Ybor/Sarasota 9/18 D
Sangria
Agua de Peñaclara (Rioja)
The water is produced by a 150-year old company, Peñaclara, still and sparkling comes from the
heart of the Sierra de Cameros in the La Rioja area of northern Spain. The source is an artesian spring
originating 1,600 feet below the Pañaseto Mountain. 500 ml Natural or Sparkling 5
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.
Cuban Black Bean Soup
Frijoles Negros prepared exactly as our grandmother,
Carmen Hernandez, did. Served over a bed of white
rice and topped with diced raw Spanish onions. 100%
vegetarian.
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.
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.
Sopas
Cup 4.95 Bowl 6.95
Gregorio “El Rey” Martinez, one of the Columbia’s
legendary waiters, regales a young couple
with his expert service (circa 1938).
Sangria
Tinto or Blanco
A longtime favorite “taste of Spain”
at the Columbia, made tableside with
Spanish CR Generations Tempranillo-
Cabernet Sauvingon or CR Generations
Sauvignon Blanc – our personal wine
produced to honor the 110th anniversary
of the original Columbia restaurant –
along with brandy and fresh citrus juices.
Pitcher 24 Glass 8
Sangria de Cava
A sparkling white sangria made tableside with Jaume Serra Cristalino Spanish Cava, brandy, orange
liqueur and fresh citrus juices. One taste will transport you to the sunny coast of Costa Brava in Spain.
Pitcher 24
In the 1940s, Columbus’ caravels sailed again on this Columbia
restaurant float for Tampa’s annual Gasparilla Parade.
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Estrella Galicia
Founded in 1906, continually family owned and operated in Galicia in the north of Spain.
Tango Mango
Dance to the taste of the tropics. Fresh mango and
Bacardi Rum. Frozen and delicious. 10
Classic Old Fashioned
A favorite of our grandmother Carmen. Maker’s
Mark Private Select bourbon with sugar, bitters,
cherry and orange. 12
Pete’s Manhattan
Private Barrel
Knob Creek,
Carpano Antica
Sweet Vermouth
and a dash of
Ramazzoti Amaro.
Served up or on the
rocks. Hall of fame bartender, Pete Scaglione’s
recipe. 12
Cerveza
El Floridita Daiquiri
Bacardi Rum, fresh lime juice, Luxardo
Maraschino Liqueur and a splash of grapefruit,
shaken and served on the rocks in a sugar-rimmed
glass. 10
Margarita “Garrafon”
Our Hall of Fame bartender, Garrafon Fernandez,
combined his native Spanish roots to this Mexican
classic. Private Barrel Patron Añejo tequila,
Spain’s Torres Magdala Orange Liqueur, Torres
brandy and lime juice. 12
1905 Martini
Created in honor of our Centennial. Our favorite
domestic ultra premium vodka, Ketel One, served
with marinated olives stuffed with Cabrales cheese.
12
Bourbon Mary
Maker’s Mark Private Select bourbon with a spicy
tomato juice blend. The way they would drink it in
Kentucky. 12
Nolet’s Gin and Tonic
Nolet’s gin with Fever-Tree Elderflower tonic,
finished with a splash of fresh orange juice. 10
Adela Hernandez
Gonzmart and Cesar
Gonzmart celebrating
their honeymoon in
Havana, January, 1947.
Cava Cocktail
Our twist on the champagne cocktail made with
Spanish sparkling wine, Torres brandy, Torres
Magdala Orange Liqueur and bitters. 10
El Pepito
Hand-selected private barrel Casa Noble Reposado
tequila, Torres Magdala Orange LIquer, fresh
cucumbers and fresh lime juice, shaken and served
“up” with a salted rim. 12
Ginger Collins
Tito’s vodka with ginger liqueur, fresh lemon juice,
and a splash of soda water served on the rocks. 10
Cocktails & Beverages
We proudly serve Bacardi rum, Private Barrel Knob Creek bourbon, Canadian Club whiskey,
Greenmark Russian vodka, Casa Noble Silver tequila and Dekuyper Cordials.
Mojito
Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing
beverage made tableside by the pitcher with Bacardi 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 glass over ice.
Pitcher 28 Glass 10
Estrella Galicia Lager
Bright yellow beer from a selection of malts and
hops. Pleasant aroma, refreshing, with spicy tones
that stand out. 6
1906 Special Reserve
Toasted malts and hops give an aroma, a dark
amber color and a distinct flavor to the malts. 6
$10 will be donated from the sale of every bottle of Rusty & Enzi wine to the oncology research at the University of Florida
Small Animal Hospital. A minimum of $20,000 will be donated annually to help find a cure for our four-legged family members.
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RG
CUATRO
CEPAS
R
G
RG
CHARDONNAY
R
G
GENERATIONS
SAUVIGNON
BLANC
CR
GENERATIONS
TEMPRANILLO
CABERNET SAUVIGNON
CR
Don Cesar® Crianza
A distinctive and delicious tempranillo
red wine with blackberry and cassis
flavors. Made in memory of our father and
grandfather, Cesar Gonzmart. Made in
Spain’s famous Ribera del Duero region.
Bottle 40 Glass 10.5
Adelita® Chardonnay
This brilliant-colored Chardonnay has a
complex bouquet with toasty oak overtones.
Produced in memory of our mother and
grandmother, Adela Hernandez Gonzmart, in
Penedés, Spain by Bodegas Jean Leon.
Bottle 40 Glass 10.5
Don Casimiro®
Chardonnay, Pinot Grigio, Cabernet Sauvignon, Merlot, White Zinfandel
These wines were selected and bottled in honor of Casimiro Sr. and Jr., first and second
generation founders of the Columbia restaurant, and proudly produced by the family-
owned and operated Rutherford Ranch on Silverado Trail in Napa, CA.
Bottle 36 Glass 10
CR Generations
Columbia Restaurant Generations is a tribute to the five generations of the founding family who contributed to the success of
Florida’s Oldest Restaurant™. Made in La Mancha in partnership with Familia Martínez Bujanda, which has been growing
grapes and making wine in Spain for more than 250 years.
RG Chardonnay
This barrel-fermented Chardonnay is from the
slopes of Cabezo de la Virgen Vineyard in Alicante,
Spain, and created by Richard Gonzmart and
Enrique “Pepe” Mendoza in Alicante, Spain.
Flavors of stone white fruits, peaches and apricots,
with smoke and toasty notes from the barrel
fermentation. Bottle 46 Glass 12
RG Cuatro Cepas
A blend of Cabernet Sauvignon, Merlot,
Monastrell and Petit Verdot, this intensely
flavored red wine has notes of smoky oak,
blueberries and soft tannins. Made in
partnership with Enrique “Pepe” Mendoza in
Alicante, Spain. Aged 12 months in new
French oak barrels. Bottle 48 Glass 12.5
Enzi Chardonnay
Created in memory of fifth-generation family
member Andrea Gonzmart’s beloved German
Shepherd Enzi, who lost her battle with
cancer. Enzi Chardonnay has bright acidity
and flavors of ripe peach, spicy vanilla and
passion fruit. Bottle 40 Glass 10.5
Rusty
Rusty is the creation of Richard Gonzmart in
partnership with Familia Martinez Bujanda in
Rioja, Spain. 100% Tempranillo grape from the
famous Finca Valpiedra Estate. It has intense red
fruit flavors and soft and sweet tannins. A tribute
to the unconditional love between a man and his
dog. Bottle 42 Glass 11
Melanie Chardonnay
This wine pays homage to the family matriarch and wife of Richard Gonzmart. This 100% beauty sees no oak,
and was macerated for 12 hours on the lees. The flavors are redolent of banana, pear and apple notes with
bright, lively acidity. As with the other RG wines, we have produced this Chardonnay with Bodegas Enrique
Mendoza in Alicante, Spain. Bottle 40 Glass 10.50
RG & Melanie Wines
The RG and Melanie wines are the creation of Richard Gonzmart and Jose “Pepe” Mendoza of Bodegas Enrique Mendoza,
the leading winery in the Alicante region of Spain
CR Generations
Sauvignon Blanc
Fragrant aromas of grapefruit, anise and white
flowers follow with crisp acidity and flavors of
lime and stone fruit.
Bottle 32 Half Bottle 16 Glass 8.5
CR Generations
Tempranillo-Cabernet Sauvignon
A blend of 50% Tempranillo and 50% Cabernet
Sauvignon. Intense aromas of vanilla and balsam
with dark red fruit flavors and soft tannins.
Bottle 32 Half Bottle 16 Glass 8.5
Family Wines
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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 USA Today as “One of 10
Great Places to Make a Meal Out of a Salad.”
The signature salad, named for the year the
restaurant was founded in Tampa’s Latin district
of Ybor City, was inspired by immigrants to the
Cigar City: Romano cheese from the Sicilians and
the famous garlic dressing used by Cubans to
marinate fresh roast pork, plus Florida tomatoes,
iceberg lettuce*, julienne of baked ham and Swiss
cheese. In the 40s, Tony Noriega, who ventured
to New York City during the Depression to find
work, added a “secret ingredient,” Worcestershire
sauce, to the recipe. 14
Smaller version of Columbia’s Original “1905” Salad®
served with entree. 8
Columbia’s Original “1905” Salad® with Turkey. 14
Columbia’s Original “1905” Salad® with Shrimp “Al
Ajillo”. 18
* (Originally known as crisphead, iceberg lettuce
got its name from the layers of ice covering heads
of lettuce being shipped to Tampa via Henry B.
Plant’s trains. As the trains pulled up, people
would yell, “Here come the icebergs!”)
Classic Caesar
Crisp romaine lettuce tossed with classic caesar
dressing, Romano cheese and garlic croutons. 11
Add chicken 15
Smaller version served with entree. 6
White Asparagus
Tender white asparagus with Columbia’s classic
vinaigrette dressing of minced onions, red and
green peppers, capers, hard-boiled egg, olive oil
and red wine vinegar. 10
Chopped Tomato
A favorite of our father and grandfather, Cesar
Gonzmart. Florida tomatoes, tossed with julienne
onions and “1905” dressing. 9.5
Hearts of Palm Salad
Hearts of palm, julienne red onions, avocado,
romaine lettuce and tear drop tomatoes tossed
with a garlic vinaigrette dressing. 11
One of the
10
Great Plac
es to
Make a Me
al Out
of a Salad
.
USA To
day
Ensalada
Casimiro Jr. constructed a replica of the wishing well
from the novel Don Quixote when he built the dining
room in 1935. The Don Quioxote Room was the first
air-conditioned dining room in Tampa.
Cesar Gonzmart posing in the kitchen with Hall of Famers,
Head Chef Vincenzo “Sarapico” Perez, Manuel Trujillo and
Alberto Menendez (circa 1954). Sarapico was responsible for
the creation of many of the Columbia’s famous menu items.
Black Bean Cakes
A favorite tapa selection of vegetarians and
lovers of black beans. Served with guacamole
and sour cream. 7.5
Tapas
Tapas, pronounced [TAH-pahs], are popular throughout Spain in bars and restaurants. Tapas usually accompany a glass of
sherry or other aperitifs. Simply put, they are appetizers. Together they can form an entire meal, ranging from simple items
such as olives or croquettes to more elaborate preparations such as mussels in a spicy sauce.
Pinchos Morunos
Pinchos Morunos, or “Moorish Skewers,” are
skewered chargrilled chicken and onions seasoned
with various spices reflecting the flavors of the
Moorish influence in the Andalusian region of
Spain. 10
Chorizo “Española”
Sliced chorizo and onion sautéed in Spanish extra
virgin olive oil. OLÉ! 10
Costillitas de Cerdo Habana
Tender baby pork ribs slowly roasted and
tossed in mojo-marinated sweet onions and
pepperoncinis. 12
Pollo al Ajillo
Tender bite-size pieces of boneless chicken breast
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. 10
Champiñones Rellenos
Baked silver dollar mushrooms stuffed with
baby spinach, artichoke hearts, garlic and
cheese. Drizzled with olive oil and lemon. 10
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Empanadas de Picadillo
Our mother and grandmother, Adela, always
had her empanadas ready when we visited. The
empanadas start with her recipe for Picadillo,
made with spiced ground beef, garlic, tomato,
onions, raisins and olives, wrapped in two
pastry turnovers. 10
Queso Fundido
Tetilla cheese, mild and delicious from Galicia,
northwest Spain, is baked in a Rioja tomato
sauce until melted. Served with toasted Cuban
bread points. 10
The Orig
inal
Cuban S
andwich
A Tampa
treasure
! The “Mi
xto,” as i
t was
known in
the begi
nning, w
as create
d in
the 1890
s for the
cigar wor
kers as t
hey
walked to
and from
work. Th
e sandwi
ches
underwe
nt chang
es as imm
igrants fr
om
different
countries
came to
Ybor Cit
y. The
city of Ta
mpa was
like the
sandwich
, a
mixture
of cultur
es and fo
od. The S
panish
brought t
he fine h
am, the S
icilians th
e
Genoa sa
lami, the
Cubans
the Mojo
marinate
d Roast P
ork, the
Germans
and
Jews the
Swiss Ch
eese, pic
kle and m
ustard.
Put it all
together
in betwe
en sliced
freshly b
aked Tam
pa Cuban
bread fr
om La
Segunda
Central
Bakery a
nd life is
great.
Today we
are usin
g the orig
inal 1915
recipe
brushed
with butt
er on top
and pres
sed to a
crispy fin
ish. 12
Cuban S
andwich
and a cu
p of soup
14
Casimiro Jr., on the right, serving Cuban Sandwiches, and
other specialties enjoyed by the local immigrants, in the
Café in 1919.
Stuffed Piquillo Peppers
Sweet piquillo peppers from Spain, a mushroom,
chorizo and ham filling, baked in an almond
pepper sauce and topped with Manchego
cheese. 9
In 1954 Joe Roman
started as a busboy,
became the most
requested server
(known as the
“singing waiter”)
and worked as our
ambassador. Joe
was honored by the
Florida Governor’s
Conference on
Tourism with the
“Iris D. Larson
Hospitality Award”
for his outstanding
career and by Visit
Tampa Bay with the
“Bern Laxer Spirit of
Excellence” Award.
In 2006, Tampa
Mayor Pam Iorio
proclaimed Aug. 16
as “Joe Roman Day.” Joe passed away on Dec. 5, 2012. We
thank you, Joe, for being part of our family for 58 years.
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. These
croquettes are always served with hot sauce! 15
Croquetas de Pollo
Sunday dinner would always begin with our grand-
mother 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. 9
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. 15
Calamares Fritos “Romana”
Our fresh calamari comes from Rhode Island, caught
fresh in North Atlantic waters, and is the highest quality
available. The tender calamari is dusted in seasoned
flour and lightly fried. The recipe is from our friend and
famed third chef, Miguel Bejines of Sevilla, Spain. 15
Mussels y Chorizo “Andres”
Fresh Prince Edward Island mussels, sliced chorizo,
sautéed, simmered with extra virgin olive oil, onions,
celery, tomato, basil, spinach and garlic splashed with
dry white wine and lemon. Delicioso! 16
Scallops “Casimiro”
Fresh sea scallops baked in a clay casserole with
lemon butter and topped with seasoned bread crumbs
and white wine. 15
Gambas “Al Ajillo”
Spain’s most popular tapa features large shrimp
from the pristine waters of the Gulf of Mexico
sautéed in extra virgin Spanish olive oil, fresh
garlic and chili pepper. 12
Shrimp Supreme
A 1937 Columbia creation by the Columbia’s first
chef and Hall of Fame member, Chef Francisco Pijuan.
Large marinated shrimp wrapped in bacon, dusted in
seasoned flour and lightly fried. 14
Shrimp and Crabmeat
Alcachofas
Baked casserole of shrimp, crabmeat and
artichoke hearts topped with grated Romano
cheese. 12
Cakes de Cangrejo
A Cuban twist to an American favorite, our
two large crab cakes are loaded with fresh
handpicked blue crabmeat and grilled. Drizzled
with a passion fruit alioli sauce. 14
The “Tapeo” Sampler
Tapeo is the Spanish tradition of sharing
small plates of foods with family and friends.
Perfect for 3-4 people.
Choose one seafood Tapa and two other
Tapas 32
Choose two seafood Tapas and one other
Tapa 36
Tapas
Ybor City De
vil Crab Cro
quettes
“Croqueta
de jaiba”
as they w
ere known
, originate
d
during the
Great Dep
ression an
d used ing
redients
that were
inexpensi
ve and rea
dily availa
ble at the
time. It wa
s a simple
croquette
made fro
m season
ed
cooked bl
ue crab m
eat, paprik
a and garl
ic, rolled
into the sh
ape of an
American
football t
hen bread
ed
with Cuba
n bread cr
umbs and
fried. Our
recipe wa
s
found in t
he archive
s of Carm
en Hernan
dez, wife
of Casimir
o Jr., the s
econd gen
eration ow
ner of the

Columbia
restauran
t. These tw
o crab cro
quettes ar
e
always ser
ved with C
olumbia h
ot sauce!
10
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* Consuming raw or undercooked foods may increase your risk of foodborne illness, especially if you fall into a high risk group or have a medical condition.
Pescados
Red Snapper “Alicante”
This incredibly delicious recipe was created in 1938 by Casimiro Hernandez, Jr. It features boneless fillet
of Red Snapper, the King of Gulf Fish, baked in a casserole with sweet Spanish onions, green peppers, a
rich gravy, olive oil, fresh garlic, white 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. 34
Our seafood program is committed to sustainability. All seafood is either wild-caught or farmed in ways that
consider the long-term vitality of harvested species and the well-being of the oceans.
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Sea Bass a la Rusa
Fresh Panamanian Sea Bass has a mild, sweet taste. A
firm, large flaked fillet which cooks up white, resembling
Snapper. Boneless fillet of Sea Bass, breaded with
seasoned Cuban bread crumbs and grilled. Garnished
with lemon butter sauce, hard boiled eggs and parsley.
Served with yellow rice and fresh vegetables. 28
Grilled Sea Bass
Fresh boneless fillet of Panamanian Sea Bass. Firm,
flaky and delicious. Served with yellow rice and fresh
vegetables. A favorite of 4th Generation family member
Richard Gonzmart. 26
Red Snapper “Adelita”
Boneless fillet of Snapper, grilled and topped with
hearts of palm, artichoke hearts, sun-dried tomatoes,
olive oil, garlic and onions. Served with “Good
Rice.” Outstanding! 32
Grilled Red Snapper
Boneless fillet of fresh Red Snapper seasoned, and
grilled with extra virgin olive oil. Served with yellow
rice and fresh vegetables. 30
Mahi-Mahi “Varadero”
Grilled boneless fillet of mahi-mahi crusted with ground,
crispy, green plantain chips, topped with a citrus butter
sauce and lump blue crabmeat. Served with yellow rice
and fresh vegetables. 28
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. 28
Salmon Sant’ Yago
Fresh boneless fillet of salmon, sliced tomatoes,
asparagus with a stuffing of crabmeat, shrimp and
artichoke baked in parchment paper. Served with
yellow rice. 28
Sea Bass “Bilbao”
Traditional Basque preparation of fillet
of Panamanian Sea Bass, baked in a clay
casserole layered with sliced tomatoes,
potatoes, onions, extra virgin olive oil, garlic,
and lemon. Served with fresh vegetables. 30
Baked Stuffed Grouper
Boneless fillet of Red Grouper stuffed with
crabmeat and a tropical passion fruit butter
sauce. Gently baked. Served with yellow rice
and fresh vegetables. 32
Grilled Grouper
Simply delicious. Seasoned and grilled. Served
with yellow rice and fresh vegetables. 30
Grouper “Jimmy”
A boneless fillet of Gulf of Mexico Red Grouper,
seasoned, grilled and topped with lump blue
crabmeat, drizzled with lemon butter sauce.
Served with “Good Rice” and asparagus. 34
Pompano “Jimmy”
Boneless fillet of pompano, seasoned, grilled,
topped with lump blue crabmeat, drizzled
with lemon butter. Served with “Good Rice”
and asparagus. 32
Pompano en Papillot
Boneless fillet of pompano with seafood
stuffing of shrimp, crabmeat, hearts of
artichoke, butter and white wine, wrapped
in parchment paper and baked. Served with
yellow rice. 30
Grilled Salmon
Fresh boneless fillet of salmon, grilled and
served with yellow rice and fresh
vegetables. 26
* Consuming raw or undercooked foods may increase your risk of foodborne illness, especially if you fall into a high risk group or have a medical condition.
Adela Hernandez Gonzmart, her son Casey
and her father, Casimiro Hernandez, Jr. - 1952
Fideua de Mariscos
A typical Catalan dish of fresh seafood. Large
prawns, shrimp, scallops, mussels, clams, garlic,
white wine and chili pepper sautéed in a spicy
tomato sauce. Tossed with pasta and covered
with fresh lump blue crabmeat. 32
Shrimp Salteado
A twist of a classic Columbia favorite, inspired by
Chinese immigrants to Cuba in the 19th century.
Shrimp, sautéed with extra virgin 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. 24
Stuffed Shrimp
“Jesse Gonzalez”
Jumbo-sized Gulf of Mexico shrimp stuffed with
crabmeat and baked with lemon butter. Served
with “Good Rice” and fresh vegetables. Named
for our friend, the King of Shrimp. 28
Shrimp & Crab Enchilado
A mildly spicy sauce of fresh lump blue crabmeat,
shrimp, tomatoes, onions, green peppers, garlic,
oregano, white wine and chili peppers. Served over
pasta. 28
Shrimp Supreme
This Columbia restaurant creation of large shrimp
is wrapped in wafer-thin bacon, marinated and
fried. Served with fresh vegetables and yellow rice
or potatoes. 24
Shrimp & Yellow Rice
Wild-caught Gulf of Mexico shrimp baked with
yellow rice, green peppers, onions, tomatoes,
spices and extra virgin olive oil, splashed with
white wine. 23
Arroz Caldoso con Mariscos
A flavorful Andalusian “brothy rice” with Gulf of
Mexico shrimp, sea scallops, fresh calamari, Maine
lobster and chorizo, simmered with extra virgin
olive oil, green peppers, tomatoes, garlic, and
saffron. 30
Canelones de Langosta
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 and pieces of lobster. 26
Shrimp
All 9/18 D
Mariscos
The Columbia buys wild-caught Gulf of Mexico white shrimp that are all-natural and chemical-free. Our
supply comes from Carson & Co., a Bon Secour, Alabama family business headed by President, CEO and
founder Carson Kimbrough, an Alabama native. He’s a former shrimp boat captain who decided to expand
into other parts of the industry. Since its beginnings in 1976, the company has become a leading national
supplier of wild-caught brown and white shrimp.
Shrimp “Bayonne”
Gulf of Mexico wild-caught shrimp with spinach,
tomato, Romano cheese, spicy Spanish paprika,
butter and garlic. Tossed with pasta. 26
Carnes
Ribeye “Sarapico”
Char-grilled, well-marbled, juicy 16 oz. bone-in
ribeye steak. Served with roasted potatoes and
fresh vegetables. 38
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. 22
Filet Mignon
Grilled choice center-cut tenderloin. Served with
fresh vegetables and yellow rice or potato. 36
Prime New York Strip Sirloin
“The Bambino”
Known for its full flavor and
tenderness, our USDA Prime
Boneless Strip Steaks are
dry-aged for 40 days and
possess fine marbling, with
a slight texture. Brushed
with our Original World-
Famous “1905” Dressing
that results in a succulent
flavor. Back in the 20s
and early ‘30s, the famed
#3 Babe Ruth frequented
the Columbia in Ybor
City to enjoy this great
14 oz. steak. Served with Champiñones Rellenos
and roasted potatoes. The Bambino is the favorite
steak of 4th generation owners, Richard & Casey
Gonzmart. 48
Filet Steak Salteado
Choice tenderloin tips are placed in a very hot saute
pan. Then we combine extra virgin olive oil with a
touch of fresh garlic and 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. 26
Pork Chop “Avila”
A Compart Family FarmsTM all natural grilled 14 oz.
dry aged bone in Duroc pork chop. Served with a
bourbon apricot fig sauce, “Good Rice” and fresh
vegetables. 29
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. 24
Breaded Pork Milanesa
Tender pork loin breaded and pan fried. Topped with
our Catalana tomato sauce. Served with yellow rice
and platanos. 24
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! 22
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. 22
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Pepin Fernandez, the headwaiter, and Chef
Francisco Pijuan with the Florida State Fair
blue-ribbon prize steer (circa 1943).
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 small-batch, aged
in oak 120 proof private barrel
Knob Creek bourbon. Served with roasted
potatoes and fresh vegetables. Here’s to you,
Chacho! 39
Chicken and Yellow Rice
“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. 24
(Please allow extra time for preparation.)
50th Anniversary
Left to right: Tampa Mayor Curtis Hixon celebrating
the Columbia’s 50th anniversary with Cesar
Gonzmart, Casimiro Hernandez, Jr., Adela Hernandez
Gonzmart and Carmen Hernandez (1955).
Pollo
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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. 22
Pollo Manchego
Boneless 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.” 22
Pollo Asado
Fresh one-half bone-in chicken, marinated in
garlic, oregano and extra virgin olive oil baked
in its juices. Served with roasted potatoes and
fresh vegetables. 21
Pollo Milanesa
Tender chicken breast, breaded and pan-fried,
topped with our Catalana tomato sauce.
Garnished with peas and Spanish red pimientos.
Served with yellow rice and fresh vegetables. 22
Chicken Salteado
Inspired by the Chinese who lived in Cuba in the
19th century, a 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. 22
The Columbia’s second Head Chef Vincenzo “Sarapico”
Perez removing his famous Arroz con Pollo from oven
(circa 1954)
Vegetarian
Paella
Please allow 30 minutes for preparation.
Casimiro Hernandez, Jr. in the Siboney Dining
Room with paella (1959)
As the eldest son, Casimiro Jr. inherited the Co-
lumbia from his father in 1929. Through hard work,
discipline and attention to detail, he overcame
many financial obstacles. He dealt with debt, the
Great Depression and the continuation of Prohibi-
tion, but turned the restaurant around. He opened
the first air-conditioned dining room in Tampa, the
Don Quixote, in 1935 and the restaurant again be-
gan to thrive. He died in 1962.
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 olive oil
and Valencia rice. 26
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
Black Beans “1905”
A large bowl of black bean soup served over
steaming white rice, and topped with Florida
tomatoes and our World-Famous Original “1905”
Dressing tossed with julienne sweet onions. 14
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. 32
Paella “Marinera”
Seafood version of our famous paella combines
Valencia rice with clams, mussels, large prawns,
shrimp, scallops and calamares. 35
Paella “Campesina”
A favorite in the La Mancha region of Spain. Valencia
rice with pork, chicken, chorizo and green beans. 28
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75th Anniversary
Front Row: Cesar and Adela Hernandez Gonzmart –
3rd generation
Back Row: Casey and Richard Gonzmart – 4th generation
(1980)
La Completa Cubana
To sample the flavors of Cuba, we offer this Cuban
feast of Roast Pork a la Cubana, Boliche Criollo,
Empanada de Picadillo, platanos, yuca, black beans
and yellow rice. 29
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. 28
Filete y Gambas
Char-grilled tournedos of beef and our Gambas
“Ajillo,” with a side of chimichurri sauce. Served
with “Good Rice” and vegetables. 29
100th Anniversary
The 100th Anniversary photograph, taken in 2005 in front of the original Columbia
restaurant in Ybor City with the 4th, 5th, and 6th generations of the Gonzmart
family, employees and Hall of Fame members from all the Columbia restaurants.
Combinaciones
Marilyn &
Joe
“Salteado
”
Marilyn M
onroe an
d Joe DiM
aggio
frequente
d the Co
lumbia in
the early
1950s. T
he story
goes tha
t one eve
ning
Marilyn s
ought co
unsel fro
m our lad
ies’
room att
endant, L
ula Mae T
ollaman,
after
getting in
to a mixe
d-up disc
ussion w
ith
Joe. We
created t
his featu
red salte
ado
to recall
that occa
sion, a m
ixture of
tenderloi
n tips, bo
neless br
east of
chicken,
shrimp a
nd pork a
ll sautéed
in a hot s
killet of e
xtra virgi
n oiive o
il,
Spanish
onions, g
reen pep
pers,
mushroo
ms, dice
d potato
es, chori
zo,
garlic an
d splashe
d with re
d wine to
blend the
flavors t
ogether.
Served w
ith
yellow ric
e. 28
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Take A Part Of The Columbia
Restaurant Home With You
Celebrating A Century Of History, Culture,
and Cuisine
More than 100 years of the Columbia’s history comes to life in 300+ pages,
illustrated with many photos along with stories from the Hernandez-Gonzmart
family members, employees, business partners and long-time customers. This
book will delight home cooks, offering 77 new, authentic recipes and theme
menus for holidays, Sunday brunch, wine tastings, and cocktail parties. Learn to
make dishes made famous by the Columbia.
The Columbia Restaurant Spanish Cookbook
Written by the founder’s granddaughter, Adela Hernandez Gonzmart, and Dr. Ferdie
Pacheco, author, painter and “fight doctor” for Muhammad Ali. This book reveals
178 of our prized recipes, the history of the Columbia restaurant and its city.
Columbia Restaurant Gift Cards
Give the gift of good taste with a Columbia restaurant gift card. Available in any denomination and
redeemable at all Columbia restaurant locations throughout Florida. Ask your server for details.
Columbia Restaurant Specialty Foods
Take one of our signature items home and prepare it for friends or family.
• Columbia’s Original “1905” Dressing
• Frozen Cuban Bread
• “1905” Salad Olives
• Columbia Hot Sauce
• A Tin of Cuban or American Blend Coffee
• Columbia’s All-Purpose Seasoning
• Sangria Mix
Take Home A Handmade
Spanish Hand-Painted
Sangria Pitcher
29.95
Cigars & Accessories
Looking for a fine cigar? You’re sure to find one
here. We carry cigars from the oldest and best
manufacturers.
ColumbiaRestaurant.com
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For your convenience, we accept MasterCard, Visa, American Express,
Diner’s Club, Discover and Traveler’s Checks. No personal checks, please.
Handpainted Ceramics
Choose from a variety of unique handmade
ceramic pieces imported from Spain.
Bebidas
Fresh Roasted Coffee
Roasted in Tampa’s Naviera Coffee Mill. 3
Espresso Coffee
Evelio Herndandez’s secret blend. 3
RG’s Double Espresso 4
Café con Leche
Espresso Cuban coffee with steamed milk. 4
Fresh Brewed Ice Tea 3
Hot Tea 4
Soft Drinks 3
Free refills on soft drinks, ice tea and fresh, roasted coffee.
Churros “Tres Amigos”
Golden brown Spanish pastry dusted with
cinnamon sugar. Served with three sauces of
rich, warm chocolate, caramel and guava. 6
Crema Catalana
This is a favorite of the Gonzmart family when
visiting “Los Caracoles” restaurant in Barcelona,
Spain. “Natilla,” Catalan cream sprinkled with
sugar and caramelized tableside with a flaming
torch. 7
Mango Mousse Cake
Moist vanilla sponge cake with a hint of coconut
layered with a tropical mango mousse infused
with passion fruit. 8
Coconut Ice Cream
Gustavo Hernandez was the third son of the
Columbia founder, Casimiro Hernandez Sr.
Gustavo branched out and founded the Tropical
Ice Cream Company in Ybor City in the early
1940s producing freshly made tropical ice cream
for the Columbia and other restaurants. The most
famous and requested of all was the Coconut Ice
Cream served in the shell. Today we are proud to
once again be making and serving this Columbia
classic. 7
Key Lime Pie
Our pies start with a graham cracker crust, and
our filling is made from pasteurized egg yolks,
condensed milk and “Nellie & Joe’s” Key lime
juice. That’s it! Key lime pie is the “Official Pie of
the State of Florida.” 8
Postres
Flan
We think our flan is the best we have ever tasted.
One taste and we think you will agree. The recipe
dates to 1935 when the Columbia opened
Tampa’s first “Conditioned Air” dining room, the
Don Quixote. Our grandmother and great-grand-
mother, 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
Guava Turnover “Carmita”
Carmen Hernandez baked this dessert at her home
for our family on Sundays. 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
Brazo Gitano
A family favorite often baked by our grandmother
and mother Adela Hernandez Gonzmart for family
gatherings. House-made white cake rolled with a
rich chocolate filling and topped with chocolate
mousse. 8
White Chocolate
Bread Pudding
Our father 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 Bacardi rum sauce. 10
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100th Anniversary
4th, 5th and 6th generation family members (2005)
L to R: Sisters Andrea Gonzmart Williams & Lauren Gonzmart
Schellman, 5th generation, Lula Mae Tollaman, Joe Roman, Richard &
Melanie Gonzmart & Casey Gonzmart 4th generation. Both Lula Mae
& Joe had been honored with the “Bern Laxer Spirit of Excellence”
Award - 2005 .