Columbia Restaurant Menu

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.

Meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed between Cuban bread, served with plantain chips.

Traditional Cuban steak cut very thin, seasoned and quickly grilled. Served on Cuban bread with lettuce, tomato, our "1905" Dressing sauce and a side of black beans and yellow rice.

Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extravirgin olive oil and lemon.

Our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted cheese. Served with toasted Cuban bread points.

A simple croquette made from seasoned cooked blue crab meat, paprika and garlic then breaded with Cuban bread crumbs and fried. Four crab croquettes always served with a side of Columbia hot sauce.

Sunday dinner always would begin with our grandmother and great-grandmother Carmen Hernandez’s special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia hot sauce.

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.

Spain’s most popular tapa features large shrimp sautéed in extra-virgin Spanish olive oil, fresh garlic and chili pepper.

Fresh Prince Edward Island mussels sautéed in extra-virgin olive oil with hearts of palm, artichoke hearts, sundried tomatoes, garlic and onions. Simmered in white wine and served with toasted Cuban bread brushed with our Original “1905” dressing sauce.

Tender, wild caught North Atlanta calamares dusted in seasoned flour and lightly fried. The recipe is from our famed third chef, Miguel Bejines of Sevilla, Spain.

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 handpicked blue crabmeat and grilled. Drizzled with a passion fruit alioli sauce.

Tapeo is the Spanish tradition of sharing small plates of foods with family and friends. Perfect for 3-4 people.

Golden-brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava.

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, beginning a tradition of enjoying fresh Key lime pie at family gatherings. 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.”

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.

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 puree of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted Cuban croutons.

Our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted cheese. Served with toasted Cuban bread points.

Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon.

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.

Sunday dinner always would begin with our grandmother and great-grandmother Carmen Hernandez’s special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia hot sauce.

Tapeo is the Spanish tradition of sharing small plates of foods with family and friends. Perfect for 3-4 people.

“Croqueta de jaiba,” as they were known. A simple croquette made from seasoned cooked blue crab meat, paprika and garlic then breaded with Cuban bread crumbs and fried. Four crab croquettes always served with a side of Columbia hot sauce.

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

Spain’s most popular tapa features large shrimp sautéed in extra-virgin Spanish olive oil, fresh garlic and chili pepper.

A Cuban twist to an American favorite, our two large crab cakes are loaded with fresh handpicked blue crabmeat and grilled. Drizzled with a passion fruit alioli sauce.

Fresh Prince Edward Island mussels sautéed in extra-virgin olive oil with hearts of palm, artichoke hearts, sundried tomatoes, garlic and onions. Simmered in white wine and served with toasted Cuban bread brushed with our Original “1905” dressing sauce.

Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese and served with Cuban crackers.

Tender calamari from Rhode Island, caught in North Atlantic waters and the highest quality available. The calamari is dusted in seasoned flour and lightly fried. The recipe is from our friend and famed third chef, Miguel Bejines of Sevilla, Spain.

Golden-brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava.

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, beginning a tradition of enjoying fresh Key lime pie at family gatherings. 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.”

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.