, served with lemon-caper butter

DINNER ENTRÉES

PAN-FRIED PORK CHOPS

all loin, pan-fried and served with apple sauce

PROVIMI CALVES LIVER

the finest milk-fed calves liver available, sautéed and smothered with onions

BARBEQUED BABY BACK RIBS

slowly cooked until tender

ROASTED CHICKEN

lemon herb roasted half chicken served with a golden sherry demi-glacé

LONG ISLAND DUCKLING

one half duckling with bing cherry glaze and potato cakes

CHICKEN FARFALLE

chicken breast strips placed on a bed of farfalle pasta tossed with olive oil, garlic, fresh basil and petite peas

POACHED SALMON LINGUINI

with capers, fresh dill, garlic, spinach and grape tomatoes

JUMBO SEA SCALLOPS

fresh sea scallops broiled and accompanied with choron sauce

SEAFOOD PLATTER

shrimp, scallops and oysters deep-fried in 100% canola oil

KOBE CHOPPED BEEF STEAK

a ten ounce kobe beef steak grilled and topped with caramelized onions