Columbia Restaurant - Celebration

Vegetarian. 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.

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

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

Vegetarian. Tender white asparagus with Columbia's classic vinaigrette dressing of minced onions, red and green peppers, capers, hard-boiled egg, olive oil and red wine vinegar.

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

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

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

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

Pinchos morunos or "moorish skewers" are skewered char-grilled chicken and onions seasoned with various spices reflecting the flavors of the moorish influence in the and a Lusian region of Spain.

A 1937 Columbia creation by the Columbia's first chef and hall of fame member, chef Francisco Pijuan. Large marinated shrimp wrapped in bacon, dusted in seasoned flour and lightly fried.

Tapeo is the Spanish tradition of sharing small plates of foods with family and friends. Perfect for 3-4 people. Choose 2 seafood tapas and 1 other tapa.

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

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

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

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

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

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 2 pastry turnovers.

Tapeo is the Spanish tradition of sharing small plates of foods with family and friends. Perfect for 3-4 people. Choose 1 seafood tapa and 2 other tapas.

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

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

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

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

2 large croquettes made with Maine lobster meat, blended into a delicate roux, breaded with Cuban bread crumbs, served with a lobster sauce. These croquettes are always served with hot sauce!

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

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

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

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

Fresh boneless fillet of firm central America's prized corvina. Firm, delish and flaky. Served with yellow rice. A favorite of 4th generation family member Richard Gonzmart.

Vegetarian. Sliced eggplant breaded with ground plantain crumbs, smothered in our rich rioja sauce of tomatoes, garlic, capers, olives and red wine. Topped with melted galician tetilla cheese.

Boneless fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos. A favorite of our longtime friend, banker, marathon runner, boater and all-around great person, lynn culbreath.

A lunchtime favorite at 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.

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

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

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

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

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

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

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

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

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

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

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

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

Fresh prince edward island mussels, sliced chorizo, sauteed, simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic spalshed with dry white wine and lemon. Delicioso!

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

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.

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

A choice of two, 1 half of a Cuban sandwich, 1 half order of Columbia's original "1905" salad or a cup of soup.

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

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

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

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

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

Our pies start with a graham cracker crust and our filling is made from pasteurized egg yolks, condensed milk and "nellie and joe's" key lime juice. That's it! Key lime pie is the "official pie of the state of Florida".

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

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

Espresso Cuban coffee with steamed milk.

Roasted in tampa's naviera coffee mill.

Evelio hernandez's secret blend.

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

Vegetarian. 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.

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

Vegetarian. Tender white asparagus with Columbia's classic vinaigrette dressing of minced onions, red and green peppers, capers, hard-boiled egg, olive oil and red wine vinegar.

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

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

Crisp romaine lettuce tossed with classic Caesar dressing, Romano cheese and garlic croutons. 11 with chicken.

Traditional basque preparation of fillet of red grouper, baked in a clay casserole layered with sliced tomatoes, potatoes, onions, extra virgin olive oil, garlic and lemon. Served with fresh vegetables.

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

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

A boneless fillet of gulf of Mexico red grouper, seasoned, grilled and topped with lump blue crabmeat, drizzled with lemon butter sauce. Served with "good rice" and asparagus.

Boneless fillet of snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, olive oil, garlic and onions. Served with "good rice", outstanding!

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

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

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

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

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

Boneless fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, "good rice", yuca and platanos. A favorite of our friend, banker, marathon runner, boater and all-around great person, lynn culbreath.

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

Fresh boneless fillet of firm central America's prized corvina. Firm, delish and flaky. Served with yellow rice and fresh vegetables. A favorite of 4th generation family member richard gonzmart.

A flavorful and a Lusian "brothy rice" with gulf of Mexico shrimp, sea scallops, fresh calamari, Maine lobster and chorizo, simmered with extra virgin olive oil, green peppers, tomatoes, garlic and saffron.

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

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

Jumbo-sized gulf of Mexico shrimp stuffed with crabmeat and baked with lemon butter. Served with "good rice" and fresh vegetables. Named for our friend, the king of shrimp.

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

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

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

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

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

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

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

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

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

Fresh one-half bone-in chicken, marinated in garlic, oregano and extra virgin olive oil baked in its juices. Served with roasted potatoes and fresh vegetables.

Tender chicken breast, breaded and pan-fried, topped with our catalana tomato sauce. Garnished with peas and Spanish red pimientos. Served with yellow rice and fresh vegetables.

Boneless chicken breast, breaded with seasoned Cuban bread crumbs and grated Spanish manchego cheese, sun-dried tomatoes and fresh basil, cooked on a flat-top griddle. Served with citrus sauce and good rice.

Vegetarian. Sliced eggplant breaded with ground plantain crumbs, smothered in our rich rioja sauce of tomatoes, garlic, capers, olives and red wine. Topped with melted galician tetilla cheese.

Vegetarian. A large bowl of black bean soup served over steaming white rice and topped with Florida tomatoes and our world-famous original "1905" dressing tossed with julienne sweet onions.

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

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

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

To sample the flavors of Cuba, we offer this Cuban feast of roast pork a la cubana, boliche criollo, empanada de picadillo, platanos, yuca, black beans and yellow rice.

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

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

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

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

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

2 large croquettes made with Maine lobster meat, blended into a delicate roux, breaded with Cuban bread crumbs, served with a lobster sauce. These croquettes are always served with hot sauce.

Tapeo is the Spanish tradition of sharing small plates of foods with family and friends. Perfect for 3-4 people. Choose 1 seafood tapa and 2 other tapas.

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

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

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

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

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

Pinchos morunos or "moorish skewers, " are skewered char-grilled chicken and onions seasoned with various spices reflecting the flavors of the moorish influence in the andalusian region of Spain.

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

Our mother and grandmother, adela, always had her empanadas ready when we visited. The empanadas start with her recipe for picadillo, made with spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in 2 pastry turnovers.

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

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

Tapeo is the Spanish tradition of sharing small plates of foods with family and friends. Perfect for 3-4 people. Choose 2 seafood tapas and 1 other tapa.

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

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

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

Golden brown Spanish pastry dusted with cinnamon sugar. Served with 3 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.