Columbia Restaurant

salmon "aurora"

presh verlasso patagonian salmon is seasoned and grilled, then topped with mojo verde and served with yellow rice and fresh vegetables.

mahi-mahi "varadero"

grilled boneless fillet of mahi-mahi crusted with ground crispy green plantain chips, topped with crab and citrus butter sauce. served with yellow rice and vegetables.

salmon st. yago

fresh verlasso patagonian salmon fillet baked in parchment paper with shrimp, crabmeat and artichoke heart stuffing, fresh tomatoes and asparagus. served with yellow rice.

stuffed shrimp "jesse gonzalez"

jumbo-sized shrimp stuffed with crabmeat and baked with lemon butter. served with yellow rice and fresh vegetables. named for our friend, the king of shrimp.

baked stuffed grouper

baked boneless fillet of fresh grouper stuffed with crabmeat and finished with a tropical passion fruit butter sauce. served with yellow rice and vegetables.

shrimp & yellow rice

large shrimp baked with yellow rice, green peppers, onions, tomatoes, extra-virgin olive oil and splashed with white wine.

grouper "jimmy"

a boneless fillet of fresh grouper, seasoned, grilled and topped with fresh blue crabmeat, drizzled with lemon butter sauce. served with yellow rice and asparagus.

shrimp supreme

1937 columbia restaurant creation of jumbo shrimp wrapped in wafer-thin bacon, marinated and fried. served with remoulade sauce.

grilled red snapper or grouper

simply delicious. seasoned and grilled. served with yellow rice and fresh vegetables.

pompano en papillot

boneless fillet of pompano with seafood stuffing of shrimp, crabmeat, artichoke, butter and white wine, wrapped in a parchment paper and baked. served with yellow rice.

red snapper "alicante"

this incredibly delicious recipe was created in 1938 by casimiro hemandez, jr. boneless fillet of red snapper, the king of gulf fish., baked in a casserole with sweet spanish onions, green peppers, a rich gravy, olive oil, fresh garlic, white wine and topped with sliced roasted almonds. served with yellow rice, fried eggplant and shrimp supreme.

cannelloni de langosta

three 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 momay cheese sauce and pieces of lobster.

red snapper "adelita"

boneless fillet of red snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, garlic, onions and olive oil. served with yellow rice.

paella "a la valenciana"

prepared in a traditional paella pan featuring clams, mussels, shrimp, scallops, calamares, chicken and pork, baked with la bomba spanish rice, extra-virgin olive oil, green peppers, spanish onions, ripe tomatoes, garlic and splashed with white wine.

mahi-mahi "cayo hueso"

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

filet mignon

grilled choice center-cut tenderloin. served with fresh vegetables and yellow rice.

ribeye "sarapico"

char-grilled, well-marbled, juicy 16 oz. bone-in ribeye steak. served with yellow rice and fresh vegetables.

new york strip sirloin "the bambino"

known for its intense full flavor, our 14 oz. usda choice, wet-aged boneless strip steak is bold with beefy notes and fine marbling. brushed with our original "1905" dressing sauce. back in the '20s and early '30s, the famed babe ruth frequented the columbia to enjoy this great steak. served with stuffed mushrooms and yellow rice.

palomilla

marinated top sirloin cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice). served with fried plantains and french fries or rice.

filet steak salteado

choice tenderloin tips sautéed in extra-virgin olive oil with sliced spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and red wine. served with yellow rice.

chicken salteado

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.

shrimp salteado

jumbo shrimp sautéed in extra-virgin olive oil, sliced spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and red wine. served with yellow rice.

la completa cubana

to sample the flavors of cuba, we offer this cuban feast of roast pork a la cubana, boliche criollo, empanada de picadillo, platanos, yuca, black beans and yellow rice.

lechón asado "1905"

compart family farms pork shoulder marinated in a delicious garlic-citrus sauce, then slowly roasted until tender and served with black beans, white rice, yuca and platanos.

boliche "criollo"

roasted eye round of beef stuffed with chorizo and roasted in flavorful gravy. served with black beans, white rice and platanos. r.g.'s favorite

picadillo "criollo"

a family favorite for generations. finely ground choice lean beef, braised with onions, green peppers, olives and raisins. served with white rice and ripe platanos.

ropa vieja

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.

arroz con pollo "valenciana"

one half bone-in chicken with green peppers, spanish onions, tomato, smoked ham, hearts of artichoke, garlic and extra-virgin olive oil baked in a casserole with la bomba spanish rice. splashed with white wine and topped with green peas and red pimentos. (please allow extra time for preparation.)

pollo manchego

boneless chicken breast, breaded with seasoned cuban bread crumbs and grated spanish manchego cheese, cooked on a flat-top griddle. topped with citrus sauce, sun-dried tomatoes and fresh basil. served with yellow rice and fresh vegetables.

eggplant "riojana"

sliced eggplant breaded with ground cuban bread crumbs, smothered in our rich rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted galician tetilla cheese.

"1905" black beans

a large bowl of black bean soup topped with tomatoes and our world famous original "1905" dressing tossed with julienned sweet onions.

salmon almeria

fresh verlasso patagonian salmon chargrilled and topped with diced tomatoes, spanish olives and citrus-butter sauce. served with yellow rice and fresh vegetables.

mahi-mahi “cayo hueso”

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

grilled mahi-mahi

fresh boneless fillet of mahi-mahi simply seasoned and grilled. served with yellow rice and fresh vegetables.

snapper a la rusa

boneless fillet of snapper, breaded and grilled. garnished with lemon butter, chopped hard-boiled egg and parsley. served with yellow rice.

snapper "adelita"

boneless fillet of snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, olive oil, garlic and onions. served with yellow rice.

grilled snapper

boneless fillet of fresh snapper seasoned, and grilled with extra-virgin olive oil. served with yellow rice and fresh vegetables.

grilled grouper

a boneless fillet of fresh gulf of mexico grouper seasoned and grilled. simply delicious. served with yellow rice and fresh vegetables.

ybor city devil crab croquettes

"croqueta de jaiba," as they were known. originated during the great depression and used ingredients that were inexpensive and readily available at the time. it was a simple croquette made from seasoned cooked blue crab meat, paprika and garlic then breaded with cuban breadcrumbs and fried. our recipe was found in the archives of carmen hermandez, wife of casimiro jr., the second-generation owner of the columbia restaurant. these two crab croquettes are always served with a side of columbia hot sauce.

shrimp and crabmeat alcachofas

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

empanadas de picadillo

our mother and grandmother, adela, 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.

stuffed piquillo peppers

sweet piquillo peppers from spain with a mushroom, chorizo and ham filling, baked in an almond pepper sauce and topped with manchego cheese.

scallops "casimiro"

fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.

shrimp "al ajillo"

spain's most popular tapa features large shrimp sautéed in extra-virgin spanish olive oil, fresh garlic and chili pepper.

pincho mixta

chicken, pork tenderloin, slices of spanish chorizo and onions skewered, marinated and grilled.

cakes de cangrejo

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 passion fruit alioli sauce.

calamares fritos "romana"

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.

croquetas de pollo

sunday dinner always would begin with our grandmother and great-grandmother carmen hemandez's special recipe for chicken croquettes. six fried croquettes made with chicken and cuban cracker crumbs. served with columbia hot sauce.

black bean cakes

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.

champiñones rellenos

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

calamares fritos “romana”

lamari from rhode island, caught in ntic waters and the highest quality the calamari is dusted in seasoned htly fried. the recipe is from our med third chef, miguel bejines of

scallops “casimiro”

fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.

the "tapeo" sampler

tapeo is the spanish tradition of sharing small plates of foods with family and friends. perfect for 3-4 people.

queso fundido

our rich rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted cheese. served with toasted cuban bread points.

the “tapeo” sampler

tapeo is the spanish tradition of sharing small plates of foods with family and friends. perfect for 3-4 people. choose one seafood tapa and two other tapas or choose two seafood tapas and one other tapa.

grande calamari

tender, giant squid steak grilled with extra-virgin olive oil, lemon, garlic, and parsley. just like we enjoy in madrid, spain at calle de espoz y mina.

gambas "al ajillo"

spain's most popular tapa features large shrimp sautéed in extra-virgin spanish olive oil, fresh garlic and chili pepper.

shrimp supreme

1937 columbia restaurant creation of jumbo shrimp wrapped in wafer-thin bacon, marinated and fried. served with garlic alioli.

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% vegan.

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 simmered in a rich stock with smoked ham, chorizo sausage, turnip greens and potatoes.

caldo gallego "giant soup"

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.

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, lea & perrins® worcestershire 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.

smaller version of columbia's original "1905" saladⓡ

served with entree

columbia's original "1905" saladⓡ with turkey

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

chopped tomato

a favorite of our father and grandfather, cesar gonzmart. fresh, ripe, tomatoes tossed with julienned sweet onions and our original "1905" dressing made with imported spanish extra-virgin olive oil, fresh garlic, oregano and white wine vinegar.

césar salad

crisp romaine lettuce tossed with classic caesar dressing, romano cheese and cuban bread croutons.

side salad with entrée

césar salad with grilled chicken

césar salad with shrimp "al ajillo"

sangria to go

take home a taste of the columbia with our house-made sangria with your choice of red or white wine, spanish brandy, fresh citrus juices and fruit for garnishing.

bujanda tempranillo

bujanda crianza

cantos de valpiedra

finca valpiedra reserva

bujanda gran reserva

alidis 6 mesas barrica

alidis reserva tempranillo

alidis expresion

alidis gran reserva

alidis vs tempranillo

jean leon 3055 chardonnay

jean leon 3055 red blend

sangre de toro reserva "cr edition" cab sauv

jean leon gran reserva cab sauv 2003

purgatori red blend

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 famous 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.

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.

don cesar® reserva

a distinctive garnacha and syrah blend with delicate notes of spices. intense, warm, well-structured and very flavorful. created in memory of our father and grandfather, cesar gonzmart. this legendary wine is made by the torres family from their catalunya vineyards specifically selected by their winemaker.

don 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 ranch on silverado trail in napa, ca.

bujanda tempranillo

bujanda crianza

cantos de valpiedra

finca valpiedra reserva

bujanda gran reserva

pazo das bruxas albariño

sangre de toro original red blend

celeste crianza tempranillo

purgatori red blend

secrets del priorat red blend

torres half bottles from catalunya | viña sol blanco

sangre de toro tinto

cr generations sauvignon blanc

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

cr generations tempranillo-cabernet sauvignon

a blend of 50% tempranillo and 50% cabernet sauvignon. intense aromas of vanilla and balsam with dark red fruit flavors and soft tannins.

rg gran reserva

intense with a big volume developing on the palate, showing big freshness and elegance. 100% tempranillo. (rioja)

melanie verdejo

this velvety and silky wine is 100% verdejo, a native grape varietal from north-central spain. (rueda)

ag rosado

big volume on the palate, with fresh fruit and a very long, tasty aftertaste. 100% tempranillo. (rioja)

rusty

is 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.

enzi chardonnay

created in memory of fifth-generation family member andrea gonzmart williams' beloved german shepherd enzi, who lost her battle with cancer. enzi chardonnay, produced in napa valley, has bright acidity and flavors of ripe peach, spicy vanilla and passion fruit.

sauvignon blanc

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

tempranillo-cabernet sauvignon

a blend of 50% tempranillo and 50% cabernet sauvignon. intense aromas of vanilla and balsam with dark red fruit flavors and soft tannins.

rg gran reserva

intense with a big volume developing on the palate, showing big freshness and elegance. 100% tempranillo. (rioja)

ag rosado

big volume on the palate, with fresh fruit and a very long, tasty aftertaste. 100% tempranillo. (rioja)

blanton's single barrel bourbon

maker's mark bourbon

110 proof

savage & cooke bourbon

stagg jr. barrel proof bourbon

angel's envy private selection bourbon

knob creek bourbon

120 proof

knob creek rye whiskey

100 proof

papa's pilar sherry finished rum

maestro dobel diamante tequila

maestro dobel añejo tequila

patrón añejo tequila

casa noble reposado tequila

mojito

superior rum

muddled hierbabu

sangria

a longtime favorite taste of spain at the columbia sangre de toro red blend or 1988 sol white blend made in catalonia, spain in familia torres, longtime friends of the consmart family with torres 10 brandy and fresh citrus juices.

sangria de cava

a sparkling white sangria 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.

fresh roasted coffee

roasted by tampa's naviera coffee mills.

espresso

evelio hernandez's secret blend.

rg's double espresso

café con leche

espresso cuban coffee with steamed milk.

fresh brewed iced tea

hot tea

soft drinks

free refills on soft drinks, ice tea and fresh, roasted coffee.

spanish bottled water, 750ml

natural or sparkling.

espresso coffee

evelio hernandez's secret blend.

fresh brewed ice tea

licor 43 liqueur

anís del mono anisette liqueur

gran duque d'alba brandy

cardenal mendoza brandy

jaime 1 brandy, torres

torres 10 brandy

carlos 1 brandy

don px 1994 pedro ximenez sherry

papa's pilar sherry finished rum

papa's pilar blonde rum

naviera espresso martini

van gogh espresso vodka combined with licor 43 and freshly pressed naviera coffee mills espresso.

café adela

a lovely combination of kahlua and amaretto blended with cuban coffee and a touch of whipped cream.

café cesar

the distinctive flavor of anis del mono blended with cuban coffee and topped with whipped cream.

spanish coffee

café con leche with imported torres spanish brandy and kahlua and topped with whipped cream.

café melanie

grand marnier, frangelico, amaretto and bailey's with fresh roasted coffee topped with whipped cream.

carajillo

double espresso combined with papa's pilar sherry finished rum and licor 43 liqueur.

cuban bread

columbia hot sauce

columbia's famous all-purpose seasoning

sangria mix

any of our private label family wines

columbia's original "1905" dressing

original "1905" salad olives

tin of cuban or american blend coffee

whole-bean espresso

10-year old balsamic vinegar

flan

our recipe dates to 1935, when the columbia opened tampa's first "conditioned air" dining room, the don quixote. spanish caramel egg custard, prepared the old-fashioned way, using only the best natural ingredients.

crema catalana

a favorite of the gonzmart family when visiting the "los caracoles" restaurant in barcelona, spain. "natilla," catalan cream, is sprinkled with sugar and caramelized with a flaming torch.

churros "tres amigos"

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

key lime pie

the original key lime pie recipe was thought to have been created in key west, the birthplace of our grandmother and great-grandmother, carmen piloto hernandez in the late 19th century. when the family moved to ybor city, they brought a prized key lime tree to plant at their home. today our pies start with a graham cracker crust, and our filling is made from pasteurized egg yolks, condensed milk and "nellie & joe's" key lime juice. that's it! key lime pie is the "official pie of the state of florida."

white chocolate bread pudding

dur father and grandfather's favorite dessert. simply put, this is the best bread pudding that we have tasted anywhere we have ever visited. dur version is made with white chocolate, la segunda central bakery cuban bread, florida-sourced milk and eggs. topped with a rich bacardi rum sauce. enough to share.

coconut ice cream

gustavo hernandez was the third son of the columbia founder, casimiro hernandez, sr. gustavo branched out and founded the tropical ice cream co. in ybor city in the early 1940s, producing freshly made tropical ice cream for the columbia and other restaurants. the most famous and requested of all was the coconut ice cream served in a coconut shell. today, we are proud to once again be making and serving this columbia classic.

chocolate sueño

chocolate lover's dream. chocolate cake topped with chocolate mousse, then drizzled dulce de leche and chocolate shavings.

spanish handmade sangria pitcher

pulpo a la parilla

octopus, chimichurri sauce, lemon

encocado

gulf of mexico grouper, ate coconut lump crab sauce, tomatoes and peppers. served with "good rice"

gustavo

fluffy churro donut, cream, candied almonds, ganache

sauvignon blanc

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

tempranillo-cabernet sauvignon

a blend of 50% tempranillo and 50% cabernet sauvignon. intense aromas of vanilla and balsam with dark red fruit flavors and soft tannins.

rg gran reserva

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

melanie verdejo

this velvety and silky wine is 100% verdejo, a native grape varietal from north-central spain.

ag rosado

big volume on the palate, with fresh fruit and a very long tasty aftertaste. 100% tempranillo.

chardonnay

pinot grigio

cabernet sauvignon

rusty

is 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.

enzi chardonnay

created in memory of fifth-generation family member andrea gonzmart's beloved german shepherd enzi, who lost her battle with cancer. enzi chardonnay, produced in napa valley, has bright acidity and flavors of ripe peach, spicy vanilla and passion fruit.

mojito

since the columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made 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.

original "1905" martini

created in honor of our centennial. ketel one vodka, served with marinated olives stuffed with cabrales cheese.

huckleberry martini

blue ice american huckleberry flavored vodka with muddled fresh blueberries and dash of lemon juice. served up.

andalusian fresa gimlet

tito's handmade vodka combined with muddled fresh strawberries, fresh basil and fresh lime juice. shaken and served on the rocks.

classic old fashioned

a favorite of carmen hernandez, 2nd generation. maker's mark private select bourbon with sugar, bitters, cherry and orange.

pete's manhattan

hall of fame bartender pete scaglione's favorite cocktail made with his own recipe using our private-barrel knob creek bourbon, vermouth and a hint of ramazzotti amaro. served up or on the rocks.

"1905" sazerac

a classic whiskey cocktail made with our private-barrel knob creek 100-proof rye whiskey, herbsaint liqueur, bitters and sugar.

yellow door

savage & cooke bourbon, fresh lemon, honey syrup in a martini glass.

negroni

nolet's gin, torres' casals mediterranean vermouth, and campari with ice, three dashes of angostura bitters, strained into a chilled martini glass, garnished with a zesty orange twist and plump green olive.

columbia, gem of the ocean

passion fruit syrup, pineapple, lime and our hand-selected private-barrel casa noble reposado tequila shaken and served on the rocks. one sip will take you around the world!

margarita garrafon

our private-barrel patrón añejo tequila, spain's torres magdala orange liqueur, torres brandy and fresh lime juice.

la adelita

private-barrel maestro dobel añejo tequila shaken with house-made guava syrup, fresh lime juice and finished with a slice of jalapeño. sweet and spicy just like our matriarch, adela hernandez gonzmart.

paloma

made with maestro dobel diamante tequila, fever-tree grapefruit soda and a splash of fresh lime juice. simple and refreshing.

martini 21

a spicy and fresh tequila-based stirred martini made with woman-owned and operated 21 seeds jalapeño and cucumber tequila. garnished with a charred jalapeno and cucumber.

cuban old fashioned

papa's pilar oloroso sherry finished rum with guava syrup and angostura bitters. served on the rocks with a twist of orange.

hemingway daiquiri

papa's pilar blonde rum, grapefruit juice, luxardo maraschino liqueur and fresh lime juice shaken and served up or on the rocks.

tango mango

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

columbia's original "1905" salad

columbia's legendary salad tossed tableside. crisp iceberg lettuce* with julienne of baked ham, natural swiss cheese, tomato, olives, grated romano cheese, lea & perrins® worcestershire 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."

smaller version of columbia's original "1905" salad

served with entree.

columbia's original "1905" salad with turkey

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

shrimp and crabmeat alcachofas

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