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Tango MangoDance to the taste of the tropics. Fresh mango and Bacardi Superior Rum. Frozen and delicious. 10

Classic Old FashionedA favorite of Carmen Hernandez, 2nd generation. Maker’s Mark Private Select Bourbon with sugar, bitters, cherry and orange. 12

Pete’s ManhattanPrivate Barrel Knob Creek Bourbon, Lustau Vermouth and a dash of Ramazzotti Amaro. Served up oron the rocks. 12

El Floridita DaiquiriBacardi Superior Rum, fresh lime juice, Luxardo Maraschino Liqueur and a splash of grapefruit, shaken and served on the rocks in asugar-rimmed glass. 10

Margarita GarrafonHall of Fame bartender Garrafon Fernandez combined his native Spanish roots to this Mexican classic. Our Private Barrel Patron Añejo Tequila, Spain’s Torres Magdala Orange Liqueur, Torres Brandy and lime juice. 12

Original “1905” MartiniCreated in honor of our Centennial. Our favorite domestic, Tito’s Handmade Vodka, served with marinated olives stuffed with Cabrales cheese. 12

The Lancaster MartiniHalf Nolet’s Gin, half Ketel One Vodka with a splash of Noilly Prat Dry Vermouth and an orange twist. Honoring Ian “Lancaster” Fleming and his early 1953 Ybor City/St. Petersburg research trip for the second Bond novel, “Live and Let Die.” 12

SazeracThe classic whiskey cocktail, made with Sazerac Rye Whiskey, Herbsaint Absinthe, bitters and sugar. The Sazerac has been around since the middle of the 19th century. It’s not a drink for the faint of heart. But if you love a good whiskey cocktail, then the Sazerac is tough to beat. 12

Adela HernandezGonzmart and Cesar Gonzmart celebrating their honeymoon inHavana, January, 1947.

The PalaceA favorite of Richard Gonzmart’s mother Adela and wife, Melanie. Melanie fondly remembers sipping Cava Cocktails with her mother-in-law Adela Hernandez Gonzmart, 3rd Generation, at the Palace hotel in Madrid, Spain. Jaume Serra Spanish sparkling Cava, Torres Brandy, Torres Magdala Orange Liqueur and orange bitters. 10

PepitoOur hand-selected Private Barrel Casa Noble Reposado Tequila, Torres Magdala Orange Liqueur, fresh cucumbers and fresh lime juice, shaken and served “up” with a salted rim. 12

Cocktails & BeveragesMojito

Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made tableside by the pitcher with Bacardi Superior Rum, muddled hierbabuena

(mint), lime juice and sparkling water. “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

Hall of Fame bartender Pete Scaglione’s recipe

Cervezas de Espana

YuenglingTraditional Lager 5Light Lager 5

Estrella Galicia Lager (Galicia) 6.5

Estrella Galicia 1906 (Galicia) 7Estrella Damm Lager (Barcelona) 6.5

Cervezas de TampaTampa is quickly becoming well known for craftbeer and microbreweries. We are proud to offerbeer from two family-owned breweries:Yuengling of Tampa and Coppertail of Ybor City.

Spain is known as one of the world’s largestproducers of wine, but they are also Europe’s 3rdlargest producer of beer. We are proud to offeryou three of Spain’s most popular beers ¡Salud!

Coppertail Free Dive (IPA) 6Night Swim Porter 6

Gran Viña Sol Chardonnay(Penedés)Bottle 40 Glass 10.5

Mas Borrás Pinot Noir(Penedés)Bottle 55 Glass 14.5

RG ChardonnayBarrel-fermented 100% Chardonnay from the slopes of Cabezo de la Virgen Vineyard in Alicante, Spain. Created

by Richard Gonzmart and Enrique Mendoza winery. Flavors of white fruits, peaches, apricots and toasty notes from the barrel fermentation. Bottle 46 Glass 12

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$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.

Adelita® ChardonnayBrilliant-colored Chardonnay, complex bouquet with toasty oak overtones. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart, in Penedés, Spain by The Torres family vineyards of Bodegas Jean Leon.Bottle 40 Glass 10.5

Don Casimiro®

Chardonnay • Pinot Grigio • Cabernet Sauvignon These wines were selected and bottled in honor of Casimiro Hernandez, Sr. and Casimiro Hernandez, Jr. first- and second-generation founders of the Columbia restaurant, and to celebrate Casimiro “Casey” Gonzmart, Sr. and “Casey” Gonzmart, Jr., fourth generation and fifth generation. Proudly produced by the family-owned and –operated Rutherford Ranch on Silverado Trail in Napa, CA. Bottle 36 Glass 10

Family Wines

CR GenerationsColumbia 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 by the Familia Martínez Bujanda, which has been growinggrapes and making wine in Spain for five generations.

RG Cuatro CepasBlend of Cabernet Sauvinon, Merlot, Monastrell and Petit Verdot, intense red wine, notes of

oak, blueberries and soft tannins. Made in partnership with Enrique Mendoza winery in Alicante, Spain. Aged 12 months in new French oak.Bottle 48 Glass 12.5

Enzi ChardonnayCreated 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

RustyRusty is the creation of Richard Gonzmart in partnership with Familia Martinez Bujanda in Rioja, Spain. 100% Tempranillo grape from the famous Finca Valpiedra Estate. Intense red fruit and sweet tannins. A tribute to the unconditional love between a man and his dog. Bottle 42 Glass 11

Melanie ChardonnayFamily matriarch and wife of Richard Gonzmart selected this 100% Chardonnay that was macerated for 12 hours

on the lees. Flavors are banana, pear and apple with bright lively acidity. We have produced this Chardonnay with Bodegas Enrique Mendoza in Alicante, Spain. Bottle 40 Glass 10.50

CR GenerationsSauvignon BlancFragrant 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 SauvignonA 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

Familia Torres Est. 1870Purgatori Red Blend(Costers del Segre)Bottle 60 Glass 15.5

Fransola Sauvignon Blanc(Penedés)Bottle 53 Glass 14

Familia Bujanda Est. 18895 Generations Of Family, Business And Friendship

Finca Valpiedra (Rioja)High intensity, with a big complexity and elegance. The mineral and red and black fruits show up. Aged 22-24 months in French oak casks. Bottle 50 Glass 13

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Don Cesar® CrianzaA distinctive and delicious tempranillo red wine with blackberry and cassis flavors. Created in memory of our father and grandfather, Cesar Gonzmart. Made in Spain’s famous Ribera del Duero region by the Arranz family of Viña Mambrilla.Bottle 40 Glass 10.5

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MerlotCaliforniaMerlot

In 1905 the Columbia Restaurant was founded in Tampa’s historic Ybor City by Casimiro Hernandez, Sr. and his son Casimiro Jr.., in whose honor this wine was created. Today the Columbia tradition is carried on by the great-grandsons and great-great grand children. This is a soft drinkable Merlot with smoky, ripe blueberry and raspberry notes. Hints of currant, dark cherries and soft vanilla spice.

The label was painted by artist, Lynn Pauley, who was commissioned by the magazine, Every Day with Rachel Rayfor a series of sketches illustrating a story about the Columbia for the magazine’s inaugural issue in November/December 2005.

Don CasimiroDon CasimiroDon Casimiro

Ybor/Sarasota 2/19 D

Sangria

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.

Cuban Black Bean SoupFrijoles Negros prepared exactly as our grandmother, Carmen Hernandez, did. Served over a bed of whiterice and topped with diced raw Spanish onions.100% vegetarian.

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.

Caldo GallegoA favorite to enjoy when visiting the Galicia region alongthe northwest coast of Spain. Great northern beanssimmered in a rich stock with smoked ham, chorizosausage, turnip greens and potatoes.

SopasCup 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).

SangriaTinto or BlancoA longtime favorite “taste of Spain” at the Columbia, made tableside. 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 Torres Brandy and fresh citrus juices. Pitcher 24 Glass 8

In the 1940s, Columbus’ caravels sailed again on this Columbia restaurant float for Tampa’s annual Gasparilla Parade.

Agua de Peñaclara (Rioja)Produced by a 150-year-old company, Peñaclara, our still and sparkling water 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. 750 ml Natural or Sparkling 6

Sangria de CavaA sparkling white sangria made tableside with Jaume Serra Cristalino Spanish Cava, Torres Brandy, Torres Magdala Orange Liqueur and fresh citrus juices. One taste will transport you to the sunny coast of the Costa Brava in Spain. Pitcher 24

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Columbia’s Original “1905” Salad® The Columbia’s legendary salad tossed tableside. Crisp iceberg lettuce* with julienne of baked ham, natural Swiss cheese,

tomato, olives, grated Romano cheese, Lea & Perrins® Worchester sauce 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. 14

Smaller version of Columbia’s Original “1905” Salad® served with entree. 7

Columbia’s Original “1905” Salad® with Turkey. 14

Columbia’s Original “1905” Salad® withShrimp “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!”.)

Ensalada MixtaIceberg and Boston lettuce, green beans, baby potatoes, tomatoes, olives, cucumbers, beets, carrots, asparagus, red onions, hard-boiled egg, creamy sherry vinaigrette. 12

White AsparagusTender 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. 11

Chopped TomatoA favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienned onions and Original “1905” dressing. 9.5

Hearts of Palm Salad Hearts of palm, julienned red onions, avocado,Boston lettuce, iceberg lettuce and tear drop tomatoes tossed with a garlic vinaigrette dressing. 12

One of the 10

Great Places to

Make a Meal Out

of a Salad.

USA Today

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 Quixote 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 CakesA favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream. 8

TapasTapas, pronounced [TAH-pahs], are popular throughout Spain in bars and restaurants. Tapas usually accompany a glass ofsherry 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.

Costillitas de Cerdo HabanaTender baby pork ribs slowly roasted andtossed in mojo-marinated sweet onionsand pepperoncinis. 12

Chorizo CriolloSimply grilled Don Quixote Chorizo, sliced and delicious! 8.5

Puntas de Filete “Jerez”Beef tenderloin tips and button mushrooms sautéed in olive oil, garlic and finishedwith Amontillado sherry and a flavorfulsofrito sauce. 14

Fabadas “Pravia”From the north of Asturias in Spain, braised northern white beans, Spanish chorizo, grape tomatoes and kale with fresh garlic and herbs served with “1905” bread. 10

Coliflor FritoFried cauliflower florets breaded with crumbled plantains, tossed with sea salt and served with flavorful brava sauce. 9

Champiñones RellenosBaked 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 PicadilloOur 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. 8

Queso FundidoTetilla cheese, mild and delicious from Galicia, northwest Spain, is baked in a Rioja tomato sauce until melted. Served with toastedCuban bread points. 10

The Original

Cuban Sandwich

A Tampa treasure! The “Mixto,” as it was

known in the beginning, was created in

the 1890s 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

brushed with butter on top and pressed

to a crispy finish. 12

Cuban Sandwich and a cup of soup 15

Casimiro Jr., on the right, serving Cuban Sandwiches, and other specialties enjoyed by the local immigrants, in the

Café in 1919.

Stuffed Piquillo PeppersSweet piquillo peppers from Spain, amushroom, chorizo and ham filling, bakedin an almond pepper sauce and toppedwith 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 LangostaTwo large croquettes made with Maine lobster meat,blended into a delicate roux, breaded with Cubanbread crumbs, served with a lobster sauce. These croquettes are always served with hot sauce! 15

Croquetas de PolloSunday 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. 8

Coca de LangostaCoca, the Catalonian flatbread, is brushed with our Original “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 sautéed in extra virgin Spanish olive oil, fresh garlic and chili pepper. 12

Almejas en Salsa VerdeFresh Cedar Key middle neck clams, preparedin the traditional Basque salsa verde sauce of extra virgin olive oil, parsley, garlic, onionsand white wine. 14

Shrimp andCrabmeat AlcachofasBaked casserole of shrimp, crabmeat and artichoke hearts topped with gratedRomano cheese. 12

Cakes de CangrejoA Cuban twist to an American favorite, ourtwo large crab cakes are loaded with freshhand-picked blue crabmeat and grilled.Drizzled with a passion fruit alioli sauce. 15

The “Tapeo” SamplerTapeo is the Spanish tradition of sharing small plates of foods with family and friends. Perfect for 3-4 people.

Choose one seafood tapa andtwo other tapas 32

Choose two seafood tapas andone other tapa 36

Tapas

Ybor City Devil Crab Croquettes

“Croqueta de jaiba,” as they were known, originated

during the Great Depression and used ingredients

that were inexpensive and readily available at

the time. It was a simple croquette made from

seasoned cooked blue crab meat, paprika and

garlic then breaded with Cuban bread crumbs

and fried. Our recipe was found in the archives of

Carmen Hernandez, wife of Casimiro Jr., the second

generation owner of the Columbia restaurant. These

two crab croquettes are always served with a side of

Columbia hot 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. 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, fried eggplant and shrimp supreme. 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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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.” 32

Grilled Red SnapperBoneless fillet of fresh red snapper seasoned, andgrilled with extra virgin olive oil. Served with yellowrice and fresh vegetables. 30

Snapper a la VascaBoneless fillet of snapper and Cedar Key middle neck clams in traditional basque green sauce of extra virgin olive oil, parsley, garlic, onions andwhite wine. Served with white rice. 32

Sea Bass a la RusaFresh Panamanian sea bass has a mild, sweet taste. A firm, large flaked fillet cooks up white. Boneless fillet of sea bass, breaded with seasoned Cuban bread crumbs and grilled. Garnished with lemon butter sauce, chopped hard boiled egg and parsley. Served with yellow rice and fresh vegetables. 28

Grilled Sea BassFresh boneless fillet of Panamanian sea bass.Firm, flaky and delicious. Served with yellow riceand fresh vegetables. 26

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. Servedwith fresh vegetables. 28

Lubina “Asturiana”Grilled boneless fillet of Panamanian sea bass, over a bed of braised northern beans, Spanish chorizo, grape tomatoes, fresh garlic and herbs, drizzled with extra virgin olive oil. 30

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. 25

Grilled Mahi MahiBoneless fillet of mahi mahi simply seasoned, grilled, served with yellow rice and fresh vegetables. 22

Baked Stuffed GrouperBaked boneless fillet of red grouper stuffed withcrabmeat and a tropical passion fruit buttersauce. Gently baked. Served with yellow riceand fresh vegetables. 35

Grilled GrouperSimply 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 fresh blue crabmeat, drizzled with lemon butter sauce. Served with “Good Rice” and asparagus. 34

Pan-Fried PompanoBoneless fillet of pompano pan fried, drizzledwith lemon butter. Served with “Good Rice”and asparagus. 28

Pompano en PapillotBoneless 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. 32

Grilled SalmonFresh boneless fillet of salmon, grilled and served with yellow rice and fresh vegetables. 22

Stuffed SalmonFresh Atlantic salmon, stuffed with creamyspinach, artichoke and lump crabmeat, finishedwith citrus butter sauce. Served with yellow riceand fresh vegetables. 28

* 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 MariscosA 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 toppedwith fresh lump blue crabmeat. 34

Shrimp & Crab EnchiladoA mildly spicy sauce of shrimp and fresh lump blue crabmeat, shrimp, tomatoes, onions, green peppers, garlic, oregano, white wine and chili peppers.Served over pasta. 28

Stuffed Shrimp“Jesse Gonzalez”Jumbo-sized Gulf of Mexico shrimp stuffed with crabmeat and baked with lemon butter. Servedwith “Good Rice” and fresh vegetables. Namedfor our friend, the King of Shrimp. 28

Shrimp “Chef Jerry”Gulf of Mexico wild-caught shrimp with spinach,tomato, Romano cheese, spicy Spanish paprika,butter and garlic. Tossed with pasta. 26

Shrimp SalteadoA twist of a classic Columbia favorite, inspired byChinese 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

Shrimp Supreme1937 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 MariscosA 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

Cannelloni de LangostaThree tender cannelloni pastas 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. 28

Shrimp

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Mariscos

The Columbia buys wild-caught Gulf of Mexico shrimp that are all-natural and chemical-free. Our supply comes from Carson & Co., a Bon Secour, Alabama family business headed by President/CEOand founder Carson Kimbrough, an Alabama native. He’s a former shrimp boat captain who

decided to expand into other parts of the industry.

Carnes

Ribeye “Sarapico”Char-grilled, well-marbled, juicy 16 oz. bone-in ribeye steak. Served with roasted potatoesand fresh vegetables. 38

PalomillaIf 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 21 days and possess fine marbling. Brushed with our Original World-Famous “1905” Dressing. 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. Favorite steak of 4th generation owners, Richard & Casey Gonzmart. 48

Filet Steak SalteadoInspired by the Chinese who lived in Cuba in the 19th century. Choice tenderloin tips sautéed in extra virgin olive oil, sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and red wine. Served with yellow rice. 24

Ropa ViejaOriginally introduced to Cuba by Spanish sailors. The choice beef is shredded, sautéed and simmered with onions, green peppers, tomatoes and served with plantanos and white rice. 18

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

Pork Chop “Avila”All-natural grilled 14 oz., dry-aged, bone-in pork chop. Served with a bourbon apricot fig sauce, “Good Rice” and fresh vegetables. 28

Roast Pork “a la Cubana”Generous slices of pork loin with a delicious garlic marinade. Served like back home in Cuba with black beans, white rice, yuca and platanos. 24

Breaded Pork MilanesaPounded pork loin breaded and pan fried. Topped with our Catalan tomato sauce. Served with yellow rice and platanos. 18

Picadillo “Criollo”We could always count on enjoying our mother and grandmother Adela Hernandez Gonzmart’s delicious picadillo recipe at her home. 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. 16

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Pepin Fernandez, dining room manager, andChef 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. Our best selling steak, center-cut filet mignon with a rich sauce of bourbon, shallots and mushrooms. Flambéed tableside with a shot of our 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. Splashed with white wine and topped with green peas and red pimentos. 24(Please allow extra time for preparation.)

50th AnniversaryLeft 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 riceand fresh vegetables. 22

Pollo ManchegoBoneless 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, “Good Rice” and fresh vegetables. 22

Pollo AsadoFresh one-half bone-in chicken, marinated ingarlic, oregano and extra virgin olive oil baked in its juices. Served with roasted potatoesand fresh vegetables. 22

Chicken SalteadoInspired by the Chinese who lived in Cubain the 19th century, a hot iron skillet withextra virgin olive oil is used to sauté boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizoand 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

PaellaPlease allow 30 minutes for preparation.

Casimiro Hernandez, Jr. in the Siboney Dining Room with paella (1959)

As the eldest son, Casimiro Jr. inherited the Colum-bia from his father in 1930. Through hard work, dis-cipline and attention to detail, he overcame many financial obstacles. He dealt with debt, the Great Depression and the continuation of Prohibition, but turned the restaurant around. He opened the first air-conditioned dining room in Tampa, the Don Quixote, in 1935 and the restaurant again began to thrive. He passed away in 1962.

Paella 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 olive oil and Valencia rice. 26

Eggplant 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

Black BeansOriginal “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 julienned 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 AnniversaryFront Row: Cesar and Adela Hernandez Gonzmart –3rd generationBack Row: Casey and Richard Gonzmart – 4th generation(1980)

La Completa CubanaTo 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. 28

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 MariscosTwin beef tournedos, seasoned and grilled, topped with Maine lobster, lump crabmeat and Bearnesa sauce. Served with roasted potatoes and fresh vegetables. 33

100th AnniversaryThe 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 Monroe and Joe DiMaggio

frequented the Columbia in the early

1950s. 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 oiive oil,

Spanish onions, green peppers,

mushrooms, diced potatoes, chorizo,

garlic and splashed with red wine to

blend the flavors together. Served with

yellow rice. 28

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Churros “Tres Amigos”Golden brown Spanish pastry dusted withcinnamon sugar. Served with three sauces ofrich, warm chocolate, caramel and guava. 6

Crema CatalanaThis is a favorite of the Gonzmart family whenvisiting “Los Caracoles” restaurant in Barcelona, Spain. Natilla, Catalan cream sprinkled withsugar and caramelized tableside with aflaming torch. 8

Mama Guava CheesecakeHonoring Tampa’s nickname as “The Big Guava,” this New York-styled cheesecake is topped with the tropical fruit. 8

Coconut Ice CreamGustavo 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 early1940s 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 proudto once again be making and serving this Columbia classic. 7

Key Lime PieOur 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

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100th Anniversary4th, 5th and 6th generation family members (2005)

FlanWe think our flan is the best we have ever tasted.One taste and we think you will agree. The recipedates to 1935 when the Columbia openedTampa’s first “Conditioned Air” dining room, theDon Quixote. Our grandmother and great-grand-mother, Carmen Hernandez, helped the Columbiagain national fame with her great recipes,especially her flan. Spanish caramel egg custard,prepared the old-fashioned way, using only thebest natural ingredients. 6.5

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

Chocolate Brazo GitanoA family favorite often baked by our mother and grandmother, Adela Hernandez Gonzmart forfamily gatherings. Chocolate cake, rolled with arich chocolate filling and topped with chocolate mousse. 8

White ChocolateBread PuddingOur 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 richBacardi rum sauce. Enough to share. 10

L to R: Sisters Andrea Gonzmart Williams & Lauren GonzmartSchellman, 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 .

Take A Part Of The Columbia Restaurant Home With You

Celebrating A Century OfHistory, Culture And CuisineMore 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.

Take Home ASpanish Handmade And

Hand-Painted Sangria Pitcher 39.95

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For your convenience, we accept MasterCard, Visa, American Express, Diner’s Club and Discover. No personal checks, please.

BebidasFresh Roasted CoffeeRoasted in Tampa’s Naviera Coffee Mill. 3

Espresso CoffeeEvelio Hernandez’s secret blend. 3

RG’s Double Espresso 4

Café con LecheEspresso Cuban coffee with steamed milk. 4

Fresh Brewed Ice Tea 3

Hot Tea 4

Soft Drinks 3Free refills on soft drinks, ice tea and fresh, roasted coffee.

The Columbia Restaurant Spanish CookbookWritten by the founder’s granddaughter, Adela Hernandez Gonzmart, and Dr. FerdiePacheco, author, painter and “fight doctor” for Muhammad Ali. This book reveals178 of our prized recipes, the history of the Columbia restaurant and its city.

Columbia Restaurant Gift CardsGive the gift of good taste with a Columbia restaurant gift card. Available in any denomination andredeemable at all Columbia restaurant locations throughout Florida. Ask your server for details or buy online via our web site.

Columbia Restaurant Specialty FoodsTake one of our signature items home and prepare it for friends or family.

• Columbia’s Original “1905” Dressing • Frozen Cuban Bread• Original “1905” Salad Olives • Columbia Hot Sauce• A Tin of Cuban or American Blend Coffee • Columbia’s Famous All-Purpose Seasoning• Whole Bean Espresso • 10-year old Balsamic Vinegar• Sangria Mix

Handpainted CeramicsChoose from a variety of unique handmade ceramic pieces imported from Spain.