코로미아 레스토랑 - 사라소타

Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made tableside by the pitcher with Don Casimiro Classic Silver Rum, hierbabuena (mint) and fresh 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 tall glass over ice

Dance to the taste of the tropics. Fresh mango and Don Casimiro Classic Silver Rum. Frozen and delicious

A twist on a Cuban classic made with Van Gogh Double Espresso Double Caffeine Vodka and Tres Leches Triple Crème Liqueur

Our Hall of Fame bartender, "Garrafon" Fernandez, added his native Spanish roots to this Mexican classic. Screaming Richard Tequila, Spain's Gran Torres Liqueur, Torres Brandy and lime juice

Created in honor of our Centennial Celebration. Our favorite ultra premium, Ketel One Vodka, served with marinated olives stuffed with Cabrales cheese

Don Casimiro Classic Silver Rum, fresh lime juice, Luxardo Maraschino Liqueur and a splash of grapefruit, shaken and served on the rocks in a sugar-rimmed glass

Fontana Premium Peruvian Pisco, sweetened fresh lime juice, egg whites, shaken and served on the rocks with a dash of Angostura bitters. One taste takes us back to our visit to the wonderful country of Peru

Crafted by globally acclaimed chef Ferran Adrià, Inedit is a hybrid blend of a lager and Belgian wheat beer designed to be served with all foods. Inedit is lightly carbonated with a creamy texture, sweet spices and a soft full body

The favorite beer of Barcelona, Gold Medal winner of the World Beer Championships. A refreshing pale lager, crisp, balanced and light-bodied with a slight citrus flavor and clean finish

The worlds best gluten-free beer

Jai Alai has upfront citrus bitterness with a hint of caramel and tropical fruit hop notes in the finish

Maduro pours brown in color and features notes of caramel, toffee, chocolate and hints of espresso

A distinctive delicious red wine. This elegant red's core is lush with blackberry and cassis flavors, the acidity is lively and the tannins offer firm support. Produced in Spain's prestigious Ribera del Duero region in memory of our father and grandfather, Cesar Gonzmart, by Viña Mambrilla

This 100% Chardonnay is brilliant in color and possesses a complex bouquet with good intensity. Toasty overtones derived from maturing in French oak cask. Smooth and very balanced with tones of vanilla. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart, by Bodegas Jean Leon

Selected and bottled to honor Casimiro Hernandez Sr. and Jr., 1st and 2nd generation founders of the Columbia Restaurant, these wines are produced by Rutherford Ranch Winery in California. The family-owned and operated Rutherford Ranch on Napa Valley's Silverado Trail was started in the 1970s and is committed to environmentally friendly techniques that also result in higher-quality fruit and world-class wines

"RG" is Richard Gonzmart, 4th generation of the founding family of the Columbia Restaurants. On a trip to Argentina to visit friend José Manuel Ortega, owner of the world-class winery, O. Fournier, in the Uco Valley, Argentina, they agreed to partner and produce three specially selected cuvee wines for the Columbia

Rusty, 2005 vintage, is a special highly allocated cuvee. A fullbodied red wine, dense and structured, this intensely flavored blend combines elegance and power. Aged in new French oak, a blend of 50% Tempranillo, 30% Malbec, and 20% Merlot. Named for Richard's German Shepherd, Rusty

The Enzi Chardonnay was created to honor the memory of 5th generation family member Andrea Gonzmart's beloved German Shepherd, Enzi, who lost her battle with cancer. This bottle of Enzi wine offers a rich, creamy mouthfeel with bright acidity. Complex flavors of ripe pear, white peach, passion fruit, honeydew melon and spicy vanilla

Spain's delightfully refreshing wine cooler made our way with a combination of rich-bodied red wine and fresh citrus juices

Made tableside with Torres Sangre de Toro, Spain's most popular red wine, Torres Brandy and fresh citrus juices

Spain's wonderful bubbling cooler made tableside with Jaume Serra Cristalino Spanish Cava (Sparkling Wine), Torres Brandy and Torres Orange Liqueur, with citrus juices. One taste will transport you to the sunny coast of Spain

Produced by a 150-year old company, Peñaclara 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 under the Pañaseto Mountain

Firm texture and subtle flavors of pear, fresh herb and mineral notes that linger on the clean finish

Light-bodied and well-balanced with a touch of dry honey, apricot, peach and marmalade

Medium-bodied with citrus notes on the palate and hints of white peach and green melon

Medium to full-bodied with hints of quince, pear, peach ripe mango and spice

Full-bodied with a profusion of flowery notes over a fruity background and hints of fennel

Green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla

Elegant and well balanced with exotic sweet spice, lively fruit notes and a round, creamy texture

A crisp, racy style Sauvignon Blanc with citrus characteristics

Dry and refreshing with beautiful fruit flavors, crisp acidity and an elegant finish

Elegant on the palate, but very lively, with spice back notes and a very balanced acidity

Medium-bodied with zesty flavors of red berry fruits, citrus and herbs. Mild on the finish

Fruit-flavored palate of cherries and blackberries that carry through to a refined finish

Expressive notes of black cherries and red berries mingled with hints of sweet spice, toast and cocoa

A solid palate of rhubarb, red fruit and sweet spice with a lovely balance of tannins and acidity

Supple and silky with refreshing blackberry, plum fruit, and a dark chocolate finish

Aromas and flavors of black cherry, blackberry and plum with hints of toasted oak

An extremely layered wine, both in structure and flavor, with slight earthiness and sweet oak on the finish

Tangy and precise on the palate, with good lift to its fresh strawberry and spice flavors

This snappy rosé delivers cherry and kirsch flavors

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

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 tableside with finely diced vegetables and toasted Cuban croutons

A favorite to enjoy when visiting the Calicia region along the northwest coast of Spain. Great Northern beans simmered in a rich stock with smoked ham, chorizo sausage, turnip greens and potatoes

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

Named to honor the memory of our longtime staff member, Lula Mae Tollaman, who graced the Columbia nightly for 48 years. Chopped salad of lettuce, tomato, heart of palm, artichoke hearts, celery, hard-boiled egg and dressed with a Cabrales cheese garlic vinaigrette dressing

A favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienne sweet onions and 1905 dressing

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

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 Tampa treasure! The "Mixto," as it was known in the beginning, was created in the 1890's 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 layed on top of one another, placed on Cuban bread brushed with butter on top and pressed to a crispy finish

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

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

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

Meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed between Cuban bread, served with plantain chips

A choice of two, one half of a Cuban Sandwich, one half order of Columbia's Original "1905" Salad or a cup of soup

Three skewers of grilled seasoned pork, chicken, chorizo and onions

Sliced chorizo and onions sautéed in extra-virgin olive oil. OLE!

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

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

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

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

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

Spain's favorite tapa. Spanish omelet made with potatoes and onions

Fresh spinach and garbanzo beans sautéed with extra-virgin olive oil and garlic

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

A 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

A version of the original Ybor City Devil Crab Croquettes as sold on the streets by bicycle vendors in Tampa's Latin Quarter. Six minicroquettes with blue crabmeat, Cuban cracker crumbs, paprika, onions and garlic. Our grandmother and great-grandmother Aurora Gonzalez's recipe. 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

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

Fresh Prince Edward Island mussels, diced Chorizo, sauteed, simmered with extra-virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dried white wine and lemon. Delicioso!

Sweet Piquillo peppers from Spain's Basque region of Navarra, filled with a mushroom, chorizo and Serrano ham filling, baked in an almond pepper sauce and topped with Manchego cheese

Tender bite-size pieces of boneless breast of chicken 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

Ybor City was founded by Cubans, Spaniards and Italians. Almost every meal, baptism, wedding reception or any gathering featured Albondigas, Spanish for meatballs. Our family recipe is made with ground choice veal and beef blended with our secret Columbia seasoning, simmered in a mild Catalan tomato sauce

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 alioli

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

A 1937 Columbia creation by the Columbia's first chef and Hall of Fame member, Chef Francisco Pijuan. Four large marinated shrimp from the pristine waters of the Gulf of Mexico, wrapped in bacon, dusted in seasoned flour and lightly fried

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

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

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

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

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

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

Slowly roasted eye round of beef, stuffed with chorizo, in a flavorful gravy. Served with black beans, white rice and ripe platanos. A lunch time favorite of RG

To sample the flavors of Cuba, try this feast of roast pork boliche, Empanada de Picadillo, platanos, black beans and yellow rice

A lunch-time favorite of the 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

"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

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

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

Choice of boneless chicken, filet tips or shrimp. A sizzling-hot iron skillet with extra-virgin olive oil is used to sauté sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and your choice of protein. Splashed with a hearty red wine and served with yellow 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 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

Spain's national dish, our luncheon version of shrimp, scallops, calamares, clams, mussels, chicken, pork, Spanish onions, ripe tomatoes, green peppers, fresh garlic, all baked in a Paella pan with Spain's best Valencia rice, "La Bomba."

King of Gulf Fish, 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!

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 sherry cream reduction, smothered with a lobster sherry Mornay cheese sauce

This Columbia Restaurant creation of five large wild-caught Gulf of Mexico shrimp is wrapped in wafer thin bacon, marinated and fried. Served with yellow rice or potatoes

Large wild-caught Gulf of Mexico shrimp sautéed with Spanish extra virgin olive oil, onions, tomatoes, ripe plantains, potatoes and spicy Spanish paprika, splashed with dry vermouth. Served with white rice

Boneless fillet of Mahi Mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos. A favorite of our long-time friend, banker, marathon runner, boater and all-around great person, Lynn Culbreath

Grilled boneless fillet of Mahi Mahi crusted with ground crispy green plantain chips, topped with a citrus butter sauce. Served with yellow rice

Created by Francisco Pijuan, Columbia's famous chef and former chef to King Alfonso XIII. Premium Atlantic Merluza, Spain's favorite fish. Breaded with Cuban bread crumbs and grilled. Garnished with a Russian sauce of lemon butter, parsley and hard-boiled eggs. Served with yellow rice. Viva El Rey!

A 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

Fresh Prince Edward Island mussels, diced chorizo, sauteed, simmered with extra-virgin olive oil, onions, celery, tomato, basil, spinach and garlic spalshed with dried white wine and lemon. Delicioso!

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

Simply delicious. Red Grouper seasoned and grilled. Served with yellow rice, peas and pimentos

We think our flan is the best we have ever tasted. One taste and we think you will agree. The recipe dates back to 1935 when the Columbia opened Tampa's first "Conditioned Air" dining room, the Don Quixote. Our grandmother and great-grandmother, Carmen Hernandez, helped the Columbia gain national fame with her great recipes, especially her flan. 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

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 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 rich Don Casimiro Classic Silver rum sauce

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 tableside with a flaming torch

Dark chocolate cake layered and topped with chocolate mousse and drizzled with caramel sauce. Served with seasonal berries

The original Key lime pie recipe was thought to have been created in Key West, the birthplace of our grandmother and great-grandmother, Carmen Piloto Hernandez in the late 19th century. When the family moved to Ybor City, they brought a prized Key lime tree to plant at their home, beginning a tradition of enjoying fresh Key lime pie at family gatherings. Today our pies start with a secret graham cracker crust, and our filling is made from pasteurized egg yolks, condensed milk and "Nellie Joe's" Key lime juice. That's it! No preservatives, no artificial ingredients and no gelatin, just the best-tasting Key lime pie anywhere! Key lime pie is the "Official Pie of the State of Florida."

Roasted in Ybor City's Naviera Coffee Mill

Evelio Hernandez's secret blend

Espresso Cuban coffee with steamed milk

Refills on soft drinks, ice tea and fresh roasted coffee

Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made tableside by the pitcher with Don Casimiro Classic Silver Rum, hierbabuena (mint) and fresh 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 tall glass over ice.

Dance to the taste of the tropics. Fresh mango and Don Casimiro Classic Silver Rum. Frozen and delicious.

A twist on a Cuban classic made with Van Gogh Double Espresso Double Caffeine Vodka and Tres Leches Triple Crème Liqueur.

Our Hall of Fame bartender, "Garrafon" Fernandez, added his native Spanish roots to this Mexican classic. Screaming Richard Tequila, Spain's Gran Torres Liqueur, Torres Brandy and lime juice.

Don Casimiro Classic Silver Rum, fresh lime juice, Luxardo Maraschino Liqueur and a splash of grapefruit, shaken and served on the rocks in a sugar-rimmed glass.

Fontana Premium Peruvian Pisco, sweetened fresh lime juice, egg whites, shaken and served on the rocks with a dash of Angostura bitters. One taste takes us back to our visit to the wonderful country of Peru.

Created in honor of our Centennial Celebration. Our favorite ultra premium, Ketel One Vodka, served with marinated olives stuffed with Cabrales cheese.

Crafted by globally acclaimed chef Ferran Adrià, Inedit is a hybrid blend of a lager and Belgian wheat beer designed to be served with all foods. Inedit is lightly carbonated with a creamy texture, sweet spices and a soft full body.

The favorite beer of Barcelona, Gold Medal winner of the World Beer Championships. A refreshing pale lager, crisp, balanced and light-bodied with a slight citrus flavor and clean finish.

The worlds best gluten-free beer.

Jai Alai has upfront citrus bitterness with a hint of caramel and tropical fruit hop notes in the finish.

Maduro pours brown in color and features notes of caramel, toffee, chocolate and hints of espresso.

(Ribera del Duero, Spain) A distinctive delicious red wine. This elegant red's core is lush with blackberry and cassis flavors, the acidity is lively and the tannins offer firm support. Produced in Spain's prestigious Ribera del Duero region in memory of our father and grandfather, Cesar Gonzmart. Produced by Viña Mambrilla

(Penedes, Spain) This 100% Chardonnay is brilliant in color and possesses a complex bouquet with good intensity. Toasty overtones derived from maturing in French oak cask. Smooth and very balanced with tones of vanilla. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart, by Bodegas Jean Leon.

Selected and bottled to honor Casimiro Hernandez Sr. and Jr., 1st and 2nd generation founders of the Columbia Restaurant, these wines are produced by Rutherford Ranch Winery in California. The family-owned and operated Rutherford Ranch on Napa Valley's Silverado Trail was started in the 1970s and is committed to environmentally friendly techniques that also result in higherquality fruit and world-class wines 2012 Family Owned Winery of the Year - New York International Wine Competition. Chardonnay, Pinot Grigio, Cabernet Sauvignon, Merlot, White Zinfandel

"RG" is Richard Gonzmart, 4th generation of the founding family of the Columbia Restaurants. On a trip to Argentina to visit friend José Manuel Ortega, owner of the world-class winery, O. Fournier, in the Uco Valley, Argentina, they agreed to partner and produce three specially selected cuvee wines for the Columbia. Purchase of this wine helps to raise a minimum of $50,000 annually to benefit the "Columbia Centenario" Endowed Scholarships for minority students and Athletics at the University of South Florida. Malbec- Tempranillo Blend, Sauvignon Blanc

Rusty, 2005 vintage, is a special highly allocated cuvee. A full-bodied red wine, dense and structured, this intensely flavored blend combines elegance and power. Aged in new French oak, a blend of 50% Tempranillo, 30% Malbec, and 20% Merlot. Named for Richard's German Shepherd, Rusty.

The Enzi Chardonnay was created to honor the memory of 5th generation family member Andrea Gonzmart's beloved German Shepherd, Enzi, who lost her battle with cancer. This bottle of Enzi wine offers a rich, creamy mouthfeel with bright acidity. Complex flavors of ripe pear, white peach, passion fruit, honeydew melon and spicy vanilla.

Spain's delightfully refreshing wine cooler made our way with a combination of rich-bodied red wine and fresh citrus juices.

Made tableside with Torres Sangre de Toro, Spain's most popular red wine, Torres Brandy and fresh citrus juices.

Spain's wonderful bubbling cooler made tableside with Jaume Serra Cristalino Spanish Cava (Sparkling Wine), Torres Brandy and Torres Orange Liqueur, with citrus juices. One taste will transport you to the sunny coast of Spain.

Produced by a 150-year old company, Peñaclara 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 under the Pañaseto Mountain.

Firm texture and subtle flavors of pear, fresh herb and mineral notes that linger on the clean finish.

Light-bodied and well-balanced with a touch of dry honey, apricot, peach and marmalade.

Medium-bodied with citrus notes on the palate and hints of white peach and green melon.

Medium to full-bodied with hints of quince, pear, peach ripe mango and spice.

Full-bodied with a profusion of flowery notes over a fruity background and hints of fennel.

Green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla.

Elegant and well balanced with exotic sweet spice, lively fruit notes and a round, creamy texture.

A crisp, racy style Sauvignon Blanc with citrus characteristics.

Dry and refreshing with beautiful fruit flavors, crisp acidity and an elegant finish.

This snappy rosé delivers cherry and kirsch flavors.

Elegant on the palate, but very lively, with spice back notes and a very balanced acidity.

Medium-bodied with zesty flavors of red berry fruits, citrus and herbs. Mild on the finish.

Fruit-flavored palate of cherries and blackberries that carry through to a refined finish.

Expressive notes of black cherries and red berries mingled with hints of sweet spice, toast and cocoa.

A solid palate of rhubarb, red fruit and sweet spice with a lovely balance of tannins and acidity.

Supple and silky with refreshing blackberry, plum fruit, and a dark chocolate finish.

Aromas and flavors of black cherry, blackberry and plum with hints of toasted oak.

An extremely layered wine, both in structure and flavor, with slight earthiness and sweet oak on the finish.

Tangy and precise on the palate, with good lift to its fresh strawberry and spice flavors.

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.

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 tableside with finely diced vegetables and toasted Cuban croutons.

A favorite to enjoy when visiting the Calicia region along the northwest coast of Spain. Great Northern beans simmered in a rich stock with smoked ham, chorizo sausage, turnip greens and potatoes.

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.

Named to honor the memory of our longtime staff member, Lula Mae Tollaman, who graced the Columbia nightly for 48 years. Chopped salad of lettuce, tomato, heart of palm, artichoke hearts, celery, hard-boiled egg and dressed with a Cabrales cheese garlic vinaigrette dressing.

A favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienne sweet onions and 1905 dressing.

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

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.

Three skewers of grilled seasoned pork, chicken, chorizo and onions.

Sliced chorizo and onions sautéed in Spanish extra-virgin olive oil. OLE!

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

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.

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.

A 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.

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.

Spain's favorite tapa. Spanish omelet made with potatoes and onions.

Fresh spinach and garbanzo beans sautéed with extra-virgin olive oil and garlic.

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

A version of the original Ybor City Devil Crab Croquettes as sold on the streets by bicycle vendors in Tampa's Latin Quarter. Six minicroquettes with blue crab meat, Cuban cracker crumbs, paprika, onions and garlic. Our grandmother and great- grandmother Aurora Gonzalez's recipe. 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.

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.

Fresh Prince Edward Island mussels, diced Chorizo, sauteed, simmered with extra-virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dried white wine and lemon. Delicioso!

Sweet Piquillo peppers from Spain's Basque region of Navarra, filled with a mushroom, chorizo and Serrano ham filling, baked in an almond pepper sauce and topped with Manchego cheese.

Tender bite-size pieces of boneless breast of chicken 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.

Ybor City was founded by Cubans, Spaniards and Italians. Almost every meal, baptism, wedding reception or any gathering featured Albondigas, Spanish for meatballs. Our family recipe is made with ground choice veal and beef blended with our secret Columbia seasoning, simmered in a mild Catalan tomato sauce.

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 alioli.

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

A 1937 Columbia creation by the Columbia's first chef and Hall of Fame member, Chef Francisco Pijuan. Four large marinated shrimp from the pristine waters of the Gulf of Mexico, wrapped in bacon, dusted in seasoned flour and lightly fried.

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

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.

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

This incredibly delicious recipe was created in 1938 by our grandfather and great-grandfather, Casimiro Hernandez, Jr. It features the King of Gulf Fish, 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 garnished with fried eggplant and shrimp supreme. "If you enjoy fresh fish and would like to sample authentic Spanish flavor, we offer our highest recommendation." Casey & Richard Gonzmart.

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 sherry cream reduction, smothered with a lobster sherry Mornay cheese sauce and pieces of lobster.

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

Grilled boneless fillet of Mahi Mahi crusted with ground crispy green plantain chips, topped with a citrus butter sauce and fresh lump blue crabmeat. Served with yellow rice and vegetables.

Boneless fillet of Mahi Mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, "Good Rice," yuca and platanos. A favorite of our friend, banker, marathon runner, boater and all-around great person, Lynn Culbreath.

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

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

King of Gulf Fish, Snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, olive oil, garlic and onions. Served with "Good Rice." Outstanding

Created by Francisco Pijuan, Columbia's famous chef and former chef to King Alfonso XIII. Premium Atlantic Merluza, Spain's favorite fish. 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.

Boneless fillet of Pompano, seasoned, grilled, topped with fresh lump blue crabmeat, drizzled with lemon butter. Served with "Good Rice" and asparagus.

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.

A twist of a classic Columbia favorite, inspired by Chinese immigrants to Cuba in the 19th century. Wild-caught Gulf of Mexico shrimp, sautéed with extra-virgin Spanish 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.

Large wild-caught Gulf of Mexico shrimp sautéed with Spanish extra virgin olive oil, onions, peppers, tomatoes, ripe plantains, potatoes and spicy Spanish paprika, splashed with dry vermouth. Served with white rice.

Jumbo-sized wild-caught 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.

This Columbia Restaurant creation of wild-caught Gulf of Mexico large shrimp is wrapped in wafer thin bacon, marinated and fried. Served with fresh vegetables and yellow rice or potatoes.

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.

Columbia's signature preparation for fillet of fish breaded in Cuban bread crumbs and grilled. Garnished with chopped parsley, hard-boiled egg, and a mild lemon butter sauce. Served with yellow rice and fresh vegetables.

Boneless fillet of Red Grouper stuffed with fresh lump blue 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.

A boneless fillet of Gulf of Mexico Red Grouper, seasoned, grilled and topped with fresh lump blue crabmeat, drizzled with lemon butter sauce. Served with "Good Rice" and asparagus.

In 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, served with a rich sauce of bourbon, shallots and mushrooms. Flambéed tableside with a shot of our very own smooth tasting small-batch, aged in oak 121 proof bourbon, called "Chacho." Served with roasted potatoes and vegetables. Here's to you, Chacho

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

Broiled tender center-cut Filet Mignon wrapped with paper thin bacon and topped with Columbia sauce of mushrooms, ham, onions, tomatoes, green peppers and a touch of garlic. Served with yellow rice.

Char-grilled, well-marbled, juicy 16 oz. bone-in rib-eye steak. Served with roasted potatoes and 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 slight tenderness, our USDA Prime Boneless Strip Steaks are vintage dry aged for 40 days and possess fine marbling, with a slight texture. Brushed with our Original World-Famous 1905 dressing that results in a succulent flavor. Back in the 20s and early 30s, the famed #3 Babe Ruth frequented the Columbia in Ybor City to enjoy this great 14 oz. steak. Served with Champiñones Rellenos and roasted potatoes. The Bambino is the favorite steak of 4th generation owners, Richard & Casey Gonzmart.

Tender veal pounded thin, lightly dusted with toasted Cuban bread crumbs, pan-grilled. Topped with a delicious saffron butter sauce and fresh lump blue crabmeat. Served with "Good Rice" and asparagus.

Choice tenderloin tips are placed in a very hot saute pan. Then we combine Spanish extra-virgin olive oil with a touch of fresh garlic, and then add sliced sweet Spanish onion, green bell pepper, fresh mushrooms, diced potatoes, Spanish sausage (chorizo) and a splash of red wine. Served with yellow rice.

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

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, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice.

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 extravirgin olive oil baked in a casserole with Valencia rice. Then 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 and "Good Rice."

Fresh one half bone-in chicken, marinated in garlic, oregano and 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 very 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.

From the recipe of our mother and grandmother, Adele "Lele" Gonzmart, boneless breast of chicken stuffed with ham, chorizo, bread crumbs, parsley, shallots and extra virgin olive oil. Baked and topped with a rich gravy and toasted almonds. Served with yellow rice and fresh vegetables.

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

A favorite in the La Mancha Region of Spain. Valencia rice with beef tenderloin, pork, chicken, chorizo and green beans.

Seafood version of our famous Paella combines Valencia rice with clams, mussels, shrimp, scallops and calamares.

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.

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.

Espinaca y Garbanzos Burgos, Champiñones Rellenos, Black Bean Cakes and Queso Fundido.

A large bowl of black bean soup served over steaming white rice, and topped with quartered tomatoes and our World-Famous Original "1905" Dressing.

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 r ice.

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

Char-grilled churrasco tenderloin of beef and our Gambas "Ajillo," with a side of chimichurri sauce. Served with "Good Rice" and vegetables.

We think our flan is the best we have ever tasted. One taste and we think you will agree. The recipe dates back to 1935 when the Columbia opened Tampa's first "Conditioned Air" dining room, the Don Quixote. Our grandmother and great-grandmother, Carmen Hernandez, helped the Columbia gain national fame with her great recipes, especially her flan. 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.

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 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 rich Don Casimiro Classic Silver rum sauce.

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 tableside with a flaming torch.

Dark chocolate cake layered and topped with chocolate mousse and drizzled with caramel sauce. Served with seasonal berries.

The original Key lime pie recipe was thought to have been created in Key West, the birthplace of our grandmother and great-grandmother, Carmen Piloto Hernandez in the late 19th century. When the family moved to Ybor City, they brought a prized Key lime tree to plant at their home, beginning a tradition of enjoying fresh Key lime pie at family gatherings. Today our pies start with a secret graham cracker crust, and our filling is made from pasteurized egg yolks, condensed milk and "Nellie & Joe's" Key lime juice. That's it! No preservatives, no artificial ingredients and no gelatin, just the best-tasting Key lime pie anywhere! Key lime pie is the "Official Pie of the State of Florida."

Roasted in Ybor City's Naviera Coffee Mill.

Evelio Herndandez's secret blend.

Espresso Cuban coffee with steamed milk.

Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made tableside by the pitcher with Don Casimiro Classic Silver Rum, hierbabuena (mint) and fresh 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 tall glass over ice

Dance to the taste of the tropics. Fresh mango and Don Casimiro Classic Silver Rum. Frozen and delicious

A twist on a Cuban classic made with Van Gogh Double Espresso Double Caffeine Vodka and Tres Leches Triple Crème Liqueur

Our Hall of Fame bartender, "Garrafon" Fernandez, added his native Spanish roots to this Mexican classic. Screaming Richard Tequila, Spain's Gran Torres Liqueur, Torres Brandy and lime juice

Created in honor of our Centennial Celebration. Our favorite ultra premium, Ketel One Vodka, served with marinated olives stuffed with Cabrales cheese

Don Casimiro Classic Silver Rum, fresh lime juice, Luxardo Maraschino Liqueur and a splash of grapefruit, shaken and served on the rocks in a sugar-rimmed glass

Fontana Premium Peruvian Pisco, sweetened fresh lime juice, egg whites, shaken and served on the rocks with a dash of Angostura bitters. One taste takes us back to our visit to the wonderful country of Peru

Crafted by globally acclaimed chef Ferran Adrià, Inedit is a hybrid blend of a lager and Belgian wheat beer designed to be served with all foods. Inedit is lightly carbonated with a creamy texture, sweet spices and a soft full body

The favorite beer of Barcelona, Gold Medal winner of the World Beer Championships. A refreshing pale lager, crisp, balanced and light-bodied with a slight citrus flavor and clean finish

The worlds best gluten-free beer

Jai Alai has upfront citrus bitterness with a hint of caramel and tropical fruit hop notes in the finish

Maduro pours brown in color and features notes of caramel, toffee, chocolate and hints of espresso

A distinctive delicious red wine. This elegant red's core is lush with blackberry and cassis flavors, the acidity is lively and the tannins offer firm support. Produced in Spain's prestigious Ribera del Duero region in memory of our father and grandfather, Cesar Gonzmart, by Viña Mambrilla

This 100% Chardonnay is brilliant in color and possesses a complex bouquet with good intensity. Toasty overtones derived from maturing in French oak cask. Smooth and very balanced with tones of vanilla. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart, by Bodegas Jean Leon

Selected and bottled to honor Casimiro Hernandez Sr. and Jr., 1st and 2nd generation founders of the Columbia Restaurant, these wines are produced by Rutherford Ranch Winery in California. The family-owned and operated Rutherford Ranch on Napa Valley's Silverado Trail was started in the 1970s and is committed to environmentally friendly techniques that also result in higher-quality fruit and world-class wines

"RG" is Richard Gonzmart, 4th generation of the founding family of the Columbia Restaurants. On a trip to Argentina to visit friend José Manuel Ortega, owner of the world-class winery, O. Fournier, in the Uco Valley, Argentina, they agreed to partner and produce three specially selected cuvee wines for the Columbia

Rusty, 2005 vintage, is a special highly allocated cuvee. A fullbodied red wine, dense and structured, this intensely flavored blend combines elegance and power. Aged in new French oak, a blend of 50% Tempranillo, 30% Malbec, and 20% Merlot. Named for Richard's German Shepherd, Rusty

The Enzi Chardonnay was created to honor the memory of 5th generation family member Andrea Gonzmart's beloved German Shepherd, Enzi, who lost her battle with cancer. This bottle of Enzi wine offers a rich, creamy mouthfeel with bright acidity. Complex flavors of ripe pear, white peach, passion fruit, honeydew melon and spicy vanilla

Spain's delightfully refreshing wine cooler made our way with a combination of rich-bodied red wine and fresh citrus juices

Made tableside with Torres Sangre de Toro, Spain's most popular red wine, Torres Brandy and fresh citrus juices

Spain's wonderful bubbling cooler made tableside with Jaume Serra Cristalino Spanish Cava (Sparkling Wine), Torres Brandy and Torres Orange Liqueur, with citrus juices. One taste will transport you to the sunny coast of Spain

Produced by a 150-year old company, Peñaclara 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 under the Pañaseto Mountain

Firm texture and subtle flavors of pear, fresh herb and mineral notes that linger on the clean finish

Light-bodied and well-balanced with a touch of dry honey, apricot, peach and marmalade

Medium-bodied with citrus notes on the palate and hints of white peach and green melon

Medium to full-bodied with hints of quince, pear, peach ripe mango and spice

Full-bodied with a profusion of flowery notes over a fruity background and hints of fennel

Green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla

Elegant and well balanced with exotic sweet spice, lively fruit notes and a round, creamy texture

A crisp, racy style Sauvignon Blanc with citrus characteristics

Dry and refreshing with beautiful fruit flavors, crisp acidity and an elegant finish

Elegant on the palate, but very lively, with spice back notes and a very balanced acidity

Medium-bodied with zesty flavors of red berry fruits, citrus and herbs. Mild on the finish

Fruit-flavored palate of cherries and blackberries that carry through to a refined finish

Expressive notes of black cherries and red berries mingled with hints of sweet spice, toast and cocoa

A solid palate of rhubarb, red fruit and sweet spice with a lovely balance of tannins and acidity

Supple and silky with refreshing blackberry, plum fruit, and a dark chocolate finish

Aromas and flavors of black cherry, blackberry and plum with hints of toasted oak

An extremely layered wine, both in structure and flavor, with slight earthiness and sweet oak on the finish

Tangy and precise on the palate, with good lift to its fresh strawberry and spice flavors

This snappy rosé delivers cherry and kirsch flavors

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

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 tableside with finely diced vegetables and toasted Cuban croutons

A favorite to enjoy when visiting the Calicia region along the northwest coast of Spain. Great Northern beans simmered in a rich stock with smoked ham, chorizo sausage, turnip greens and potatoes

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

Named to honor the memory of our longtime staff member, Lula Mae Tollaman, who graced the Columbia nightly for 48 years. Chopped salad of lettuce, tomato, heart of palm, artichoke hearts, celery, hard-boiled egg and dressed with a Cabrales cheese garlic vinaigrette dressing

A favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienne sweet onions and 1905 dressing

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

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 Tampa treasure! The "Mixto," as it was known in the beginning, was created in the 1890's 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 layed on top of one another, placed on Cuban bread brushed with butter on top and pressed to a crispy finish

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

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

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

Meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed between Cuban bread, served with plantain chips

A choice of two, one half of a Cuban Sandwich, one half order of Columbia's Original "1905" Salad or a cup of soup

Three skewers of grilled seasoned pork, chicken, chorizo and onions

Sliced chorizo and onions sautéed in extra-virgin olive oil. OLE!

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

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

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

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

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

Spain's favorite tapa. Spanish omelet made with potatoes and onions

Fresh spinach and garbanzo beans sautéed with extra-virgin olive oil and garlic

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

A 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

A version of the original Ybor City Devil Crab Croquettes as sold on the streets by bicycle vendors in Tampa's Latin Quarter. Six minicroquettes with blue crabmeat, Cuban cracker crumbs, paprika, onions and garlic. Our grandmother and great-grandmother Aurora Gonzalez's recipe. 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

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

Fresh Prince Edward Island mussels, diced Chorizo, sauteed, simmered with extra-virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dried white wine and lemon. Delicioso!

Sweet Piquillo peppers from Spain's Basque region of Navarra, filled with a mushroom, chorizo and Serrano ham filling, baked in an almond pepper sauce and topped with Manchego cheese

Tender bite-size pieces of boneless breast of chicken 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

Ybor City was founded by Cubans, Spaniards and Italians. Almost every meal, baptism, wedding reception or any gathering featured Albondigas, Spanish for meatballs. Our family recipe is made with ground choice veal and beef blended with our secret Columbia seasoning, simmered in a mild Catalan tomato sauce

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 alioli

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

A 1937 Columbia creation by the Columbia's first chef and Hall of Fame member, Chef Francisco Pijuan. Four large marinated shrimp from the pristine waters of the Gulf of Mexico, wrapped in bacon, dusted in seasoned flour and lightly fried

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

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

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

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

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

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

Slowly roasted eye round of beef, stuffed with chorizo, in a flavorful gravy. Served with black beans, white rice and ripe platanos. A lunch time favorite of RG

To sample the flavors of Cuba, try this feast of roast pork boliche, Empanada de Picadillo, platanos, black beans and yellow rice

A lunch-time favorite of the 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

"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

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

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

Choice of boneless chicken, filet tips or shrimp. A sizzling-hot iron skillet with extra-virgin olive oil is used to sauté sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and your choice of protein. Splashed with a hearty red wine and served with yellow 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 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

Spain's national dish, our luncheon version of shrimp, scallops, calamares, clams, mussels, chicken, pork, Spanish onions, ripe tomatoes, green peppers, fresh garlic, all baked in a Paella pan with Spain's best Valencia rice, "La Bomba."

King of Gulf Fish, 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!

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 sherry cream reduction, smothered with a lobster sherry Mornay cheese sauce

This Columbia Restaurant creation of five large wild-caught Gulf of Mexico shrimp is wrapped in wafer thin bacon, marinated and fried. Served with yellow rice or potatoes

Large wild-caught Gulf of Mexico shrimp sautéed with Spanish extra virgin olive oil, onions, tomatoes, ripe plantains, potatoes and spicy Spanish paprika, splashed with dry vermouth. Served with white rice

Boneless fillet of Mahi Mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos. A favorite of our long-time friend, banker, marathon runner, boater and all-around great person, Lynn Culbreath

Grilled boneless fillet of Mahi Mahi crusted with ground crispy green plantain chips, topped with a citrus butter sauce. Served with yellow rice

Created by Francisco Pijuan, Columbia's famous chef and former chef to King Alfonso XIII. Premium Atlantic Merluza, Spain's favorite fish. Breaded with Cuban bread crumbs and grilled. Garnished with a Russian sauce of lemon butter, parsley and hard-boiled eggs. Served with yellow rice. Viva El Rey!

A 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

Fresh Prince Edward Island mussels, diced chorizo, sauteed, simmered with extra-virgin olive oil, onions, celery, tomato, basil, spinach and garlic spalshed with dried white wine and lemon. Delicioso!

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

Simply delicious. Red Grouper seasoned and grilled. Served with yellow rice, peas and pimentos

We think our flan is the best we have ever tasted. One taste and we think you will agree. The recipe dates back to 1935 when the Columbia opened Tampa's first "Conditioned Air" dining room, the Don Quixote. Our grandmother and great-grandmother, Carmen Hernandez, helped the Columbia gain national fame with her great recipes, especially her flan. 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

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 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 rich Don Casimiro Classic Silver rum sauce

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 tableside with a flaming torch

Dark chocolate cake layered and topped with chocolate mousse and drizzled with caramel sauce. Served with seasonal berries

The original Key lime pie recipe was thought to have been created in Key West, the birthplace of our grandmother and great-grandmother, Carmen Piloto Hernandez in the late 19th century. When the family moved to Ybor City, they brought a prized Key lime tree to plant at their home, beginning a tradition of enjoying fresh Key lime pie at family gatherings. Today our pies start with a secret graham cracker crust, and our filling is made from pasteurized egg yolks, condensed milk and "Nellie & Joe's" Key lime juice. That's it! No preservatives, no artificial ingredients and no gelatin, just the best-tasting Key lime pie anywhere! Key lime pie is the "Official Pie of the State of Florida."

Roasted in Ybor City's Naviera Coffee Mill

Evelio Hernandez's secret blend

Espresso Cuban coffee with steamed milk

Refills on soft drinks, ice tea and fresh roasted coffee