Columbia
411 Saint Armands Circle, Sarasota, FL
Tapas
Sopas
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. Cup
Platos Principales
Entrées include hot Cuban bread and butter. El Combo de Cuba Sample the flavors of Cuba and enjoy this feast of roast pork, boliche, empanada de picadillo, platanos, black beans, yuca and yellow rice.
Cup
Bowl
Gluten free
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. Cup
Columbia's Original "1905" Salad™
Side Salad with Entrée
"1905" Salad™ with Turkey
"1905" Salad™ with Shrimp “Al Ajillo”
Vegetarian
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.
César Salad
César Salad with Grilled Chicken
César Salad with Shrimp "al Ajillo"
Cuban Sandwich
Cuban Sandwich and a cup of soup
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 with plantain chips.
Roast Pork Sandwich
Cuban-style slowly roasted pork, pulled from the bone, served on Cuban bread brushed with mojo, topped with sautéed onions.
R.G.'s Boliche Sandwich
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 Chicken Sandwich
Mojo-marinated char-grilled breast of chicken, melted Swiss cheese, piquillo peppers, lettuce, tomatoes and alioli sauce on Cuban bread. Served with plantain chips.
Half and Half Combo
A choice of two: one half of a Cuban Sandwich, one half order of Columbia's Original "1905" Salad or a cup of soup.
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.
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 four shareable crab croquettes are always served with a side of Columbia salsa picante.
Croquetas de Pollo
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.
Croquetas de Jamón
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.
Empanadas de Picadillo
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.
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.
Shrimp "Al Ajillo"
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.
Scallops "Casimiro"
Fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.
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 passionfruit alioli sauce.
Lechón Asado "1905"
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.
Ropa Vieja
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.
Picadillo a la Habanera
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.
Palomilla
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.
Chicken And Yellow Rice "Ybor"
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.
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.
Eggplant Riojana
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.
Merluza a la Rusa
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
Mahi-Mahi "Cayo Hueso"
Boneless fillet of fresh mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions yellow rice and platanos.
yellow rice.
Red Snapper "Adelita"
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.
Shrimp & Yellow Rice
Large shrimp baked with yellow rice, green peppers, onions, tomatoes and extra-virgin olive oil, splashed with white wine.
Shrimp Supreme
1937 Columbia Restaurant creation of large shrimp wrapped in wafer-thin bacon, marinated and fried. Served with remoulade sauce.
Paella "Española"
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
Cannelloni de Langosta
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.
Fideua de Mariscos
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.
Grouper Jimmy
Boneless fillet of fresh grouper, seasoned, grilled and topped with fresh blue crabmeat, drizzled with lemon butter sauce. Served with yellow rice and asparagus.
Churros "Tres Amigos"
Golden-brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava.
Guava Turnover "Carmita"
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.
Naviera Espresso Martini
Van Gogh Espresso vodka with Licor 43 and our favorite freshly pressed Naviera Coffee Mills espresso
Café con Leche Martini
Blue Ice Double Espresso Vodka with Bailey’s Irish Cream liqueur. An adult-version of an Ybor favorite.
Café Adela
A lovely combination of Kahlua and amaretto blended with Cuban coffee, and a touch of 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