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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 ManhattanHall of fame bartender Pete Scaglione’s favorite cocktail made with his very own recipe using our Private Barrel Knob Creek Bourbon,

Lustau Vermouth and a hint of Ramazzotti Amaro. Served up or on 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 a sugar-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

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

Margarita PepitoFresh cucumbers combined with fresh lime juice and our hand-selected Private Barrel Casa Noble Reposado Tequila and Torres Magdala Orange Liqueur. Shaken and served “up” with a salted rim. 12

MojitoSince 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

CocktailsPrivate Barrel Collection

The Gonzmart family is proud to partner with distilleries around the world to provide our customers with a wide selection of private barrel spirits. Each barrel is hand-selected by our 4th and 5th generation family members, then are carefully bottled and sent to our restaurants so we can share them with you! Enjoy any of our private barrel liquors neat, on the rocks or in your favorite cocktail. Knob Creek Bourbon 120 proof Maker’s Mark Bourbon 110 proof Casa Noble Reposado Tequila Patron Añejo Tequila

“The Scottish Chief” Single Malt

Produced from peated barley and is 100 percent matured in bourbon barrels. This label features an iconic shot of Casimiro, Jr., his cigar and

his signature. 118.8 proof.1-ounce 10 2-ounce 18

“Boucan”Single Malt

Initially aged in bourbon casks and finished in Tawny port casks from the

family-run winery Quinto de Filocofor six months. 117.6 proof.1-ounce 10 2-ounce 18

Spey Private Label Single Malt ScotchesRichard Gonzmart visited the beautiful Spey distillery in the Cairngorm Mountains in Scotland in search of the perfect Scotch to honor his grandfather, Casimiro Hernandez, Jr. Sláinte!

Gran Viña Sol Chardonnay(Penedés)Bottle 40 Glass 10.5

Mas Borrás Pinot Noir(Penedés)Bottle 55 Glass 14.5 All 11/19 D

$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.

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 as a tribute to the unconditional love between a man and his dog. Through his partnership with Familia Martinez Bujanda, this 100% Tempranillo wine was created from their famous Finca Valpiedra Estate vineyards in Rioja, Spain. Intense red fruit and sweet tannins. Bottle 42 Glass 11

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

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

AG Rosado Fresh, wide and big volume on the palate, with fresh fruit and a very long tasty aftertaste. 100% Tempranillo. Selected and named

by Richard Gonzmart as a surprise for his daughter Andrea.Bottle 28 Glass 7.5

Melanie VerdejoNamed for our family matriarch and wife of Richard Gonzmart. This velvety and silky wine is 100% Verdejo which is a

native grape varietal from north-central Spain’s Rueda wine region.Bottle 32 Glass 8.5

RG Gran ReservaIntense with a big volume developing on the palate, showing big freshness and elegance. 100% Tempranillo. Named in honor of Columbia

Restaurant’s 4th generation family member and owner, Richard Gonzmart.Bottle 44 Glass 11.5

ROSÉ WINE - 750 ML - Alc. 12,5% by Vol - PRODUCT OF SPAIN

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RED WINE - 750 ML - Alc. 13,5% by Vol - PRODUCT OF SPAIN

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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.

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).

SangriaSangriaTinto 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.

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 OriginalCuban 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 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

Papas RellenasA Cuban classic! Mashed potatoes filled with Picadillo, then breaded with Cuban breadcrumbs and fried. Served with a smoked paprika alioli. 10

Chorizo “Española”Sliced Don Quixote chorizo and onions sautéed in Spanish extra-virgin olive oil. Served with traditional Cuban Crackers. OLE! 10

Pulpo a la GallegaOne of the most famous tapas dishes from Spain’s northwestern region of Galicia, features tender Spanish octopus topped with virgin olive oil, sea salt, and smoked paprika and lemon, over sliced potatoes. 13

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

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

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

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

Cakes de CangrejoA Cuban twist to an American favorite, our two large crab cakes are loaded with fresh hand-picked blue crabmeat and grilled. Drizzled witha passion fruit alioli sauce. 15

Scallops “Casimiro”Fresh sea scallops baked in a clay casserolewith lemon butter and topped with seasoned bread crumbs and white wine. 16

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

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

Mahi Mahi “Cayo Hueso”Fresh boneless fillet of mahi mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, “Good Rice,” yuca and platanos. This dish is named to honor the memory of Carmen Piloto Hernandez, the wife of Casimiro Jr., who was born in Key West (“Cayo Hueso”). Carmen was also the creator of our “Good Rice” recipe, with her grandson Richard Gonzmart naming it “Good Rice” when he was just a small child. 25

Grilled Mahi Mahi Fresh boneless fillet of mahi mahi simply seasoned and 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

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

Adela Hernandez Gonzmart fishing.

* 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 “Bayón”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 Maine lobster claws, wild-caught Gulf of Mexico shrimp, sea scallops, calamari, Mediterranean octopus and chorizo, simmered with extra virgin olive oil, green peppers, tomatoes, garlic and saffron. 33

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

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! 19

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

Filet Mignon Grilled choice center-cut tenderloin. Served with fresh vegetables and yellow rice or potato. 36

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

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

New York Strip Sirloin “The Bambino”Known for its full flavor and tenderness, our USDA choice, wet-aged boneless Strip Steaks possess fine marbling. Brushed with our Original World-Famous “1905” Dressing sauce. 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 stuffed mushrooms and roasted potatoes. Favorite steak of the 4th generation owners, Richard and Casey Gonzmart. 40

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”The best pork chop! Compart family Duroc 14 oz. bone-in pork chop. All-natural, dry-aged and grilled. 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 MilanesaAn Ybor City favorite! Pounded pork loin breaded and pan fried. Topped with our Catalan tomato sauce. Served with yellow rice and platanos. 18

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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. Ourbest selling steak, center-cut filet mignon with a rich sauce of Jim Beam Black bourbon, shallots and mushrooms. Served with roasted potatoes and fresh vegetables. Here’s to you, Chacho! 38

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 Columbia from his father in 1930. Through hard work, discipline 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

“1905” Black BeansA 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”Richard Gonzmart’s favorite paella in Madrid, Spain to enjoy while dining at Restaurante Marina Ventura. A combination of Valencia rice with Maine lobster claws, wild caught Gulf of Mexico prawns and shrimp, clams, mussels, scallops and calamares. 37

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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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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

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 with a flaming torch. 8

Mama Guava CheesecakeHonoring Tampa’s nickname as “The Big Guava,” this New York-styled cheesecake is topped with the tropical 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 graham cracker crust, and our filling ismade from pasteurized egg yolks, condensedmilk and “Nellie & Joe’s” Key lime juice. That’s it!Key lime pie is the “Official Pie of theState of Florida.” 8

Postres

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 .

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

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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.