Columbia Restaurant - St. Armands Circle Sarasota Menu & Prices

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 ou

Fresh, ripe, Florida tomatoes tossed with julienned Spanish onions and our Original "1905" Dressing made with imported Spanish extra-virgin olive oil, fresh garlic, oregano and white wine vinegar. Glu

Crisp romaine lettuce tossed with Classic Caesar dressing, Romano cheese and Cuban bread croutons.

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. Vegetarian

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

A trio of grilled skewers featuring fine cuts of marinated chicken, pork, Spanish chorizo and caramelized onions.

Seasoned cooked blue crab meat, paprika and garlic, breaded with Cuban bread crumbs and fried. Four shareable croquettes served with Columbia salsa picante.

Six croquettes with a creamy béchamel sauce filling with finely diced ham, deep-fried. Served with Columbia hot sauce.

Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia salsa picante.

Picadillo made with spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in two pastry turnovers.

Large, North Atlantic sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.

Large shrimp sautéed in a sizzling pan of extra-virgin Spanish olive oil and fresh garlic. Gluten free

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

Two large crab cakes loaded with fresh hand-picked blue crabmeat and grilled. Drizzled with a passionfruit alioli sauce.

Tender, wild caught North Atlantic calamares dusted in seasoned flour and lightly fried.

Boneless fillet of red snapper baked in a casserole with sweet Spanish onions, green peppers, a rich gravy, olive oil, garlic, white wine and topped with sliced roasted almonds. Served with shrimp sup

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.

Fresh Verlasso Patagonian salmon seasoned, grilled and topped with Argentinian chimichurri. Served with yellow rice and fresh vegetables.

A Columbia classic since 1935. 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. S

Boneless fillet of fresh mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice, yuca and platanos. Gluten free

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.

Your choice of boneless fresh grouper or red snapper. Seasoned, grilled and served with yellow rice and fresh vegetables.

Baked boneless fillet of fresh grouper stuffed with crabmeat and finished with a tropical passionfruit butter sauce. Served with yellow rice and vegetables.

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

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

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 crabmeat

Two 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 sauc

Jumbo-sized shrimp stuffed with crabmeat and baked with lemon butter. Served with yellow rice and fresh vegetables.

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

1937 Columbia Restaurant creation of large shrimp wrapped in wafer-thin bacon, marinated and fried. Served with remoulade sauce.

Prepared in a traditional paella pan with La Bomba Spanish rice, extra-virgin olive oil. Made with clams, mussels, shrimp, scallops, calamares, chicken and pork, green peppers, Spanish onions, ripe to

Prepared with Spain's Molino Roca Dinamita Rice. 1/2 Maine lobster, shrimp, clams, mussels, scallops and calamares. Please allow extra time for preparation.

Vegetarian paella made with a variety of beans, green beans, artichoke hearts, tomatoes, onions, green peppers, garlic and vegetable saffron broth. Vegetarian. Please allow extra time for preparation.

14 oz. USDA choice, wet-aged boneless strip steak, brushed with our Original "1905" dressing sauce. Served with stuffed mushrooms and yellow rice.

Grilled choice center-cut tenderloin. Served with fresh vegetables and yellow rice. Gluten free

Wrapped with wafer thin bacon and pan-seared, with Columbia sauce of mushrooms, ham, onions, green peppers, garlic, light tomato, red wine au jus. Served with yellow rice and peas. Gluten free

Marinated top sirloin cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice.) Served with plantanos and french fries or rice. Gluten free

Savory ground beef simmered with tomatoes, aromatic sofrito of onion, garlic, green peppers, and a signature blend of green olives, raisins and wine, served over white rice.

Choice of boneless chicken or filet steak tips sautéed with Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo, splashed with red wine. Served with yellow rice.

A Cuban feast of roast pork a la Cubana, boliche criollo, Empanada de Picallo, platanos, yuca, black beans and yellow rice.

Compart Family Farms pork shoulder marinated in a garlic-citrus sauce, slowly roasted and served with black beans, white rice, yuca and platanos.

Traditional Cuban pot roast, tenderized eye of round beef stuffed with chorizo sausage, marinated with garlic, oregano, bay leaf and olive oil, slowly roasted with onions, garlic, red wine gravy, serv

Choice beef shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice.

One half bone-in chicken with green peppers, Spanish onions, tomato, smoked ham, hearts of artichoke, garlic and olive oil baked with Molino Roca Dinamita rice. Splashed with white wine, topped with g

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.

Sliced eggplant breaded with ground plaintain crumbs, smothered in Rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted cheese. Vegetarian

A large bowl of black bean soup topped with chopped tomatoes, sweet onions and our Original "1905" Dressing. Gluten free Vegetarian

Spanish caramel egg custard, prepared the old-fashioned way. Gluten free

"Natilla," Catalan cream, 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.

Graham cracker crust, filling made from pasteurized egg yolks, condensed milk and Nellie & Joe's Key lime juice.

Made with white chocolate, La Segunda Central Bakery Cuban bread, Sunny Florida Dairy milk and Florida eggs. Topped with a rich Bacardi rum sauce.

Tropical ice cream served in a coconut shell, a Columbia classic dating to the 1940s Tropical Ice Cream Co.

Tropical sweet guava and melted sweet cream cheese baked in a soft crispy pastry, dusted with sugar granules, drizzled with vanilla bean sauce.

Van Gogh Espresso vodka with Licor 43 and freshly pressed Naviera Coffee Mills espresso

Kahlua and amaretto blended with Cuban coffee, and a touch of whipped cream

Grand Marnier, Frangelico, amaretto and Bailey's with fresh roasted coffee topped with whipped cream

Café con leche with imported Torres Spanish brandy and Kahlua and topped with whipped cream

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 ou

Fresh, ripe, Florida tomatoes tossed with julienned Spanish onions and our Original "1905" Dressing. Gluten free Vegetarian

Crisp romaine lettuce tossed with Classic Caesar dressing, Romano cheese and Cuban bread croutons.

Named "Best Sandwich in Florida" by Food & Wine Magazine. Original 1915 recipe of Casimiro Hernandez, Sr., layered ham, Genoa salami, mojo-marinated roast pork, Swiss cheese, pickle and mustard on Cub

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, 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.

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. Vegetarian

Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Vegetarian

A trio of grilled skewers featuring fine cuts of marinated chicken, pork, Spanish chorizo and caramelized onions.

Seasoned cooked blue crab meat, paprika and garlic, breaded with Cuban bread crumbs and fried. Served with Columbia salsa picante.

Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia salsa picante.

Six croquettes with a creamy béchamel sauce filling with finely diced ham, deep-fried. Served with Columbia hot sauce.

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.

Large shrimp sautéed in a sizzling pan of extra-virgin Spanish olive oil and fresh garlic. Gluten free

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.

Two large crab cakes loaded with fresh hand-picked blue crabmeat and grilled. Drizzled with a passionfruit alioli sauce.

Roast pork, boliche, empanada de picadillo, platanos, black beans, yuca and yellow rice.

Compart Family Farms pork shoulder marinated in a garlic-citrus sauce, slowly roasted and served with black beans, white rice, yuca and platanos.

Traditional Cuban pot roast, tenderized eye of round beef stuffed with chorizo sausage, slowly roasted with onions, garlic, red wine gravy, served with black beans, white rice and fried sweet plantain

Choice beef shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice.

Savory ground beef simmered with tomatoes, sofrito of onion, garlic, green peppers, and a blend of green olives, raisins and wine, served over white rice.

The classic Cuban steak – marinated top sirloin cut very thin, quickly grilled and topped with mojo crudo. Served with plantanos, french fries or rice. Gluten free

Choice tenderloin tips sautéed with Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and red wine. Served with yellow rice.

One quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices and extra-virgin olive oil. Gluten free

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.

Boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo, splashed with red wine. Served with yellow rice.

Sliced eggplant breaded with ground plaintain crumbs, smothered in Rioja sauce topped with melted Galician Tetilla cheese. Vegetarian

A large bowl of black bean soup topped with chopped tomatoes, sweet onions and our Original "1905" Dressing. Gluten free Vegetarian

Fresh Verlasso Patagonian salmon seasoned, grilled and topped with Argentinian chimichurri. Served with yellow rice.

Boneless fillet of Merluza, lightly breaded with seasoned Cuban breadcrumbs, grilled on the flat top. 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. Gluten free

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, 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. Gluten free

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

1937 Columbia Restaurant creation of large shrimp wrapped in wafer-thin bacon, marinated and fried. Served with remoulade sauce.

Spain's national dish, lunchtime version with shrimp, scallops, calamares, clams, mussels, chicken, pork, Spanish onions, ripe tomatoes, green peppers and fresh garlic, baked with Molino Roca Dinamita

Two cannelloni pastas filled with Maine lobster meat, shrimp, pan-seared scallops and sautéed shallots blended with a lobster sherry cream reduction and Mornay cheese sauce.

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.

Spanish caramel egg custard, prepared the old-fashioned way. Gluten free

"Natilla," Catalan cream, 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.

Graham cracker crust, filling made from pasteurized egg yolks, condensed milk and Nellie & Joe's Key lime juice.

Made with white chocolate, La Segunda Central Bakery Cuban bread, Sunny Florida Dairy milk and Florida eggs. Topped with a rich Bacardi rum sauce.

Tropical ice cream served in a coconut shell, a Columbia classic dating to the 1940s Tropical Ice Cream Co.

Tropical sweet guava and melted sweet cream cheese baked in a soft crispy pastry, dusted with sugar granules, drizzled with vanilla bean sauce.

Van Gogh Espresso vodka with Licor 43 and freshly pressed Naviera Coffee Mills espresso

Blue Ice Double Espresso Vodka with Bailey's Irish Cream liqueur. An adult-version of an Ybor favorite.

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

Created in honor of our 100-year anniversary. Ketel One Vodka served with marinated olives stuffed Cabrales cheese.

Blue Ice American Huckleberry Flavored Vodka with fresh muddled blueberries and touch of fresh lemon juice. Served up.

Tito's Handmade Vodka combined with muddled fresh strawberries, fresh basil and fresh lime juice. Shaken and served on the rocks.

A refined combination of Ketel One vodka, Nolet's gin and Lillet Blanc, finished with a twist of lemon. Shaken tableside and served up.

A refreshing blend of 6 O'Clock gin, pineapple juice, fresh lemon and simple syrup, shaken and served tall over ice and garnished with dehydrated lemon.

A favorite of Carmen Hernandez, 2nd generation. Maker's Mark Private Select Bourbon with sugar, bitters, cherry and orange.

Hall Of Fame bartender Pete Scaglione's favorite cocktail made with his very own recipe using our Private-Barrel Knob Creek Bourbon, Vermouth and a hint of Ramazzotti Amaro. Served up or on the rocks.

Our Private-Barrel Knob Creek 100-proof Rye Whiskey muddled with fresh strawberry, blueberries and mint, finished with lemon and a touch of sweetness. Served over ice.

Passion fruit syrup, pineapple, lime and our hand-selected Private-Barrel Casa Noble Reposado Tequila shaken and served on the rocks.

Hall Of Fame bartender Garrafon Fernandez combined his native Spanish roots to this Mexican classic. Our Private-Barrel Patrón Añejo Tequila, Spain's Torres Magdala Orange Liqueur, Torres Brandy and f

Made with Don Julio Reposado Tequila, Florida grapefruit soda and a splash of fresh lime juice.

Named for our 2nd-generation Chacho Hernandez who loved his spirits and for roasting the best coffee in Ybor City from 1926 to 1983. Made with LALO Blanco tequila and espresso liqueur shaken with a to

Papa's Pilar Oloroso Sherry Finished Rum with guava syrup and Angostura bitters. Served on the rocks with a twist of orange

Papa's Pilar Blonde Rum, grapefruit juice, Luxardo Maraschino Liqueur and fresh lime juice shaken and served up or on the rocks

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