Columbia Restaurant (649 Front St)

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

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

The soup that made the Columbia famous. The original recipe of casimiro Hernandez, garbanzo beans simmered with smoked ham, chorizo sausage and potatoes in a delicious broth of chicken and ham.

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.

Spain’s famous cold soup of puree of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped table side with finely diced vegetables and toasted Cuban croutons.

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

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.

A favorite of our father and grandfather, Cesar gonzmart. Florida tomatoes, tossed with julienned onions and original “1905” dressing.

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

Served with entree.

Served with turkey.

Served with shrimp “al ajillo”.

Tender baby pork ribs slowly roasted and tossed in mojo-marinated sweet onions and pepperoncinis.

Beef tenderloin tips and button mushrooms sautéed in olive oil, garlic and finished with amontillado sherry and a flavorful sofrito sauce.

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

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

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

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.

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

Coca, 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.

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.

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.

Fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.

Tetilla cheese, mild and delicious from galicia in northwest Spain, is baked in a Rojas tomato sauce until melted. Served with toasted Cuban bread points.

Simply grilled don Quixote chorizo, sliced and delicious.

A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream.

Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese. Drizzled with olive oil and lemon.

Sweet piquillo peppers from Spain, a mushroom, chorizo and ham filling, baked in an almond pepper sauce and topped with manchego cheese.

Spain’s most popular tapa features large shrimp sautéed in extra virgin Spanish olive oil, fresh garlic and chilli pepper.

Fresh cedar key middle neck clams, prepared in the traditional basque salsa verde sauce of extra virgin olive oil, parsley, garlic, onions and white wine.

Baked casserole of shrimp, crab meat and artichoke hearts topped with grated Romano cheese.

A Cuban twist to an american favorite, our two large crab cakes are loaded with fresh hand-picked blue crab meat and grilled. Drizzled with a passion fruit alioli sauce.

“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.

The best fish sandwich north of Havana. Grilled mahi seasoned and topped with sautéed onions, mushrooms, green peppers and smothered with cheese on Cuban bread with plantain chips.

Cuban style slowly roasted pork, pulled from the bone served on hot Cuban bread brushed with mojo, topped with sautéed onions. Served with plantain chips.

Turkey, bacon, ham, Swiss cheese, tomato and mayonnaise on Cuban bread. Served with plantain chips.

Thinly sliced filet medallions seasoned with Cuban bread crumbs, pan fried and served on grilled Cuban bread with lettuce, tomato, onions, pepperoni and garlic alioli. Served with plantain chips.

Mojo-marinated char-grilled breast of chicken, melted Swiss cheese, piquillo peppers, lettuce, tomatoes and alioli sauce on Cuban bread. Served with plantain chips.

The traditional dish from Tampa's ybor city, one-quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices and extra virgin olive oil. entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Boneless chicken breast breaded, grilled and topped with a rioja tomato sauce and melted Spanish tetilla cheese. Served with yellow rice. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Generous slices of compart family farms Duroc pork loin with a delicious garlic marinade. Served like back home in Cuba with black beans, white rice, yuca and platanos. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Roasted eye round of beef stuffed with chorizo and roasted in a flavorful gravy. Served with black beans, white rice and platanos. A family favorite. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

To sample the flavors of Cuba, try this feast of roast pork, boliche, empanada de picadillo, platanos, black beans, yuca and yellow rice. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Compart family farms Duroc pounded pork loin breaded and pan fried. Topped with our Catalan tomato sauce. Served with yellow rice and platanos. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Compart family farms Duroc pounded pork loin breaded and pan fried. Topped with our Catalan tomato sauce. Served with yellow rice and platanos. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

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.Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

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. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Boneless fillet of snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, extra virgin olive oil, garlic and onions. Served with yellow rice. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Fresh 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, hard-boiled eggs and parsley. Served with yellow rice. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Fresh boneless fillet of Panamanian sea bass. Firm, flaky and delicious. Served with yellow rice. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Two 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. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Columbia restaurant creation of large shrimp is wrapped in wafer thin bacon, marinated and fried. Served with yellow rice. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Wild-caught gulf of mexico shrimp baked with yellow rice, green peppers, onions, tomatoes, spices and extra virgin olive oil, splashed with white wine. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Boneless fillet of mahi mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Boneless fillet of mahi mahi simply seasoned, grilled, served with yellow rice. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Fresh boneless fillet of salmon, grilled and served with yellow rice, peas and pimentos. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

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. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

The Columbia's traditional method of sauté inspired by the Chinese who lived in Cuba in the 19th century, a very hot iron skillet with extra virgin olive oil is used to sauté onions, green peppers, fresh garlic, mushrooms, diced potatoes and chorizo. Splashed with a red wine. Served with yellow rice. Choice of: chicken or steak. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Made to order Spanish omelette. Farm-fresh eggs, diced chorizo, ham, potatoes, onions, peas and olive oil. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

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. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

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 la bomba Spanish rice. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Spain’s national dish, our lunchtime version consists of shrimp, scallops, calamaris, clams, mussels, chicken, pork, Spanish onions, ripe tomatoes, green peppers and fresh garlic, all baked in a paella pan with Spain's best Valencia rice, “la bomba.”

Boneless fillet of pompano pan fried, drizzled with lemon butter. Served with yellow rice and asparagus. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Boneless fillet of pompano, seasoned, grilled, topped with fresh lump blue crab meat, drizzled with lemon butter. Served with yellow rice and asparagus. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Simply delicious. Seasoned and grilled. Served with yellow rice, peas and pimentos. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Seasoned and grilled and topped with fresh lump blue crab meat, drizzled with lemon butter sauce. Served with yellow rice and asparagus. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

A Sunday favorite when we were children. A mildly spicy sauce of fresh lump blue crab meat, tomatoes, onions, green peppers, garlic, oregano, white wine and chilli peppers. Served over pasta. Entrées include hot Cuban bread and butter. Cup of soup with entrée. Columbia’s original “1905” salad with entrée.

Tender baby pork ribs slowly roasted and tossed in mojo-marinated sweet onions and pepperoncinis.

Simply grilled don Quixote chorizo, sliced and delicious.

Beef tenderloin tips and button mushrooms sautéed in olive oil, garlic and finished with amontillado sherry and a flavorful sofrito sauce.

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.

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

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 Segundo 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.

“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.

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!

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

Coca, 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.

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.

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!

Fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.

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.

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

A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream.

Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese. Drizzled with olive oil and lemon.

Sweet piquillo peppers from Spain, a mushroom, chorizo and ham filling, baked in an almond pepper sauce and topped with manchego cheese.

Spain’s most popular tapa features large shrimp sautéed in extra virgin Spanish olive oil, fresh garlic and chilli pepper.

Fresh Cedar Key middle neck clams, prepared in the traditional Basque salsa verde sauce of extra virgin olive oil, parsley, garlic, onions and white wine.

Baked casserole of shrimp, crab meat and artichoke hearts topped with grated Romano cheese.

A Cuban twist to an American favorite, our two large crab cakes are loaded with fresh hand-picked blue crab meat and grilled. Drizzled with a passion fruit alioli sauce.

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.

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.

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.

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.

Boneless chicken breast breaded, grilled and topped with a rioja tomato sauce and melted Spanish tetilla cheese. Served with yellow rice and fresh vegetables.

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, “good rice” and fresh vegetables.

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.

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.

In memory of the spirit of our great uncle evelio “chacho” Hernandez, youngest son of the founder. Our best selling steak, centre-cut filet mignon with a rich sauce of bourbon, shallots and mushrooms. Flambéed table side 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!

Grilled choice center-cut tenderloin. Served with fresh vegetables and yellow rice or potato.

Char-grilled, well-marbled, juicy 16 oz. bone-in rib eye steak. Served with roasted potatoes and fresh vegetables.

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.

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 ‘20 s and early ‘30 s, 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 and casey gonzmart.

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.

Originally 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.

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

All-natural grilled 14 oz., dry-aged, bone-in pork chop. Served with a bourbon apricot fig sauce, “good rice” and fresh vegetables.

Generous slices of pork loin with a delicious garlic marinade. Served like back home in Cuba with black beans, white rice, yuca and platanos.

Pounded pork loin breaded and pan fried. Topped with our Catalan tomato sauce. Served with yellow rice and platanos.

Finely ground choice lean beef, braised with onions, green peppers, olives, raisins and capers. Served with white rice and ripe platanos.

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.

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.”

Boneless fillet of fresh red snapper seasoned, and grilled with extra virgin olive oil. Served with yellow rice and fresh vegetables.

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

Fresh 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.

Fresh boneless fillet of Panamanian sea bass. Firm, flaky and delicious. Served with yellow rice and fresh vegetables.

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.

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.

Boneless fillet of mahi mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, “Good Rice,” yuca and platanos.

Boneless fillet of mahi mahi simply seasoned, grilled, served with yellow rice and fresh vegetables.

Baked boneless fillet of red grouper stuffed with crab meat and a tropical passion fruit butter sauce. Gently baked. Served with yellow rice and fresh vegetables.

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

A boneless fillet of Gulf of Mexico red grouper, seasoned, grilled and topped with fresh blue crab meat, drizzled with lemon butter sauce. Served with “Good Rice” and asparagus.

Boneless fillet of pompano pan fried, drizzled with lemon butter. Served with “Good Rice” and asparagus.

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

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

Fresh Atlantic salmon, stuffed with creamy spinach, artichoke and lump crab meat, finished with citrus butter sauce. Served with yellow rice and fresh vegetables.

A typical Catalan dish of fresh seafood. Large prawns, shrimp, scallops, mussels, clams, garlic, white wine and chilli pepper sautéed in a spicy tomato sauce. Tossed with pasta and topped with fresh lump blue crab meat.

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.

Three 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.

A mildly spicy sauce of shrimp and fresh lump blue crab meat, shrimp, tomatoes, onions, green peppers, garlic, oregano, white wine and chilli peppers. Served over pasta.

Jumbo-sized gulf of mexico shrimp stuffed with crab meat and baked with lemon butter. Served with “good rice” and fresh vegetables. Named for our friend, the king of shrimp.

Gulf of mexico wild-caught shrimp with spinach, tomato, Romano cheese, spicy Spanish paprika, butter and garlic. Tossed with pasta.

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.

1937 Columbia restaurant creation of large shrimp is wrapped in wafer-thin bacon, marinated and fried. Served with fresh vegetables and yellow rice or potatoes.

Wild-caught gulf of mexico shrimp baked with yellow rice, green peppers, onions, tomatoes, spices and extra virgin olive oil, splashed with white wine.

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

Seafood version of our famous paella combines Valencia rice with clams, mussels, large prawns, shrimp, scallops and calamaris.

A favorite in the la mancha region of Spain. Valencia rice with pork, chicken, chorizo and green beans.

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 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.

To sample the flavors of Cuba, we offer this Cuban feast of Roast Pork a la Cubans, Boliche Criollo, Empanada de Picadillo, platanos, yuca, black beans and yellow rice.

Boneless chicken breast sautéed with gulf of mexico shrimp in a delicious lobster bisque, brandy, white wine, carrots and onions. Served with yellow rice.

Twin beef tournedos, seasoned and grilled, topped with maine lobster, lump crab meat and bearnesa sauce. Served with roasted potatoes and fresh vegetables.

Spanish caramel egg custard, prepared the old-fashioned way, using only the best natural ingredients.

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.

A family favorite often baked by our mother and grandmother, Adela Hernandez gonzmart for family gatherings. Chocolate cake, rolled with a rich chocolate filling and topped with chocolate mousse.

Our version is made with white chocolate, la Segundo central bakery Cuban bread, sunny Florida dairy milk and Florida eggs. Topped with a rich Bacardi rum sauce. Enough to share.

Golden brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava.

This is a favorite of the gonzmart family when visiting “los caracoles” restaurant in Barcelona, Spain. Natilla, Catalan cream sprinkled with sugar and caramelized table side with a flaming torch.

New York-styled cheesecake is topped with the tropical fruit.

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.”

Roasted in Tampa's naviera coffee mill.

Evelio Hernandez's secret blend.

Espresso Cuban coffee with steamed milk.

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.

Marinated, slow-roasted pork pulled from the bone served on hot Cuban bread with onions and plantain chips.

The seafood version of our famous paella combines valencia rice with clams, mussels, large prawns, shrimp, scallops, and calamari.

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.

Vegetarian. Served over a bed of white rice and topped with diced raw Spanish onions. 100 percent vegetarian.

The original recipe of Casimiro Hernandez garbanzo beans simmered with smoked ham, chorizo sausage, and potatoes in a delicious broth of chicken and ham.

Vegetarian. 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.

Vegetarian. 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.

Vegetarian. A favorite of our father and grandfather, Caesar gonzmart. Florida tomatoes tossed with julienne sweet onions and 1905 dressing.

Vegetarian. Hearts of palm, julienne red onions, avocado, romaine lettuce, and teardrop tomatoes tossed with a garlic vinaigrette dressing.

Crisp romaine lettuce tossed with classic Caesar dressing, Romano cheese, and garlic croutons.

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

Skewered char-grilled chicken and onions seasoned with various spices reflecting the flavors.

Large marinated shrimp wrapped in bacon dusted in seasoned flour and lightly fried.

Tender baby pork ribs are slowly roasted and tossed in mojo-marinated sweet onions and pepperoncini.

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

Colossal fresh scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.

Vegetarian. Tetilla cheese, mild and delicious from Galicia in Northwest Spain is baked in a rioja tomato sauce until melted. Served with toasted Cuban bread points.

Baked casserole of shrimp, crabmeat, and artichoke hearts topped with grated Romano cheese.

Recipe for picadillo, made with spiced ground beef, garlic, tomato, onions, raisins, and olives, wrapped in 2 pastry turnovers.

Spain's most popular tapa features large shrimp from the pristine waters of the Gulf of Mexico sauteed in extra virgin Spanish olive oil, fresh garlic, and chili pepper.

Vegetarian. A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream.

A Cuban twist to an American favorite, our 2 large crab cakes are loaded with fresh handpicked blue crabmeat and grilled. Drizzled with a passion fruit aioli sauce.

Sunday dinner would always begin with our grandmother and great-grandmother Carmen Hernandez's special recipe for chicken croquettes. 6 fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia hot sauce.

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.

Sliced chorizo and onion sauteed in Spanish extra virgin olive oil. Ole.

Vegetarian. Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic, and cheese. Drizzled with olive oil and lemon.

Sweet piquillo peppers from Spain, a mushroom, chorizo, and ham filling, baked in an almond pepper sauce and topped with manchego cheese.

Edward Island mussels and sliced chorizo sauteed and simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach, and garlic splashed with dry white wine and lemon.

Fresh boneless fillet of firm central America's prized Corvina. Firm, delish and flaky. Served with yellow rice.

Vegetarian. 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 tortilla cheese.

Boneless fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice, and platanos.

A lunchtime favorite at Columbia since the 1930s. Tender choice palomilla steak, breaded and pan-fried, topped with our Catalana tomato sauce. Garnished with peas and Spanish red pimientos. Served with yellow rice.

The choice beef is shredded, sauteed, and simmered with onions, green peppers, and tomatoes. Served with platanos and white rice.

Boneless chicken breast breaded, grilled, and topped with a rioja tomato sauce and melted Spanish tortilla cheese. Served with yellow rice.

Boneless fillet of pompano, seasoned, grilled, topped with fresh lump blue crabmeat, drizzled with lemon butter. Served with yellow rice and asparagus.

Generous slices of roast pork with a delicious marinade. Served like back home in Cuba with black beans, white rice, yuca, and platanos.

Simply delicious. Seasoned and grilled. Served with yellow rice, peas, and pimentos.

This Columbia restaurant's creation of large shrimp is wrapped in wafer-thin bacon, marinated, and fried. Served with yellow rice.

Boneless fillet of snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, extra virgin olive oil, garlic, and onions. Served with yellow rice.

Roasted eye round of beef stuffed with chorizo and roasted in a flavorful gravy. Served with black beans, white rice, and platanos.

The traditional dish from Tampa's Ybor City, 1 quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices, and extra virgin olive oil.

Roast pork, boliche, empanada de picadillo, platanos, black beans, and yellow rice.

Grilled boneless fillet of mahi-mahi crusted with the ground, crispy, green plantain chips, topped with a citrus butter sauce. Served with 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.

Edward island mussels, sliced chorizo, sauteed, simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach, and garlic splashed with dry white wine and lemon.

Farm-fresh eggs, diced chorizo, ham, potatoes, onions, peas, and olive oil.

A mildly spicy sauce of fresh lump blue crabmeat, tomatoes, onions, green peppers, garlic, oregano, white wine, and chili peppers. Served over pasta.

Mojo-marinated char-grilled breast of chicken, melted swiss cheese, piquillo peppers, lettuce, tomatoes, and aioli sauce on Cuban bread. Served with plantain chips.

Turkey, bacon, ham, Swiss cheese, tomato, and mayonnaise on Cuban bread. Served with plantain chips.

The best fish sandwich North of Havana. Grilled mahi-mahi seasoned and topped with sauteed onions, mushrooms, green peppers, and smothered with cheese on Cuban bread. Served with plantain chips.

Marinated, slow-roasted pork pulled from the bone served on hot Cuban bread with onions and plantain chips.

Golden brown Spanish pastry dusted with cinnamon sugar. Served with 3 sauces of rich, warm chocolate, caramel, and guava.

Moist vanilla sponge cake with a hint of coconut layered with a tropical mango mousse infused with passion fruit.

Our pies start with a graham cracker crust and our filling is made from pasteurized egg yolks, condensed milk, and Nellie and Joe's key lime juice.

Natilla Catalan cream sprinkled with sugar and caramelized tableside with a flaming torch.

A family favorite often baked by our mother and grandmother Adela Hernandez gonzmart for family gatherings. Housemade white cake rolled with a rich chocolate filling and topped with chocolate mousse.

Espresso Cuban coffee with steamed milk.

Roasted in Tampa's Naviera coffee mill.

Evelio Hernandez's secret blend.

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.

Fresh boneless fillet of salmon, crabmeat, sliced tomatoes, asparagus, stuffing of shrimp, and artichoke baked in parchment paper. Served with yellow rice.

Boneless fillet of fresh red snapper seasoned and grilled with extra virgin olive oil. Served with yellow rice and fresh vegetables.

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.

Boneless fillet of snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, olive oil, garlic, and onions.

Boneless fillet of red grouper stuffed with crabmeat and a tropical passion fruit butter sauce. Gently baked. Served with yellow rice and fresh vegetables.

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

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.

Boneless fillet of pompano seasoned and grilled topped with lump blue crabmeat, drizzled with lemon butter. Served with good rice and asparagus.

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

Boneless fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, good rice, yuca, and platanos

Fresh boneless fillet of salmon grilled and served with yellow rice and fresh vegetables.

Fresh boneless fillet of firm central America's prized Corvina. Firm, delish and flaky. Served with yellow rice and fresh vegetables.

A flavorful and Lucian 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.

A typical Catalan dish of fresh seafood. Large prawns, shrimp, scallops, mussels, clams, garlic, white wine, and chili pepper sauteed in a spicy tomato sauce. Tossed with pasta and covered with fresh lump blue crab meat.

This Columbia restaurant's creation of large shrimp is wrapped in wafer-thin bacon, marinated, and fried. Served with fresh vegetables and yellow rice or potatoes.

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.

Wild-caught Gulf of Mexico shrimp baked with yellow rice, green peppers, onions, tomatoes, spices, and extra virgin olive oil, splashed with white wine.

Gulf of Mexico wild-caught shrimp with spinach, tomato, Romano cheese, spicy Spanish paprika, butter, and garlic. Tossed with pasta.

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

Grilled choice center-cut tenderloin. Served with fresh vegetables and yellow rice or potato.

Tender veal pounded thin and lightly dusted with toasted Cuban bread crumbs pan-grilled. Topped with a delicious saffron butter sauce and lump blue crab meat. Served with good rice and asparagus.

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

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

Char-grilled, well-marbled, juicy 16 ounces bone-in ribeye steak. Served with roasted potatoes and fresh vegetables.

Boneless chicken breast breaded, grilled, and topped with a rioja tomato sauce and melted Spanish tortilla cheese. Served with yellow rice and fresh vegetables.

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.

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.

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.

Vegetarian. 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.

Vegetarian. 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.

The seafood version of our famous paella combines valencia rice with clams, mussels, large prawns, shrimp, scallops, and calamari.

A favorite in the la Mancha region of Spain. Valencia rice with pork, chicken, chorizo, and green beans.

Char-grilled churrasco tenderloin of beef and our gambas ajillo, with a side of chimichurri sauce. Served with good rice and vegetables.

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.

Boneless chicken breast sauteed with Gulf of Mexico shrimp in a delicious lobster bisque, brandy, white wine, carrots, and onions. Served with yellow rice.