Cocktails

[Pages:14]Cocktails

Private Barrel Collection

The Gonzmart family is proud to partner with distilleries around the world to provide our customers with a wide selection of private barrel spirits. Each barrel is hand-selected by our 4th and 5th generation family

members, then are carefully bottled and sent to our restaurants so we can share them with you! Enjoy any of

our private barrel liquors neat, on the rocks or in your favorite cocktail.

Knob Creek Bourbon 120 proof

Maker's Mark Bourbon 110 proof

Casa Noble Reposado Tequila

Patron A?ejo Tequila

Spey Private Label Single Malt Scotches

Richard Gonzmart visited the beautiful Spey distillery in the Cairngorm Mountains in Scotland in search of the perfect Scotch to honor his grandfather, Casimiro Hernandez, Jr. Sl?inte!

"The Scottish Chief" Single Malt

Produced from peated barley and is 100 percent matured in bourbon barrels. This label features an iconic shot of Casimiro, Jr., his cigar and

his signature. 118.8 proof. 1-ounce 10 2-ounce 18

"Boucan" Single Malt

Initially aged in bourbon casks and finished in Tawny port casks from the

family-run winery Quinto de Filoco for six months. 117.6 proof. 1-ounce 10 2-ounce 18

Mojito

Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made tableside by the pitcher 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. Pitcher 28 Glass 10

Tango Mango

Dance to the taste of the tropics. Fresh mango and Bacardi Superior Rum. Frozen and delicious. 10

Classic Old Fashioned

A favorite of Carmen Hernandez, 2nd generation.

Maker's Mark Private Select Bourbon with sugar,

bitters, cherry and orange. 12

Pete's

Manhattan

Hall of fame bartender

Pete Scaglione's

favorite cocktail

made with his very

own recipe using our

Hall of Fame bartender Pete Private Barrel Knob

Scaglione

Creek Bourbon,

Lustau Vermouth and a hint of Ramazzotti

Amaro. Served up or on the rocks. 12

Margarita Pepito

Fresh cucumbers combined with fresh lime juice

and our hand-selected Private Barrel Casa Noble

Reposado Tequila and Torres Magdala Orange

Liqueur. Shaken and served "up" with a salted rim. 12

Adela Hernandez Gonzmart and Cesar Gonzmart celebrating their honeymoon in Havana, January, 1947.

El Floridita Daiquiri

Bacardi Superior Rum, fresh lime juice, Luxardo Maraschino Liqueur and a splash of grapefruit, shaken and served on the rocks in a sugar-rimmed glass. 10

Margarita Garrafon

Hall of Fame bartender Garrafon Fernandez combined his native Spanish roots to this Mexican classic. Our Private Barrel Patron A?ejo Tequila, Spain's Torres Magdala Orange Liqueur, Torres Brandy and lime juice. 12

Original "1905" Martini

Created in honor of our Centennial. Our favorite domestic, Tito's Handmade Vodka, served with marinated olives stuffed with Cabrales cheese. 12

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Family Wines

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 Vi?a Mambrilla. Bottle 40 Glass 10.5

Adelita? Chardonnay

Brilliant-colored Chardonnay, complex bouquet with toasty oak overtones. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart, in Pened?s, Spain by The Torres family vineyards of Bodegas Jean Leon. Bottle 40 Glass 10.5

ALC 12.8% BY VOL / CELLARED & BOTTLED BY RUTHERFORD WINE COMPANY, ST. HELENA, CA GOVERNMENT WARNING: (1) ACCORDING TO THE SURGEON GENERAL, WOMEN SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF THE RISK OF BIRTH DEFECTS. (2) CONSUMPTION OF ALCOHOLIC BEVERAGES IMPAIRS YOUR ABILITY TO DRIVE A CAR OR OPERATE MACHINERY, AND MAY CAUSE HEALTH PROBLEMS.

Don Casimiro CONTAINS

?

SULFITES

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

Don Casimiro

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. Bottle 36 Glass 10

Merlot

California

In 1905 the Columbia Restaurant was founded in Tampa's historic Ybor City by Casimiro Hernandez, Sr. and his son Casimiro Jr.., in whose honor this wine was created. Today the Columbia tradition is carried on by the great-grandsons and great-great grand children. This is a soft drinkable Merlot with smoky, ripe blueberry and raspberry notes. Hints of currant, dark cherries and soft vanilla spice.

CR Generations

Columbia Restaurant Generations is a tribute to the five generations of the founding family who contributed to the success of The label was painted by artist, Lynn Pauley, who was commissioned by the magazine, Every Day with Rachel Ray

for a series of sketches illustrating a story about the Columbia for the magazine's inaugural issue in November/December 2005.

Florida's Oldest RestaurantTM. Made in La Mancha by the Familia Mart?nez Bujanda, which has been growing

grapes and making wine in Spain for five generations.

CR Generations

Sauvignon Blanc

Fragrant aromas of grapefruit, anise and white flowers follow with crisp acidity and flavors of lime and stone fruit. Bottle 32 Half Bottle 16 Glass 8.5

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. Bottle 32 Half Bottle 16 Glass 8.5

RG Gran

Reserva

Intense with a big volume

developing on the palate,

showing big freshness

RIOJA

DENOMINACI?N DE ORIGEN CALIFICADA

GRAN RESERVA

RED WINE - 750 ML - Alc. 13,5% by Vol - PRODUCT OF SPAIN

and elegance. 100% Tempranillo. Named in honor of Columbia

Restaurant's 4th generation family member

and owner, Richard Gonzmart.

Bottle 44 Glass 11.5

Melanie

2018 Verdejo

Named for our

family matriarch

VERDEJO

and wife of Richard

Gonzmart. This

velvety and silky

wine is 100%

Verdejo which is a

native grape varietal from north-central

Spain's Rueda wine region.

Bottle 32 Glass 8.5

AG

Rosado

Fresh, wide and

20 18

big volume on the

ROSADO

palate, with fresh

RIOJA

Denominaci?n

de Origen Calificada

fruit and a very long tasty aftertaste.

ROS? WINE - 750 ML - Alc. 12,5% by Vol - PRODUCT OF SPAIN

100% Tempranillo. Selected and named

by Richard Gonzmart as a surprise for

his daughter Andrea.

Bottle 28 Glass 7.5

Rusty

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. Bottle 42 Glass 11

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 has bright acidity and flavors of ripe peach, spicy vanilla and passion fruit. Bottle 40 Glass 10.5

$10 will be donated from the sale of every bottle of Rusty & Enzi wine to the oncology research at the University of Florida Small Animal Hospital. A minimum of $20,000 will be donated annually to help find a cure for our four-legged family members.

5 Generations Of Family, Business And Friendship

Familia Bujanda Est. 1889 Finca Valpiedra (Rioja)

High intensity, with a big complexity and elegance. The mineral and red and black fruits show up. Aged 22-24 months in French oak casks. Bottle 50 Glass 13

Familia Torres Est. 1870

Purgatori Red Blend

Gran Vi?a Sol Chardonnay

(Costers del Segre)

(Pened?s)

Bottle 60 Glass 15.5

Bottle 40 Glass 10.5

Fransola Sauvignon Blanc

(Pened?s) Bottle 53 Glass 14

Mas Borr?s Pinot Noir

(Pened?s)

Bottle 55 Glass 14.5

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Sangria

Sangria

Tinto or Blanco

A longtime favorite "taste of Spain"

at the Columbia, made tableside.

Spanish CR Generations Tempranillo-

Cabernet Sauvingon 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. Pitcher 24 Glass 8

Sangria de Cava

In the 1940s, Columbus' caravels sailed again on this Columbia restaurant float for Tampa's annual Gasparilla Parade.

A sparkling white sangria made tableside 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. Pitcher 24

Agua de Pe?aclara (Rioja)

Produced by a 150-year-old company, Pe?aclara, our still and sparkling water comes from the heart of the Sierra de Cameros in the La Rioja area of northern Spain. The source is an artesian spring originating 1,600 feet below the Pa?aseto Mountain. 750 ml Natural or Sparkling 6

Sopas

Cup 4.95 Bowl 6.95

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% vegetarian.

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.

Gregorio "El Rey" Martinez, one of the Columbia's legendary waiters, regales a young couple with his expert service (circa 1938).

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Ensalada

Ensalada Mixta

Iceberg and Boston lettuce, green beans, baby potatoes, tomatoes, olives, cucumbers, beets, carrots, asparagus, red onions, hard-boiled egg, creamy sherry vinaigrette. 12

Cesar Gonzmart posing in the kitchen with Hall of Famers, Head Chef Vincenzo "Sarapico" Perez, Manuel Trujillo and Alberto Menendez (circa 1954). Sarapico was responsible for the creation of many of the Columbia's famous menu items.

Columbia's

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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? Worchester 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. 14

Smaller version of Columbia's Original "1905" Salad? served with entree. 7

Columbia's Original "1905" Salad? with Turkey. 14

Columbia's Original "1905" Salad? with Shrimp "Al Ajillo". 18

* (Originally known as crisphead, iceberg lettuce got its name from the layers of ice covering heads of lettuce being shipped to Tampa via Henry B. Plant's trains. As the trains pulled up, people would yell, "Here come the icebergs!".)

White Asparagus

Tender white asparagus with Columbia's classic vinaigrette dressing of minced onions, red and green peppers, capers, hard-boiled egg, olive oil and red wine vinegar. 11

Chopped Tomato

A favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienned onions and Original "1905" dressing. 9.5

Hearts of Palm Salad

Hearts of palm, julienned red onions, avocado, Boston lettuce, iceberg lettuce and tear drop tomatoes tossed with a garlic vinaigrette dressing. 12

Casimiro Jr. constructed a replica of the wishing well from the novel Don Quixote when he built the dining

room in 1935. The Don Quixote Room was the first air-conditioned dining room in Tampa.

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Tapas

Tapas, pronounced [TAH-pahs], are popular throughout Spain in bars and restaurants. Tapas usually accompany a glass of sherry or other aperitifs. Simply put, they are appetizers. Together they can form an entire meal, ranging from simple items

such as olives or croquettes to more elaborate preparations such as mussels in a spicy sauce.

Papas Rellenas

A Cuban classic! Mashed potatoes filled with Picadillo, then breaded with Cuban breadcrumbs and fried. Served with a smoked paprika alioli. 10

Chorizo "Espa?ola"

Sliced Don Quixote chorizo and onions saut?ed in Spanish extra-virgin olive oil. Served with traditional Cuban Crackers. OLE! 10

Pulpo a la Gallega

One of the most famous tapas dishes from Spain's northwestern region of Galicia, features tender Spanish octopus topped with virgin olive oil, sea salt, and smoked paprika and lemon, over sliced potatoes. 13

The Original Cuban Sandwich

A Tampa treasure! The "Mixto," as it was known in the beginning, was created in the 1890s for the cigar workers as they walked to and from work. The sandwiches underwent changes as immigrants from different countries came to Ybor City. The city of Tampa was like the sandwich, a mixture of cultures and food. The Spanish brought the fine ham, the Sicilians the Genoa salami, the Cubans the Mojo marinated Roast Pork, the Germans and Jews the Swiss cheese, pickle and mustard. Put it all together in between sliced freshly baked Tampa Cuban bread from La Segunda Central Bakery and life is great. Today we are using the original 1915 recipe brushed with butter on top and pressed to a crispy finish. 12

Cuban Sandwich and a cup of soup 15

Casimiro Jr., on the right, serving Cuban Sandwiches, and other specialties enjoyed by the local immigrants, in the Caf? in 1919.

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. 8

Queso Fundido

Tetilla cheese, mild and delicious from Galicia, northwest Spain, is baked in a Rioja tomato sauce until melted. Served with toasted Cuban bread points. 10

Black Bean Cakes

A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream. 8

Champi?ones Rellenos

Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese. Drizzled with olive oil and lemon. 10

Stuffed Piquillo Peppers

Sweet piquillo peppers from Spain, a mushroom, chorizo and ham filling, baked in an almond pepper sauce and topped with manchego cheese. 9

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Tapas

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Croquetas de Langosta

Two large croquettes made with Maine lobster meat, blended into a delicate roux, breaded with Cuban bread crumbs, served with a lobster sauce. These croquettes are always served with hot sauce! 15

Croquetas de Pollo

Sunday dinner would always 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. 8

Coca de Langosta

Coca, the Catalonian flatbread, is brushed with our Original "1905" sauce, topped with Spanish chorizo, diced vine-ripe tomatoes, Maine lobster meat and manchego cheese. Baked until crisp, drizzled with piquillo pepper alioli. 15

Calamares Fritos "Romana"

Our fresh calamari comes from Rhode Island, caught fresh in North Atlantic waters, and is the highest quality available. The tender calamari is dusted in seasoned flour and lightly fried. The recipe is from our friend and famed third chef, Miguel Bejines of Sevilla, Spain. 15

Costillitas de Cerdo Habana

Tender baby pork ribs slowly roasted and tossed in mojo-marinated sweet onions and pepperoncinis. 12

Gambas "Al Ajillo"

Spain's most popular tapa features large shrimp saut?ed in extra virgin Spanish olive oil, fresh garlic and chili pepper. 12

Shrimp and Crabmeat Alcachofas

Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese. 12

Cakes de Cangrejo

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. 15

Scallops "Casimiro"

Fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine. 16

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 32

Choose two seafood tapas and one other tapa 36

In 1954 Joe Roman started as a busboy, became the most requested server (known as the "singing waiter") and worked as our ambassador. Joe was honored by the Florida Governor's Conference on Tourism with the "Iris D. Larson Hospitality Award" for his outstanding career and by Visit Tampa Bay with the "Bern Laxer Spirit of Excellence" Award. In 2006, Tampa Mayor Pam Iorio proclaimed Aug. 16 as "Joe Roman Day." Joe passed away on Dec. 5, 2012. We thank you, Joe, for being part of our family for 58 years.

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Pescados

Our seafood program is committed to sustainability. All seafood is either wild-caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans.

Red Snapper "Alicante"

This incredibly delicious recipe was created in 1938 by Casimiro Hernandez, 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. 34

Red 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 "Good Rice." 32

Grilled Red Snapper

Boneless fillet of fresh red snapper seasoned, and grilled with extra virgin olive oil. Served with yellow rice and fresh vegetables. 30

Sea Bass a la Rusa

Fresh Panamanian sea bass has a mild, sweet taste. A firm, large flaked fillet cooks up white. Boneless fillet of sea bass, breaded with seasoned Cuban bread crumbs and grilled. Garnished with lemon butter sauce, chopped hard boiled egg and parsley. Served with yellow rice and fresh vegetables. 28

Grilled Sea Bass

Fresh boneless fillet of Panamanian sea bass. Firm, flaky and delicious. Served with yellow rice and fresh vegetables. 26

Mahi Mahi "Cayo Hueso"

Fresh boneless fillet of mahi mahi marinated in citrus juices and grilled. Served with mojomarinated onions, "Good Rice," yuca and platanos. This dish is named to honor the memory of Carmen Piloto Hernandez, the wife of Casimiro Jr., who was born in Key West ("Cayo Hueso"). Carmen was also the creator of our "Good Rice" recipe, with her grandson Richard Gonzmart naming it "Good Rice" when he was just a small child. 25

Baked Stuffed Grouper

Baked boneless fillet of red grouper stuffed with crabmeat and a tropical passion fruit butter sauce. Gently baked. Served with yellow rice and fresh vegetables. 35

Grilled Grouper

Simply delicious. Seasoned and grilled. Served with yellow rice and fresh vegetables. 30

Grouper "Jimmy"

A boneless fillet of Gulf of Mexico red grouper, seasoned, grilled and topped with fresh blue crabmeat, drizzled with lemon butter sauce. Served with "Good Rice" and asparagus. 34

Pompano en Papillot

Boneless fillet of pompano with seafood stuffing of shrimp, crabmeat, hearts of artichoke, butter and white wine, wrapped in parchment paper and baked. Served with yellow rice. 32

Grilled Salmon

Fresh boneless fillet of salmon, grilled and served with yellow rice and fresh vegetables. 22

Stuffed Salmon

Fresh Atlantic salmon, stuffed with creamy spinach, artichoke and lump crabmeat, finished with citrus butter sauce. Served with yellow rice and fresh vegetables. 28

Grilled Mahi Mahi

Fresh boneless fillet of mahi mahi simply seasoned and grilled. Served with yellow rice and fresh vegetables. 22

Adela Hernandez Gonzmart fishing.

* Consuming raw or undercooked foods may increase your risk of foodborne illness, especially if you fall into a high risk group or have a medical condition.

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Mariscos

Fideua de Mariscos

A typical Catalan dish of fresh seafood. Large prawns, shrimp, scallops, mussels, clams, garlic, white wine and chili pepper saut?ed in a spicy tomato sauce. Tossed with pasta and topped with fresh lump blue crabmeat. 34

Arroz Caldoso con Mariscos

A flavorful Andalusian "brothy rice" with Maine lobster claws, wild-caught Gulf of Mexico shrimp, sea scallops, calamari, Mediterranean octopus and chorizo, simmered with extra virgin olive oil, green peppers, tomatoes, garlic and saffron. 33

Cannelloni de Langosta

Three tender cannelloni pastas filled with Maine lobster meat, shrimp, pan-seared scallops and saut?ed shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry Mornay cheese sauce and pieces of lobster. 28

Mussels y Chorizo "Andres"

Fresh Prince Edward Island mussels, sliced chorizo, saut?ed simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dry white wine and lemon. ?Delicioso! 19

Adela Hernandez Gonzmart, her son Casey and her father, Casimiro Hernandez, Jr. - 1952

Shrimp

The Columbia buys wild-caught Gulf of Mexico shrimp that are all-natural and chemical-free. Our supply comes from Carson & Co., a Bon Secour, Alabama family business headed by President/CEO and founder Carson Kimbrough, an Alabama native. He's a former shrimp boat captain who decided to expand into other parts of the industry.

Shrimp & Crab Enchilado Shrimp Salteado

A mildly spicy sauce of shrimp and fresh lump blue crabmeat, shrimp, tomatoes, onions, green peppers, garlic, oregano, white wine and chili peppers. Served over pasta. 28

Stuffed Shrimp "Jesse Gonzalez"

Jumbo-sized Gulf of Mexico shrimp stuffed with crabmeat and baked with lemon butter. Served with "Good Rice" and fresh vegetables. Named for our friend, the King of Shrimp. 28

Shrimp "Bay?n"

Gulf of Mexico wild-caught shrimp with spinach, tomato, Romano cheese, spicy Spanish paprika, butter and garlic. Tossed with pasta. 26

A twist of a classic Columbia favorite, inspired by Chinese immigrants to Cuba in the 19th century. Shrimp, saut?ed with extra virgin olive oil, onions, green peppers, garlic, mushrooms, diced potatoes, chorizo, simmered in rich demi-glaze sauce and a splash of red wine. Served with yellow rice. 24

Shrimp Supreme

1937 Columbia restaurant creation of large shrimp is wrapped in wafer-thin bacon, marinated and fried. Served with fresh vegetables and yellow rice or potatoes. 24

Shrimp & Yellow Rice

Wild-caught Gulf of Mexico shrimp baked with yellow rice, green peppers, onions, tomatoes, spices and extra virgin olive oil, splashed with white wine. 23

* Consuming raw or undercooked foods may increase your risk of foodborne illness, especially if you fall into a high risk group or have a medical condition.

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