Mojitosince 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:
, Glass (8.95)
8.95Tango Mango DaiquiriDance to the taste of the tropics. Fresh mango and don casimiro classic silver rum. Frozen and delicious.
8.95Maker's ChampionMaker’s mark and ginger beer, with fresh lemon, garnished with mint and served over ice.
8.95Margarita “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.
9.951905 MartiniIn honor of our centennial celebration. Our favorite ultra premium, ketel one vodka served with marinated olives stuffed with cabrales cheese.
8.95Chacho ManhattanThe 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.
9.95Café Con Leche Martinia twist on a Cuban classic made with Van Gogh double espresso double caffeine vodka and tres leches triple crème liqueur.
8.95Café Solo MartiniPatron XO café tequila, shaken and served up.
8.95El Floridita DaiquiriDon 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.
8.95Sazeraca classic of the Columbia and New Orleans dating back to prohibition. bulleit rye whiskey, absinthe and bitters.
7.95Bloody Gazpachoabsolut peppar vodka, mixed with our spicy version of the classic Spanish soup, gazpacho. bloody delicious!
Cigar City Brewing Beer
5.95Jai Alai India Pale AleJai alai has upfront citrus bitterness with a hint of caramel and tropical fruit hop notes in the finish.
5.95Maduro Brown AleMaduro 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:
, 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:
, Glass (9.50)
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.Options:
, Glass (12.50)
29.95Take Home a Handmade and Painted Sangria Pitcher
SangriaSpain’s delightfully refreshing wine cooler made at the columbia with a combination of rich bodied red wine and fresh citrus juices.Options:
, Glass (6.95)
19.95Imported Sangriamade tableside with torres sangre de toro, Spain’s most popular red wine, torres brandy and fresh citrus juices. pitcher
19.95Sangria De Cavaspain’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
4.95Fuensanta Mineral Waterfrom 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.
Quinta Generación Red 2005intense, dark, ruby red with violet hues. 35% cabernet sauvignon, 25% carmenére, 25% syrah, 15% petit verdot. aged 13 months in new French oak.Options:
, Bottle (48.00)
Cool Coast Sauvignon BlancIntense aromas of fresh pineapple with citric notes. A very elegant and long finishOptions:
, Bottle (40.00)
Spanish Bean Soupthe 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:
, Bowl (4.95)
Cuban Black Bean Soupfrijoles 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:
, Bowl (4.95)
Gazpacho Andaluciaspain’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:
, Bowl (4.95)
10.95Lula Mae's Chopped Salada 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.
8.50Chopped Tomato Salada favorite of our father and grandfather, Cesar gonzmart. florida tomatoes, tossed with julienne sweet onions, and 1905 dressing.
7.95Caesar Saladcrisp 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)
10.95Columbia's Original “1905” Saladthe 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.
4.95Smaller Version of Columbia's Original “1905” SaladServed with entree or tapas.
10.95Columbia's Original “1905” SaladWith turkey.
12.95Columbia's Original “1905” SaladWith shrimp “al ajillo”.
Spanish Bean SoupThe 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:
, Bowl (4.95)
Cuban Black Bean SoupFrijoles 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:
, Bowl (4.95)
Caldo GallegoA 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:
, Bowl (4.95)
Gazpacho AndaluciaSpain’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:
, Bowl (4.95)
10.95Lula Mae's Chopped SaladA 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.Options:
, Bowl (4.95)
8.50Chopped Tomato SaladA favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienne sweet onions, and 1905 dressing.Options:
, Bowl (4.95)
7.95Caesar SaladCrisp 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)
, Cup (3.95)
, Bowl (4.95)
7.95Pincho Mixtapinchos are the hottest trend in Spanish tapas today, skewered and grilled seasoned pork, chicken, chorizo and onions.
7.95Chorizo “Española”sliced chorizo, and onions sautéed in Spanish extra-virgin olive oil. ole!
8.95Costillitas De Cerdo HabanaTender baby pork ribs slowly roasted and tossed in mojo marinated sweet onions and pepperoncinis.
8.95Gambas “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.
8.50Empanadas De PicadilloOur 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.
11.95Cakes De Cangrejoa 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.
7.95Queso Fundidotetilla 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.
5.95Black Bean CakesA favorite tapa selection by vegetarians and lovers of black beans. Served with guacamole and sour cream.
8.95Tortilla Españolatraditional Spanish omelet made with potatoes and onions.
6.95Espinaca Y Garbanzos BurgosFresh spinach and garbanzo beans sautéed with extra virgin olive oil and garlic.
8.95Champiñones RellenosBaked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese then drizzled with olive oil and lemon.
9.95The Original Cuban SandwichA 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 ine 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 Le 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 (12.95)
9.95Devil Crab Croquettesa version of the original ybor city devil crab corquettes as sold on the streets by bicycle vendors in tampa’s latin quarter. 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 columbia hot sauce.
10.95Croquetas De LangostaTwo large croquettes made with maine lobster meat, blended into a delicate roux, breaded with cuban bread crumbs, served with a lobster sauce.
7.95Croquetas De Pollosunday 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.
12.95Mussels Y Chorizo “Andres”fresh prince Edward island mussels, diced chorizo, sautéed, simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dried white wine and lemon. delicioso!
7.95Stuffed Piquillo Pepperssweet piquillo peppers from Spain’s basque region of Navarre, filled with a mushroom, chorizo and serrano ham filling, baked in an almond pepper sauce and topped with manchego cheese.
8.95Pollo Al Ajillotender bite size pieces of boneless breast of chicken dusted in seasoned flour, fried then topped with a sauce of fresh sliced garlic sauteéd in extra virgin olive oil, Spanish piquillo peppers, parsley and a splash of dry sherry.
6.95Albondigasybor 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.
9.95Coca De Langostacoca, 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.
11.95Scallops “Casimiro”Colossal fresh scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.
10.95Shrimp Supremea 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.
9.95Shrimp and Crabmeat AlcachofasBaked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese.
10.95Calamares 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” SamplerTapeo 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)
26.00Snapper “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.
22.00Cannelloni 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.
26.00Mariscos “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.
21.00Mahi 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.
19.00Mahi 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.
22.00Salmon Sant’YagoFresh boneless fillet of salmon, lump crab meat, sliced tomatoes, asparagus, and stuffing of shrimp and artichoke, baked in parchment paper. Served with yellow rice.
19.00Grilled SalmonFresh boneless fillet of salmon, grilled and served with yellow rice and fresh vegetables.
24.00Snapper “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!
19.00Merluza “a La Rusa”created by francisco pijuan, Columbia’s famouschef 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.
28.00Pompano “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.
23.00Pompano en PapillotBoneless fillet of pompano with seafood stuffing of shrimp, crabmeat, artichoke, butter and white wine, wrapped in parchment paper and baked. Served with yellow rice.
Our Shrimpthe 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 Thomason’s family-owned poor pierre shrimp of Louisiana.
20.00Shrimp Salteadoa 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.
22.00Shrimp Criollolarge 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.
25.00Camarones 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.
21.00Shrimp Supremethis 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 Grouperafter 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.
26.00Grouper “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.
25.00Grouper “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.
27.00Baked Stuffed GrouperBoneless 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.
24.00Grilled GrouperSimply delicious. Seasoned and grilled. Served with yellow rice and fresh vegetables.
29.00Grouper “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.
30.00Filet 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!
28.00Filet MignonGrilled choice center-cut tenderloin. Served with fresh vegetables and yellow rice or potato.
29.00Filet 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.
32.00New 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.
27.00Veal “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.
22.00Filet Steak Salteadochoice 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.
21.00Roast 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.
30.00Delmonico “Sarapico”Char-grilled, well-marbled, juicy 16 oz. Bone-in rib-eye steak. Served with roasted potatoes and vegetables.
18.00Palomilla“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.
19.00Boliche “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!
18.00Ropa Viejaoriginally 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.
21.00Arroz 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.
19.00Pollo “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.
20.00Pollo ManchegoTender, 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.”
20.00Pollo AsadoFresh one half bone-in chicken, marinated in garlic, oregano and olive oil baked in its juices. Served with roasted potatoes and fresh vegetables.
19.00Chicken SalteadoInspired 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.
19.00Pollo 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.
26.00Paella “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.
24.00Paella “Campesina”a favorite in the la mancha region of Spain. Valencia rice with beef tenderloin, pork, chicken, chorizo and green beans.
29.00Paella “Marinera”seafood version of our famous paella, combines Valencia rice with prawns, clams, mussels, shrimp, scallops and calamares.
22.00Paella Vegetarianaa 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.
19.00Eggplant RiojanaSliced 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.
22.00Vegetarian “Española”Espinaca y garbanzos burgos, champiñones rellenos, black bean cakes and queso fundido.
10.00Black 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.
23.00Marilyn & 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.
24.00La Completa CubanaTo sample the flavors of cuba, we offer this cuban feast of roast pork, boliche, empanada de picadillo, platanos, yuca, black beans and yellow rice.
22.00Chicken 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.
26.00Filete Y GambasChar-grilled churrasco tenderloin of beef and our gambas “ajillo” shrimp, with a side of chimichurri sauce. Served with “good rice” and vegetables.
5.95Flanwe 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.
6.95Guava 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.
7.95Brazo 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.
8.95White Chocolate Bread Puddingour 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.
5.95Churros “Tres Amigos”golden brown Spanish pastry dusted with cinnamon sugar. served with three sauces of rich, warm chocolate, caramel and guava.
6.95Crema Catalanathis 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.
6.95Godiva Chocolate CakeDark chocolate cake layered and topped with chocolate mousse and drizzled with caramel sauce. Served with seasonal berries.
6.95Key Lime Piethe 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.”
Take a Part of the Columbia
Columbia Restaurant Specialty Foods
Columbia's Original “1905” Dressing
1905 Salad Olives
A Tin of Cuban or American Blend Coffee
Frozen Cuban Bread
Columbia Hot Sauce
Columbia's All-Purpose Seasoning
29.95Take Home a HandmadePainted sangria pitcher
2.75Fresh Roasted CoffeeRoasted in ybor city’s naviera coffee mill.