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Tapas Sopas Chorizo “Española” Cup 4.95 Bowl 6.95 Sliced Don Quixote chorizo and sautéed in Spanish extra- Spanish Bean virgin olive oil. Served with traditional Cuban Crackers. OLE! 10 The soup that made the Columbia famous. The original recipe of Casimiro Hernandez, Sr.: Garbanzo beans simmered with smoked , chorizo sausage and potatoes in a delicious broth of chicken de and ham. Empanadas stuffed with picadillo, made with spiced ground , , , onions, raisins and olives, wrapped in two pastry Cuban Black Bean Soup turnovers. 8 Frijoles Negros prepared exactly as our grandmother, Carmen Hernandez, did. Served over a bed of white rice and topped with Croquetas de Pollo diced raw Spanish onions. 100% vegetarian. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia hot sauce. 8 ­Ensalada Calamares Fritos “Romana” Columbia’s Original “1905” Salad® Tender calamari dusted in seasoned flour and lightly fried. Served The Columbia’s legendary salad. Crisp iceberg lettuce* with with garlic alioli. 15 julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese, Lea & Perrins® Worchester sauce and our famous Gambas “Al Ajillo” garlic dressing. 14 Spain’s most popular features large shrimp sautéed in extra Smaller version served with entree. 7 virgin Spanish olive oil, fresh garlic and chili pepper. 12 Columbia’s Original “1905” Salad® with Turkey. 14 Columbia’s Original “1905” Salad® with Shrimp “Al Ajillo”. 18 Cakes de Cangrejo Two large crab cakes loaded with fresh hand-picked blue crabmeat Chopped Tomato and grilled. Drizzled with a passion fruit alioli sauce. 15 A favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienned onions and Original “1905” The Original Cuban Sandwich dressing. 9.5 Baked ham, Genoa salami, mojo-marinated roast , Swiss cheese, pickles and mustard. Put it all together between sliced, freshly baked Tampa Cuban bread from La Segunda Central Bakery Family Wines brushed with on top and pressed to a crispy finish. 10 Cuban Sandwich and a cup of soup 15 Don Casimiro®, Napa Bottle 36 Glass 8.5 Sangria Chardonnay - Pinot Grigio - Cabernet Sauvignon Sangria Tinto or Blanco CR Generations, Spain CR Generations Tempranillo-Cabernet Sauvignon or Bottle 36 Glass 8.5 Sauvignon Blanc with Torres Brandy and fresh citrus juices. Sauvignon Blanc - Tempranillo-Cabernet Sauvignon Pitcher 24 Glass 8 Sangria de Cava AG Rosé, Spain A sparkling white sangria made with Spanish Cava, Torres Bottle 28 Glass 7.5 Brandy, Torres Orange Liqueur and fresh citrus juices. Please ask your server for additional wines that are Pitcher 24 available by the glass and by the bottle Dinner Entrées Entrees include hot Cuban bread and butter Cup of soup with entrée 4.95 Columbia Original “1905” Salad® with entrée 7 Paella “a la Valenciana” Red Snapper “Adelita” Our version, prepared in a traditional paella pan, features Boneless fillet of snapper, grilled and topped with hearts of clams, mussels, shrimp, scallops, calamares, chicken and palm, artichoke hearts, sun-dried tomatoes, olive oil, garlic pork, baked with La Bomba Spanish rice, extra virgin olive and onions. Served with yellow rice. 32 oil, green peppers, Spanish onions, ripe tomatoes, garlic, spices and splashed with white wine. 32 Red Snapper a la Rusa Boneless fillet of red snapper, breaded and grilled. Garnished Filet Mignon with lemon butter, chopped hard-boiled egg and parsley. Grilled choice center-cut tenderloin. Served with fresh Served with yellow rice. 30 vegetables and yellow rice or . 36 Mahi Mahi “Cayo Hueso” Palomilla Boneless fillet of mahi mahi marinated in citrus juices and Marinated top sirloin cut very thin and quickly grilled, topped grilled. Served with mojo-marinated onions, yellow rice, yuca with mojo crudo (chopped , parsley and lime juice). and platanos. 25 Served with platanos and french fries or rice. 22 Grilled Mahi Mahi Boliche “Criollo” Boneless fillet of mahi mahi simply seasoned, grilled, served Roasted eye round of beef stuffed with chorizo and roasted with yellow rice and fresh vegetables. 22 in flavorful gravy. Served with black beans, white rice and platanos. A family favorite! 18 Baked Stuffed Grouper Baked boneless fillet of red grouper stuffed with crabmeat La Completa Cubana and a tropical passion fruit butter sauce. Gently baked. To sample the flavors of Cuba, we offer this Cuban feast Served with yellow rice and fresh vegetables. 35 of Roast Pork a la Cubana, Boliche Criollo, Empanadas de Picadillo, platanos, yuca, black beans and yellow rice. 28 Grilled Grouper Simply delicious. Seasoned and grilled. Served with yellow Roast Pork “a la Cubana” rice and fresh vegetables. 30 Generous slices of pork loin with a delicious garlic marinade. Served like back home in Cuba with black beans, white rice, Cannelloni de Langosta yuca and platanos. 24 Three cannelloni filled with lobster meat, shrimp, scallops blended with a lobster sherry cream reduction, Picadillo “Criollo” smothered with a lobster sherry Mornay cheese sauce and A family favorite for generations. Finely ground choice lean lobster pieces. 28 beef, braised with onions, green peppers, olives, raisins and capers. Served with white rice and ripe platanos. 16 Shrimp & Yellow Rice Wild-caught Gulf of Mexico shrimp baked with yellow rice, Salteado green peppers, onions, tomatoes, spices and extra virgin Sauteed in a very hot iron skillet with extra virgin olive olive oil, splashed with white wine. 23 oil is used to sauté onions, green peppers, fresh garlic, mushrooms, diced potatoes and chorizo. Served with yellow Chicken and Yellow Rice “Ybor” rice. Chicken 22 Steak 24 Shrimp 24 One-half bone-in chicken baked with green peppers, Spanish onions, tomatoes, garlic, extra virgin olive oil and Black Beans Original “1905” rice. Topped with green and red pimentos. 22 A large bowl of black bean soup topped with tomatoes and julienned sweet onions tossed with our Famous Original Pollo Manchego “1905” Dressing. 14 Boneless chicken breast, breaded with seasoned Cuban bread crumbs and grated Spanish manchego cheese, sun- dried tomatoes and fresh basil. Served with citrus sauce, yellow rice and fresh vegetables. 22

Please ask our waitstaff about our daily dessert selection