Menu for Columbia Restaurant in Tampa

Gluten Free

1905 Salads

Almejas "Art Pepin"

Arroz con Pollo Valencia

Beefsteak Tomato Salad

Black Bean Soup

Champinones Ajillo

Chicken & Yellow Rice

Chorizo Espanola No crackers

Crema Catalana

Delmonico "Sarapico"

Filet Mignon

Filete Y Gambas

Flan

Gambas "Al a Ajillo"

Gambas Barbacoa

Grilled Grouper

Grouper Bilbao

Grouper El Greco

Lula Mae Salad

Mahi Mahi Cayo Hueso

Mahi Varadero

Mejillones y Chorizo

NY Strip Sirloin "The Bambino"

Paellas

Palomilla

Pincho Mixta

Queso Fundido No toast points

Roast Pork "A la Cubana"

Shrimp Criollo

Spanish Bean Soup

Children's

Cuban Sandwich Options: Soft drinks, Milk, Palle juice, Orange juice, Pineapple juice, Cranberry juice, Fries, Fresh fruit

Macaroni & Cheese Options: Soft drinks, Milk, Palle juice, Orange juice, Pineapple juice, Cranberry juice, Fries, Fresh fruit

Chicken Fingers Options: Soft drinks, Milk, Palle juice, Orange juice, Pineapple juice, Cranberry juice, Fries, Fresh fruit

Steak Options: Soft drinks, Milk, Palle juice, Orange juice, Pineapple juice, Cranberry juice, Fries, Fresh fruit

Lunch Menu

Cocktails & Beverages‎

Mojito Since the columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made tableside by the pitcher with don casimiro classic silver rum, hierbabuena (mint) and fresh lime juice. “One sip takes us back to havana in 1958 when we tasted our first mojito.” richard and casey gonzmart. Served by the pitcher or in a tall glass over ice Options: Pitcher (25.95) , Glass (8.95)

8.95 Tango Mango Daiquiri Dance to the taste of the tropics. Fresh mango and don casimiro classic silver rum. Frozen and delicious

8.95 Maker’S Champion Maker’s mark and ginger beer, with fresh lemon,garnished with mint and served over ice

8.95 Margarita “Garrafon” Our hall of fame bartender, garrafon fernandez, combined his native spanish roots to this mexican classic. Screaming richard tequila, spain’s gran torres liqueur, torres brandy and lime juice

9.95 1905 Martini In honor of our centennial celebration. Our favorite ultra premium, ketel one vodka served with marinated olives stuffed with cabrales cheese

8.95 Chacho Manhattan The classic manhattan, with a twist. Small batch chacho bourbon mixed with a dash of guava syrup, sweet vermouth and bitters. Stirred and poured over ice, garnished with lemon and orange zest

9.95 Cafe Con Leche Martini A twist on a cuban classic made with van gogh double espresso double caffeine vodka and tres leches triple crème liqueur

8.95 Cafe Solo Martini Patron XO café tequila, shaken and served up

8.95 El Floridita Daiquiri Don casimiro classic silver rum, fresh lime juice,luxardo maraschino liqueur and a splash of grapefruit, shaken and served on the rocks in a sugar-rimmed glass

8.95 Sazerac A classic of the columbia and new orleans dating back to prohibition. Bulleit rye whiskey, absinthe and bitters

7.95 Bloody Gazpacho Absolut peppar vodka, mixed with our spicy version of the classic spanish soup, gazpacho. Bloody delicious

Cigar City Brewing Beer

5.95 Jai Alai India Pale Ale Jai alai has upfront citrus bitterness with a hint of caramel and tropical fruit hop notes in the finish

5.95 Maduro Brown Ale Maduro pours brown in color and features notes of caramel, toffee, chocolate and hints of espresso

Private Label Wines

Don Cesar Crianza (Ribera Del Duero, Spain) A distinctive, delicious red wine. This elegant red’s core is lush with blackberry and cassis flavors, the acidity is lively and the tannins offer firm support. Produced in spain’s prestigious ribera del duero region in memory of our father and grandfather, cesar gonzmart Options: Bottle (36.00) , Glass (9.50)

Adelita Chardonnay (Penedes, Spain) This 100% chardonnay is brilliant in color and possesses a complex bouquet with good intensity. Toasty overtones derived from maturing in french oak cask. Smooth and very balanced with tones of vanilla. Produced in memory of our mother and grandmother, adela hernandez gonzmart Options: Bottle (36.00) , Glass (9.50)

Don Casimiro (California) Selected and bottled to honor the founding fathers of family owned columbia restaurant, lst generation casimiro hernandez sr. and 2nd generation casimiro hernandez jr. the wines are produced for us by rutherford ranch winery, started in the1970's by ernie and virginia van asperen and charlie abela. They retired in 2000, and long-time shareholders, the family of marko and theo zaninovich, acquired 100% of the winery. This three generation family owned and managed winery has been committed to earth-friendly winegrowing. Using "sustainable" viticulture that is good for the environment results in higher quality fruit, a prerequisite for crafting world-class wines. The winery is located on napa valley's scenic silverado trail within the rutherford district. 2012 family owned winery of the year - new york international wine competition. Chardonnay, pinot grigio, cabernet sauvignon, merlot, white zinfandel Options: Bottle (32.00) , Glass (8.50)

Rg Wines (Argentina) Rg" is richard gonzmart, 4th generation of the founding family of the columbia restaurants. On a trip to argentina to visit friend josé manuel ortega, owner of the world-class winery, o. fournier, in the uco valley, rg and josé agreed to partner and produce 3 specially selected cuvee wines for the columbia. Purchase of this wine helps to raise a minimum 50,000 annually to benefit the "columbia centenario" endowed scholarships for minority students and athletics at the university of south florida Options: Bottle (30.00) , Glass (8.00) , Malbec tempranillo blend, Sauvignon blanc, Chardonnay

Rusty, Red Blend, 2005 (Argentina) Rusty, 2005 vintage, is a special highly allocated cuvee. A full-bodied red wine, dense, and structured, this intensely flavored blend combines elegance and power. Aged in new french oak, a blend of 50% tempranillo, 30% malbec, and 20% merlot. Named for richard’s german shepherd, rusty. The purchase of this wine will help raise over $20,000 annually to benefit the university of florida small animal hospital for oncology research Options: Bottle (48.00) , Glass (12.50)

Sangria

Sangria Spain’s delightfully refreshing wine cooler made at the columbia with a combination of rich bodied red wine and fresh citrus juices Options: Pitcher (18.95) , Glass (6.95)

19.95 per pitcher Imported Sangria Made tableside with torres sangre de toro, spain’s most popular red wine, torres brandy and fresh citrus

19.95 per pitcher Sangria De Cava Spain’s wonderful bubbling cooler made tableside with jaume serra cristalino spanish cava (sparkling wine), torres brandy and torres orange liqueur, with citrus juices. One taste will transport you to the sunny coast of spain

29.95 Take Home a Handmade and Painted Sangria Pitcher

4.95 Fuensanta Mineral Water From the foothills of the geologically rich paradise of asturias, spain comes fuensanta mineral spring water. Known since imperial roman times for its purity. Natural or sparkling 1 liter

Sopas‎

Spanish Bean Soup The soup that made the columbia famous. The original recipe of casimiro hernandez, sr. garbanzo beans simmered with smoked ham, chorizo sausage and potatoes in a delicious broth of chicken and ham Options: Cup (3.95) , Bowl (4.95)

Cuban Black Bean Soup Frijoles negros prepared exactly like our grandmother, carmen hernandez did. Served over a bed of white rice and tossed with diced raw spanish onions. 100% vegetarian. Options: Cup (3.95) , Bowl (4.95)

Gazpacho Andalucia Spain's famous cold‎ soup of puree of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted cuban croutons Options: Cup (3.95) , Bowl (4.95)

Ensalada

10.95 Columbia’S Original "1905" Salad The columbia’s legendary salad tossed at your table. Crisp iceberg lettuce with julienne of baked ham, natural swiss cheese, tomato, olives, grated romano cheese and our famous garlic dressing. The award-winning salad won honors from the nation’s largest newspaper, USA today, as “one of 10 great places to make a meal out of a salad” in may, 2008. the signature salad, named after the year the restaurant was founded in tampa’s latin district of ybor city, was created by using native ingredients from the homeland of immigrants to the cigar city and grown in the surrounding rich farm lands of tampa...beefsteak tomatoes from ruskin, iceberg lettuce (originally known as crisphead got its name from the layers of ice covering the heads of lettuce as they were shipped by henry b. plant’s train. As the train pulled up, folks would yell out “here come the icebergs!”), julienne of baked ham, swiss cheese, romano cheese from the sicilians and the famous garlic dressing used by cubans to marinate fresh roast pork. In the 40's, tony noriega, who ventured to new york city during the depression to find work, added the “secret ingredient,” worcestershire sauce, to the recipe Options: Smaller version of columbia’s original "1905" salad served with entree or tapas (4.95) , Columbia’s original "1905" salad with turkey (10.95) , Columbia’s original "1905" salad with shrimp "al ajillo (12.95)

10.95 Lula Mae's Chopped Salad A columbia original‎ and favorite. Named to honor the memory of our longtime staff member, lula mae tollaman, who graced the columbia nightly for 48 years. Chopped salad of lettuce, tomato, heart of palm, artichoke hearts, celery, hard-boiled egg and dressed with a cabrales cheese garlic vinaigrette dressing

8.50 Chopped Tomato Salad A favorite of our father and grandfather, cesar gonzmart. Florida tomatoes, tossed with julienne sweet onions, and 1905 dressing

7.95 Caesar Salad Crisp romaine lettuce tossed with classic caesar dressing, romano cheese and garlic croutons Options: Smaller version served with entree (3.95) , Caesar salad with grilled chicken (9.95) , Caesar salad with shrimp "al ajillo (11.95)

Bocadillos

8.95 The Original Cuban Sandwich A tampa treasure! The “mixto,” as it was known in the beginning, was created in the 1890’s for the cigar workers as they walked to and from work. The sandwiches underwent changes as immigrants from different countries came to ybor city. The city of tampa was like the sandwich, a mixture of cultures and food. The spanish brought the fine ham, the sicilians the genoa salami, the cubans the mojo marinated roast pork, the germans and jews the swiss cheese, pickle and mustard. Put it all together in between sliced, freshly baked tampa cuban bread from la segunda central bakery and life is great. Today we are using the original 1915 recipe of casimiro hernandez sr., with the same proportions of meat and each ingredient layered on top of one another, placed on cuban bread brushed with butter on top and pressed to a crispy finish Options: Cuban sandwich and a cup of soup (+3.00)

8.95 Havana Club Sandwich Turkey, bacon, ham, swiss cheese, tomato and mayonnaise on cuban bread. Served with plantain chips

8.95 Mojo Chicken Mojo marinated char-grilled breast of chicken, melted swiss cheese, roasted peppers, lettuce,tomatoes and alioli sauce on cuban bread. Served with plantain chips

9.95 Mahi Mahi Cubana The best fish sandwich north of havana. Grilled mahi mahi seasoned and topped with sauteed onions, mushrooms, green peppers and smothered with cheese on cuban bread. Served with plantain chips

8.95 Curt’S Meatloaf Meatloaf topped with swiss cheese, yellow mustard, pickles and pressed between cuban bread, served with plantain chips

9.95 Half and Half Combo A choice of two, one half of a cuban sandwich, one half order of columbia’s original “1905” salad or a cup of soup

Tapas‎

7.95 Pincho Mixta Pinchos are the hottest trend in spanish tapas today. Skewered and grilled seasoned pork, chicken, chorizo and onions

7.95 Chorizo "Espanola" Sliced chorizo, and onions sautéed in spanish extra-virgin olive oil. Ole

8.95 Costillitas De Cerdo Habana Tender baby pork ribs slowly roasted and tossed in mojo marinated sweet onions and pepperoncinis

8.95 Gambas “Al Ajillo” Spain’s most popular tapas feature large shrimp from the pristine waters of the gulf of mexico, sautéed in extra-virgin spanish olive oil, fresh garlic and chili pepper

8.50 Empanadas De Picadillo Our mother and grandmother, adela, always had our favorite empanada ready when we visited her. Our empanada starts with her recipe for picadillo, made with spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in chorizo "española" two pastry turnovers

11.95 Cakes De Cangrejo A cuban twist to an american favorite, our two large crab cakes are loaded with fresh handpicked blue crab meat and grilled, then drizzled with a passion fruit alioli sauce

7.95 Queso Fundido Tetilla cheese, mild and delicious and hailed from galicia, located in northwest spain, is baked in a rioja tomato sauce until melted. Served with toasted cuban bread points

5.95 Black Bean Cakes A favorite tapa selection by vegetarians and lovers of black beans. Served with guacamole and sour cream

8.95 Tortilla Española Traditional spanish omelet made with potatoes and onions

6.95 Espinaca Y Garbanzos Burgos Fresh spinach and garbanzo beans sautéed with extra virgin olive oil and garlic

8.95 Champiñones Rellenos Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese then drizzled with olive oil and lemon

9.95 Devil Crab Croquettes A version of the original ybor city devil crab croquettes as sold on the streets by bicycle vendors in tampa's latin quarter. Six minicroquettes with blue crab meat, cuban cracker crumbs, paprika, onions and garlic. Our grandmother and great grandmother aurora gonzalez's recipe. Served with columbia hot sauce

10.95 Croquetas De Langosta Two large croquettes made with maine lobster meat, blended into a delicate roux, breaded with cuban bread crumbs, served with a lobster sauce

7.95 Croquetas De Pollo Sunday dinner would always begin with our grandmother and great grandmother carmen hernandez's special recipe for chicken croquettes. Six fried croquettes made with chicken and cuban cracker crumbs. Served with columbia hot sauce

12.95 Mussels Y Chorizo "Andres" Fresh prince edward island mussels, diced chorizo, sauteed, simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dried white wine and lemon. Delicios

7.95 Stuffed Piquillo Peppers Sweet piquillo peppers from spain’s basque region of navarra, filled with a mushroom, chorizo and serrano ham filling, baked in an almond pepper sauce and topped with manchego cheese]

8.95 Pollo Al Ajillo Tender bite size pieces of boneless breast of chicken dusted in seasoned flour, fried then topped with a sauce of fresh sliced garlic sautéed in extra virgin olive oil, spanish piquillo peppers, parsley and a splash of dry sherry

6.95 Albondigas Ybor city was founded by cubans, spaniards and italians. Almost every meal, baptism, wedding reception or any gathering featured albondigas, spanish for meatballs. Our family recipe is made with ground choice veal and beef blended with our secret columbia seasoning, simmered in a mild catalan tomato sauce

9.95 Coca De Langosta Coca, the catalonian flatbread, is brushed with our 1905 sauce, topped with spanish chorizo, diced vine-ripe tomatoes, maine lobster meat and manchego cheese. Baked until crisp, drizzled with piquillo pepper alioli

11.95 Scallops “Casimiro” Colossal fresh scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine

10.95 Shrimp Supreme A 1937 columbia creation by the columbia's first chef and hall of fame member, chef francisco pijuan. Four large marinated shrimp from the pristine waters of the gulf of mexico, wrapped in smoked bacon, dusted in seasoned flour and lightly fried

9.95 Shrimp and Crabmeat Alcachofas Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese

10.95 Calamares Fritos “a La Romana” Tender calamari dusted in seasoned flour and lightly fried. Our recipe comes from our friend and our third great chef, miguel bejines of sevilla, spain

The “Tapeo” Sampler Tapeo is the spanish tradition of sharing small plates of foods with family and friends. Options: One seafood tapas and two other tapas (25.95) , Two seafood tapas and one other tapas (28.95)

Platos Principales

10.95 Chicken and Yellow Rice “Ybor” The traditional dish from tampa’s ybor city, one quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices and virgin olive oil Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

12.95 Pollo “Riojana” Boneless chicken breast breaded, grilled and topped with a rioja tomato sauce and melted spanish tetilla cheese. Served with yellow rice Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

12.95 Roast Pork “a La Cubana” Generous slices of roast pork with a delicious marinade. Served like back home in cuba with black beans, white rice, yuca and platanos Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

11.95 Boliche “Criollo” Slowly roasted eye round of beef, stuffed with chorizo, in a flavorful gravy. Served with black beans, white rice and ripe platanos. A lunch time favorite of rg Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

16.95 El Combo De Cuba To sample the flavors of cuba, this cuban feast of roast pork, boliche, empanada de picadillo, platanos, black beans and yellow rice brings you closer to cuba Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

13.95 Breaded Steak Milanesa A lunch time favorite of the columbia since the 1930’s. Tender choice palomilla steak, breaded and pan fried, topped with our catalana tomato sauce. Garnished with peas and spanish red pimientos. Served with yellow rice Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

13.95 Palomilla “If you haven’t been to cuba or miami lately, you probably haven’t had a steak like this.” marinated top sirloin cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice). Served with platanos and french fries or rice Options: Platanos, French fries, Rice, Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

9.95 Ropa Vieja Originally introduced to cuba by spanish sailors. The name means “old clothes” because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

9.95 Picadillo “Criollo” We could always count on enjoying our mother, adela hernandez gonzmart’s delicious picadillo recipe when we were growing up at home or afterwards when we would stop by to visit. A family favorite for generations, finely ground choice lean beef, braised with onions, green peppers, olives, raisins and capers. Served with white rice and ripe platanos Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

Salteado (the Columbia’S Traditional Method of Sauté) Inspired by the chinese who lived in cuba in the 19th century, a very hot iron skillet with extra virgin olive oil is used to sauté onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo, splashed with a hearty red wine. Served with yellow rice Options: Chicken (14.95) , Beef (14.95) , Shrimp (14.95) , Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

12.95 Eggplant Riojana Sliced eggplant breaded with ground plantain crumbs, smothered in our rich rioja sauce of tomatoes, garlic, capers, olives and red wine. Topped with melted galician tetilla cheese Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

15.95 Paella Vegetariana A vegetarian version of the classic spanish paella, full of flavor, prepared with a variety of green beans, artichoke hearts, tomato, onions, green peppers, garlic, gluten free vegetable saffron broth, extra virgin spanish olive oil and la bomba spanish rice Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

19.95 Paella Española Spain’s national dish, our luncheon version of shrimp, scallops, calamares, clams, mussels, chicken, pork, spanish onions, ripe tomatoes, green peppers, fresh garlic, all baked in a paella pan with spain’s best valencia rice, “la bomba" Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

16.95 Snapper “Adelita” King of gulf fish, snapper, grilled and topped with hearts of palm, artichoke hearts, sundried tomatoes, olive oil, garlic and onions. Served with yellow rice. Outstanding Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

14.95 Cannelloni De Langosta “7 Portes” This recipe comes from one of our favorite restaurants in barcelona, ”7 portes” founded in 1836. tender cannelloni pasta filled with maine lobster meat, shrimp, pan-seared scallops and sautéed shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry mornay cheese sauce Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

14.95 Shrimp Supreme This columbia restaurant creation of five large wild-caught gulf of mexico shrimp wrapped in wafer thin bacon, marinated and fried. Served with yellow rice or potatoes Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

13.95 Shrimp Criollo Large wild-caught gulf of mexico shrimp sautéed with spanish extra virgin olive oil, onions, tomatoes, ripe plantains, potatoes and spicy spanish paprika, splashed with dry vermouth. Served with white rice Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

12.95 Mahi Mahi “Cayo Hueso” Boneless fillet of‎ mahi mahi marinated in citrus juices and grilled. Served with mojo marinated onions, yellow rice and platanos. A favorite of our long time friend, banker, marathon runner, boater and all around great person, lynn culbreath Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

12.95 Mahi Mahi “Varadero” Grilled boneless fillet‎ of mahi mahi crusted with ground crispy green plantain chips, topped with a citrus butter sauce. Served with yellow rice Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

13.95 Merluza “Russian Style” Created by francisco pijuan, columbia's famous chef and former chef to king alfonso xiii. Premium atlantic merluza, spain's favorite fish. Breaded with cuban bread crumbs and grilled. Garnished with a russian sauce of lemon butter, parsley and hard boiled eggs. Served with yellow rice. Viva el rey Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

14.95 Crab Enchilado A sunday favorite when we were children. A mildly spicy sauce of fresh lump blue crabmeat, tomato, onions, green peppers, garlic, oregano, white wine and chili peppers, served over pasta Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

12.95 Mussels Y Chorizo "Andres" Fresh prince edward island mussels, diced chorizo, sauteed, simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dried white wine and lemon. Delicioso Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

24.95 Pompano “Jimmy” Boneless fillet of pompano, seasoned, grilled, topped with fresh lump blue crab meat, and drizzled with lemon butter sauce. Served with yellow rice and asparagus Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

18.95 Grilled Fresh Florida Grouper Simply delicious. Red‎ grouper seasoned and grilled. Served with yellow rice, peas and pimentos Options: Caesar salad (+3.95) , A cup of soup (+3.95) , Columbia’s original “1905” salad (+4.95)

Postres

5.95 Flan We think our‎ flan is the best we have ever tasted.One taste and we think you will agree. The recipe dates back to 1935 when the columbia opened tampa’s first “conditioned air” dining room, the don quixote. Our grandmother and great grandmother, carmen hernandez, helped the columbia gain national fame with her great recipes, especially her flan. Spanish caramel egg custard, prepared the old-fashioned way, using only the best natural ingredients

6.95 Guava Turnover “Carmita” Carmen hernandez used to bake this dessert for our family on sundays at her home. Tropical sweet guava and melted sweet cream cheese baked in a soft crispy pastry, dusted with sugar granules, drizzled with vanilla bean sauce. One taste and you will understand why it was our favorite dessert

7.95 Brazo Gitano "Cien Años" 100th anniversary version of the original recipe from casimiro hernandez, sr, founder of the columbia restaurant. Spongecake soaked in syrup with spanish manzanilla sherry filled with spanish cream and strawberries, rolled and topped with meringue. Served tableside with strawberry sauce and flambeed

8.95 White Chocolate Bread Pudding Our dad and‎ grandfather’s favorite dessert, simply put, this is the best bread pudding that we have tasted anywhere we have ever visited. Our version is made with white chocolate, la segunda central bakery cuban bread, sunny florida dairy milk and florida eggs, topped with a rich don casimiro classic silver rum sauce

5.95 Churros "Tres Amigos" Golden brown spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava

6.95 Crema Catalana This is a favorite of the gonzmart family when visiting “los caracoles” restaurant in barcelona, spain. “Natilla,” catalan cream sprinkled with sugar, caramelized tableside with a flaming torch

6.95 Godiva Chocolate Cake Dark chocolate cake‎ layered and topped with chocolate mousse and drizzled with caramel sauce. Served with seasonal berries

6.95 Key Lime Pie The original key lime pie recipe was thought to have been created in key west, the birthplace of our grandmother and great grandmother, carmen piloto hernandez in the late 19th century. When the family moved to ybor city, they brought a prized key lime tree to plant at their home, beginning a tradition of enjoying fresh key lim pie at family gatherings. Today our pies start with a secret graham cracker crust, and our filling is made from pasteurized eggs yolks, condensed milk and “nellie & joe’s" key lime juice. That’s it! No preservatives, no artificial ingredients and no gelatin, just the best tasting key lime pie anywhere! Key lime pie is the “official pie of the state of florida

Bebidas‎

2.75 Fresh Roasted Coffee Roasted in ybor city's naviera coffee mill

2.95 Espresso Coffee Evelio herndandez's secret blend

3.95 Rg’S Double Espresso

3.50 Cafe Con Leche Espresso cuban coffee with steamed milk

2.50 Fresh Brewed Ice Tea

2.50 Hot Tea

2.50 Soft Drinks Refills on soft drinks, ice tea and fresh roasted coffee

Sangria

Sangria Spain’s delightfully refreshing wine cooler made at the columbia with a combination of rich bodied red wine and fresh citrus juices Options: Pitcher (18.95) , Glass (6.95)

19.95 Imported Sangria Made tableside with torres sangre de toro, spain’s most popular red wine, torres brandy and fresh citrus juices. Pitcher

19.95 Sangria De Cava Spain’s wonderful bubbling cooler made tableside with jaume serra cristalino spanish cava (sparkling wine), torres brandy and torres orange liqueur, with citrus juices. One taste will transport you to the sunny coast of spain. Pitcher

4.95 Fuensanta Mineral Water From the foothills of the geologically rich paradise of asturias, spain comes fuensanta mineral spring water. Known since imperial roman times for its purity. Natural or sparkling 1 liter

Sopas

Spanish Bean Soup The soup that made the columbia famous. The original recipe of casimiro hernandez, sr. garbanzo beans simmered with smoked ham, chorizo sausage and potatoes in a delicious broth of chicken and ham Options: Cup (3.95) , Bowl (4.95)

Cuban Black Bean Soup Frijoles negros prepared exactly like our grandmother, carmen hernandez did. Served over a bed of white rice and topped with diced raw spanish onions. 100% vegetarian Options: Cup (3.95) , Bowl (4.95)

Gazpacho Andalucia Spain's famous cold soup of puree of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted cuban croutons Options: Cup (3.95) , Bowl (4.95)

Caldo Gallego A favorite to enjoy when visiting the galicia region along the northwest coast of spain. Great northern beans simmered in a rich stock with smoked ham, chorizo sausage, turnip greens and potatoes Options: Cup (3.95) , Bowl (4.95)

Dinner Menu

Cocktails & Beverages‎

Mojito Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made tableside by the pitcher with Don Casimiro classic silver rum, hierbabuena (mint) and fresh lime juice. “One sip takes us back to Havana in 1958 when we tasted our first mojito.” Richard and Casey gonzmart. Served by the pitcher or in a tall glass over ice Options: Pitcher (25.95) , Glass (8.95)

8.95 Tango Mango Daiquiri Dance to the taste of the tropics. Fresh mango and Don Casimiro classic silver rum. Frozen and delicious

8.95 Maker's Champion Maker’s mark and ginger beer, with fresh lemon,garnished with mint and served over ice

8.95 Margarita “Garrafon” Our hall of fame bartender, Garrafon Fernandez, combined his native spanish roots to this Mexican classic. Screaming Richard tequila, Spain’s Gran Torres liqueur, Torres brandy and lime juice

9.95 1905 Martini In honor of our centennial celebration. Our favorite ultra premium, ketel one vodka served with marinated olives stuffed with Cabrales cheese

8.95 Chacho Manhattan The classic Manhattan, with a twist. Small batch chacho bourbon mixed with a dash of guava syrup, sweet vermouth and bitters. Stirred and poured over ice, garnished with lemon and orange zest

9.95 Cafe Con Leche Martini A twist on a Cuban classic made with van gogh double espresso double caffeine vodka and tres leches triple crème liqueur

8.95 Cafe Solo Martini Patron XO café tequila, shaken and served up

8.95 El Floridita Daiquiri Don Casimiro classic silver rum, fresh lime juice,luxardo maraschino liqueur and a splash of grapefruit, shaken and served on the rocks in a sugar rimmed glass

8.95 Sazerac A classic of the Columbia and new orleans dating back to prohibition. Bulleit rye whiskey, absinthe and bitters

7.95 Bloody Gazpacho Absolut peppar vodka, mixed with our spicy version of the classic Spanish soup, gazpacho. Bloody delicious!

Cigar City Brewing Beer

5.95 Jai Alai India Pale Ale Jai alai has upfront citrus bitterness with a hint of caramel and tropical fruit hop notes in the finish

5.95 Maduro Brown Ale Maduro pours brown in color and features notes of caramel, toffee, chocolate and hints of espresso

Private Label Wines

Don Cesar Crianza (Ribera Del Duero, Spain) A distinctive, delicious red wine. This elegant red’s core is lush with blackberry and cassis flavors, the acidity is lively and the tannins offer firm support. produced in Spain’s prestigious Ribera del Duero region in memory of our father and grandfather, Cesar Gonzmart Options: Bottle (36.00) , Glass (9.50)

Adelita Chardonnay (Penedes, Spain) This 100% chardonnay is brilliant in color and possesses a complex bouquet with good intensity. Toasty overtones derived from maturing in French oak cask. Smooth and very balanced with tones of vanilla. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart Options: Bottle (36.00) , Glass (9.50)

Don Casimiro (California) Selected and bottled to honor the founding fathers of family owned Columbia restaurant, 1st generation Casimiro Hernandez Sr. and 2nd generation Casimiro Hernandez Jr. the wines are produced for us by Rutherford ranch winery, started in the1970's by Ernie and Virginia Van Asperen and Charlie Abela. They retired in 2000, and long-time shareholders, the family of Marko and Theo Zaninovich, acquired 100% of the winery. This three generation family owned and managed winery has been committed to earth-friendly winegrowing. Using "sustainable" viticulture that is good for the environment results in higher quality fruit, a prerequisite for crafting world-class wines. The winery is located on Napa Valley's scenic silverado trail within the Rutherford district. 2012 Family owned winery of the year - New York international wine competition. Chardonnay, pinot grigio, cabernet sauvignon, merlot, white zinfandel Options: Bottle (32.00) , Glass (8.50)

RG Wines (argentina) "RG" is Richard Gonzmart, 4th generation of the founding family of the Columbia restaurants. On a trip to Argentina to visit friend José Manuel Ortega, owner of the world-class winery, o. fournier, in the Uco valley, RG and José agreed to partner and produce 3 specially selected cuvee wines for the Columbia. Purchase of this wine helps to raise a minimum 50,000 annually to benefit the "Columbia centenario" endowed scholarships for minority students and athletics at the University of South Florida Options: Bottle (30.00) , Glass (8.00) , Malbec tempranillo blend, Sauvignon blanc, Chardonnay

Rusty, Red Blend, 2005 (Argentina) Rusty, 2005 vintage, is a special highly allocated cuvee. a full-bodied red wine, dense, and structured, this intensely flavored blend combines elegance and power. Aged in new French oak, a blend of 50% tempranillo, 30% malbec, and 20% merlot. Named for Richard’s German shepherd, rusty. The purchase of this wine will help raise over $20,000 annually to benefit the University of Florida small animal hospital for oncology research Options: Bottle (48.00) , Glass (12.50)

Sangria

Sangria Spain’s delightfully refreshing wine cooler made at the Columbia with a combination of rich bodied red wine and fresh citrus juices Options: Pitcher (18.95) , Glass (6.95)

19.95 per pitcher Imported Sangria Made tableside with Torres sangre de toro, Spain’s most popular red wine, Torres brandy and fresh citrus

19.95 per pitcher Sangria De Cava Spain’s wonderful bubbling cooler made tableside with Jaume Serra Cristalino Spanish cava (sparkling wine), Torres brandy and Torres orange liqueur, with citrus juices. One taste will transport you to the sunny coast of Spain

29.95 Take Home a Handmade and Painted Sangria Pitcher

4.95 Fuensanta Mineral Water From the foothills of the geologically rich paradise of Asturias, Spain comes Fuensanta mineral spring water. Known since imperial roman times for its purity. Natural or sparkling 1 liter

Vinos De Familia‎

Spain

Coronas Tinto (Penedes) Torres Options: Glass (8.50) , Bottle (32.00)

Viña Esmeralda Blanco (Penedes) Torres Options: Glass (9.50) , Bottle (36.00)

Casa Primicia Tinto (Rioja) Options: Glass (8.75) , Bottle (33.00)

Conde De Valdemar Crianza (Rioja) Options: Glass (9.50) , Bottle (36.00)

Argentina

Santa Julia Pinot Grigio Options: Glass (8.50) , Bottle (32.00)

Santa Julia Malbec Options: Glass (8.50) , Bottle (32.00)

Pascual Toso Torrontés Options: Glass (8.50) , Bottle (32.00)

Pascual Toso Cabernet Sauvignon Options: Glass (8.50) , Bottle (32.00)

California

Kunde Zinfandel (Sonoma) Options: Glass (9.00) , Bottle (34.00)

Kunde Sauvignon Blanc (Sonoma) Options: Glass (9.00) , Bottle (34.00)

Kunde Chardonnay (Sonoma) Options: Glass (9.00) , Bottle (34.00)

Belle Glos Pinot Noir Meiomi Options: Glass (10.50) , Bottle (40.00)

Chile

Santa Digna, Cabernet Sauvignon, Torres Options: Glass (8.50) , Bottle (32.00)

Santa Digna, Chardonnay, Torres Options: Glass (8.50) , Bottle (32.00)

Las Mulas, Cabernet Sauvignon, Torres (Organic) Options: Glass (8.50) , Bottle (32.00)

Las Mulas, Sauvignon Blanc, Torres (Organic) Options: Glass (8.50) , Bottle (32.00)

Casa Silva

Quinta Generación Red 2005 Intense, dark, ruby red with violet hues. 35% cabernet sauvignon, 25% carmenére, 25% syrah, 15% petit verdot. aged 13 months in New French oak. Options: Glass (12.50) , Bottle (48.00)

Cool Coast Sauvignon Blanc Intense aromas of fresh pineapple with citric notes. A very elegant and long finish Options: Glass (11.00) , Bottle (40.00)

Sopas

Spanish Bean Soup The soup that‎ made the columbia famous. The original recipe of Casimiro Hernandez, Sr. garbanzo beans simmered with smoked ham, chorizo sausage and potatoes in a delicious broth of chicken and ham. Options: Cup (3.95) , Bowl (4.95)

Cuban Black Bean Soup Frijoles negros prepared exactly like our grandmother, Carmen Hernandez, did. Served over a bed of white rice and topped with diced raw spanish onions. 100% vegetarian. Options: Cup (3.95) , Bowl (4.95)

Gazpacho Andalucia Spain’s famous cold‎ soup of puree of ripe tomatoes, green peppers, onions, cucumbers and garlic. topped tableside with finely diced vegetables and toasted Cuban croutons. Options: Cup (3.95) , Bowl (4.95)

Ensalada

10.95 Lula Mae's Chopped Salad A Columbia original and favorite. Named to honor the memory of our longtime staff member, Lula mae Tollaman, who graced the Columbia nightly for 48 years. Chopped salad of lettuce, tomato, heart of palm, artichoke hearts, celery, hard-boiled egg and dressed with a Cabrales cheese garlic vinaigrette dressing.

8.50 Chopped Tomato Salad A favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienne sweet onions, and 1905 dressing.

7.95 Caesar Salad Crisp romaine lettuce tossed with classic caesar dressing, romano cheese and garlic croutons.

3.95 Smaller Version Served with entree.

9.95 Caesar Salad With grilled chicken.

11.95 Caesar Salad With shrimp “al ajillo”.

10.95 Columbia's Original “1905” Salad The Columbia’s legendary salad tossed at your table. Crisp iceberg lettuce with Julienne of baked ham, natural Swiss cheese, tomato, olives, grated romano cheese and our famous garlic dressing. The award-winning Saladwon honors from the nation’s largest newspaper, USA today, as “one of 10 great places to make a meal out of a salad” in May, 2008. The signature salad, named after the year the restaurant was founded in Tampa’s Latin district of Ybor city, was created by using native ingredients from the homeland of immigrants to the cigar city and grown in the surrounding rich farm lands of Tampa ... beefsteak tomatoes from Ruskin, iceberg lettuce (originally known as crisphead got its name from the layers of ice covering the heads of lettuce as they were shipped by henry b. plant’s train.)

4.95 Smaller Version of Columbia's Original “1905” Salad Served with entree or tapas. Options: Entree, Tapas

10.95 Columbia’S Original “1905” Salad With turkey.

12.95 Columbia’S Original “1905” Salad With shrimp “al ajillo”

Tapas‎

7.95 Pincho Mixta Pinchos are the hottest trend in Spanish tapas today, skewered and grilled seasoned pork, chicken, chorizo and onions.

7.95 Chorizo “Española” Sliced chorizo, and onions sautéed in spanish extra-virgin olive oil. Ole!

8.95 Costillitas De Cerdo Habana Tender baby pork ribs slowly roasted and tossed in mojo marinated sweet onions and pepperoncinis.

8.95 Gambas “Al Ajillo” Spain’s most popular tapas features large shrimp from the pristine waters of the gulf of Mexico, sautéed in extra-virgin Spanish olive oil, fresh garlic and chili pepper.

8.50 Empanadas De Picadillo Our mother and grandmother, Adela, always had our favorite empanada ready when we visited her. Our empanada starts with her recipe for picadillo, made with spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in two pastry turnovers.

11.95 Cakes De Cangrejo A cuban twist to an american favorite, our two large crab cakes are loaded with fresh handpicked blue crab meat and grilled, then drizzled with a passion fruit alioli sauce.

7.95 Queso Fundido Tetilla cheese, mild and delicious and hailed from Galicia, located in Northwest Spain, is baked in a rioja tomato sauce until melted. Served with toasted cuban bread points.

5.95 Black Bean Cakes A favorite tapa selection by vegetarians and lovers of black beans. Served with guacamole and sour cream.

8.95 Tortilla Española Traditional spanish omelet made with potatoes and onions.

6.95 Espinaca y Garbanzos Burgos Fresh spinach and garbanzo beans sautéed with extra virgin olive oil and garlic.

8.95 Champiñones Rellenos Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese then drizzled with olive oil and lemon.

10.95 Croquetas De Langosta Two large croquettes made with maine lobster meat, blended into a delicate roux, breaded with cuban bread crumbs, served with a lobster sauce.

7.95 Croquetas De Pollo Sunday dinner would always begin with our grandmother and great grandmother Carmen Hernandez’s special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia hot sauce.

12.95 Mussels Y Chorizo “Andres” Fresh prince edward island mussels, diced chorizo, sauteed, simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dried white wine and lemon. Delicioso!

7.95 Stuffed Piquillo Peppers Sweet piquillo peppers from Spain’s basque region of Navarra, filled with a mushroom, chorizo and serrano ham filling, baked in an almond pepper sauce and topped with manchego cheese.

8.95 Pollo Al Ajillo Tender bite size pieces of boneless breast of chicken dusted in seasoned flour, fried then topped with a sauce of fresh sliced garlic sauteed in extra virgin olive oil, spanish piquillo peppers, parsley and a splash of dry sherry.

6.95 Albondigas Ybor city was founded by Cubans, Spaniards and Italians. Almost every meal, baptism, wedding reception or any gathering featured albondigas, Spanish for meatballs. Our family recipe is made with ground choice veal and beef blended with our secret Columbia seasoning, simmered in a mild Catalan tomato sauce.

9.95 Coca De Langosta Coca, the Catalonian flatbread, is brushed with our 1905 sauce, topped with spanish chorizo, diced vine-ripe tomatoes, maine lobster meat and manchego cheese. Baked until crisp, drizzled with piquillo pepper alioli.

11.95 Scallops “Casimiro” Colossal fresh scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.

10.95 Shrimp Supreme A 1937 Columbia creation by the columbia’s first chef and hall of fame member, Chef Francisco Pijuan. Four large marinated shrimp from the pristine waters of the gulf of Mexico, wrapped in smoked bacon, dusted in seasoned flour and lightly fried.

9.95 Shrimp and Crabmeat Alcachofas Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese.

10.95 Calamares Fritos “a La Romana” Tender calamari dusted in seasoned flour and lightly fried. Our recipe comes from our friend and our third great Chef, Miguel Bejines of Sevilla, Spain.

The “Tapeo” Sampler Tapeo is the Spanish tradition of sharing small plates of foods with family and friends. Options: One seafood tapas and two other tapas (25.95) , Two seafood tapas and one other tapas (28.95)

Mariscos

26.00 Snapper “Alicante” This incredibly delicious recipe was created in 1938 by our grandfather and great grandfather, Casimiro Hernandez, jr. It features the king of gulf fish, snapper, baked in a casserole with sweet spanish onions, green peppers, a rich gravy, olive oil, fresh garlic, sauterne wine and topped with sliced roasted almonds. Served with yellow rice garnished with fried eggplant and shrimp supreme. “If you enjoy fresh fish and would like to sample authentic Spanish flavor, we offer our highest recommendation.” Casey & Richard Gonzmart.

22.00 Cannelloni De Langosta “7 Portes” This recipe comes from one of our favorite restaurants in Barcelona, “7 portes,” founded in 1836. Tender cannelloni pasta filled with maine lobster meat, shrimp, pan-seared scallops and sauteed shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry mornay cheese sauce and pieces of lobster.

26.00 Mariscos “Diablo” Combination of sautéed prawns, shrimp, scallops, mussels and clams in a spicy tomato sauce with blue crabmeat, onions, green peppers, garlic, white wine and chili peppers. Served over a bowl of pasta.

21.00 Mahi Mahi “Varadero” Grilled boneless fillet of mahi mahi crusted with ground crispy green plantain chips, topped with a citrus butter sauce and fresh lump blue crab meat. Served with yellow rice and vegetables.

19.00 Mahi Mahi “Cayo Hueso” Boneless fillet of mahi mahi marinated in citrus juices and grilled. Served with mojo marinated onions, “good rice”, yuca and platanos. A favorite of our friend, banker, marathon runner, boater and all around great person, Lynn Culbreath.

22.00 Salmon Sant’Yago Fresh boneless fillet of salmon, lump crab meat, sliced tomatoes, asparagus, and stuffing of shrimp and artichoke, baked in parchment paper. Served with yellow rice.

19.00 Grilled Salmon Fresh boneless fillet of salmon, grilled and served with yellow rice and fresh vegetables.

24.00 Snapper “Adelita” King of gulf fish, snapper, grilled and topped with hearts of palm, artichoke hearts, sundried tomatoes, olive oil, garlic and onions. Served with “good rice.” outstanding!

19.00 Merluza “a La Rusa” Created by Francisco Pijuan, Columbia’s famous chef and former chef to king Alfonso XIII. Premium atlantic Merluza, Spain’s favorite fish. Breaded with Cuban bread crumbs and grilled. Garnished with a Russian sauce of lemon butter, parsley and hard boiled eggs. Served with yellow rice and vegetables.

28.00 Pompano “Jimmy” Boneless fillet of pompano, seasoned, grilled, topped with fresh lump blue crab meat, and drizzled with lemon butter. Served with“good rice” and asparagus.

23.00 Pompano en Papillot Boneless fillet of pompano with seafood stuffing of shrimp, crabmeat, artichoke, butter and white wine, wrapped in parchment paper and baked. Served with yellow rice.

Mariscos

Our Shrimp The Columbia supports family-owned American businesses. We believe the finest tasting shrimp in the world are wild-caught shrimp from sustainable sources in the waters of the gulf of Mexico. We insist on using only the best shrimp available for our century-old family recipes and proudly partner with Gerard Thomassie’s family-owned poor pierre shrimp of Louisiana.

20.00 Shrimp Salteado A twist of a classic Columbia favorite, inspired by Chinese immigrants to Cuba in the 19th century. Wild-caught gulf of Mexico shrimp, sautéed with extra-virgin spanish olive oil, onions, green peppers, garlic, mushrooms, diced potatoes, chorizo, simmered in rich demi-glace sauce, and a splash of red wine. Served with yellow rice.

22.00 Shrimp Criollo Large wild-caught gulf of Mexico shrimp sautéed with Spanish extra virgin olive oil, onions, peppers, tomatoes, ripe plantains, potatoes and spicy Spanish paprika, splashed with dry vermouth. Served with white rice.

25.00 Camarones Rellenos “Jesse Gonzalez” Jumbo size wild-caught gulf of Mexico shrimp stuffed with lump crabmeat and baked with lemon butter. Served with “good rice” and fresh vegetables. Named for our friend, the king of shrimp.

21.00 Shrimp Supreme This Columbia restaurant creation of wild-caught gulf of Mexico large shrimp is wrapped in wafer thin bacon, marinated and fried. Served with fresh vegetables and yellow rice or potatoes. Options: Yellow rice, Potatoes

Red Grouper After removing grouper‎ from our menu in 2007 due to overfishing, we are proud to once again feature Florida’s famous, highly prized fish. the red grouper population has been rebuilt and is healthy. The fish is now harvested at sustainable levels. The national marine fisheries service of the United States permits red grouper harvesting in the gulf of Mexico by commercial reef fisheries. You can once again enjoy these classic and unique Columbia preparations of this delicious mild fish.

26.00 Grouper “Bilbao” Traditional basque preparation‎ of fillet of red grouper, baked in a clay casserole layered with sliced tomatoes, potatoes, onions, extra virgin olive oil, garlic, and lemon. Served with fresh vegetables.

25.00 Grouper “a La Rusa” Columbia’s signature preparation for fillet of fish breaded in cuban bread crumbs and grilled. Garnished with chopped parsley, hard boiled egg, and a mild lemon butter sauce. Served with yellow rice and fresh vegetables.

27.00 Baked Stuffed Grouper Boneless fillet of red grouper stuffed with fresh lump blue crabmeat and a tropical passion fruit butter sauce. Gently baked. Served with yellow rice and fresh vegetables.

24.00 Grilled Grouper Simply delicious. Seasoned and grilled. Served with yellow rice and fresh vegetables.

29.00 Grouper “Jimmy” A boneless fillet of gulf of Mexico red grouper, seasoned, grilled and topped with fresh lump blue crabmeat, drizzled with lemon butter sauce. Served with “good rice” and asparagus.

Carnes‎

30.00 Filet Mignon “Chacho” In memory of‎ the spirit of our great uncle Evelio “Chacho” Hernandez, youngest son of the founder. This is our best selling center-cut filet mignon, served with a rich sauce of bourbon, shallots and mushrooms. Flambéed tableside with a shot of our very own smooth tasting small-batch, aged in oak 121 proof bourbon, called “chacho.” Served with roasted potatoes and vegetables. Here’s to you,chacho!

32.00 New York Strip Sirloin “the Bambino” Upper 2/3rd butcher‎ reserve cut 14-ounce NY strip sirloin, well seasoned,grilled, brushed with our world famous original 1905 dressing™. Back in the late 20’s and early 30’s the famous #3, babe Ruth frequented the columbia in Ybor city. Enjoy this great 14 oz. NY strip.served with champiñones rellenos and roasted potatoes. The “bambino” is the favorite steak of 4th generation owners Casey and Richard Gonzmart.

28.00 Filet Mignon Grilled choice center-cut tenderloin. Served with fresh vegetables and yellow rice or potato. Options: Yellow rice, Potato

29.00 Filet Mignon “Columbia” Broiled tender center-cut filet mignon wrapped with paper thin bacon and topped with columbia sauce of mushrooms, ham, onions, tomatoes, green peppers and a touch of garlic. Served with yellow rice.

27.00 Veal “La Reina Isabella” Tender veal pounded‎ thin, lightly dusted with toasted cuban bread crumbs, pan-grilled. Topped with a delicious saffron butter sauce and fresh lump blue crabmeat. Served with “good rice” and asparagus.

22.00 Filet Steak Salteado Choice tenderloin tips are placed in a very hot saute pan. Then we combine Spanish extra virgin olive oil with a touch of fresh garlic, and then add sliced sweet Spanish onion, green bell pepper, fresh mushrooms, diced potatoes, Spanish sausage (chorizo) and a splash of red wine. Served with yellow rice.

21.00 Roast Pork “a La Cubana” Generous slices of roast pork with a delicious marinade. Served like back home in Cuba with black beans, white rice, yuca and platanos.

30.00 Delmonico “Sarapico” Char-grilled, well-marbled, juicy‎ 16 oz. Bone-in rib-eye steak. Served with roasted potatoes and vegetables.

18.00 Palomilla “If you haven’t been to Cuba or Miami lately, you probably haven’t had a steak like this.” Marinated top sirloin cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice). Served with platanos and French fries or rice. Options: French fries, Rice

19.00 Boliche “Criollo” Roasted eye round of beef stuffed with chorizo and roasted in flavorful gravy. Served with black beans, white rice and platanos. A family favorite!

18.00 Ropa Vieja Originally introduced to Cuba by spanish sailors. The name means “old clothes” because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice.

Pollo

21.00 Arroz Con Pollo “Valenciana” Casimiro hernandez, sr.’s original recipe for this simple yet classic dish that helped make the columbia famous. One half bone-in chicken with green peppers, spanish onions, tomato, smoked ham, hearts of artichoke, garlic, herbs and extra virgin olive oil baked in a casserole with valencia rice. Then splashed with white wine and topped with green peas and red pimentos.

19.00 Pollo “Riojana” Boneless chicken breast breaded, grilled and topped with a rioja tomato sauce and melted spanish tetilla cheese. Served with yellow rice and fresh vegetables.

20.00 Pollo Manchego Tender, juicy all natural chicken breast, breaded with seasoned cuban bread crumbs and grated spanish manchego cheese, sun dried tomatoes and fresh basil, cooked on a flat top griddle. Served with citrus sauce and “good rice.”

20.00 Pollo Asado Fresh one half bone-in chicken, marinated in garlic, oregano and olive oil baked in its juices. Served with roasted potatoes and fresh vegetables.

19.00 Chicken Salteado Inspired by the Chinese who lived in Cuba in the 19th century, a very hot iron skillet with extra virgin olive oil is used to sauté boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and splashed with a hearty red wine. Served with yellow rice.

19.00 Pollo Relleno “Lele” From the recipe of our mother and grandmother, Adele “Lele” gonzmart, boneless breast of chicken stuffed with ham, chorizo, bread crumbs, parsley, shallots and extra virgin olive oil. Baked and topped with a rich gravy and toasted almonds. Served with yellow rice and fresh vegetables.

Paella

26.00 Paella “a La Valenciana” Our version, prepared in a traditional paella pan, features clams, mussels, shrimp, scallops, calamares, chicken and pork, baked with Valencia rice, extra virgin olive oil, green peppers, Spanish onions, ripe tomatoes, garlic, spices and splashed with white wine.

24.00 Paella “Campesina” A favorite in the La Mancha region of Spain. Valencia rice with beef tenderloin, pork, chicken, chorizo and green beans.

29.00 Paella “Marinera” Seafood version of our famous paella, combines Valencia rice with prawns, clams, mussels, shrimp, scallops and calamares.

Vegetarian‎

22.00 Paella Vegetariana A vegetarian version of the classic spanish paella, full of flavor, prepared with a variety of beans, green beans, artichoke hearts, tomatoes, onions, green peppers, garlic, gluten-free vegetable saffron broth, extra virgin Spanish olive oil and la bomba Spanish rice.

19.00 Eggplant Riojana Sliced eggplant breaded with ground plantain crumbs, smothered in our rich rioja sauce of tomatoes, garlic, capers, olives and red wine. topped with melted Galician tetilla cheese.

22.00 Vegetarian “Española” Espinaca y garbanzos‎ burgos, champiñones rellenos, black bean cakes and queso fundido.

10.00 Black Beans “1905” A bowl of black bean soup served over steaming white rice, and topped with quartered tomatoes and our world-famous original “1905” dressing.

Combinaciones

23.00 Marilyn & Joe“Salteado” Marilyn Monroe and Joe Dimaggio frequented the Columbia in the early 1950’s. The story goes that one evening Marilyn sought counsel from our ladies’ room attendant, Lula Mae Tollaman, after getting into a mixed up discussion with Joe. We created this featured salteado to recall that occasion, a mixture of tenderloin tips, boneless breast of chicken, shrimp and pork all sautéed in a hot skillet of extra virgin Spanish olive oil, spanish onions, green peppers,mushrooms, diced potatoes, chorizo,garlic and splashed with red wine to blend the flavors together. Served with yellow rice.

24.00 La Completa Cubana To sample the flavors of Cuba, we offer this cuban feast of roast pork, boliche, empanada de picadillo, platanos, yuca, black beans and yellow rice.

22.00 Chicken and Shrimp“Barcelona” Boneless chicken breast sautéed with gulf of Mexico shrimp in a delicious lobster bisque, brandy, white wine, carrots and onions. served with yellow rice.

26.00 Filete Y Gambas Char-grilled churrasco tenderloin of beef and our gambas “ajillo” shrimp, with a side of chimichurri sauce. Served with “good rice” and vegetables.

Postres

5.95 Flan We think our flan is the best we have ever tasted. One taste and we think you will agree. The recipe dates back to 1935 when the Columbia opened tampa’s first “conditioned air” dining room, the don quixote. Our grandmother and great grandmother, Carmen Hernandez, helped the Columbia gain national fame with her great recipes, especially her flan. Spanish caramel egg custard,prepared the old-fashioned way, using only the best natural ingredients.

6.95 Guava Turnover “Carmita” Carmen Hernandez baked this dessert for our family on Sundays at her home. Tropical sweet guava and melted sweet cream cheese baked in a soft crispy pastry, dusted with sugar granules, drizzled with vanilla bean sauce. One taste and you will understand why it was our favorite dessert.

7.95 Brazo Gitano “Cien Años” 100th anniversary version of the original recipe from casimiro hernandez, sr, founder of the columbia restaurant. Spongecake soaked in syrup with spanish manzanilla sherry filled with spanish cream and strawberries, rolled and topped with meringue. Served tableside with strawberry sauce and flambéed.

8.95 White Chocolate Bread Pudding Our dad and grandfather’s favorite dessert, simply put, this is the best bread pudding that we have tasted anywhere we have ever visited.Our version is made with white chocolate, la segunda central bakery cuban bread, sunny florida dairy milk and florida eggs, topped with a rich don casimiro classic silver rum sauce.

5.95 Churros “Tres Amigos” Golden brown spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava.

6.95 Crema Catalana This is a‎ favorite of the Gonzmart family when visiting “los caracoles” restaurant in Barcelona, Spain. “Natilla,” Catalan cream sprinkled with sugar, caramelized tableside with a flaming torch.

6.95 Godiva Chocolate Cake Dark chocolate cake layered and topped with chocolate mousse and drizzled with caramel sauce. Served with seasonal berries.

6.95 Key Lime Pie The original key lime pie recipe was thought to have been created in key west, the birthplace of our grandmother and great grandmother, Carmen Piloto Hernandez in the late 19th century. When the family moved to Ybor city, they brought a prized key lime tree to plant at their home, beginning a tradition of enjoying fresh key lime pie at family gatherings. Today our pies start with a secret graham cracker crust, and our filling is made from pasteurized eggs yolks, condensed milk and “Nellie & Joe’s” key lime juice. that’s it! No preservatives, no artificial ingredients and no gelatin, just the best tasting key lime pie anywhere! Key lime pie is the “official pie of the state of Florida.”

Bebidas‎

2.75 Fresh Roasted Coffee Roasted in Ybor City’s naviera coffee mill.

2.95 Espresso Coffee Evelio Herndandez’s secret blend.

3.95 RG’s Double Espresso

3.50 Cafe Con Leche Espresso cuban coffee with steamed milk.

2.50 Fresh Brewed Ice Tea

2.50 Hot Tea

2.50 Soft Drinks Refills on soft drinks, ice tea and fresh roasted coffee.

Dinner

Cocktails & Beverages‎

Mojito Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made tableside by the pitcher with Don Casimiro classic silver rum, hier babuena (mint) and fresh lime juice. Options: Pitcher (25.95) , Glass (8.95)

8.95 Tango Mango Daiquiri Dance to the taste of the tropics. Fresh mango and Don Casimiro Classic Silver Rum. Frozen and delicious.

8.95 Maker’s Champion Maker’s Mark and ginger beer, with fresh lemon, garnished with mint and served over ice.

8.95 Margarita “Garrafon” Our hall of fame bartender, Garrafon Fernandez, combined his native Spanish roots to this Mexican classic. Screaming Richard tequila, Spain’s gran Torres liqueur, Torres brandy and lime juice.

9.95 1905 Martini In honor of our centennial celebration. Our favorite ultra premium, ketel one vodka served with marinated olives stuffed with cabrales cheese.

8.95 Chacho Manhattan The classic Manhattan with a twist. Small batch Chacho bourbon, a dash of guava syrup, sweet vermouth and bitters. Stirred and poured over ice, garnished with lemon and orange zest.

9.95 Cafe con Leche Martini A twist on a Cuban classic made with Van Gogh double espresso double caffeine vodka and tres leches triple creme liqueur.

8.95 Cafe Solo Martini Patron XO cafe tequila, shaken and served up.

8.95 El Floridita Daiquiri Don Casimiro classic silver rum, fresh lime juice, luxardo maraschino liqueur and a splash of grapefruit, shaken and served on the rocks in a sugar-rimmed glass.

8.95 Sazerac A classic of the Columbia and New Orleans dating back to prohibition. Bulleit rye whiskey, absinthe and bitters.

7.95 Bloody Gazpacho Absolut peppar vodka, mixed with our spicy version of the classic Spanish soup, gazpacho. Bloody delicious!

Cigar City Brewing Beer Cigar city brewing was founded with the belief that beer should reflect the environment in which it is made and as such should have a sense of place and purpose. This vision results in a unique spin on classic beer styles. Cigar city brewing’s beers are creations with a Florida soul crafted by Florida residents.

5.95 Jai Alai India Pale Ale Jai alai has upfront citrus bitterness with a hint of caramel and tropical fruit hop notes in the finish.

5.95 Maduro Brown Ale Maduro pours brown in color and features notes of caramel, toffee, chocolate and hints of espresso.

Private Label Wines

Don Cesar Crianza (Ribera del Duero, Spain) A distinctive delicious red wine. This elegant red’s core is lush with blackberry and cassis flavors, the acidity is lively and the tannins offer firm support. Produced in Spain’s prestigious Ribera del Duero region in memory of our father and grandfather, Cesar Gonzmart. Options: Bottle (36.00) , Glass (9.50)

Adelita Chardonnay (Penedes, Spain) This 100% Chardonnay is brilliant in color and possesses a complex bouquet with good intensity. Toasty overtones derived from maturing in French oak cask. Smooth and very balanced with tones of vanilla. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart. Options: Bottle (36.00) , Glass (9.50)

Don Casimiro (California) Selected and bottled to honor the founding fathers of family owned Columbia Restaurant, 1st Generation Casimiro Hernandez Sr. and 2nd Generation Casimiro Hernandez, Jr.

Chardonnay, Pinot Grigio, Cabernet Sauvignon, Merlot, White Zinfandel Options: Bottle (32.00) , Glass (8.50)

RG Wines

Malbec-Tempranillo Blend Options: Bottle (30.00) , Glass (8.00)

Sauvignon Blanc Options: Bottle (30.00) , Glass (8.00)

Chardonnay Options: Bottle (30.00) , Glass (8.00)

Rusty, Red Blend, 2005

Rusty, Red Blend, 2005 Argentina. Rusty, 2005 vintage, is a special highly allocated cuvee. A full-bodied red wine, dense, and structured, this intensely flavored blend combines elegance and power. Aged in new French oak, a blend of 50% tempranillo, 30% malbec, and 20% merlot. Options: Bottle (48.00) , Glass (12.50)

Sangria

Sangria Spain’s delightfully refreshing wine cooler made at the Columbia with a combination of rich bodied red wine and fresh citrus juices. Options: Pitcher (18.95) , Glass (6.95)

19.95 Imported Sangria Made tableside with Torres sangre de toro, Spain’s most popular red wine, Torres brandy and fresh citrus juices. Pitcher

19.95 Sangria de Cava Spain’s wonderful bubbling cooler made tableside with Jaume Serra Cristalino Spanish cava (sparkling wine), Torres brandy and Torres orange liqueur, with citrus juices. One taste will transport you to the sunny coast of Spain. Pitcher

4.95 Fuensanta Mineral Water From the foothills of the geologically rich paradise of Asturias, Spain comes Fuensanta mineral spring water. Known since Imperial Roman times for its purity. 1 liter Options: Natural, Sparkling

Vinos de Familia‎

Spain

Coronas Tinto (Penedes) Torres Options: Glass (8.50) , Bottle (32.00)

Vina Esmeralda Blanco (Penedes) Torres Options: Glass (9.50) , Bottle (36.00)

Casa Primicia Tinto (Rioja) Options: Glass (8.75) , Bottle (33.00)

Conde de Valdemar Crianza (Rioja) Options: Glass (9.50) , Bottle (36.00)

Argentina

Santa Julia Pinot Grigio Options: Glass (8.50) , Bottle (32.00)

Santa Julia Malbec Options: Glass (8.50) , Bottle (32.00)

Pascual Toso Torrontes Options: Glass (8.50) , Bottle (32.00)

Pascual Toso Cabernet Sauvignon Options: Glass (8.50) , Bottle (32.00)

California

Kunde Zinfandel (Sonoma) Options: Glass (9.00) , Bottle (34.00)

Kunde Sauvignon Blanc (Sonoma) Options: Glass (9.00) , Bottle (34.00)

Kunde Chardonnay (Sonoma) Options: Glass (9.00) , Bottle (34.00)

Belle Glos Pinot Noir Meiomi Options: Glass (10.50) , Bottle (40.00)

Chile

Santa Digna, Cabernet Sauvignon, Torres Options: Glass (8.50) , Bottle (32.00)

Santa Digna, Chardonnay, Torres Options: Glass (8.50) , Bottle (32.00)

Las Mulas, Cabernet Sauvignon, Torres (Organic) Options: Glass (8.50) , Bottle (32.00)

Las Mulas, Sauvignon Blanc, Torres (Organic) Options: Glass (8.50) , Bottle (32.00)

Casa Silva

Quinta Generacion Red 2005 Intense, dark, ruby red with violet hues. 35% cabernet sauvignon, 25% carmenere, 25% syrah, 15% petit verdot. Aged 13 months in new French oak. Options: Glass (12.50) , Bottle (48.00)

Cool Coast Sauvignon Blanc Intense aromas of fresh pineapple with citric notes. A very elegant and long finish. Options: Glass (11.00) , Bottle (40.00)

Sopas

Spanish Bean Soup The soup that‎ made the Columbia famous. The original recipe of Casimiro Hernandez, Sr. Garbanzo beans simmered with smoked ham, chorizo sausage and potatoes in a delicious broth of chicken and ham. Options: Cup (3.95) , Bowl (4.95)

Cuban Black Bean Soup Frijoles Negros prepared exactly like our grandmother, Carmen Hernandez, did. Served over a bed of white rice and topped with diced raw Spanish onions. 100% Vegetarian. Options: Cup (3.95) , Bowl (4.95)

Gazpacho Andalucia Spain’s famous cold‎ soup of puree of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted Cuban croutons. Options: Cup (3.95) , Bowl (4.95)

Caldo Gallego A favorite to enjoy when visiting the Calicia region along the northwest coast of Spain. Great Northern beans simmered in a rich stock with smoked ham, chorizo sausage, turnip greens and potatoes. Options: Cup (3.95) , Bowl (4.95)

Ensalada

Columbia’s Original “1905” Salad The Columbia’s legendary salad tossed at your table. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing Options: Smaller version served with entree (4.95) , Smaller version served with tapas (4.95) , With turkey (10.95) , With shrimp “al ajillo” (12.95)

10.95 Lula Mae's Chopped Salad Chopped salad of lettuce, tomato, heart of palm, artichoke hearts, celery, hard-boiled egg and dressed with a Cabrales cheese garlic vinaigrette dressing.

8.50 Chopped Tomato Salad A favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienne sweet onions, and 1905 dressing.

7.95 Caesar Salad Crisp romaine lettuce tossed with classic caesar dressing, Romano cheese and garlic croutons. Options: Smaller version served with entree (3.95) , With grilled chicken (9.95) , with Shrimp “al ajillo” (11.95)

Tapas‎

7.95 Pincho Mixta Pinchos are the hottest trend in Spanish tapas today, skewered and grilled seasoned pork, chicken, chorizo and onions.

7.95 Chorizo “Espanola” Sliced chorizo, and onions sauteed in Spanish extra-virgin olive oil. Ole!

8.95 Costillitas de Cerdo Habana Tender baby pork ribs slowly roasted and tossed in mojo marinated sweet onions and pepperoncinis.

8.95 Gambas “Al Ajillo” Spain’s most popular tapas features large shrimp from the pristine waters of the gulf of Mexico, sauteed in extra-virgin Spanish olive oil, fresh garlic and chili pepper.

8.50 Empanadas de Picadillo Our mother and grandmother, Adela, always had our favorite empanada ready when we visited her. Our empanada starts with her recipe for picadillo, made with spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in two pastry turnovers.

11.95 Cakes de Cangrejo A Cuban twist to an American favorite, our two large crab cakes are loaded with fresh handpicked blue crab meat and grilled, then drizzled with a passion fruit alioli sauce.

7.95 Queso Fundido Tetilla cheese, mild and delicious and hailed from Galicia, located in northwest Spain, is baked in a Rioja tomato sauce until melted. Served with toasted Cuban bread points.

5.95 Black Bean Cakes A favorite tapa selection by vegetarians and lovers of black beans. Served with guacamole and sour cream.

8.95 Tortilla Espanola Traditional Spanish omelet made with potatoes and onions.

6.95 Espinaca y Garbanzos Burgos Fresh spinach and garbanzo beans sauteed with extra virgin olive oil and garlic.

8.95 Champinones Rellenos Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese then drizzled with olive oil and lemon.

9.95 The Original Cuban Sandwich A Tampa treasure! The “Mixto,” as it was known in the beginning, was created in the 1890’s for the cigar workers as they walked to and from work. Options: Cup of soup (+3.00)

9.95 Devil Crab Croquettes Six mini croquettes with blue crab meat, Cuban cracker crumbs, paprika, onions and garlic. Our grandmother and great grandmother Aurora Gonzalez's recipe. Served with our hot sauce.

10.95 Croquetas de Langosta Two large croquettes made with Maine lobster meat, blended into a delicate roux, breaded with Cuban bread crumbs, served with a lobster sauce.

7.95 Croquetas de Pollo Sunday dinner would always begin with our grandmother and great grandmother Carmen Hernandez’s special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with our hot sauce.

12.95 Mussels y Chorizo “Andres” Fresh Prince Edward island mussels, diced chorizo, sauteed, simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dried white wine and lemon. Delicioso!

7.95 Stuffed Piquillo Peppers Sweet piquillo peppers from Spain’s Basque region of Navarra, filled with a mushroom, chorizo and Serrano ham filling, baked in an almond pepper sauce and topped with manchego cheese.

8.95 Pollo al Ajillo Tender bite size pieces of boneless breast of chicken dusted in seasoned flour, fried then topped with a sauce of fresh sliced garlic sauteed in extra virgin olive oil, Spanish piquillo peppers, parsley and a splash of dry sherry.

6.95 Albondigas Our family recipe is made with ground choice veal and beef blended with our secret Columbia seasoning, simmered in a mild Catalan tomato sauce.

9.95 Coca de Langosta Coca, the Catalonian flatbread, is brushed with our 1905 sauce, topped with Spanish chorizo, diced vine-ripe tomatoes, Maine lobster meat and Manchego cheese. Baked until crisp, drizzled with piquillo pepper aioli.

11.95 Scallops “Casimiro” Colossal fresh scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.

10.95 Shrimp Supreme A 1937 Columbia creation by the Columbia’s first chef and hall of fame member, chef Francisco Pijuan. Four large marinated shrimp from the pristine waters of the gulf of Mexico, wrapped in smoked bacon, dusted in seasoned flour and lightly fried.

9.95 Shrimp and Crabmeat Alcachofas Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese.

10.95 Calamares Fritos “A la Romana” Tender calamari dusted in seasoned flour and lightly fried. Our recipe comes from our friend and our third great chef, Miguel Bejines of Sevilla, Spain.

The “Tapeo” Sampler Tapeo is the Spanish tradition of sharing small plates of foods with family and friends. Options: Choose one seafood tapas and two other tapas (25.95) , Choose two seafood tapas and one other tapas (28.95)

Mariscos

26.00 Snapper “Alicante” This incredibly delicious recipe was created in 1938 by our grandfather and great grandfather, Casimiro Hernandez, Jr. It features the king of gulf fish, snapper, baked in a casserole with sweet Spanish onions, green peppers, a rich gravy, olive oil, fresh garlic, sauterne wine and topped with sliced roasted almonds. Served with yellow rice garnished with fried eggplant and shrimp supreme.

22.00 Cannelloni de Langosta “7 Portes” Tender cannelloni pasta filled with Maine lobster meat, shrimp, pan-seared scallops and sauteed shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry mornay cheese sauce and pieces of lobster.

26.00 Mariscos “Diablo” Combination of sauteed prawns, shrimp, scallops, mussels and clams in a spicy tomato sauce with blue crabmeat, onions, green peppers, garlic, white wine and chili peppers. Served over a bowl of pasta.

21.00 Mahi Mahi “Varadero” Grilled boneless fillet of Mahi Mahi crusted with ground crispy green plantain chips, topped with a citrus butter sauce and fresh lump blue crab meat. Served with yellow rice and vegetables.

19.00 Mahi Mahi “Cayo Hueso” Boneless fillet of mahi mahi marinated in citrus juices and grilled. Served with mojo marinated onions, “good rice”, yuca and platanos.

22.00 Salmon Sant’Yago Fresh boneless fillet of salmon, lump crab meat, sliced tomatoes, asparagus, and stuffing of shrimp and artichoke, baked in parchment paper. Served with yellow rice.

19.00 Grilled Salmon Fresh boneless fillet of Salmon, grilled and served with yellow rice and fresh vegetables.

24.00 Snapper “Adelita” King of gulf fish, snapper, grilled and topped with hearts of palm, artichoke hearts, sundried tomatoes, olive oil, garlic and onions. Served with “good rice.” Outstanding!

19.00 Merluza “A la Rusa” Premium Atlantic merluza, Spain’s favorite fish. Breaded with Cuban bread crumbs and grilled. Garnished with a Russian sauce of lemon butter, parsley and hard boiled eggs. Served with yellow rice and vegetables.

28.00 Pompano “Jimmy” Boneless fillet of pompano, seasoned, grilled, topped with fresh lump blue crab meat, and drizzled with lemon butter. Served with “good rice” and asparagus.

23.00 Pompano en Papillot Boneless fillet of pompano with seafood stuffing of shrimp, crab meat, artichoke, butter and white wine, wrapped in parchment paper and baked. Served with yellow rice.

20.00 Shrimp Salteado A twist of a classic Columbia favorite, inspired by Chinese immigrants to Cuba in the 19th century. Wild-caught gulf of Mexico shrimp, sauteed with extra-virgin Spanish olive oil, onions, green peppers, garlic, mushrooms, diced potatoes, chorizo, simmered in rich demi-glaze sauce, and a splash of red wine. Served with yellow rice.

22.00 Shrimp Criollo Large wild-caught gulf of Mexico shrimp sauteed with Spanish extra virgin olive oil, onions, peppers, tomatoes, ripe plantains, potatoes and spicy Spanish paprika, splashed with dry vermouth. Served with white rice.

25.00 Camarones Rellenos “Jesse Gonzalez” Jumbo size wild-caught Gulf of Mexico shrimp stuffed with lump crabmeat and baked with lemon butter. Served with “good rice” and fresh vegetables. Named for our friend, the king of shrimp.

21.00 Shrimp Supreme This Columbia restaurant creation of wild-caught gulf of Mexico large shrimp is wrapped in wafer thin bacon, marinated and fried. Served with fresh vegetables and yellow rice or potatoes.

Red Grouper

26.00 Grouper “Bilbao” Traditional basque preparation of fillet of red grouper, baked in a clay casserole layered with sliced tomatoes, potatoes, onions, extra virgin olive oil, garlic, and lemon. Served with fresh vegetables.

25.00 Grouper “A la Rusa” Columbia’s signature preparation for fillet of fish breaded in Cuban bread crumbs and grilled. Garnished with chopped parsley, hard boiled egg, and a mild lemon butter sauce. Served with yellow rice and fresh vegetables.

27.00 Baked Stuffed Grouper Boneless fillet of red grouper stuffed with fresh lump blue crabmeat and a tropical passion fruit butter sauce. Gently baked. Served with yellow rice and fresh vegetables.

24.00 Grilled Grouper Simply delicious. Seasoned and grilled. Served with yellow rice and fresh vegetables.

29.00 Grouper “Jimmy” A boneless fillet‎ of gulf of Mexico red grouper, seasoned, grilled and topped with fresh lump blue crabmeat, drizzled with lemon butter sauce. Served with “good rice” and asparagus.

Carnes

30.00 Filet Mignon “Chacho” This is our‎ best selling center-cut filet mignon, served with a rich sauce of bourbon, shallots and mushrooms. Flambeed tableside with a shot of our very own smooth tasting small-batch, aged in oak 121 proof bourbon, called “chacho.” Served with roasted potatoes and vegetables. Here’s to you, Chacho!

28.00 Filet Mignon Grilled choice center-cut tenderloin. Served with fresh vegetables and yellow rice or potato. Options: Yellow rice, Potato

29.00 Filet Mignon “Columbia” Broiled tender center-cut filet mignon wrapped with paper thin bacon and topped with Columbia sauce of mushrooms, ham, onions, tomatoes, green peppers and a touch of garlic. Served with yellow rice.

30.00 Delmonico “Sarapico” Char-grilled, well-marbled, juicy 16 oz. bone-in rib-eye steak. Served with roasted potatoes and vegetables.

18.00 Palomilla “If you haven’t been to Cuba or Miami lately, you probably haven’t had a steak like this.” Marinated top sirloin cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice). Served with platanos and French fries or rice.

32.00 New York Strip Sirloin “the Bambino” Upper 2/3rd butcher‎ reserve cut 14-ounce NY strip sirloin, well seasoned, grilled, brushed with our world famous original 1905 dressing. Back in the late 20’s and early 30’s the famous no. 3, Babe Ruth frequented the Columbia in Ybor City. Enjoy this great 14 oz. NY strip. Served with champinones rellenos and roasted potatoes.

27.00 Veal “La Reina Isabella” Tender veal pounded‎ thin, lightly dusted with toasted Cuban bread crumbs, pan-grilled. Topped with a delicious saffron butter sauce and fresh lump blue crabmeat. Served with “good rice” and asparagus.

22.00 Filet Steak Salteado Choice tenderloin tips are placed in a very hot saute pan. Then we combine Spanish extra virgin olive oil with a touch of fresh garlic, and then add sliced sweet Spanish onion, green bell pepper, fresh mushrooms, diced potatoes, Spanish sausage (chorizo) and a splash of red wine. Served with yellow rice.

21.00 Roast Pork “A la Cubana” Generous slices of roast pork with a delicious marinade. Served like back home in Cuba with black beans, white rice, yuca and platanos.

19.00 Boliche “Criollo” Roasted eye round‎ of beef stuffed with chorizo and roasted in flavorful gravy. Served with black beans, white rice and platanos. A family favorite!

18.00 Ropa Vieja Originally introduced to Cuba by Spanish sailors. The name means “old clothes” because the choice beef is shredded, sauteed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice.

Pollo‎

21.00 Arroz con Pollo “Valenciana” One half bone-in chicken with green peppers, Spanish onions, tomato, smoked ham, hearts of artichoke, garlic, herbs and extra virgin olive oil baked in a casserole with Valencia rice. Then splashed with white wine and topped with green peas and red pimentos. (Please allow extra time for preparation)

19.00 Pollo “Riojana” Boneless chicken breast‎ breaded, grilled and topped with a Rioja tomato sauce and melted Spanish tetilla cheese. Served with yellow rice and fresh vegetables.

20.00 Pollo Manchego Tender, juicy all natural chicken breast, breaded with seasoned Cuban bread crumbs and grated Spanish manchego cheese, sun dried tomatoes and fresh basil, cooked on a flat top griddle. Served with citrus sauce and “good rice.”

20.00 Pollo Asado Fresh one half bone-in chicken, marinated in garlic, oregano and olive oil baked in its juices. Served with roasted potatoes and fresh vegetables.

19.00 Chicken Salteado Inspired by the Chinese who lived in Cuba in the 19th century, a very hot iron skillet with extra virgin olive oil is used to saute boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and splashed with a hearty red wine. Served with yellow rice.

19.00 Pollo Relleno “Lele” From the recipe of our mother and grandmother, Adele “Lele” Gonzmart, boneless breast of chicken stuffed with ham, chorizo, bread crumbs, parsley, shallots and extra virgin olive oil. Baked and topped with a rich gravy and toasted almonds. Served with yellow rice and fresh vegetables.

Paella

26.00 Paella “A la Valenciana” Our version, prepared in a traditional paella pan, features clams, mussels, shrimp, scallops, calamares, chicken and pork, baked with Valencia rice, extra virgin olive oil, green peppers, Spanish onions, ripe tomatoes, garlic, spices and splashed with white wine.

24.00 Paella “Campesina” A favorite in the La Mancha region of Spain. Valencia rice with beef tenderloin, pork, chicken, chorizo and green beans.

29.00 Paella “Marinera” Seafood version of our famous paella, combines Valencia rice with prawns, clams, mussels, shrimp, scallops and calamares.

Vegetarian

22.00 Paella Vegetariana A vegetarian version of the classic Spanish paella, full of flavor, prepared with a variety of beans, green beans, artichoke hearts, tomatoes, onions, green peppers, garlic, gluten-free vegetable saffron broth, extra virgin Spanish olive oil and la bomba Spanish rice.

19.00 Eggplant Riojana Sliced eggplant breaded with ground plantain crumbs, smothered in our rich rioja sauce of tomatoes, garlic, capers, olives and red wine. Topped with melted Galician tetilla cheese.

22.00 Vegetarian “Espanola” Espinaca y garbanzos Burgos, champinones rellenos, black bean cakes and queso fundido.

10.00 Black Beans “1905” A bowl of black bean soup served over steaming white rice, and topped with quartered tomatoes and our world-famous original “1905” dressing.

Combinaciones‎

23.00 Marilyn & Joe “Salteado” The story goes that one evening Marilyn sought counsel from our ladies’ room attendant, Lula Mae Tollaman, after getting into a mixed up discussion with Joe. We created this featured salteado to recall that occasion, a mixture of tenderloin tips, boneless breast of chicken, shrimp and pork all sauteed in a hot skillet of extra virgin Spanish olive oil, Spanish onions, green peppers, mushrooms, diced potatoes, chorizo, garlic and splashed with red wine to blend the flavors together. Served with yellow rice.

24.00 La Completa Cubana To sample the flavors of Cuba, we offer this Cuban feast of roast pork, boliche, empanada de picadillo, platanos, yuca, black beans and yellow rice.

22.00 Chicken and Shrimp “Barcelona” Boneless chicken breast sautéed with gulf of Mexico shrimp in a delicious lobster bisque, brandy, white wine, carrots and onions. Served with yellow rice.

26.00 Filete y Gambas Char-grilled churrasco tenderloin‎ of beef and our gambas “ajillo” shrimp, with a side of chimichurri sauce. Served with “good rice” and vegetables.

Postres

5.95 Flan Our grandmother and great grandmother, Carmen Hernandez, helped the Columbia gain national fame with her great recipes, especially her Flan. Spanish caramel egg custard, prepared the old-fashioned way, using only the best natural ingredients.

6.95 Guava Turnover “Carmita” Tropical sweet guava and melted sweet cream cheese baked in a soft crispy pastry, dusted with sugar granules, drizzled with vanilla bean sauce. One taste and you will understand why it was our favorite dessert.

7.95 Brazo Gitano “Cien Anos” Spongecake soaked in syrup with Spanish manzanilla sherry filled with Spanish cream and strawberries, rolled and topped with meringue. Served tableside with strawberry sauce and flambeed.

8.95 White Chocolate Bread Pudding Our dad and grandfather’s favorite dessert, simply put, this is the best bread pudding that we have tasted anywhere we have ever visited. Our version is made with white chocolate, La Segunda central bakery Cuban bread, sunny Florida dairy milk and Florida eggs, topped with a rich Don Casimiro classic silver rum sauce.

5.95 Churros “Tres Amigos” Golden brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava.

6.95 Crema Catalana This is a favorite of the Gonzmart family when visiting “los caracoles” restaurant in Barcelona, Spain. “Natilla,” catalan cream sprinkled with sugar, caramelized tableside with a flaming torch.

6.95 Godiva Chocolate Cake Dark chocolate cake layered and topped with chocolate mousse and drizzled with caramel sauce. Served with seasonal berries.

6.95 Key Lime Pie Today our pies start with a secret graham cracker crust, and our filling is made from pasteurized eggs yolks, condensed milk and “Nellie & Joe’s” key lime juice. That’s it! No preservatives, no artificial ingredients and no gelatin, just the best tasting key lime pie anywhere! Key lime pie is the “official pie of the state of Florida.”

Bebidas

2.75 Fresh Roasted Coffee Roasted in Ybor City’s Naviera coffee mill.

2.95 Espresso Coffee Evelio Herndandez’s secret blend.

3.95 RG’s Double Espresso

3.50 Cafe con Leche Espresso Cuban coffee‎ with steamed milk.

2.50 Fresh Brewed Ice Tea

2.50 Hot Tea

2.50 Soft Drinks Refills on soft drinks, ice tea and fresh roasted coffee.

Hand-Painted Ceramics‎

29.95 Hand-Painted Ceramics Take home a handmade painted sangria pitcher

Cigars & Accessories

Lunch

Cocktails & Beverages‎

Mojito Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made tableside by the pitcher with Don Casimiro classic silver rum, hierbabuena (mint) and fresh lime juice. Options: Pitcher (25.95) , Glass (8.95)