Tags are the restaurant’s own; confirm allergies with staff.
No dish on this menu carries every tag you picked.
6 dishes
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% vegan
Spain's famous cold soup of purée of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted Cuban croutons
(Gluten free) (Vegan) (Vegetarian)
1 dish
Ask whether the broth is vegetable rather than meat or fish stock.
69 dishes
Sample the flavors of Cuba and enjoy this feast of roast pork, boliche, empanada de picadillo, platanos, black beans, yuca and yellow rice
Compart Family Farms pork shoulder marinated in a delicious garlic-citrus sauce, slowly roasted until tender and served with black beans, white rice, yuca and platanos
Traditional Cuban pot roast, featuring a tenderized eye of round beef, stuffed with chorizo sausage, marinated with garlic, oregano, bay leaf and extra-virgin olive oil, slowly roasted with onions, garlic, red wine and a rich beef gravy until tender, sliced and served with black beans, white rice and fried sliced sweet plantains. Favorite of R.G.’s!
Originally introduced to Cuba by Spanish sailors. The name means “old clothes” because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice
A classic Cuban comfort food, featuring savory ground beef simmered with tomatoes, aromatic sofrito of onion, garlic, green peppers, and a signature blend of green olives, raisins and wine for a sweet-and-savory flavor, served over white rice
The classic Cuban steak – marinated top sirloin cut very thin, quickly grilled and topped with mojo crudo (chopped onion, parsley and lime juice.) Served with plantanos, french fries or rice
Choice tenderloin tips sautéed in extra-virgin olive oil, sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and red wine. Served with yellow rice
The traditional dish from Tampa’s Ybor City, one quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices and extra-virgin olive oil
Boneless chicken breast breaded with Cuban breadcrumbs and grated manchego cheese, topped with citrus sauce, sun-dried tomatoes and fresh basil. Served with yellow rice
A hot iron skillet with extra-virgin olive oil is used to sauté boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and splashed with a hearty red wine. Served with yellow rice
Sliced eggplant breaded with ground plaintain crumbs, smothered in our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted Galician Tetilla cheese
A large bowl of black bean soup topped with chopped tomatoes, sweet onions and our World-Famous Original “1905” Dressing. A favorite pre-race meal for marathon runners and triathletes
Fresh Verlasso Patagonian salmon seasoned, grilled and topped with Argentinian chimichurri. Served with yellow rice
A Columbia classic since 1935. Spain’s favorite fish, boneless fillet of Merluza, lightly breaded with seasoned Cuban breadcrumbs, grilled on the flat top. Garnished with lemon butter, chopped hard-boiled egg and parsley. Served with yellow rice
Boneless fillet of fresh mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions yellow rice and platanos
Grilled boneless fillet of mahi-mahi crusted with ground crispy green plantain chips, topped with blue crab meat and citrus butter sauce. Served with yellow rice
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
Large shrimp baked with yellow rice, green peppers, onions, tomatoes and extra-virgin olive oil, splashed with white wine
Jumbo shrimp sautéed in exra-virgin olive oil, sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and red wine. Served with yellow rice
1937 Columbia Restaurant creation of large shrimp wrapped in wafer-thin bacon, marinated and fried. Served with remoulade sauce
Spain's national dish, our lunchtime version consists of shrimp, scallops, calamares, clams, mussels, chicken, pork, Spanish onions, ripe tomatoes, green peppers and fresh garlic, all baked in a paella pan with Spain’s Molino Roca Dinamita Rice
Two tender cannelloni pastas 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 and pieces of lobster
A typical Catalan dish of fresh seafood. Large prawns, shrimp, scallops, mussels, clams, garlic, white wine and chili pepper sautéed in a spicy tomato sauce. Tossed with pasta and topped with fresh lump blue crab meat
Boneless fillet of fresh grouper, seasoned, grilled and topped with fresh blue crabmeat, drizzled with lemon butter sauce. Served with yellow rice and asparagus
A favorite tapas selection of vegetarians and lovers of black beans. Our house-made black beans puréed and combined with fresh garlic, shallots, Monterey Jack and cheddar cheese, then breaded and fried. Served with guacamole and sour cream
Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon
A trio of grilled skewers featuring fine cuts of marinated chicken, pork, Spanish chorizo and caramelized onions. A staple at bars and restaurants in Spain, perfect for sharing
A simple croquette made from seasoned cooked blue crab meat, paprika and garlic, then breaded with Cuban bread crumbs and fried. These four shareable crab croquettes are always served with a side of Columbia salsa picante
Sunday dinner always would begin with our grandmother and great-grandmother Carmen Hernandez' special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia salsa picante
Beloved Spanish tapa consisting of six croquettes made with a creamy, savory béchamel sauce filling with finely diced ham and deep-fried, golden-brown exterior and a soft, molten center. Served with Columbia hot sauce
Our mother and grandmother, Adela Hernandez Gonzmart, always had her empanadas ready when we visited. The empanadas start with her recipe for picadillo, made with spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in two pastry turnovers
Tender, wild caught North Atlantic calamares dusted in seasoned flour and lightly fried. The recipe is from our famed third chef, Miguel Bejines of Sevilla, Spain
Spain’s most popular tapa: Large shrimp sautéed in a sizzling pan of extra-virgin Spanish olive oil and fresh garlic. Prepared the way you might find served in Madrid at Casa Abuelo
Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese and served with Cuban crackers
Fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine
A Cuban twist to an American favorite, our two large crab cakes are loaded with fresh hand-picked blue crabmeat and grilled. Drizzled with a passionfruit alioli sauce
Cuban Sandwich and a cup of soup
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 with plantain chips
Cuban-style slowly roasted pork, pulled from the bone, served on Cuban bread brushed with mojo, topped with sautéed onions
Thin slices of Boliche, the traditional Cuban pot roast slow-roasted Eye of Round beef, stuffed with chorizo. Layered with pickled onions and flavorful gravy on Cuban bread. Served with plantain chips
Mojo-marinated char-grilled breast of chicken, melted Swiss cheese, piquillo peppers, lettuce, tomatoes and alioli sauce on Cuban bread. Served with plantain chips
A choice of two: one half of a Cuban Sandwich, one half order of Columbia's Original "1905" Salad or a cup of soup
A favorite of the Gonzmart family when visiting the "Los Caracoles" restaurants in Barcelona, Spain. "Natilla," Catalan cream, is sprinkled with sugar and caramelized with a flaming torch
Golden-brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava
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
Carmen Hernandez baked this dessert at her home for our family on Sundays. Tropical sweet guava 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 understand why it was our favorite dessert
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
A favorite to enjoy when visiting the Galicia region along the northwest coast of Spain. Great northern beans simmered in a rich stock with smoked ham, chorizo sausage, turnip greens and potatoes
"1905" Salad™ with Turkey
César Salad with Shrimp "al Ajillo"
3 dishes
13 dishes
Van Gogh Espresso vodka with Licor 43 and our favorite freshly pressed Naviera Coffee Mills espresso
23 dishes
Ask: Does it contain dairy or honey?
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask: Does it contain honey or dairy?
Ask: Does it contain dairy or fish?
Ask whether it is a cream or honey liqueur, straight spirits are vegan.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask whether anything is mixed into it, as poured, most drinks are vegan.
6 dishes
Blue Ice Double Espresso Vodka with Bailey’s Irish Cream liqueur. An adult-version of an Ybor favorite
A lovely combination of Kahlua and amaretto blended with Cuban coffee, and a touch of whipped cream
Café con leche with imported Torres Spanish brandy and Kahlua and topped with whipped cream
Grand Marnier, Frangelico, amaretto and Bailey's with fresh roasted coffee topped with whipped cream
We read menus dish by dish at 77,000+ restaurants.