Cocktails & Beverages Mojito Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made tableside by the pitcher with Bacardi Superior Rum, muddled hierbabuena (mint), lime juice and sparkling water. “One sip takes us back to Havana in 1958 when we tasted our first mojito.” – Richard and Casey Gonzmart. Served by the pitcher or in a glass over ice. Pitcher 28 Glass 10

Adela Hernandez Tango Mango Gonzmart and Cesar Dance to the taste of the tropics. Fresh mango and Gonzmart celebrating Bacardi Superior Rum. Frozen and delicious. 10 their honeymoon in Classic Old Fashioned Havana, January, 1947. A favorite of Carmen Hernandez, 2nd generation. Maker’s Mark Private Select Bourbon with sugar, bitters, cherry and orange. 12 El Floridita Daiquiri Bacardi Superior Rum, fresh lime juice, Luxardo Maraschino Liqueur and a splash of grapefruit, shaken and served on the rocks in a Pete’s sugar-rimmed glass. 10 Manhattan Private Barrel Knob Margarita Garrafon Creek Bourbon, Hall of Fame bartender Garrafon Fernandez Lustau Vermouth combined his native Spanish roots to this Mexican and a dash of classic. Our Private Barrel Patron Añejo Tequila, Ramazzotti Amaro. Spain’s Torres Magdala Orange Liqueur, Torres Hall of Fame bartender Pete Served up or Brandy and lime juice. 12 Scaglione’s recipe on the rocks. 12 Original “1905” Martini Created in honor of our Centennial. Our favorite The Palace domestic, Tito’s Handmade Vodka, served with A favorite of Richard Gonzmart’s mother Adela marinated olives stuffed with Cabrales cheese. 12 and wife, Melanie. Melanie fondly remembers sipping Cava Cocktails with her mother-in-law Adela The Lancaster Martini Half Nolet’s Gin, half Ketel One Vodka with a Hernandez Gonzmart, 3rd Generation, at the Palace splash of Noilly Prat Dry Vermouth and an orange hotel in Madrid, Spain. Jaume Serra Spanish twist. Honoring Ian “Lancaster” Fleming and his sparkling Cava, Torres Brandy, Torres Magdala early 1953 Ybor City/St. Petersburg research trip for Orange Liqueur and orange bitters. 10 the second Bond novel, “Live and Let Die.” 12 Pepito Sazerac Our hand-selected Private Barrel Casa Noble The classic whiskey cocktail, made with Sazerac Reposado Tequila, Torres Magdala Orange Rye Whiskey, Herbsaint Absinthe, bitters and Liqueur, fresh cucumbers and fresh lime juice, sugar. The Sazerac has been around since the shaken and served “up” with a salted rim. 12 middle of the 19th century. It’s not a drink for the faint of heart. But if you love a good whiskey cocktail, then the Sazerac is tough to beat. 12

Cervezas de Espana Cervezas de Tampa Spain is known as one of the world’s largest Tampa is quickly becoming well known for craft producers of wine, but they are also Europe’s 3rd beer and microbreweries. We are proud to offer largest producer of beer. We are proud to offer beer from two family-owned breweries: you three of Spain’s most popular beers ¡Salud! Yuengling of Tampa and Coppertail of Ybor City. Estrella Galicia Lager (Galicia) 6.5 Yuengling Coppertail Estrella Galicia 1906 (Galicia) 7 Traditional Lager 5 Free Dive (IPA) 6 Estrella Damm Lager (Barcelona) 6.5 Light Lager 5 Night Swim Porter 6 All 2/19 L Family Wines Don Cesar® Crianza Adelita® Chardonnay A distinctive and delicious tempranillo red Brilliant-colored Chardonnay, complex wine with blackberry and cassis flavors. bouquet with toasty oak overtones. Produced Created in memory of our father and in memory of our mother and grandmother, grandfather, Cesar Gonzmart. Made in Adela Hernandez Gonzmart, in Penedés, Spain’s famous Ribera del Duero region by Spain by The Torres family vineyards of the Arranz family of Viña Mambrilla. Bodegas Jean Leon. Bottle 40 Glass 10.5 Bottle 40 Glass 10.5

CONTAINS ® DonSULFITES Casimiro Chardonnay • Pinot Grigio • Cabernet Sauvignon These wines were selected and bottled in honor of Casimiro Hernandez, Sr. and Casimiro Hernandez, Jr. first- and second-generation founders of the Columbia restaurant, and to celebrate Casimiro “Casey” Gonzmart, Sr. and “Casey” Gonzmart, Jr., fourth generation and fifth generation. Proudly produced by the family-owned and –operated Rutherford Don Casimiro Ranch on Silverado Trail in Napa, CA. Bottle 36 Glass 10 Don CasimiroMerlot Merlot California SHOULD WOMEN THE SURGEON GENERAL, ACCORDING TO (1) CELLARED & BOTTLED BY RUTHERFORD WINE COMPANY, ST. HELENA, CA In 1905 the Columbia Restaurant was founded in Tampa’s historic Ybor City by Casimiro Hernandez, Sr. and his son Casimiro Jr.., in whose honor this wine was created. Today the Columbia tradition is carried on by the great-grandsons and great-great grand children. This is a soft CR Generations drinkable Merlot with smoky, ripe blueberry and raspberry notes. Hints of currant, dark cherries and soft vanilla spice.

ColumbiaThe label was painted by artist, LynnRestaurant Pauley, who was commissioned by the magazine,Generations Every Day with Rachel Ray is a tribute to the five generations of the founding family who contributed to the success of

for a series of sketches illustrating a story about the Columbia for the magazine’s inaugural issue in November/December 2005. ALC 12.8% BY VOL / GOVERNMENT WARNING: GOVERNMENT Florida’s Oldest Restaurant™. MadeALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF THE RISK DRINK NOT ABILITY YOUR ALCOHOLIC BEVERAGES IMPAIRS (2) CONSUMPTION OF DEFECTS. BIRTH CAUSE HEALTH PROBLEMS. AND MAY MACHINERY, A CAR OR OPERATE DRIVE TO in La Mancha by the Familia Martínez Bujanda, which has been growing grapes and making wine in Spain for five generations. CR Generations CR Generations Sauvignon Blanc Tempranillo-Cabernet Sauvignon Fragrant aromas of grapefruit, anise and white A blend of 50% Tempranillo and 50% Cabernet flowers follow with crisp acidity and flavors of Sauvignon. Intense aromas of vanilla and balsam lime and stone fruit. with dark red fruit flavors and soft tannins. Bottle 32 Half Bottle 16 Glass 8.5 Bottle 32 Half Bottle 16 Glass 8.5

RG Cuatro RG Melanie RG Cepas RG Chardonnay Chardonnay Blend of Cabernet Barrel-fermented 100% Family matriarch and RG Sauvinon, Merlot, Chardonnay from the wife of Richard Gonzmart CUATRO Monastrell and Petit RG selected this 100% CEPAS CHARDONNAY slopes of Cabezo de Verdot, intense la Virgen Vineyard in Chardonnay that was red wine, notes of Alicante, Spain. Created macerated for 12 hours oak, blueberries and soft tannins. by Richard Gonzmart and Enrique Mendoza on the lees. Flavors are banana, pear and apple Made in partnership with Enrique winery. Flavors of white fruits, peaches, with bright lively acidity. We have produced this Mendoza winery in Alicante, Spain. apricots and toasty notes from the barrel Chardonnay with Bodegas Enrique Mendoza in Aged 12 months in new French oak. fermentation. Bottle 46 Glass 12 Alicante, Spain. Bottle 40 Glass 10.50 Bottle 48 Glass 12.5 Rusty Enzi Chardonnay Rusty is the creation of Richard Gonzmart in Created in memory of fifth-generation family partnership with Familia Martinez Bujanda in member Andrea Gonzmart’s beloved German Rioja, Spain. 100% Tempranillo grape from the Shepherd Enzi, who lost her battle with famous Finca Valpiedra Estate. Intense red fruit cancer. Enzi Chardonnay has bright acidity and sweet tannins. A tribute to the unconditional and flavors of ripe peach, spicy vanilla and love between a man and his dog. Bottle 42 passion fruit. Bottle 40 Glass 10.5 Glass 11 $10 will be donated from the sale of every bottle of Rusty & Enzi wine to the oncology research at the University of Florida Small Animal Hospital. A minimum of $20,000 will be donated annually to help find a cure for our four-legged family members. 5 Generations Of Family, Business And Friendship Familia Bujanda Est. 1889 Familia Torres Est. 1870 Finca Valpiedra (Rioja) Purgatori Red Blend Gran Viña Sol Chardonnay High intensity, with a big complexity and (Costers del Segre) (Penedés) elegance. The mineral and red and black Bottle 60 Glass 15.5 Bottle 40 Glass 10.5 fruits show up. Aged 22-24 months in French oak casks. Bottle 50 Glass 13 Fransola Sauvignon Blanc Mas Borrás Pinot Noir (Penedés) (Penedés) Bottle 53 Glass 14 Bottle 55 Glass 14.5 All 2/19 L Sangria Sangria Tinto or Blanco A longtime favorite “taste of Spain” at the Columbia, made tableside. Spanish CR Generations Tempranillo- Cabernet Sauvingon or CR Generations Sauvignon Blanc – our personal wine produced to honor the 110th anniversary of the original Columbia restaurant – along with Torres Brandy and fresh citrus juices. Pitcher 24 Glass 8 In the 1940s, Columbus’ caravels sailed again on this Columbia restaurant float for Tampa’s annual Gasparilla Parade. Sangria de Cava A sparkling white sangria made tableside with Jaume Serra Cristalino Spanish Cava, Torres Brandy, Torres Magdala Orange Liqueur and fresh citrus juices. One taste will transport you to the sunny coast of the Costa Brava in Spain. Pitcher 24

Agua de Peñaclara (Rioja) Produced by a 150-year-old company, Peñaclara, our still and sparkling water comes from the heart of the Sierra de Cameros in the La Rioja area of northern Spain. The source is an artesian spring originating 1,600 feet below the Pañaseto Mountain. 750 ml Natural or Sparkling 6 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 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. Caldo Gallego A favorite to enjoy when visiting the Galicia region along the northwest coast of Spain. Great northern beans Gregorio “El Rey” Martinez, one of the Columbia’s simmered in a rich stock with smoked ham, chorizo legendary waiters, regales a young couple sausage, turnip greens and potatoes. with his expert service (circa 1938). Ybor/Sarasota 2/19 L ­Ensalada Ensalada Mixta Iceberg and Boston lettuce, green beans, baby potatoes, tomatoes, olives, cucumbers, beets, carrots, asparagus, red onions, hard-boiled egg, creamy sherry vinaigrette. 12 White Asparagus 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. 11 Cesar Gonzmart posing in the kitchen with Hall of Famers, Head Chef Vincenzo “Sarapico” Perez, Manuel Trujillo and Alberto Menendez (circa 1954). Sarapico was responsible for Chopped Tomato the creation of many of the Columbia’s famous menu items. A favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienned onions and Original “1905” dressing. 9.5 Columbia’s One of the 10 Hearts of Palm Salad Great Places to Original Hearts of palm, julienned red onions, avocado, ® Make a Meal Out “1905” Salad Boston lettuce, iceberg lettuce and tear drop of a Salad.y tomatoes tossed with a garlic vinaigrette dressing. 12 USA Toda The Columbia’s legendary salad tossed tableside. Crisp iceberg lettuce* with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese, Lea & Perrins® Worchester sauce and our famous garlic dressing. The award-winning salad won honors from USA Today as “One of 10 Great Places to Make a Meal Out of a Salad.” The signature salad, named for the year the restaurant was founded in Tampa’s Latin district of Ybor City, was inspired by immigrants to the Cigar City: Romano cheese from the Sicilians and the famous garlic dressing used by Cubans to marinate fresh roast pork, plus Florida tomatoes, iceberg lettuce*, julienne of baked ham and Swiss cheese. 14 Smaller version of Columbia’s Original “1905” Salad® served with entree. 7 Columbia’s Original “1905” Salad® with Turkey. 14 Columbia’s Original “1905” Salad® with Shrimp “Al Ajillo”. 18 * (Originally known as crisphead, iceberg lettuce got its name from the layers of ice covering heads of lettuce being shipped to Tampa via Henry B. Plant’s trains. As the trains pulled up, people would yell, “Here come the icebergs!”.) Casimiro Jr. constructed a replica of the wishing well from the novel Don Quixote when he built the dining room in 1935. The Don Quixote Room was the first air-conditioned dining room in Tampa. All 2/19 L Sandwiches The Original Cuban Sandwich Mahi Mahi Cubana A Tampa treasure! The “Mixto,” as it was known in the The best fish sandwich north of Havana. beginning, was created in the 1890s for the cigar workers Grilled mahi mahi seasoned and topped with sautéed as they walked to and from work. The sandwiches onions, mushrooms, green peppers and smothered underwent changes as immigrants from different countries with cheese on Cuban bread with plantain chips. 15 came to Ybor City. The City of Tampa was like the sandwich, a mixture of cultures and food. The Spanish Bocadillo de Lechon Asado brought the fine ham, the Sicilians the Genoa salami, Cuban style slowly roasted pork, pulled from the the Cubans the mojo-marinated roast pork, the Germans bone served on hot Cuban bread brushed with and Jews the Swiss cheese, pickle and mustard. Put it mojo, topped with sautéed onions. all together between sliced, freshly baked Tampa Cuban Served with plantain chips. 11 bread from La Segunda Central Bakery and life is great. Today we are using the original 1915 recipe of Casimiro Havana Club Turkey, bacon, ham, Swiss cheese, tomato and Hernandez, Sr., with the same proportions of meat and mayonnaise on Cuban bread. each ingredient layered atop the other, placed on Served with plantain chips. 11 Cuban bread brushed with butter on top and pressed to a crispy finish. 10 Breaded Steak Sandwich Cuban Sandwich and a cup of soup 15 Thinly sliced filet medallions seasoned with Cuban bread crumbs, pan fried and served on grilled Cuban bread with lettuce, tomato, onions, pepperoncini and Half and Half Combo garlic alioli. Served with plantain chips. 14 A choice of two, one half of a Cuban Sandwich, Mojo Chicken one half order of Columbia’s Original “1905” Salad® Mojo-marinated char-grilled breast of chicken, melted Swiss or a cup of soup. 12 cheese, piquillo peppers, lettuce, tomatoes and alioli sauce ½ Cuban & ½ Salad; ½ Salad & Soup; ½ Cuban and Soup on Cuban bread. Served with plantain chips. 11 Tapas Tapas, pronounced [TAH-pahs], are popular throughout Spain in bars and restaurants. Tapas usually accompany a glass of sherry or other aperitifs. Simply put, they are appetizers. Together they can form an entire meal, ranging from simple items such as olives or croquettes to more elaborate preparations such as mussels in a spicy sauce. Costillitas de Cerdo Habana Queso Fundido Tender baby pork ribs slowly roasted and tossed in Tetilla cheese, mild and delicious from Galicia mojo-marinated sweet onions and pepperoncinis. 12 in northwest Spain, is baked in a Rioja tomato sauce until melted. Served with toasted Puntas de Filete “Jerez” Cuban bread points. 10 Beef tenderloin tips and button mushrooms sautéed in olive oil, garlic and finished with Amontillado Chorizo Criollo sherry and a flavorful sofrito sauce. 14 Simply grilled Don Quixote Chorizo, sliced and Fabadas “Pravia” delicious! 8.5 From the north of Asturias in Spain, braised northern Black Bean Cakes white beans, Spanish chorizo and kale with fresh A favorite tapa selection of vegetarians and garlic and herbs served with “1905” bread. 10 lovers of black beans. Served with guacamole Coliflor Frito and sour cream. 8 Fried cauliflower florets breaded with crumbled plantains, tossed with sea salt and served with Champiñones Rellenos flavorful brava sauce. 9 Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese. Empanadas de Picadillo Drizzled with olive oil and lemon. 10 Our mother and grandmother, Adela, always had our favorite empanada ready when we visited her. Our Stuffed Piquillo Peppers empanada starts with her recipe for picadillo, made Sweet piquillo peppers from Spain, a mushroom, with spiced ground beef, garlic, tomato, onions, raisins chorizo and ham filling, baked in an almond pepper and olives, wrapped in two pastry turnovers. 8 sauce and topped with manchego cheese. 9 All 2/19 L Tapas Gambas “Al Ajillo” Spain’s most popular tapa features large shrimp sautéed in extra virgin Spanish olive oil, fresh Ybor City Devil Crab Croquettes garlic and chili pepper. 12 “Croqueta de jaiba,” as they were known, originated Almejas en Salsa Verde during the Great Depression and used ingredients that were inexpensive and readily available at Fresh Cedar Key middle neck clams, prepared in the time. It was a simple croquette made from the traditional Basque salsa verde sauce of extra seasoned cooked blue crab meat, paprika and virgin olive oil, parsley, garlic, onions and garlic then breaded with Cuban bread crumbs white wine. 14 and fried. Our recipe was found in the archives of Carmen Hernandez, wife of Casimiro Jr., the second generation owner of the Columbia restaurant. These Shrimp and two crab croquettes are always served with a side of Columbia hot sauce. 10 Crabmeat Alcachofas Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Croquetas de Langosta Romano cheese. 12 Two large croquettes made with Maine lobster meat, Cakes de Cangrejo blended into a delicate roux, breaded with Cuban A Cuban twist to an American favorite, our bread crumbs, served with a lobster sauce. These croquettes are always served with hot sauce! 15 two large crab cakes are loaded with fresh hand-picked blue crabmeat and grilled. Croquetas de Pollo Drizzled with a passion fruit alioli sauce. 15 Sunday dinner would always begin with our grand- mother and great-grandmother Carmen Hernandez’s The “Tapeo” Sampler special recipe for chicken croquettes. Six fried Tapeo is the Spanish tradition of sharing croquettes made with chicken and Cuban cracker small plates of foods with family and friends. crumbs. Served with Columbia hot sauce. 8 Perfect for 3-4 people. Coca de Langosta Choose one seafood tapa and two other tapas 32 Coca, the Catalonian flatbread, is brushed with our Original “1905” sauce, topped with Spanish chorizo, Choose two seafood tapas and diced vine-ripe tomatoes, Maine lobster meat and one other tapa 36 manchego cheese. Baked until crisp, drizzled with piquillo pepper alioli. 15 In 1954 Joe Roman started as a busboy, became the most Calamares Fritos “Romana” requested server Our fresh calamari comes from Rhode Island, caught (known as the fresh in North Atlantic waters, and is the highest quality “singing waiter”) available. The tender calamari is dusted in seasoned and worked as our flour and lightly fried. The recipe is from our friend and ambassador. Joe was honored by the famed third chef, Miguel Bejines of Sevilla, Spain. 15 Florida Governor’s Conference on Mussels y Chorizo “Andres” Tourism with the “Iris D. Larson Fresh Prince Edward Island mussels, sliced chorizo, Hospitality Award” sautéed, simmered with extra virgin olive oil, onions, for his outstanding celery, tomato, basil, spinach and garlic splashed with career and by Visit dry white wine and lemon. Delicioso! 16 Tampa Bay with the “Bern Laxer Spirit of Excellence” Award. Scallops “Casimiro” In 2006, Tampa Fresh sea scallops baked in a clay casserole with Mayor Pam Iorio lemon butter and topped with seasoned bread crumbs proclaimed Aug. 16 as “Joe Roman Day.” Joe passed away on Dec. 5, 2012. We and white wine. 15 thank you, Joe, for being part of our family for 58 years.

All 2/19 L Platos Principales Entrées include hot Cuban bread and butter. Cup of soup with entrée. 4.95 Columbia’s Original “1905” Salad® with entrée. 7

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. 14 delicious picadillo recipe at her home. A family favorite for generations. Finely ground choice lean beef, braised with onions, green peppers, Pollo “Riojana” olives, raisins and capers. Served with white rice Boneless chicken breast breaded, grilled and topped and ripe platanos. 14 with a Rioja tomato sauce and melted Spanish Tetilla cheese. Served with yellow rice. 15 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 Compart Family Farms™ Duroc the 19th century, a very hot iron skillet with pork loin with a delicious garlic marinade. Served like extra virgin olive oil is used to sauté onions, back home in Cuba with black beans, white rice, green peppers, fresh garlic, mushrooms, diced yuca and platanos. 16 potatoes and chorizo. Splashed with a red wine. Served with yellow rice. Boliche “Criollo” Choice of: Chicken or Steak 16 Roasted eye round of beef stuffed with chorizo and roasted in a flavorful gravy. Served with black beans, Tortilla Gallega white rice and platanos. A family favorite! 15 Made to order Spanish omelet. Farm-fresh eggs, diced chorizo, ham, potatoes, onions, peas and olive oil. 12 El Combo de Cuba To sample the flavors of Cuba, try this feast of roast pork, Eggplant Riojana boliche, Empanada de Picadillo, platanos, black beans, Sliced eggplant breaded with ground plantain yuca and yellow rice. 20 crumbs, smothered in our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine. Breaded Pork Milanesa Topped with melted Galician Tetilla cheese. 15 Compart Family Farms™ Duroc pounded pork loin breaded and pan fried. Topped with our Catalan Paella Vegetariana tomato sauce. Served with yellow rice and platanos. 16 A vegetarian version of the classic Spanish paella, full of flavor, prepared with a variety of beans, green beans, artichoke hearts, tomatoes, onions, Palomilla 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 haven’t had a steak like this. Marinated top sirloin cut La Bomba Spanish rice. 20 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. 18 Paella “Española” Ropa Vieja Spain’s national dish, our lunchtime version consists of shrimp, scallops, calamares, clams, Originally introduced to Cuba by Spanish sailors. The mussels, chicken, pork, Spanish onions, ripe name means “old clothes” because the choice beef is tomatoes, green peppers and fresh garlic, all shredded, sautéed and simmered with onions, green baked in a paella pan with Spain’s best Valencia peppers and tomatoes. Served with platanos and rice, “La Bomba.” 24 white rice. 18 (Please allow 30 MINUTES)

All 2/19 L Platos Principales Red Snapper “Adelita” 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. 25

Sea Bass a la Rusa Fresh Panamanian sea bass has a mild, sweet taste. A firm, large flaked fillet cooks up white. Boneless fillet of sea bass, breaded with seasoned Cuban bread crumbs and grilled. Garnished with lemon butter sauce, hard-boiled eggs and parsley. Served with yellow rice. 20 Grilled Sea Bass Fresh boneless fillet of Panamanian sea bass. Firm, flaky and delicious. Served with yellow rice. 18 Cannelloni de Langosta Two tender cannelloni pastas filled with Maine lobster meat, shrimp, pan-seared scallops and sautéed shallots blended with a lobster sherry cream Adela Hernandez Gonzmart, her son Casey reduction, smothered with a lobster sherry Mornay and her father, Casimiro Hernandez, Jr. - 1952­­­­­­ cheese sauce and pieces of lobster. 19 Pan-Fried Pompano Shrimp Supreme Boneless fillet of pompano pan fried, drizzled Columbia restaurant creation of large shrimp is with lemon butter. Served with yellow rice wrapped in wafer thin bacon, marinated and fried. and asparagus. 24 Served with yellow rice. 18 Pompano “Lido Key” Boneless fillet of pompano, seasoned, grilled, Shrimp & Yellow Rice topped with fresh lump blue crabmeat, drizzled Wild-caught Gulf of Mexico shrimp baked with yellow with lemon butter. Served with yellow rice rice, green peppers, onions, tomatoes, spices and and asparagus. 27 extra virgin olive oil, splashed with white wine. 18 Grilled Grouper Mahi Mahi “Cayo Hueso” Simply delicious. Seasoned and grilled. Served with yellow rice, peas and pimentos. 24 Boneless fillet of mahi mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos. 18 Grilled Grouper “Jimmy” Seasoned and grilled and topped with fresh lump blue crabmeat, drizzled with lemon butter sauce. Grilled Mahi Mahi Served with yellow rice and asparagus. 28 Boneless fillet of mahi mahi simply seasoned, grilled, served with yellow rice. 16 Crab Enchilado A Sunday favorite when we were children. A mildly spicy sauce of fresh lump blue crabmeat, Grilled Salmon tomatoes, onions, green peppers, garlic, Fresh boneless fillet of salmon, grilled and served oregano, white wine and chili peppers. with yellow rice, peas and pimentos. 16 Served over pasta. 18

* 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 2/19 L Postres Churros “Tres Amigos” Flan Golden brown Spanish pastry dusted with We think our flan is the best we have ever tasted. cinnamon sugar. Served with three sauces of One taste and we think you will agree. The recipe rich, warm chocolate, caramel and guava. 6 dates to 1935 when the Columbia opened Tampa’s first “Conditioned Air” dining room, the Crema Catalana Don Quixote. Our grandmother and great-grand- This is a favorite of the Gonzmart family when mother, Carmen Hernandez, helped the Columbia visiting “Los Caracoles” restaurant in Barcelona, gain national fame with her great recipes, Spain. Natilla, Catalan cream sprinkled with especially her flan. Spanish caramel egg custard, sugar and caramelized tableside with a prepared the old-fashioned way, using only the flaming torch. 8 best natural ingredients. 6.5 Mama Guava Cheesecake Honoring Tampa’s nickname as “The Big Guava,” Guava Turnover “Carmita” this New York-styled cheesecake is topped with the Carmen Hernandez baked this dessert at her home tropical fruit. 8 for our family on Sundays. Tropical sweet guava and melted sweet cream cheese baked in a soft Coconut Ice Cream Gustavo Hernandez was the third son of the crispy pastry, dusted with sugar granules, drizzled Columbia founder, Casimiro Hernandez Sr. with vanilla bean sauce. One taste and you will Gustavo branched out and founded the Tropical understand why it was our favorite dessert. 7 Ice Cream Company in Ybor City in the early 1940s producing freshly made tropical ice cream for the Columbia and other restaurants. The most Chocolate Brazo Gitano famous and requested of all was the Coconut Ice A family favorite often baked by our mother and Cream served in the shell. Today we are proud grandmother, Adela Hernandez Gonzmart for to once again be making and serving this family gatherings. Chocolate cake, rolled with a Columbia classic. 7 rich chocolate filling and topped with chocolate mousse. 8 Key Lime Pie Our pies start with a graham cracker crust, and our filling is made from pasteurized egg yolks, White Chocolate condensed milk and “Nellie & Joe’s” Key lime juice. That’s it! Key lime pie is the “Official Pie of Bread Pudding the State of Florida.” 8 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 Bacardi rum sauce. Enough to share. 10

L to R: Sisters Andrea Gonzmart Williams & Lauren Gonzmart Schellman, 5th generation, Lula Mae Tollaman, Joe Roman, Richard & Melanie Gonzmart & Casey Gonzmart 4th generation. Both Lula Mae & Joe had been honored with the “Bern Laxer Spirit of Excellence”­­­ 100th Anniversary Award - 2005­­. 4th, 5th and 6th generation family members (2005) Ybor/Sarasota 2/19 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 photos along with stories from the Hernandez-Gonzmart family members, employees, business partners and long-time customers. This book will delight home cooks, offering 77 new, authentic recipes and theme menus for holidays, Sunday brunch, wine tastings and cocktail parties. Learn to make dishes made famous by the Columbia. 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 or buy online via our web site. Columbia Restaurant Specialty Foods Take one of our signature items home and prepare it for friends or family. • Columbia’s Original “1905” Dressing • Frozen Cuban Bread • Original “1905” Salad Olives • Columbia Hot Sauce • A Tin of Cuban or American Blend Coffee • Columbia’s Famous All-Purpose Seasoning • Whole Bean Espresso • Sangria Mix • 10-year old Balsamic Vinegar Handpainted Ceramics Choose from a variety of unique handmade ceramic pieces imported from Spain. Bebidas Fresh Roasted Coffee Roasted in Tampa’s Naviera Coffee Mill. 3 Espresso Coffee Evelio Hernandez’s secret blend. 3 Take Home A RG’s Double Espresso 4 Spanish Handmade And Café con Leche Espresso Cuban coffee with steamed milk. 4 Hand-Painted Sangria Fresh Brewed Ice Tea 3 Pitcher 39.95 4 For your convenience, we accept MasterCard, Visa, American Express, Hot Tea Diner’s Club and Discover. No personal checks, please. Soft Drinks 3 Free refills on soft drinks, ice tea and fresh, roasted coffee. ColumbiaRestaurant.com All 2/19 L