& Beverages We proudly serve Don Casimiro Classic Silver Rum, Screaming Richard , Knob Creek, Chacho Bourbon, Canadian Club Whiskey, Ballentine’s Scotch, Greenmark Russian , and Dekuyper Cordials. Mojito 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. Pitcher 25.95 Glass 8.95 Tango Mango Daiquiri Dance to the taste of the tropics. Fresh mango Adela Hernandez Gonzmart and and Don Casimiro Classic Silver Rum. Frozen and Cesar Gonzmart delicious. 8.95 celebrating their honeymoon in Havana, Cuba Ja nua r y, 1947.

El Floridita Daiquiri 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. 8.95 Margarita Clasica Our selected Private Barrel Patron Anejo, fresh lime juice, and Tipplers Orange Liqueur from St. Petersburg Distillery served up or on the rocks. 9.95 1905 Martini Pete’s Created in honor of our Centennial Celebration. Our Knob Creek, Carpano Antica Sweet and a dash favorite domestic ultra premium vodka, Tito’s, served of Ramazzoti Amaro. Served up or on the rocks. Hall of with marinated olives stuffed with Cabrales cheese. fame bartender, Pete Scaglione’s recipe. 9.95 9.95 Cerveza Estrella Damm - España Cigar City Brewing - Tampa “The of Barcelona” was founded in 1876. Cigar City Brewing’s are Inedit creations with a Florida soul Crafted by globally acclaimed chef Ferran Adrià, Inedit crafted by Florida residents. 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 Jai Alai India Pale Ale Jai Alai has upfront citrus bitterness with a hint soft full body. 750ml - 14.95 of caramel and tropical fruit hop notes in the Estrella Damm Lager finish. 5.95 The favorite beer of Barcelona, Gold Medal winner of the World Maduro Brown Ale Beer Championships. A refreshing pale lager, crisp, balanced Maduro pours brown in color and features and light-bodied with a slight citrus flavor and clean finish. 5.95 notes of caramel, toffee, chocolate and hints of Estrella Damm Daura espresso. 5.95 The worlds best gluten-free beer. 5.95 All 1/16 L Family Don Cesar® Adelita® Crianza (Ribera del Duero, (Penedes, ) Spain) This 100% Chardonnay is brilliant This elegant red’s core is lush in color and a complex bouquet with blackberry and cassis with intensity. Toasty overtones flavors, the acidity is lively and derived from maturing in French the tannins offer firm support. cask. Smooth and balanced Produced in Spain’s prestigious with tones of vanilla. Produced Ribera del Duero region in in memory of our mother and memory of our father and grandmother, Adela Hernandez grandfather, Cesar Gonzmart, by Gonzmart, by Bodegas Jean Leon. the Arranz Family, owners of Viña Bottle 36 Glass 9.5 Mambrilla. Bottle 36 Glass 9.5 Don Casimiro® (California) Chardonnay, Pinot Grigio,, , White Selected and bottled to honor Casimiro Hernandez Sr. and Jr., 1st and 2nd generation founders of the Columbia Restaurant. Produced by the family-owned and operated Rutherford Ranch on Napa Valley’s Silverado Trail started in the 1970s and is committed to environmentally friendly techniques that also result in higher-quality fruit and world-class wines 2012 Family Owned Winery of the Year - New York International Competition. Bottle 32 Glass 8.5 CR Generations (Tierra de Castilla, Spain)

Columbia Restaurant Generations is a tribute to the five Generations of the Founding Family that contributed to the building and successful longevity of Florida’s Oldest Restaurant. Produced in partnership with the Family Martinez Bujanda to honor the 110th anniversary of the Columbia Restaurant.

CR CR - This 100% Sauvignon Blanc wine Cabernet Sauvignon boasts fragrant aromas of passion This red blend of 50% Tempranillo, fruit, grapefruit, with hints of fennel, 50% Cabernet Sauvignon has intense asparagus, anise and mineral notes aromas of vanilla and balsam on the on the palate complimented by well- nose complemented by ripe dark red balanced acidity highlights the wines fruit on the palate with a long citrus notes. pleasant finish. 1 GENERATIONS Bottle 32 /2 Bottle 16 Glass 8.5 GENERATIONS 1 SAUVIGNON TEMPRANILLO Bottle 32 /2 Bottle 16 Glass 8.5 BLANC CABERNET SAUVIGNON Sangria Sangria-Tinto or Blanco Sangria de A long-time favorite “taste of Spain” at the A sparkling white sangria made tableside with Columbia, made tableside with Spanish CR Jaume Serra Cristalino Spanish Cava, , Generations Red or CR Generations Sauvignon orange liqueur and fresh citrus juices. One taste Blanco – our personal wine produced to honor will transport you to the sunny coast of Costa the 110th anniversary of the original Columbia Brava in Spain. Pitcher 24 Restaurant – along with brandy and fresh citrus juices. Pitcher 22 Glass 8 All 1/16 L Family Wines RG Wines (Alicante, Spain) The RG Wines are the creation of Richard Gonzmart and Jose “Pepe’ Mendoza of Bodegas Enrique Mendoza, the leading winery in the Alicante Region.

Cuatro Cepas Chardonnay RG A blend of Cabernet Sauvignon, Merlot, Monastrell (Barrel Fermented) and that were carefully selected from RG 100% Chardonnay sourced from RG vines with small yields of Finca El Chaconero RG the slopes of Cabezo de la Virgen CUATRO . Intensely flavored Grapes are fermented CEPAS CHARDONNAY (Vineyard in Alicante). On the at low temerpatures to ensure fresh rich fruit and nose, aromas of stone white fruits aged 12 months in new French oak barels. On the nose, ripe appear - peaches and apricots; intertwined fruits are complimented with notes of spice and minerals. A wine with bakery scents of croissant. The wine’s of great complexity and fine bouquet. The palate is powerful, seriousness is evident with great volume and fresh, sweet tannins with a long pleasant lingering finish of toasty delightful freshness, with smoky and toasty notes and smoky oak. Bottled unfiltered and has been produced with an from French oak barrel fermentation with hints of environmental friendly treatment of the . almonds and hazelnuts. Bottle 48.00 Glass 12.5 Bottle 42 Glass 11

Melanie Chardonnay (Alicante, Spain) Melanie pays homage to the family matriarch and wife of Richard Gonzmart. This 100% Chardonnay is sourced from the slopes of Bodegas Enrique Mendoza’s vineyard Cabezo de la Virgen in Villena (Alicante). The grapes were macerated for 12 hours and fermented at very low temperatures in stainless steel tanks and left in contact with the yeast and until bottling in December of 2015. On the nose, the wine showcases banana, pear, apple, kiwi and freshly cut hay. On the palate, the wine is dry with lively acidity and fresh tropical fruit notes. Bottle 36 Glass 9.5

Rusty Enzi (, Spain) Chardonnay Rusty is the creation of Richard Gonzmart in partnership with Familia Martinez (Napa Valley) Bujanda, produced at their Rioja Finca The Enzi Chardonnay was Valpiedra Estate. Rusty is a tribute to the created to honor the memory unconditional love that exists between a of 5th generation family family and their beloved four legged pet. member Andrea Gonzmart’s This limited release wine is 100% estate beloved German Shepherd, grown Tempranillo fermented at low temperatures to Enzi, who lost her battle with cancer. This bottle of maintain the rich fruit flavors of the grape and aged for 8 Enzi wine offers a rich, creamy mouthfeel with bright months in French oak barrels. Intense aromas and rich acidity. Complex flavors of ripe pear, white peach, flavors of black fruits and spice notes. Bottle 38 Glass 10 passion fruit, honeydew melon and spicy vanilla. Bottle 38 Glass 10

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

Agua de Peñaclara (Rioja) The water is produced by a 150-year old company, Peñaclara still and sparkling comes from the heart of the Sierra de Cameros in the area of northern Spain. The source is an artesian spring originating 1,600 feet under the Pañaseto Mountain. Natural or Sparkling 1 liter 5

All 1/16 L Sopas Cup 4.95 Bowl 6.95 Spanish Bean Soup 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. Cuban Black Bean Soup 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. Gazpacho Andalucia SALOON COLUMBIA C. Hernandez, Prop. Spain’s famous cold soup of puree of ripe tomatoes, green Mail Order House peppers, onions, cucumbers and garlic. Topped tableside Liquors, Wines and Cigars with finely diced vegetables and toasted Cuban croutons. 2121 Broadway, Ybor City. Phone 236. Box 372 Tampa Times newspaper ad (circa 1906) ­Ensalada Columbia’s Original Hearts of Palm Salad ® “Casimiro” One of the 10 “1905” Salad Hearts of palm, julienne red onions, Great Places to The Columbia’s legendary salad avocado, romaine lettuce and tear drop Make a Meal Out tossed at your table. Crisp Iceberg tomatoes tossed with a garlic vinaigrette of a Salad. dressing. 10.95 Toda y lettuce with julienne of baked ham, USA natural Swiss cheese, tomato, olives, grated Romano cheese and our famous Chopped Tomato garlic dressing. The award-winning salad A favorite of our father and grandfather, won honors from USA Today as “One of 10 Great Places Cesar Gonzmart. Florida tomatoes, tossed to Make a Meal Out of a Salad.” The signature salad, with julienne sweet onions and 1905 named for the year the restaurant was founded in Tampa’s dressing. 9.5 Latin district of Ybor City, was inspired by immigrants to the Cigar City: Romano cheese from the Sicilians and the White Asparagus famous garlic dressing used by Cubans to marinate fresh Tender white asparagus with Columbia’s roast pork, plus Florida tomatoes, iceberg lettuce*, julienne classic “vinaigrette” dressing of minced of baked ham and Swiss cheese. In the 40s, Tony Noriega, onions, red and green peppers, capers, who ventured to New York City during the Depression to hard-boiled egg, olive oil and find work, added a “secret ingredient,” Worcestershire vinegar. 9.95 sauce, to the recipe. 11.95 Smaller version of Columbia’s Original “1905” Salad® served with entree. 5.95 Classic

® Crisp romaine lettuce tossed with classic Columbia’s Original “1905” Salad with Turkey. 11.95 caesar dressing, Romano cheese and Columbia’s Original “1905” Salad® with Shrimp “Al Ajillo”. 15.95 garlic croutons. 8.95 * (Originally known as crisphead, iceberg lettuce got its Smaller version served with entree. 4.95 name from the layers of ice covering heads of lettuce being shipped to Tampa via Henry B. Plant’s trains. As Caesar salad with grilled chicken. 12.95 the trains pulled up, people would yell, “Here come the icebergs!”) Caesar salad with Shrimp “Al Ajillo”. 14.95

Multi 1/16 L Sandwiches The Original Cuban Sandwich Mojo Chicken A Tampa treasure! The “Mixto,” as it was known in Mojo-marinated char-grilled breast of chicken, melted the beginning, was created in the 1890’s for the cigar Swiss cheese, roasted peppers, lettuce, tomatoes and workers as they walked to and from work. The sandwiches alioli sauce on Cuban bread. Served with plantain underwent changes as immigrants from different countries chips. 10.95 came to Ybor City. The City of Tampa was like the sandwich, a mixture of cultures and food. The Spanish Mahi Mahi Cubana brought the fine ham, the Sicilians the Genoa salami, The best fish sandwich north of Havana. Grilled the Cubans the mojo-marinated roast pork, the Germans Mahi Mahi seasoned and topped with sautéed and Jews the Swiss cheese, pickle and mustard. Put it onions, mushrooms, green peppers and smothered all together between sliced, freshly baked Tampa Cuban with cheese on Cuban bread. Served with plantain bread from La Segunda Central Bakery and life is great. chips. 12.95 Today we are using the original 1915 recipe of Casimiro Hernandez, Sr., with the same proportions of meat and Curt’s Meatloaf each ingredient layed on top of one another, placed on Meatloaf topped with Swiss cheese, yellow mustard, Cuban bread brushed with butter on top and pressed to a pickles and pressed between Cuban bread, served crispy finish. 9.95 with plantain chips. 10.95 Cuban Sandwich and a cup of soup 12.5 Half and Half Combo Havana Club A choice of two, one half of a Cuban Sandwich, one Turkey, bacon, ham, Swiss cheese, tomato and mayonnaise half order of Columbia’s Original “1905” Salad® or a on Cuban bread. Served with plantain chips. 9.95 cup of soup. 10.95

Tapas, pronounced [TAH-pahs], are popular throughout Spain in bars and restaurants. Tapas usually accompany a glass Empanadas de Picadillo of or other aperitifs. Simply put, they are appetizers. Our mother and grandmother, Adela, always had our Together they can form an entire meal, ranging from simple favorite Empanada ready when we visited her. Our items such as olives or croquettes to more elaborate Empanada starts with her recipe for Picadillo, made with preparations such as mussels in a spicy sauce. spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in two pastry turnovers. 9.5 Pincho Mixta Three skewers of grilled seasoned pork, chicken, chorizo Black Bean Cakes and onions. 10 A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and cream. 7.5 Chorizo “Española” Sliced chorizo and onions sautéed in extra-virgin olive oil. Champiñones Rellenos OLE! 9.5 Baked Silver Dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese. Drizzled Costillitas de Cerdo Habana with olive oil and lemon. 9.5 Tender baby pork ribs slowly roasted and tossed in mojo-marinated sweet onions and pepperoncinis. 12 Cakes de Cangrejo A Cuban twist to an American favorite, our two large crab cakes are loaded with fresh handpicked blue Gambas “Al Ajillo” crabmeat and grilled. Drizzled with a passion fruit Spain’s most popular tapa features large shrimp from the alioli sauce. 13.5 pristine waters of the Gulf of Mexico sautéed in extra-virgin Spanish olive oil, fresh garlic and chili pepper. 11 Pulpo “La Trainera” No trip to Spain is complete without enjoying Queso Fundido Spain’s delicious Pulpo (Octopus). Tender sliced Tetilla cheese, mild and delicious from Galicia in northwest octopus sautéed with roasted potatoes in extra Spain, is baked in a Rioja tomato sauce until melted. virgin Spanish olive oil, drizzled with a smoked Served with toasted Cuban bread points. 9 Spanish paprika vinaigrette. 12 All 1/16 L Tapas Scallops “Casimiro” Colossal fresh scallops baked in a clay casserole with lemon butter and topped with seasoned Ybor City Devil Crab Croquette bread crumbs and . 14 “Croqueta de jaiba” as they were known, originated during the Great Depression and used ingredients Shrimp Supreme that were inexpensive and readily available at A 1937 Columbia creation by the Columbia’s first the time. It was a simple croquette made from chef and Hall of Fame member, Chef Francisco Pijuan. seasoned cooked blue crab meat, paprika and Large marinated shrimp wrapped in bacon, dusted in garlic, rolled into the shape of an American football seasoned flour and lightly fried. 13 then breaded with Cuban bread crumbs and fried. Our recipe was found in the archives of Carmen Hernandez, wife of Casimiro Jr., the second Shrimp and Crabmeat generation owner of the Columbia Restaurant. Always served with Columbia hot sauce too. 8 Alcachofas Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese. 11 Croquetas de Langosta Calamares A la Parilla Two large croquettes made with Maine lobster meat, blended into a delicate roux, breaded with Cuban “Santa Ana” bread crumbs, served with a lobster sauce. 12 A favorite we enjoy in Madrid at the Tapa bars in the Santa Ana district. Fresh North American Croquetas de Pollo calamares, char-grilled, with garlic infused extra virgin Spanish olive oil, charred lemon and Sunday dinner would always begin with our grand- parsley. 12.5 mother and great-grandmother Carmen Hernandez’s special recipe for chicken croquettes. Six fried Calamares Fritos “Romana” croquettes made with chicken and Cuban cracker crumbs. Served with Columbia Hot Sauce. 9 Our fresh calamari comes from Rhode Island, caught fresh in North Atlantic waters, and is the Coca de Langosta highest quality available. The tender calamari is dusted in seasoned flour and lightly fried. The Coca, the Catalonian flatbread, is brushed with recipe is from our friend and famed third chef, our 1905 sauce, topped with Spanish chorizo, Miguel Bejines of Sevilla, Spain. 14 diced vine-ripe tomatoes, Maine lobster meat and Manchego cheese. Baked until crisp, drizzled with Piquillo pepper alioli. 12.5 The “Tapeo” Sampler Tapeo is the Spanish tradition of sharing Mussels y Chorizo “Andres” small plates of foods with family and Fresh Prince Edward Island mussels, sliced Chorizo, friends. Perfect for 3-4 people. sauteed, simmered with extra-virgin olive oil, onions, Choose one seafood Tapa and two other celery, tomato, basil, spinach and garlic splashed Tapas 28.95 with dried white wine and lemon. Delicioso! 15 Choose two seafood Tapas and one other Tapa 31.95 Stuffed Piquillo Peppers In 1954 Joe Roman started as a busboy, became the Sweet Piquillo peppers from Spain’s Basque region most requested server (known of Navarra, filled with a mushroom, chorizo and as the “singing waiter”) and worked as our ambassador. Serrano ham filling, baked in an almond pepper Joe was honored by the Florida sauce and topped with Manchego cheese. 9 Governor’s Conference on Tourism with the “Iris D. Larson Hospitality Award” for his Pollo al Ajillo outstanding career and by Visit Tampa Bay with the “Bern Laxer Tender bite-size pieces of boneless breast of chicken Spirit of Excellence” Award. In dusted in seasoned flour, fried then topped with a 2006, Tampa Mayor Pam Iorio sauce of fresh sliced garlic sauteéd in extra-virgin proclaimed Aug. 16 as “Joe Roman Day.” Joe passed away olive oil, Spanish Piquillo peppers, parsley and a on Dec. 5, 2012. We thank you, splash of dry sherry. 10 Joe, for being part of our family for 58 years. All 1/16 L Platos Principales Entrées include hot Cuban bread and butter, Caesar salad or a cup of soup with entrée. 4.95 Columbia’s Original “1905” Salad® with entrée. 5.95

Chicken and Yellow Rice “Ybor” Picadillo “Criollo” The traditional dish from Tampa’s Ybor City, one quarter We could always count on enjoying our mother chicken baked with yellow rice, green peppers, onions, and grandmother Adela Hernandez Gonzmart’s tomatoes, spices and extra-virgin olive oil. 13 delicious Picadillo recipe at her home. A family favorite for generations. Finely ground choice lean beef, braised with onions, green peppers, olives, Pollo “Riojana” raisins and capers. Served with white rice and Boneless chicken breast breaded, grilled and topped with ripe platanos. 11 a Rioja tomato sauce and melted Spanish Tetilla cheese. Served with yellow rice. 14 Salteado (The Columbia’s Traditional Method of Sauté) Roast Pork “A la Cubana” Inspired by the Chinese who lived in Cuba in Generous slices of roast pork with a delicious marinade. the 19th century, a very hot iron skillet with Served like back home in Cuba with black beans, white extra-virgin olive oil is used to sauté onions, rice, yuca and platanos. 15 green peppers, fresh garlic, mushrooms, diced potatoes and chorizo. Splashed with a red wine. Boliche “Criollo” Served with yellow rice. Choice of: Chicken, Beef or Shrimp. 16 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. 14 Tortilla Gallega Made to order omelette. Farm fresh eggs, diced El Combo de Cuba chorizo, ham, potatoes, onions, peas and olive oil. Served with Cuban toast. 9.5 To sample the flavors of Cuba, try this feast of roast pork boliche, Empanada de Picadillo, platanos, black beans and yellow rice. 18 Eggplant Riojana Sliced eggplant breaded with ground plantain crumbs, smothered in our rich Rioja sauce of Breaded Steak Milanesa tomatoes, garlic, capers, olives and red wine. A lunch-time favorite of the Columbia since the 1930s. Topped with melted Galician Tetilla cheese. 13 Tender choice palomilla steak, breaded and pan fried, topped with our Catalana tomato sauce. Garnished with Paella Vegetariana peas and Spanish red pimientos. Served with yellow rice. A vegetarian version of the classic Spanish 15 Paella, full of flavor, prepared with a variety of beans, green beans, artichoke hearts, tomatoes, Palomilla onions, green peppers, garlic, gluten-free vegetable “If you haven’t been to Cuba or Miami lately, you probably saffron broth, extra-virgin olive oil and La Bomba haven’t had a steak like this.” Marinated top sirloin cut Spanish rice. 17 very thin and quickly grilled, topped with mojo crudo (Please allow 30 MINUTES) (chopped onion, parsley and lime juice). Served with platanos and french fries or rice. 17 Paella “Española” Spain’s national dish, our luncheon version of Ropa Vieja shrimp, scallops, calamares, clams, mussels, Originally introduced to Cuba by Spanish sailors. The chicken, pork, Spanish onions, ripe tomatoes, name means “old clothes” because the choice beef is green peppers, fresh garlic, all baked in a shredded, sautéed and simmered with onions, green Paella pan with Spain’s best rice, peppers and tomatoes. Served with platanos and white “La Bomba.” 22 rice. 13 (Please allow 30 MINUTES)

All 1/16 L Platos Principales Red Snapper “Adelita” Crab Enchilado King of Gulf Fish, Snapper, grilled and topped A Sunday favorite when we were children. with hearts of palm, artichoke hearts, sun-dried A mildly spicy sauce of fresh lump blue crabmeat, tomatoes, extra-virgin olive oil, garlic and onions. tomatoes, onions, green peppers, garlic, oregano, Served with yellow rice. Outstanding! 21 white wine and chili peppers. Served over pasta. 17 Red Snapper “Russian Style” Created by Francisco Pijuan, Columbia’s famous Mussels y Chorizo “Andres” chef and former chef to King Alfonso XIII. King of Fresh Prince Edward Island mussels, sliced Gulf Fish Snapper breaded with Cuban bread chorizo, sauteed, simmered with extra-virgin olive crumbs and grilled. Garnished with a Russian oil, onions, celery, tomato, basil, spinach and sauce of lemon butter, parsley and hard-boiled garlic spalshed with dried white wine and lemon. eggs. Served with yellow rice and Delicioso! 15 vegetables. 18 Cannelloni de Langosta “7 Portes” This recipe comes from one of our favorite restaurants in Barcelona, “7 Portes” founded in 1836. Tender cannelloni pasta filled with Maine lobster meat, shrimp, pan-seared scallops and sautéed shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry Mornay cheese sauce. 17 Shrimp Supreme This Columbia Restaurant creation of large shrimp is wrapped in wafer thin bacon, marinated and fried. Served with yellow rice or potatoes. 17

Shrimp Criollo Adela Hernandez Gonzmart, her son Casey Large shrimp sautéed with Spanish extra virgin olive and her father, Casimiro Hernandez, Jr. - 1952­­­­­­ oil, onions, tomatoes, ripe plantains, potatoes and spicy Spanish paprika, splashed with dry vermouth. Served with white rice. 17 Pompano “Lido Key” Mahi Mahi “Cayo Hueso” Boneless fillet of Pompano, seasoned, grilled, Boneless fillet of Mahi Mahi marinated in citrus topped with fresh lump blue crabmeat, drizzled juices and grilled. Served with mojo-marinated with lemon butter. Served with yellow rice and onions, yellow rice and platanos. A favorite of asparagus. 26 our long-time friend, banker, marathon runner, boater and all-around great person, Lynn Culbreath. 16 Grilled Fresh Mahi Mahi “Varadero” Florida Grouper Grilled boneless fillet of Mahi Mahi crusted with Simply delicious. Red Grouper seasoned and ground crispy green plantain chips, topped with grilled. Served with yellow rice, peas and a citrus butter sauce. Served with yellow rice. 16 pimentos. 21

* Consuming raw or undercooked foods may increase your risk of foodborne illness, especially if you fall into a high risk group or have a medical condition. All 1/16 L Postres Flan Churros “Tres Amigos” We think our flan is the best we have ever tasted. Golden brown Spanish pastry dusted with One taste and we think you will agree. The recipe cinnamon sugar. Served with three sauces of dates back to 1935 when the Columbia opened rich, warm chocolate, caramel and guava. 6 Tampa’s first “Conditioned Air” dining room, the Don Quixote. Our grandmother and great-grand- Crema Catalana mother, Carmen Hernandez, helped the Columbia This is a favorite of the Gonzmart family when gain national fame with her great recipes, visiting “Los Caracoles” restaurant in Barcelona, especially her flan. Spanish caramel egg custard, Spain. “Natilla,” Catalan cream sprinkled with prepared the old-fashioned way, using only the sugar and caramelized tableside with a flaming best natural ingredients. 6 torch. 7 Guava Turnover “Carmita” Mango Mousse Cake Moist vanilla sponge cake with a hint of coconut Carmen Hernandez baked this dessert at her home layered with a tropical mango mousse infused with for our family on Sundays. Tropical sweet guava passion fruit. 8 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 Key Lime Pie understand why it was our favorite dessert. 7 The original Key lime pie recipe was thought to have been created in Key West, the birthplace of our grandmother and great-grandmother, Carmen Chocolate Brazo Gitano Piloto Hernandez in the late 19th century. When A family favorite often baked by our mother and the family moved to Ybor City, they brought a grandmother, Adela Hernandez Gonzmart for family prized Key lime tree to plant at their home, gatherings. House-made white cake, rolled with a beginning a tradition of enjoying fresh Key lime rich chocolate filling and topped with chocolate pie at family gatherings. Today our pies start with mousse. 8 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! White Chocolate No preservatives, no artificial ingredients and no gelatin, just the best-tasting Key lime pie any- Bread Pudding where! Key lime pie is the “Official Pie of the Our father and grandfather’s favorite dessert. State of Florida.” 8 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 Bebidas Florida Dairy milk and Florida eggs. Topped with a Fresh Roasted Coffee rich Don Casimiro Classic Silver rum sauce. 9 Roasted in Ybor City’s Naviera Coffee Mill. 3 Espresso Coffee Evelio Hernandez’s secret blend. 3 RG’s Double Espresso 4 Cafe con Leche Espresso Cuban coffee with steamed milk. 4 Fresh Brewed Ice Tea 3 Hot Tea 4 Soft Drinks 3 L to R: Sisters Andrea Gonzmart & Lauren Gonzmart Schellman Refills on soft drinks, ice tea and fresh roasted coffee. 5th generation, Lula Mae Tollaman, Joe Roman, Richard & Melanie Gonzmart & Casey Gonzmart 4th generation. In the photo both For your convenience, we accept MasterCard, Visa, American Express, Lula Mae & Joe had been honored with the “Bern Laxer Spirit of Diner’s Club, Discover and Traveler’s Checks. No personal checks please. Excellence”­­­ Award - 2005­­. MultiMulti 1/16 3/15 L Take A Part of the Columbia Restaurant Home With You Celebrating a Century of History, Culture, and Cuisine More than 100 years of the Columbia’s history comes to life in 300+ pages, illustrated with many color and black and white photos along with stories from the Hernandez-Gonzmart family members, employees, business partners and long-time customers. This book will delight home cooks, offering 77 new, authentic recipes and theme menus for holidays, Sunday brunch, wine tastings, and cocktail parties. Learn simple and elaborate dishes made famous by the Columbia.

The Columbia Restaurant Spanish Cookbook Written by the founder’s granddaughter, Adela Hernandez Gonzmart, and Dr. Ferdie Pacheco, author, painter and “fight doctor” for Muhammad Ali. This book reveals 178 of our prized recipes, the history of the Columbia Restaurant and its city. Columbia Restaurant Gift Cards Give the gift of good taste with a Columbia Restaurant Gift Card. Available in any denomination and redeemable at all Columbia Restaurant locations throughout Florida. Ask your server for details. Columbia Restaurant Specialty Foods Take one of our signature items home and prepare it for friends or family. • Columbia’s Original “1905” Dressing • 1905 Salad Olives • A tin of Cuban or American Blend Coffee • Sangria Mix • Frozen Cuban Bread • Columbia Hot Sauce • Columbia’s All-Purpose Seasoning Handpainted Ceramics Choose from a variety of unique hand-made ceramic pieces imported from Spain.

100th Anniversary 4th, 5th and 6th generation family members Take Home a Spanish Handmade Hand-Painted Sangria Pitcher 29.95 Cigars & Accessories Looking for a fine cigar? You’re sure to find one here. We carry cigars from the oldest and best manufacturers.

ColumbiaRestaurant.com All 1/16 L