Columbia Cafe at the Tampa Bay History Center

don cesar crianza

a distinctive and delicious tempranillo red wine with blackberry and cassis flavors. created in memory of our father and grandfather, cesar gonzmart. made in spain's ribera del duero region by the arranz family of viña mambrilla.

cr blend

blend of 50% tempranillo, 50% cabernet sauvignon. intense aromas of vanilla and balsam with ripe dark red fruit on the palate. green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla.

cr sauvignon blanc

fragrant aromas of grapefruit, anise and white flowers follow with crisp acidity and flavors of lime and stone fruit.

elanie verdejo

anced acidity gives freshness and e. long and tasty, fruit attack. hints of fennel and aniseed. 100% ejo - native to north-central spain's wine region.

rg gran reserva

intense with a big volume developing on the palate, showing a big freshness and elegance. well balanced acidity, 100% tempranillo.

don casimiro

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. proudly produced by the family-owned and operated rutherford ranch on silverado trail in napa, california.

ag rosado

clean and bright fuchsia color with violet tones. fresh, wide and big volume on the palate, with fresh fruit. 100% tempranillo.

adelita chardonnay

brilliant gold color. fresh, fruit-laden palate culminating in a long, full finish. produced in memory of our mother and grandmother, adela hernandez gonzmart, in penedés spain by the torres family.

mojito

since the columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made by the pitcher with bacardi superior rum, muddled hierbabuena (mint), lime juice and sparkling water. served by the pitcher or in a glass over ice.

paloma

made with g-4 blanco 108 proof tequila, fever-tree grapefruit soda and a splash of fresh lime juice. the name g4 stands for four generations of tequila mastery by felipe camarena and his sons. simple and refreshing.

el viejo

our bacardi reserva private select rum, stirred with licor 43 vanilla liqueur and chocolate bitters. created in honor of our founder, casimiro hernandez, sr., who was affectionately called "viejo" by his granddaughter adela hernandez gonzmart.

margarita "garrafon"

hall of fame bartender garrafon fernandez combined his native spanish roots to this mexican classic. our private barrel patron añejo tequila, spain's torres magdala orange liqueur, torres brandy and lime juice.

tango mango

dance to the taste of the tropics. fresh mango and bacardi superior rum. frozen and delicious.

margarita pepito

our hand-selected private barrel casa noble reposado tequila, torres magdala orange liqueur, fresh cucumbers and fresh lime juice, shaken and served "up" with a salted rim.

andalusian fresa gimlet

wheatly vodka combined with muddled fresh strawberries, fresh basil and fresh lime juice. shaken and served on the rocks.

naranja mule

to pay homage to spain's favorite spirit, we combined nolet's gin fever-tree ginger beer and fresh orange juice.

sangria tinto or blanco

a longtime favorite "taste of spain" at the columbia. spanish cr generations tempranillo-cabernet sauvignon 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.

sangria de cava

a sparkling white sangria made 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.

frosé

band of roses rosé wine and svedka vodka blended with all-natural juices and ice.

frozen margarita

casa noble silver tequila blended with ice and lime juice. simple and perfect.

tango mango

dance to the taste of the tropics. fresh mango, and bacardi superior rum. frozen and delicious. served a floater of our private-barrel bacardi reserva select rum.

columbia's original "1905" salad

the columbia's legendary salad tossed tableside. crisp iceberg lettuce with julienne of baked ham, natural swiss cheese, tomato, olives, grated romano cheese and our famous garlic dressing. in the 40's, tony noriega, who ventured to new york city during the depression to find work, added a "secret ingredient", worcestershire sauce, to the recipe. 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 latio 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 roast pork. iceberg lettuce, originally known as crisp head, got its name from the layers of ice covering heads of lettuce being shipped to tampa via henry r. plant's trains as the trains pulled up, people would yell "here come the icebergs!"

columbia's original "1905" salad with turkey

columbia's original "1905" salad with "shrimp al ajillo"

chopped tomato salad

a favorite of our father and grandfather, cesar gonzmart, florida tomatoes, tossed with julienne sweet onions, and 1905 dressing

césar salad

crisp romaine lettuce tossed with romano cheese and toasted cuban croutons

smaller version served with entrée

césar salad with grilled chicken

half and half combo

choice of two, one half of a cuban sandwich, one half order of columbia's "1905 salad or a cup of soup

columbia's original "1905" salad®

crisp iceberg lettuce with julienne of baked ham, natural swiss cheese, tomato, olives, grated romano cheese and our famous garlic dressing.

white chocolate bread pudding

our dad's favorite, made with cuban bread, white chocolate and topped with a rich bacardi rum sauce

flan

spanish egg custard

mama guava cheesecake

honoring tampa's nickname as "the big guava." this new york-style cheesecake is topped with tropical fruit

churros "tres amigos"

golden brown spanish pastry dusted with cinnamon sugar. served with three sauces of rich, warm chocolate, caramel and guava

fresh baked brownies & chocolate ganache raspberry

double ganache

miranda's ybor city devil crab croquettes

a simple croquette made from seasoned cooked blue crab meat, paprika and garlic then breaded with cuban bread crumbs and fried. these two crab croquettes are always served with a side of columbia hot sauce

gambas "al ajillo"

shrimp sautéed in virgin olive oil, fresh garlic and chili peppers

calamares fritos "a la romana"

tender calamari seasoned and lightly fried

shrimp & crabmeat alcachofas

baked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese. served with cuban crackers

black bean cakes

a favorite tapa selection of vegetarians and lovers of black beans. served with guacamole and sour cream

queso fundido

a rich rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted imported white cheese with toasted cuban bread

champiñones rellenos

baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and romano cheese. drizzled with spanish extravirgin olive oil and lemon

empanadas

carmen, wife of casimiro hernandez jr, was the queen of preparing these delicate pastry turnovers stuffed with different fillings. back in the depression, food leftovers or fruits would be used to fill the dough and fried. this once blue plate item is considered a delicacy in our home

empanadas de picadillo

empanadas de pollo

empanadas de ropa vieja

platanos maduros

fried sweet plantains

shrimp "al ajillo"

shrimp sautéed in virgin olive oil, fresh garlic and chili pepper.

black bean caviar

spicy black bean dip, served with cuban crackers

tortilla gallega

made to order omlette. farm fresh eggs, diced chorizo, ham, potatoes, onion, peas and olive oil

miranda's ybor city devil crab croquette

every saturday morning miranda," the devil crab man, would ride his bicycle through the streets of ybor city's neighborhoods with a white box attached to the handlebars that was filled with freshly made fried devil crab croquettes. the smell would fill the air and people would drive from all over the city to savor this delicacy made with fresh blue crabs caught nearby at palmetto beach's mckay bay. the "croquetas de jaiba" as they were known, originated during the great depression and used ingredients that were cheap and readily available at the time. it was a simple croquette made from seasoned, cooked blue crab meat, then rolled into the shape of an omelet, then breaded and fried. our recipe was found in the archives of carmen hernando, wife of calimero i, the second-generation owner of the calvi restaurant. always served with hot sauce too.

jamon, chorizo y manchego

jamon serrano, chorizo, queso manchego and marinated olives

coca de langosta y chorizo

coca, the catalonian flatbread, this version is brushed with our 1905 sauce, and then topped with spanish chorizo, diced vine ripe tomatoes, maine lobster and manchego cheese. baked until crisp, then drizzled with piquillo pepper alioli.

columbia's original "1905" salad with turkey

columbia's original "1905" salad with "shrimp al ajillo"

caesar salad

crisp romaine lettuce tossed with romano cheese and croutons

chopped tomato salad

a favorite of our father and grandfather, cesar gonzmart. florida tomatoes, tossed with julienne sweet onions, and 1905 dressing

half and half combo

choice of two, one half of a cuban sandwich, one half order of columbia's "1905" salad or a cup of soup

calamares fritos

tender calamari lightly fried

jamon, chorizo

jamon serrano manchego and

coca de langosta

coca, the catalan version is brushed sauce, and then the spanish chorizo, tomatoes, maine manchego cheese crisp, then drizzled pepper alioli

shrimp & crabmeat

baked casserole of shrimp crabmeat and artichoke

champiñones relleno

sautéed baby spinach, artichoke hearts, garlic and cheese then drizzled with olive oil

calamari fritos "a la romana"

tender calamari sauteed in lightly fried.

jamon, queso y manchego

jamon, cheese and manchego, traditionally served with bread.

casa de langosta y gambas

casa de langosta y gambas, cooked with fresh garlic, butter, lemon juice, herbs and spices served with crusty bread.

shrimp & calamari accoutrements

lobster and shrimp, sauteed with fresh garlic, herbs, spices and white wine. served with crusty bread.

cuban sandwich

the cuban sandwich is a tampa treasure. the "mixto," was created in the late 1890s for the cigar workers. the sandwich underwent changes as immigrants from different countries came to ybor city. the spanish brought the ham, the sicilians genoa salami, the cubans mojo-marinated roast pork. germans and jews swiss cheese, pickle and mustard. layer together in between 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 the cuban bread brushed with butter on top, pressed to a crispy finish

pressed meatloaf

meatloaf topped with swiss cheese, yellow mustard, pickles and pressed between cuban bread

mahi-mahi cubana

the best fish sandwich north of havana. grilled fresh mahi-mahi seasoned and topped with sautéed onions, mushrooms, green peppers and smothered with swiss cheese on cuban bread

mojo chicken

grilled breast of chicken, melted swiss cheese, lettuce, tomatoes and garlic alioli sauce on cuban bread

roast pork sandwich

cuban-style slowly roasted pork, pulled from the bone, served on cuban bread brushed with mojo, topped with sautéed onions

sloppy josé

cuban version of a sloppy joe. shredded choice beef simmered with onions, green peppers and tomatoes on cuban bread

baked cuban

crabmeat alcachofa

baked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese

mahi mahi cubana

the best fish sandwich north of havana. grilled mahi mahi seasoned and topped with sautéed onions, mushrooms, green peppers and smotheredwith cheese on cuban bread. served with plantain chips.

pressed muffuletta

pressed muffuletta with layers of olive salad, provolone, ham and salami pressed between cuban bread, served with garlic parmesan chips.

mahi mahi cubano

the best light and seasoned mahi mahi grilled to perfection, served on a warm pressed cuban bread with lettuce, tomato, onions and garlic parmesan chips.

spanish bean soup

known back at the turn of the 20th century as sopa de garbanzo, the soup helped make the columbia famous. the founder of the columbia, casimiro hernandez sr. adapted his version of hearty multi-course meal known in spain as cocido madrileño. instead of serving the different ingredients separately, be combined them all together creating an original version of garbanzo beans, ham, chorizo and potato cooked in a hearty chicken and ham stock seasoned with saffron, garlic and onions. by the 1920's newspapers boasted of tampa's three great delights "sunshine, cigars and soup.

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 onion. 100% vegetarian

chicken and rice "ybor"

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

picadillo "criollo"

cuba's most popular blue plate special. finely ground beef braised with onions peppers, raisins and olives and served with white rice

lechon asado

garlic and citrus marinated roasted pulled pork, topped with sautéed onions. served with white rice and topped with black bean and platanos

ropa vieja

originally introduced to cuban by spanish sailors. thename means "old clothes" because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes. served with platanos and white rice

mahi-mahi "cayo hueso"

fresh boneless fillet of mahi-mahi marinated in citrus juices and grilled. served with mojo-marinated onions, yellow rice and platanos

salteado

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 boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes and chorizo, splashed with a hearty red wine. served with yellow rice.

eggplant riojana

sliced eggplant breaded with ground plantain crumbs, smothered in rich rioja sauce of tomatoes, garlic, capers, olives and red wine.

chicken salteado

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 boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes and chorizo, splashed with a hearty red wine. served with yellow rice.

palomilla

you haven't been to cuba or miami lately, you probably haven't had a steak like this. marinated top sirloin cut very thin and quickly grilled, topped with pjo crudo (chopped onion, parsley and lime juice). served with platanos and nch fries.

mahi mahi "cayo hueso"

boneless fillet of mahi mahi marinated in citrus juices and grilled. served with yellow rice, platanos and mojo

cayo

with rice and butter

grilled octopus

on bed of saffron, grilled on bread

ceviche

plate special finely

paella

cayo paella prepared in corn

new york strip

cooked to order by special request

key lime pie

a florida favorite

mango mousse cake

moist vanilla sponge with a hint of coconut layered with tropical mango mousse infused with passion fruit

fresh baked guava & cream cheese pastry

duomo gelato

flavors of the day

half and half combo

choice of two, one half of a cuban sandwich, one half order of columbia's "1905" salad or a cup of soup

empanadas de picadillo

empanadas de pollo

empanadas de ropa vieja

platanos maduros

fried sweet plantains

sangria tinto or blanco

a longtime favorite "taste of spain" at the columbia. spanish cr generations tempranillo-cabernet sauvignon 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.

sangria de cava

a sparkling white sangria made 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.

mojito

don cesar crianza

a distinctive and delicious tempranillo red wine with blackberry and cassis flavors. created in memory of our father and grandfather. cesar gonzmart. made in spain's ribera del duero region by the arranz family of viña mambrilla.

adelita chardonnay

brilliant gold color. fresh, fruit-laden palate culminating in a long, full finish. produced in memory of our mother and grandmother. adela hernandez gonzmart. in penedés spain by the torres family.

rg gran reserva

intense with a big volume developing on the palate, showing a big freshness and elegance. well balanced acidity, 100% tempranillo.

melanie verdejo

balanced acidity gives freshness and nerve. long and tasty, fruit attack, with hints of fennel and aniseed. 100% verdejo native to north-central spain's rueda wine region.

don casimiro

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. proudly produced by the family-owned and operated rutherford ranch on silverado trail in napa, california.

cr generations tempranillo-cabernet

blend of 50% tempranillo, 50% cabernet sauvignon. intense aromas of vanilla and balsam with ripe dark red fruit on the palate. green apple and tropical fruits, balanced by subtle oak. cinnamon and vanilla.

cr generations sauvignon blanc

fragrant aromas of grapefruit, anise and white flowers follow with crisp acidity and flavors of lime and stone fruit.

ag rosado

clean and bright fuchsia color with violet tones. fresh, wide and big volume on the palate, with fresh fruit. 100% tempranillo.

ceviche de corvina marina

fresh corvina fish marinated in lime juice, cilantro, onions and peppers.

pimientos padrones

fried sweet peppers.

marinated olives

olives that marinated in our own mix of herbs.

hamburguesas

our own take of classic american burger, which includes freshly made patty, perfectly toasted buns, fresh toppings and signature sauces. our burgers are made of 100% beef. we also offer a variety of delicious vegetarian and chicken options, all made with the same quality ingredients.

hamburguesa de puerco

hamburguesa de pollo

hamburguesa de carne

eggplant riojana

sliced eggplant breaded with ground plantain crumbs, smothered in our rich rioja sauce of tomatoes, garlic, capers, olives and red wine. topped with melted imported white cheese

costillitas de cerdo h

tender baby pork ribs and tossed in a mojo marinade, onions and pepperoncini

platanos maduros

fried sweet plantains

marinated olives

spanish olives marinated oil and garlic

empanadas

carmen the wife of casim was the queen of preparing turnovers stuffed with different the depression food leftover used to fill the dough and bake that would fill the family at lunch. today this once blue plate item a delicacy in our home.

empanada de picadillo

empanada de pollo

empanada de cangrejo

columbia's original "1905" salad

with "shrimp al ajillo"

caesar salad

crisp romaine lettuce tossed with romano cheese and croutons

chopped tomato salad | with grilled chicken

a favorite of our father and grandfather. caesar gonamart florida tomatoes, tossed with julienne sweet onions, and 1905 dressing

half and half combo

choice of two, one half of a cuban sandwich one half order of columbia's "1905" salad or a cup of soup

calamares fritos "a la romana"

tender calamari seasoned and lightly fried

jamon, chorizo y manchego

jamon serrano, chorizo, queso manchego and marinated olives

coca de langosta y chorizo

coca, the catalonian flatbread, this version is brushed with our 1905 sauce, and then topped with spanish chorizo, diced vine ripe tomatoes, maine lobster and manchego cheese. baked until crisp, then drizzled with piquillo pepper alioli

shrimp & crabmeat alcachofas

baked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese

spanish bean soup

soak garbanzos overnight with tablespoon of salt in sufficient water to cover beans. when ready to cook, drain the salted water from beans and put garbanzos, beef bone and ham bone in two quarts of water. cook for 45 minutes on slow fire. fry bacon and onion which has been cut fine; place these in pot, also at this time add potatoes, saffron and salt. when potatoes are done, remove from fire and add chorizo cut in thin slices.

yellow rice and chicken

cut chicken in quarters and fry with onions and garlic; when finished, add tomatoes and water. boil for 5 minutes. add bay leaf, salt, rice, saffron and green peppers. stir thoroughly; place in moderate heated oven for 20 minutes. garnish with petit pois and pimentos.

mojito

made with bacardi superior rum, muddled hierbabuena (mint), lime juice and sparkling water.

enzi chardonnay

created in memory of 5th generation family member andrea gonzmart's beloved german shepherd enzi, who lost her battle with cancer. enzi chardonnay has a bright acidity and flavors or ripe peach, spicy vanilla and passion fruit.

rusty

the creation of richard gonzmart as a tribute to the unconditional love between a man and his dog. through his partnership with familia martinez bujanda, this 100% tempranillo wine was created from their famous finca valpiedra estate vineyards in rioja, spain. intense red fruit and sweet tannins.

columbia's original "1905" salad with turkey

columbia's original "1905" salad with "shrimp al ajillo"

grilled chicken

caprese tomato salad

slices of our fresh mozzarella, caprese tomatoes, fresh basil, tossed with julienne sweet onions, tossed with balsamic and 1905 dressing