Columbia
Chilled jumbo shrimp served with a spicy mango cocktail sauce and mariquitas.
Shrimp sautéed in virgin olive oil, fresh garlic and chili pepper.
Marinated jumbo shrimp wrapped in smoked bacon, and lightly fried.
Colossal fresh scallops baked in clay casserole with butter and topped with seasoned bread crumbs and white wine.
Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese.
Tender calamari seasoned and lightly fried.
Spanish Tetilla cheese baked in Rioja tomato sauce with toasted Cuban bread.
Blue crab meat "cakes" served with passion-fruit aioli sauce.
Named for Andres Sanchez who produced and provided our family with the best Chorizo, made right here in Ybor City. Fresh Prince Edward Island mussels and sliced Chorizo, sauteéd and simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dry white wine and lemon. Delicioso!
Tender baby lamb back ribs, glazed with guava barbecue sauce.
Spiced ground beef filled pastry turnovers with roasted corn and black bean salsa.
Served with guacamole and sour cream.
A version of the original Ybor City Devil Crab Croquettes as sold on the streets by bicycle vendors in Tampa's Latin Quarter. Six mini-croquettes with blue crab meat, Cuban cracker crumbs, paprika, onions and garlic. Our grandmother Aurora Gonzalez's recipe. Served with Columbia Hot Sauce.
Sunday dinner would always begin with our grandmother Carmen Hernandez's special recipe for chicken croquettes. Six croquettes made with chicken and Cuban cracker crumbs and fried. Served with Columbia Hot Sauce.
Try our families' two favorite croquettes. Four Devil Crab croquettes and four Croquetas de Pollo.
A combination of Shrimp and Crabmeat Alcachofas, Costillitas de Cordero and Calamares Fritos.
A combination of Scallops Casimiro, Devil Crab Croquettes and Shrimp “Al Ajillo”.
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.
As children we called this soup "Giant Soup", because we believed we would become a giant by eating it. Prepared in the traditional method used in the Northwestern section of Galicia, Spain. Great Northern beans simmered in a rich stock with smoked ham, chorizo sausage, turnip greens and potatoes.
Frijoles Negros prepared exactly like our grandmother, Carmen Hernandez did. Served over a bed of white rice and topped with diced raw Spanish onions. 100% vegetarian.
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.
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 (our 100 year old family recipe of fresh garlic, oregano, wine vinegar and Spanish extra virgin olive oil).
This was the favorite salad of our father, Cesar Gonzmart. Thick sliced beefsteak tomatoes, topped with sliced red onions, and crumbled Spanish Cabrales cheese. Served with extra virgin olive oil and Sherry wine vinegar.
A Columbia original and favorite. Named to honor the memory of our long time staff member Lula Mae who graced the Columbia nightly for 48 years. Chopped salad of lettuce, tomato, hearts of palm, artichoke hearts, celery, hard-boiled egg and dressed with a Cabrales cheese garlic vinaigrette dressing.
Our version, prepared in a traditional paella pan, features clams, mussels, shrimp, scallops, calamares, grouper, 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, shrimp, scallops, calamares and grouper.
It features the King of Gulf fish, Red Snapper, baked in a casserole with sweet Spanish onions, green peppers, a rich gravy, olive oil, fresh garlic, sauterne wine and topped with sliced roasted almonds. Served with yellow rice and garnished with fried eggplant and Shrimp Supreme. "If you enjoy fresh fish and would like to sample authentic Spanish flavor we offer our highest reco
King of Gulf fish, Red Snapper, grilled and topped with hearts of palm, artichoke hearts, sun dried tomatoes, olive oil, garlic and onions, Served with “Good Rice”.
Gulf fresh fillet of Grouper grilled or breaded with toasted ground Cuban bread. Grilled and topped with lemon butter, chopped parsley and egg. Served with yellow rice and fresh vegetables
Traditional Basque preparation of fresh fillet of Red Snapper baked in a casserole with sliced tomatoes, potatoes, onions, extra virgin olive oil, garlic and lemon. Served with “Good Rice”.
Boneless fillet of Mahi Mahi marinated in citrus juices and grilled. Served with "Good Rice" yuca, platanos and mojo.
Today's version of a long time favorite of the Columbia dating back to the 40's. Boneless fillet of Pompano with seafood stuffing of shrimp, crabmeat, artichoke, butter and white wine, wrapped in parchment paper and baked. Served with yellow rice.
This Columbia Restaurant creation of jumbo shrimp is wrapped in wafer thin bacon, marinated and fried. Served with fresh vegetables and yellow rice or potatoes.
Colossal size Singleton shrimp stuffed with lump crabmeat baked with lemon butter. Served with "Good Rice" and fresh vegetables. Named for our friend; the King of Shrimp.
A Catalan favorite of tender cannelloni pasta filled with Maine lobster meat, shrimp, pan seared scallops and Sauteéd Shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry Mornay cheese sauce.
Created by Francisco Pijuan, Columbia’s famous chef and former chef to King Alfonso XIII of Spain. Boneless fillet of Red Snapper, King of the Gulf of Mexico, breaded with Cuban bread crumbs and grilled. Garnished with a Russian sauce of lemon butter, parsley and hard boiled eggs. Served with yellow rice and vegetables. Viva El Rey!
We enjoyed this recipe of our mother and grandmother, Adela, On Sunday’s at her home. Large white shrimp sautéed in a hot skillet with extra virgin olive oil, garlic, green peppers, tomatoes, platanos, potatoes, spicy Spanish paprika and splashed with Martini & Rossi Dry Vermouth. Served with white rice.
Casimiro Hernandez, Sr.'s original recipe for this simple yet classic dish that helped make the Columbia famous. A combination of bone-in chicken sauteéd with extra virgin olive oil and green peppers, Spanish onions, tomato, garlic, herbs and baked in casserole with Valencia rice then splashed with Adelita Chardonnay wine and topped with green peas and red pimientos. (Please allow extra time.)
Chargrilled boneless breast of chicken topped with a grilled sliced portabella mushroom and a rich Spanish Amontillado sherry sauce. Served with "Good Rice".
Boneless chicken breast breaded, grilled and topped with a Rioja tomato sauce and melted Spanish Tetilla cheese. Served with yellow rice and fresh vegetables.
A char-grilled churrasco tenderloin served with chimichuri sauce and two Cakes de Cangrejo, with passion fruit mustard alioli. Served with "Good Rice" and vegetables.
A Cuban feast of Roast Pork, Boliche, Empanada de Picadillo, platanos, yuca, black beans and yellow rice.
Boneless chicken breast sautéed with shrimp in delicious lobster bisque, brandy, white wine carrots and onions. Served with yellow rice.
(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 fried potatoes, chorizo, splashed with a hearty red wine. Served with yellow rice. Prepared with your choice of: Chicken, Tenderloin Tips or Shrimp.
In the 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 with a rich sauce of bourbon, shallots, and mushrooms. Flambeéd tableside with a shot of the world's finest bourbon, Booker Noe. Served with roasted potatoes and vegetables.
Grilled choice center cut tenderloin. Served with fresh vegetables and yellow rice or potato.
Broiled tender center cut Filet Mignon wrapped with wafer thin bacon and topped with Columbia sauce of mushrooms, ham, onions, tomatoes, green peppers and a touch of garlic. Served with yellow rice.
If you truly want a great steak, this is it. Our favorite char-grilled, well-marbled, juicy 16 oz. bone-inrib- eye steak. Served with roasted potatoes and vegetables.
Our Bon Vivant friend Leno Rodriguez, who loves to visit Spain and sample the wines from the wine rich area of Ribera del Duero, inspired this recipe. Grilled tender seven rack of veal stuffed with sauteéd scallions, wild mushrooms, jamón Serrano and sherry wine, topped with a “tinto país vino” reduction, served with “Good Rice”.
"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.
Roasted Eye round of beef stuffed with chorizo and roasted in flavorful gravy. Served with black beans, white rice and platanos.
Generous slices of roast pork with a delicious marinade. Served like back home in Cuba with black beans, white rice, yuca and platanos.
Originally introduced to Cuba by Spanish sailors. The name means "old clothes" because the choice beef is shredded, sauteéd and simmered with onions, green peppers and tomatoes. Served with platanos and white rice.
The traditional dish from Tampa’s Ybor City, one quarter chicken baked with yellow rice, green peppers, onions and tomatoes, spices and virgin olive oil.
Boneless Chicken breast breaded, grilled and topped with Rioja tomato sauce and melted Spanish Tetilla cheese. Served with yellow rice.
Slices of roast pork with a delicious marinade. Served like in Cuba with black beans, rice and platanos.
Sliced eye round of beef, prepared with chorizo (Spanish sausage) and roasted in a flavorful gravy. Served with white rice, black beans and platanos.
Choice beef shredded, sautéed with onions, green peppers, and tomatoes. Served with platanos and white rice.
A Cuban feast of Roast Pork, Boliche, platanos, Empanada de Picadillo, black beans and yellow rice.
Marinated Top Sirloin cut very thin and quickly grilled. Topped with mojo crudo (chopped onion, parsley and lime juice.) Served with platanos and fries or rice.
A char-grilled sliced beef tenderloin steak accompanied with chimichuri sauce and served with white rice or fries.
A favorite of ours when we visit Barcelona, tender Cannelloni pasta filled with Maine lobster meat, tender shrimp, pan seared scallops and sautéed shallots, blended with a lobster sherry cream reduction, smothered with a lobster sherry Mornay sauce.
Boneless fillet of Mahi Mahi marinated in citrus juices and grilled. Served with yellow rice, platanos and mojo.
Boneless fillet of Mahi Mahi with seafood stuffing of shrimp, crabmeat, artichoke, butter and white wine, wrapped in parchment paper and baked. Served with yellow rice.
Jumbo shrimp is wrapped in wafer thin bacon, marinated and fried. Served with yellow rice or french fries.
The most popular dish of Spain. Our luncheon version of seafood, meats and chicken in a casserole with yellow rice.
Gulf fresh fillet of grouper grilled or “Russian Style”. Served with yellow rice.
King of Gulf fish, Red Snapper, grilled and topped with hearts of palm, artichoke hearts, sun dried tomatoes, olive oil, garlic and onions.
Smoked ham, pork, salami, Swiss cheese, dill pickle and mustard on hot Cuban bread.
Turkey, bacon, ham, Swiss cheese, tomato and mayonnaise on Cuban bread. Served with plantain chips.
Char-grilled breast of chicken with roasted red peppers, melted Swiss cheese, lettuce, tomatoes and olive alioli sauce on Cuban bread. Served with plantain chips.
Grilled Grouper seasoned and topped with sautéed onions, mushrooms, green peppers and smothered with Swiss cheese on Cuban bread. Served with plantain chips
George Guito, after 44 years of working at the Columbia has created RG’s favorite burger worthy of being on the menu. Grilled seasoned choice ground beef topped with cheddar cheese, Ruskin tomatoes, lettuce, onions, ketchup, mayonnaise and mustard on Cuban bread.
Created by Francisco Pijuan, Columbia’s famous chef and former chef to King Alfonso XIII of Spain. Boneless fillet of Red Snapper, King of the Gulf of Mexico, breaded with Cuban bread crumbs and grilled. Garnished with a Russian sauce of lemon butter, parsley and hard boiled eggs. Served with yellow rice and vegetables.
We enjoyed this recipe of our mother and grandmother, Adela, On Sunday’s at her home. Large white shrimp sautéed in a hot skillet with extra virgin olive oil, garlic, green peppers, tomatoes, platanos, potatoes, spicy Spanish paprika and splashed with Martini & Rossi Dry Vermouth. Served with white rice.
(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 fried potatoes, chorizo, splashed with a hearty red wine. Served with yellow rice. Prepared with your choice of: Chicken, Tenderloin Tips or Shrimp.
Spanish caramel egg custard.
A favorite at "Los Caracoles" in Barcelona, Spain. Spanish cream topped with crystallized caramel.
100th Anniversary version of the original recipe from Casimiro Hernandez, Sr., founder of the Columbia Restaurant. Spongecake soaked in syrup with Spanish Manzanilla Sherry filled with Spanish cream and strawberries, rolled and topped with meringue. Served tableside with strawberry sauce and flambéed.
Our Dad's favorite. Our version made with white chocolate and topped with a rich Bacardi Rum Sauce.
Traditional cheesecake with a Cuban twist.
Dark chocolate cake layered and topped with Chocolate Mousse, and drizzled with caramel sauce with seasonal berries.
A Florida favorite.
Chocolate mousse and rich Spanish custard in a small clay casserole with shaved chocolate.
Golden brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich warm chocolate, caramel and guava.
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