Food & Beverages Ybor City Sarasota St. Augustine St. Petersburg Clearwater Beach Celebration Columbia Café Tampa Riverwalk Tampa Café Tampa International Airport 100th Anniversary Food & Beverages Columbia's Original "1905" Salad® 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 the nation’s largest newspaper, USA Today, as “One of 10 Great Places to Make a Meal Out of a Salad” in May, 2008. The signature salad, named after the year the restaurant was founded in Tampa’s Latin district of Ybor City, was created by using native ingredients from the homeland of immigrants to the Cigar City and grown in the surrounding farm rich lands of Tampa ...beefsteak tomatoes from Ruskin, iceberg lettuce (originally known as Crisphead got its name from the layers of ice covering the heads of lettuce as they were shipped by Henry B. Plant’s train. As the train pulled up, folks would yell out “here come the icebergs!”), julienne of baked ham, Swiss cheese, Romano cheese from the Sicilians and the famous garlic dressing used by Cubans to marinate fresh roast pork. In the 40's, Tony Noriega, who ventured to New York City during the depression to find work, added the “secret ingredient,” Worcestershire sauce, to the recipe. New York Strip Sirloin "The Bambino" Upper 2/3rd Butcher Reserve Cut 12-ounce NY Strip Sirloin, well seasoned, grilled, brushed with our World Famous Original 1905 Dressing®. Back in the last 20's and early 30’s the famous #3, Babe Ruth frequented the Columbia in Ybor City. Enjoy this great 14 oz. NY Strip. Served with Champiñones Rellenos and roasted potatoes. The "Bambino" is the favorite steak of 4th Generation owners Casey and Richard Gonzmart. Grouper "Bilbao" Traditional Basque preparation of fillet of red grouper, baked in a casserole with sliced tomatoes, potatoes, onions, extra virgin olive oil, garlic, and lemon. Served with fresh vegetables. Grilled Grouper Simply delicious. Seasoned and grilled. Served with yellow rice and fresh vegetables. Camarones Rellenos "Jesse Gonzalez" Colossal size wild-caught Gulf of Mexico shrimp stuffed with lump crabmeat baked with lemon butter. Served with "Good Rice" and fresh vegetables. Named for our friend, the King of Shrimp. Salmon Sant'Yago Fresh boneless fillet of salmon, lump crab meat, sliced tomatoes, asparagus, and stuffing of shrimp and artichoke, baked in parchment paper. Served with yellow rice. Gambas Al Ajillo Spain's most popular tapas features large shrimp from the pristine waters of Louisiana, sautéed in extra-virgin Spanish olive oil, fresh garlic and chili pepper. Coca de Langosta Coca, the Catalonian flatbread, our version 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. Pincho Mixta Pinchos are the hottest trend in Spanish Tapas today, skewered and grilled seasoned pork, chicken, chorizo and onions. Curt's Meatloaf Sandwich Meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed between Cuban bread, served with garlic plantain. Picadillo Criollo We could always count on enjoying our mother, Adela Hernandez Gonzmart's delicious Picadillo recipe when we were growing up at home or afterwards when we would stop by to visit. 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. El Floridita Daiquiri This is the original Daiquiri invented in the 1930's by Casimiro Hernandez's friend, Constante Ribalaigua, owner of Old Havana's landmark bar, El Floridita. The Daiquiri was Ernest Hemingway's favorite cocktail. Casimiro brought back this secret recipe after a visit with his friend. 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. Chacho Manhattan Honoring our great great uncle, Evelio "Chacho" Hernandez, youngest son of the founder, Casimiro Hernandez Sr. At the turn of the 20th century, Ybor City was filled with guava orchards. Chacho's love of guavas inspired him to use guava syrup in the Classic Manhattan. He mixed premium small batch Chacho Bourbon, a dash of guava syrup, sweet vermouth and bitters. Stirred and poured over ice, garnished with lemon and orange zest. Empanadas de Picadillo Spiced ground beef filled pastry turnovers with roasted corn and black bean salsa. Cuban Black Bean Soup Frijoles Negros prepared exactly like our grandmother, Carmen Hernandez did. Served over a bed of white rice and topped with diced raw Spanish onions. 100% vegetarian. 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. The Original Cuban Sandwich 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 in 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., using the same proportions of meat with each ingredient layered on top of one another, with the Cuban bread brushed with butter on top, pressed to a crispy finish. Filet Mignon "Chacho" 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! Arroz con Pollo "Valenciana" Casimiro Hernandez, Sr.'s original recipe for this simple yet classic dish that helped make the Columbia famous. A combination of bone-in chicken sauteéd with extra virgin olive oil and green peppers, Spanish onions, tomato, garlic, herbs and baked in casserole with Valencia rice then splashed with Adelita Chardonnay wine and topped with green peas and red pimientos. (Please allow extra time.) Chicken Salteado The Columbia's Traditional Method of Sauté. 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 onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo, splashed with a hearty red wine. Served with yellow rice. La Completa Cubana A Cuban feast of Roast Pork, Boliche, Empanada de Picadillo, platanos, yuca, black beans and yellow rice. Mahi Mahi "Cayo Hueso" Boneless fillet of Mahi Mahi marinated in citrus juices and grilled. Served with "Good Rice" yuca, platanos and mojo. Mejiliones y Chorizo "Andres" Named for Andres Sanchez who produced and provided our family with the best Chorizo, made right here in Ybor City. Fresh Prince Edward Island mussels and sliced Chorizo, sauteéd and simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dry white wine and lemon. Delicioso! Paella "A la Valencia" Our version, prepared in a traditional paella pan, features clams, mussels, shrimp, scallops, calamares, chicken and pork, baked with Valencia rice, extra virgin olive oil, green peppers, Spanish onions, ripe tomatoes, garlic, spices and splashed with white wine. Roast Pork "A La Cubana" Generous slices of roast pork with a delicious marinade. Served like back home in Cuba with black beans, white rice, yuca and platanos. Snapper "Alicante" This incredibly delicious recipe was created many years ago by our 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 and 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." White Chocolate Bread Pudding Our dad 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. Flan 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. Godiva Chocolate Cake Dark chocolate cake layered and topped with Chocolate Mousse, and drizzled with caramel sauce with seasonal berries. Guava Turnover Carmen Hernandez baked this dessert for our family on Sundays at her home. One taste of the tropical sweet guava and melted sweet cream cheese baked in a soft crispy pastry, dusted with sugar granules, drizzled with vanilla bean sauce, and you will understand why it was our favorite dessert. Churros Tres Amigos Golden brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava. Mojito Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made by the pitcher tableside 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. Café con Leche Martini A twist on a Cuban classic made with Van Gogh Double Espresso Double Caffeine Vodka and Tres Leches Triple Crème Liqueur. Tango Mango Daiquiri Dance to the taste of the tropics. Fresh mango and Don Casimiro Classic Silver Rum. Frozen and delicious. Imported Sangria Made tableside with Sangre de Toro, Spain's most popular red wine and Torres Brandy. Sangria de Cava Spain's wonderful bubbling cooler made tableside with Cristalino Spanish Cava (Champagne), Torres brandy and Torres Orange liqueur, with citrus juices. One taste will transport you to the sunny coast of Spain.

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