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

Pete’s ManhattanPrivate Barrel Knob Creek, Carpano Antica Sweet Vermouth and a dash of Ramazzoti Amaro. Served up or on the rocks. Hall of fame bartender, Pete Scaglione’s recipe. 12

Coppertail Brewing Brewed in Ybor City, independently owned production

brewery opened in Tampa in 2014. Florida Inspired.

Traditional LagerFamous for amber color and medium-bodied flavor. 5

Yuengling BreweryAmerica’s oldest brewery. Continuously family owned

and operated since 1829.

Cerveza

Light Lager Caramel malt flavor and mild hop character. 5

Free Dive (IPA)Expect huge hits of citrus and pine aromas. 6

Night Swim PorterRich and roasty with a hint of chocolate. 6

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

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

1905 MartiniCreated in honor of our Centennial. Our favorite domestic ultra premium vodka, Tito’s, served with marinated olives stuffed with Cabrales cheese. 12

Margarita “Garrafon”Our Hall of Fame bartender, Garrafon Fernandez, combined his native Spanish roots to this Mexican classic. Maestro Doble Diamante tequila, Spain’s Gran Torres Orange Liqueur, Torres brandy and lime juice. 10

Cava CocktailOur twist on the champagne cocktail made with Spanish sparkling wine, Torres brandy, Gran Torres Orange Liqueur and bitters. 10

Estrella Galacia Founded in 1906, continually family owned and

operated in Galicia in the north of Spain.

Estrella Galacia Lager Bright yellow beer from a selection of malts andhops. Pleasant aroma, refreshing, with spicy tonesthat stand out. 6

1906 Special Reserve Toasted malts and hops give an aroma, a dark amber color and a distinct flavor to the malts. 6

Classic Old FashionedA favorite of our grandmother Carmen. Maker’s Mark bourbon with sugar, bitters, cherry and orange. 12

Cocktails & BeveragesWe proudly serve Bacardi rum, Private Barrel Knob Creek bourbon, Canadian Club whiskey,

Greenmark Russian vodka, Maestro Doble Diamante tequila and Dekuyper Cordials.

Estrella Damm The “Beer of Barcelona” founded in Spain

in 1876.

Estrella Damm LagerA refreshing pale lager, “The Beer of Barcelona” was founded in 1876. Pale golden in color with a slight citrus flavor and a clean finish. 6

Estrella Damm DauraRecognized as the best gluten-free beer obtaining the most prestigious, world- renowned awards. 6

MojitoSince the Columbia opened its doors, people have enjoyed this flavorful and refreshing

beverage made tableside by the pitcher with Bacardi Rum, hierbabuena (mint) andfresh lime juice. “One sip takes us back to Havana in 1958 when we tasted our first mojito.” – Richard and Casey Gonzmart. Served by the pitcher or in a glass over ice.

Pitcher 28 Glass 10

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RGCUATROCEPAS

RGRGCHARDONNAY

RG

GENERATIONSSAUVIGNON

BLANC

CR

GENERATIONSTEMPRANILLO

CABERNET SAUVIGNON

CR

$10 will be donated from the sale of every bottle of Rusty & Enzi wine to the oncology research at the University of FloridaSmall Animal Hospital. A minimum of $20,000 will be donated annually to help find a cure for our four-legged family members.

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

Adelita® ChardonnayThis brilliant-colored Chardonnay has a complex bouquet with toasty oak overtones. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart, in Penedés, Spain by Bodegas Jean Leon.Bottle 40 Glass 10.5

Don Casimiro®

Chardonnay, Pinot Grigio, Cabernet Sauvignon, Merlot, White Zinfandel These wines were selected and bottled in honor of Casimiro Sr. and Jr., first and second generation founders of the Columbia restaurant, and proudly produced by the family-owned and operated Rutherford Ranch on Silverado Trail in Napa, CA.Bottle 34 Glass 9

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 in partnership with Familia Martínez Bujanda, which has been growinggrapes and making wine in Spain for more than 250 years.

RG ChardonnayThis barrel-fermented Chardonnay is from the slopes of Cabezo de la Virgen Vineyard in Alicante, Spain, and created by Richard Gonzmart and Enrique “Pepe” Mendoza in Alicante, Spain. Flavors of stone white fruits, peaches and apricots, with smoke and toasty notes from the barrel fermentation. Bottle 46 Glass 12

RG Cuatro CepasA blend of Cabernet Sauvignon, Merlot, Monastrell and Petit Verdot, this intensely flavored red wine has notes of smoky oak, blueberries and soft tannins. Made in partnership with Enrique “Pepe” Mendoza in Alicante, Spain. Aged 12 months in newFrench oak barrels. 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. It has intense red fruit flavors and soft and sweet tannins. A tribute to the unconditional love between a man and his dog. Bottle 40 Glass 10.5

Melanie ChardonnayThis wine pays homage to the family matriarch and wife of Richard Gonzmart. This 100% beauty sees no oak, and was macerated for 12 hours on the lees. The flavors are redolent of banana, pear and apple notes with bright, lively acidity. As with the other RG wines, we have produced this Chardonnay with Bodegas Enrique Mendoza in Alicante, Spain. Bottle 38 Glass 10

RG & Melanie WinesThe RG and Melanie wines are the creation of Richard Gonzmart and Jose “Pepe” Mendoza of Bodegas Enrique Mendoza,

the leading winery in the Alicante region of Spain

CR 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

Family Wines

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EnsaladaClassic CaesarCrisp romaine lettuce tossed with classic caesar dressing, Romano cheese and garlic croutons. 11 With chicken 15

Smaller version served with entree. 6

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. 10

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

Hearts of Palm Salad “Casimiro”Hearts of palm, julienne red onions, avocado, romaine lettuce and tear drop tomatoes tossed with a garlic vinaigrette dressing. 11

Casimiro Jr. constructed a replica of the wishing well from the novel Don Quixote when he built the dining room in 1935. The Don Quioxote Room was the first

air-conditioned dining room in Tampa.

Columbia’s Original “1905” Salad® The Columbia’s legendary salad tossed at your table. Crisp iceberg lettuce with julienne of baked ham,

natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing. The award-winning salad won honors from USA Today as “One of 10 Great Places to Make a Meal Out of a Salad.” The signature salad, named for the year the restaurant was founded in Tampa’s Latin district of Ybor City, was inspired by immigrants to the Cigar City: Romano cheese from the Sicilians and the famous garlic dressing used by Cubans to marinate fresh roast pork, plus Florida tomatoes, iceberg lettuce*, julienne of baked ham and Swiss cheese. In the 40s, Tony Noriega, who ventured to New York City during the Depression to find work, added a “secret ingredient,” Worcestershire sauce, to the recipe. 13

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

Columbia’s Original “1905” Salad® with Turkey. 13

Columbia’s Original “1905” Salad® with Shrimp “Al Ajillo”. 18

* (Originally known as crisphead, iceberg lettuce got its name from the layers of ice covering heads of lettuce being shipped to Tampa via Henry B. Plant’s trains. As the trains pulled up, people would yell, “Here come the icebergs!”)

One of the 10

Great Places to

Make a Meal Out

of a Salad.

USA Today

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.

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The Original Cuban SandwichA 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 between sliced, freshly baked Tampa Cuban bread from La Segunda Central Bakery and life is great. Today we are using the original 1915 recipe of Casimiro Hernandez, Sr., with the same proportions of meat and each ingredient layered a top the other, placed on Cuban bread brushed with butter on top and pressed to a crispy finish. 10Cuban Sandwich and a cup of soup 13

Half and Half ComboA choice of two, one half of a Cuban Sandwich, one half order of Columbia’s Original “1905” Salad® or a cup of soup.Cuban & Salad 12; Salad & Soup 12; Cuban & Soup 12

SandwichesMojo ChickenMojo-marinated char-grilled breast of chicken, melted Swiss cheese, piquillo peppers, lettuce, tomatoes and alioli sauce on Cuban bread. Served with plantain chips. 11

Mahi Mahi CubanaThe best fish sandwich north of Havana. Grilledmahi-mahi seasoned and topped with sautéedonions, mushrooms, green peppers and smothered with cheese on Cuban bread. Served with plantain chips. 15

Roast Pork SandwichMarinated, slow roasted pork pulled from the bone served on hot Cuban bread with onions and plantain chips. 11

Havana ClubTurkey, bacon, ham, Swiss cheese, tomato and mayonnaise on Cuban bread. Served with plantain chips. 11

Empanadas de PicadilloOur mother and grandmother, Adela, always hadour 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. 10

Queso FundidoTetilla cheese, mild and delicious from Galicia in northwest Spain, is baked in a Rioja tomato sauce until melted. Served with toasted Cuban bread points. 9

Black Bean CakesA favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream. 7.5

Costillitas de Cerdo HabanaTender baby pork ribs slowly roasted and tossed in mojo-marinated sweet onions and pepperoncinis. 12

Chorizo “Española”Sliced chorizo and onion sautéed in Spanish extra virgin olive oil. OLÉ! 9.5

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

sherry or other aperitifs. Simply put, they are appetizers. Together they can form an entire meal, ranging from simple items such as olives or croquettes to more elaborate preparations such as mussels in a spicy sauce.

Pollo al AjilloTender bite-size pieces of boneless chicken breast dusted in seasoned flour, fried then topped with a sauce of fresh sliced garlic sauteéd in extra virgin olive oil, Spanish piquillo peppers, parsley and a splash of dry sherry. 10

Stuffed Piquillo PeppersSweet piquillo peppers from Spain, a mushroom, chorizo and ham filling, baked in an almondpepper sauce and topped with manchegocheese. 9

Champiñones RellenosBaked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese. Drizzled with olive oil and lemon. 9.5

Pinchos MorunosPinchos Morunos, or “Moorish Skewers,” are skewered chargrilled chicken and onions seasoned with various spices reflecting the flavors of the Moorish influence in the Andalusian region ofSpain. 10

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.

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, rolled

into the shape of an American football 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 Columbia hot sauce! 8

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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! 14

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. 9

Coca de LangostaCoca, the Catalonian flatbread, is brushed with our 1905 sauce, topped with Spanish chorizo, diced vine-ripe tomatoes, Maine lobster meat and Manchego cheese. Baked until crisp, drizzled with piquillo pepper alioli. 14

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”Colossal fresh scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine. 14

Gambas “Al Ajillo”Spain’s most popular tapa features large shrimp from the pristine waters of the Gulf of Mexico sautéed in extra virgin Spanish olive oil, fresh garlic and chili pepper. 12

Shrimp SupremeA 1937 Columbia creation by the Columbia’s first chef and Hall of Fame member, Chef Francisco Pijuan. Large marinated shrimp wrapped in bacon, dusted in seasoned flour and lightly fried. 14

Shrimp and Crabmeat AlcachofasBaked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese. 11

Cakes de CangrejoA Cuban twist to an American favorite, our two large crab cakes are loaded with fresh handpicked blue crabmeat and grilled. Drizzled with a passion fruit alioli sauce. 14

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

Choose one seafood Tapa and two other Tapas 30

Choose two seafood Tapas and one other Tapa 34

Platos PrincipalesEntrées include hot Cuban bread and butter.

Cup of soup with entrée. 4.95Caesar Salad with entrée. 6

Columbia’s Original “1905” Salad® with entrée. 7

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Chicken and Yellow Rice “Ybor”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. 13

Pollo “Riojana”Boneless chicken breast breaded, grilled and topped with a Rioja tomato sauce and melted Spanish Tetilla cheese. Served with yellow rice. 14

Roast Pork “A la Cubana”Generous slices of roast pork with a delicious marinade. Served like back home in Cuba with black beans, white rice, yuca and platanos. 15

Boliche “Criollo”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! 14

El Combo de CubaTo sample the flavors of Cuba, try this feast of roast pork, boliche, Empanada de Picadillo, platanos, black beansand yellow rice. 18

Breaded Steak MilanesaA lunchtime favorite at the Columbia since the 1930s. Tender choice palomilla steak, breaded and pan fried, topped with our Catalana tomato sauce. Garnishedwith peas and Spanish red pimientos. Served withyellow rice. 17

Palomilla“If you haven’t been to Cuba or Miami lately, you probably haven’t had a steak like this.” Marinated top sirloin cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice). Served with platanos and french fries or rice. 17

Ropa ViejaOriginally introduced to Cuba by Spanish sailors. The name means “old clothes” because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos andwhite rice. 14

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 andripe platanos. 12

Salteado(The Columbia’s traditional method of sauté)Inspired by the Chinese who lived in Cuba inthe 19th century, a very hot iron skillet withextra virgin olive oil is used to sauté onions,green peppers, fresh garlic, mushrooms, dicedpotatoes and chorizo. Splashed with a red wine. Served with yellow rice.Choice of: Chicken or Steak. 16

Tortilla GallegaFarm-fresh eggs, diced chorizo, ham, potatoes, onions, peas and olive oil. 10

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. 14

Paella VegetarianaA vegetarian version of the classic Spanish paella, full of flavor, prepared with a variety ofbeans, green beans, artichoke hearts, tomatoes, onions, green peppers, garlic, gluten-free vegetablesaffron broth, extra virgin olive oil and La Bomba Spanish rice. 18(Please allow 30 MINUTES)

Paella “Española”Spain’s national dish, our lunchtime versionconsists of shrimp, scallops, calamares, clams, mussels, chicken, pork, Spanish onions, ripe tomatoes, green peppers and fresh garlic, allbaked in a paella pan with Spain’s best Valenciarice, “La Bomba.” 24(Please allow 30 MINUTES)

Platos Principales

* 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. All 1/18 L

Red Snapper “Adelita”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. Outstanding!! 24

Corvina “a la Rusa”Caught off the coast of Central America, fresh Corvina has a mild, sweet taste with firm, largeflaked fillet which cooks up white. The filletresembles Snapper. Boneless fillet of Corvina, breaded with seasoned Cuban bread crumbs and grilled. Garnished with lemon butter sauce, hard boiled eggs and parsley. Served with yellow rice. 19

Grilled Fresh CorvinaFresh boneless fillet of firm Central America’s prized Corvina. Firm, delish and flaky. Served with yellow rice. A favorite of 4th Generation family member Richard Gonzmart. 17

Cannelloni de Langosta “7 Portes”This recipe comes from one of our favorite restaurants in Barcelona, “7 Portes,” founded in 1836. Tender cannelloni pasta filled with Maine lobster meat, shrimp, pan-seared scallops and sautéed shallots blended with a lobster sherrycream reduction, smothered with a lobstersherry Mornay cheese sauce. 18

Shrimp SupremeThis Columbia restaurant creation of large shrimp is wrapped in wafer thin bacon, marinated and fried. Served with yellow rice. 18

Shrimp & Yellow RiceWild caught Gulf of Mexico shrimp baked with yellow rice, green peppers, onions, tomatoes, spices and extra virgin olive oil, splashed with white wine. 17

Mahi Mahi “Cayo Hueso”Boneless fillet of mahi-mahi marinated in citrusjuices and grilled. Served with mojo-marinated onions, yellow rice, and platanos. A favorite of our longtime friend, banker, marathon runner, boaterand all-around great person, Lynn Culbreath. 16

Mahi Mahi “Varadero”Grilled boneless fillet of mahi-mahi crusted with ground, crispy, green plantain chips, toppedwith a citrus butter sauce. Served with yellowrice. 18

Crab EnchiladoA Sunday favorite when we were children. A mildly spicy sauce of fresh lump blue crabmeat, tomatoes, onions, green peppers, garlic, oregano, white wine and chili peppers. Served over pasta. 17

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 spalshed with dry white wine and lemon.Delicioso! 16

Pompano “Jimmy”Boneless fillet of pompano, seasoned, grilled,topped with fresh lump blue crabmeat, drizzled with lemon butter. Served with yellow rice and asparagus. 28

Grilled GrouperSimply delicious. Seasoned and grilled. Served with yellow rice, peas and pimentos. 22

Adela Hernandez Gonzmart, her son Casey and her father, Casimiro Hernandez, Jr. - 1952

Take A Part Of The Columbia Restaurant Home With You

Celebrating A Century Of History, Culture, and CuisineMore than 100 years of the Columbia’s history comes to life in 300+ pages, illustrated with many color and black and white 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 simple and elaborate dishes made famous by the Columbia.

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 denominationand redeemable at all Columbia Restaurant locations throughout Florida. Ask your server for details.

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

• Columbia’s Original “1905” Dressing • 1905 Salad Olives• A tin of Cuban or American Blend Coffee• Sangria Mix• Frozen Cuban Bread• Columbia Hot Sauce• Columbia’s All-Purpose Seasoning

Take Home a Spanish HandmadeHand-Painted Sangria Pitcher 29.95

Cigars & AccessoriesLooking for a fine cigar? You’re sure to find one here. We carry cigars from the oldest and best manufacturers.

ColumbiaRestaurant.com All 1/18 L

Handpainted CeramicsChoose from a variety of unique hand-made ceramic piecesimported from Spain.

100th Anniversary4th, 5th and 6th generation family

members

Sangria

Agua de Peñaclara (Rioja)The water is produced by a 150-year old company, Peñaclara, still and sparkling comes from the heart

of the Sierra de Cameros in the La Rioja area of northern Spain. The source is an artesian spring originating 1,600 feet below the Pañaseto Mountain. 750 ml Natural or Sparkling 5

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 white rice 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

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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 with Spanish CR Generations Tempranillo-Cabernet Sauvingon or CR Generations Sauvignon Blanc – our personal wine produced to honor the 110th anniversary of the original Columbia restaurant – along with brandy and fresh citrus juices.Pitcher 24 Glass 8

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

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

Multi 3/15

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 3Refills on soft drinks, ice tea and fresh roasted coffee.

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

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 a flamingtorch. 7

Mango Mousse CakeMoist vanilla sponge cake with a hint of coconutlayered with a tropical mango mousse infused with passion fruit. 8

Key Lime PieThe original Key lime pie recipe was thought tohave been created in Key West, the birthplace ofour grandmother and great-grandmother, CarmenPiloto Hernandez in the late 19th century. Whenthe family moved to Ybor City, they brought aprized Key lime tree to plant at their home,beginning a tradition of enjoying fresh Key limepie at family gatherings. Today our pies start witha secret graham cracker crust, and our filling ismade from pasteurized egg yolks, condensedmilk and “Nellie & Joe’s” Key lime juice. That’s it!No preservatives, no artificial ingredients and nogelatin, just the best-tasting Key lime pie any-where! Key lime pie is the “Official Pie of theState of Florida.” 8

Postres

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FlanWe think our flan is the best we have ever tasted.One taste and we think you will agree. The recipedates back 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

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 Gitano A family favorite often baked by our mother and grandmother Adela Hernandez Gonzmart for family gatherings. House-made white cake, rolled with a rich 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 thatwe have tasted anywhere we have ever visited.Our version is made with white chocolate,La Segunda Central Bakery Cuban bread, SunnyFlorida Dairy milk and Florida eggs. Topped with arich Bacardi rum sauce. 10

L to R: Sisters Andrea Gonzmart Williams & Lauren Gonzmart Schellman 5th generation, Lula Mae Tollaman, Joe Roman,Richard & Melanie Gonzmart & Casey Gonzmart 4th generation. In the photo, both Lula Mae & Joe had been honored with the “Bern Laxer Spirit of Excellence” Award - 2005 .