Columbia St. Augustine Menu & Prices

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

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

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

Known back at the turn of the 20th century as Sopa de Garbanzo, the soup helped make the Columbia famous. The founder of the Columbia, Casimiro Hernandez, Sr., adapted his version of hearty multi-cour

Frijoles Negros prepared exactly as our great-grandmother, Carmen Hernandez, did. Served over a bed of white rice and topped with diced raw Spanish onion

Known back at the turn of the 20th century as Sopa de Garbanzo, the soup helped make the Columbia famous. The founder of the Columbia, Casimiro Hernandez, Sr., adapted his version of hearty multi-cour

Frijoles Negros prepared exactly as our grandmother, Carmen Hernandez, did. Served over a bed of white rice and topped with diced raw Spanish onion

A favorite of our father and grandfather, César Gonzmart. Fresh, ripe, Florida tomatoes tossed with julienned Spanish onions and our Original "1905" Dressing made with imported Spanish extra-virgin ol

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

Named "Best Sandwich in Florida" by Food & Wine Magazine. 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 wor

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

Cuban-style slowly roasted pork, pulled from the bone, served on Cuban bread brushed with mojo, topped with sautéed onions

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-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

The Cuban Sandwich is Tampa treasure. The "Mixto," was created in the late 1890s for the cigar workers. The sandwich underwent changes as immigrants from different countries came to Ybor City. The Spa

Meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed on Cuban bread

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

Grilled breast of chicken, melted Swiss cheese, lettuce, tomatoes and garlic alioli sauce on Cuban bread

Lettuce, tomato, pickle, onion and mayo. With fries

Choice of two, one half of a Cuban sandwich, one half order of Columbia's "1905" Salad or a cup of soup

The Cuban Sandwich is Tampa treasure. The "Mixto," was created in the late 1890s for the cigar workers. The sandwich underwent changes as immigrants from different countries came to Ybor City. The Spa

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

Grilled breast of chicken, melted Swiss cheese, lettuce, tomatoes and garlic alioli sauce on Cuban bread

Cuban-style slowly roasted pork, pulled from the bone, served on Cuban bread brushed with mojo, topped with sautéed onions

Cuban version of a Sloppy Joe. Shredded choice beef simmered with onions, green peppers and tomatoes on Cuban bread

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 frie

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

A trio of grilled skewers featuring fine cuts of marinated chicken, pork, Spanish chorizo and caramelized onions. A staple at bars and restaurants in Spain, perfect for sharing

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 C

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. Se

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 C

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, o

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

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

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 hand-picked blue crabmeat and grilled. Drizzled with a passionfruit alioli sauce

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

"Croqueta de jaiba" as they were known during the Great Depression. These four simple croquettes made from seasoned cooked blue crab meat, paprika and garlic then breaded with Cuban bread crumbs and f

Shrimp sautéed in extra-virgin olive oil, fresh garlic and chili peppers

Tender calamari seasoned and lightly fried

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

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

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

"Croqueta de jaiba" as they were known during the Great Depression. A simple croquette made from seasoned cooked blue crab meat, paprika and garlic then breaded with Cuban bread crumbs and fried. Thes

Shrimp sautéed in extra-virgin olive oil, fresh garlic and chili peppers

Tender calamari seasoned and lightly fried

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

A rich Rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted imported white cheese with toasted Cuban bread

Carmen, wife of Casimiro Hernandez, Jr., was the queen of preparing these delicate pastry turnovers stuffed with different fillings. Back in the Depression, food leftovers or fruits would be used to f

Fried sweet plantains

Sample the flavors of Cuba and enjoy this feast of roast pork, boliche, empanada de picadillo, platanos, black beans, yuca and yellow rice

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

Traditional Cuban pot roast, featuring a tenderized eye of round beef, stuffed with chorizo sausage, marinated with garlic, oregano, bay leaf and extra-virgin olive oil, slowly roasted with onions, ga

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 a

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

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

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

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

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

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.

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

A large bowl of black bean soup topped with chopped tomatoes, sweet onions and our World-Famous Original “1905” Dressing. A favorite pre-race meal for marathon runners and triathletes

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

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-bo

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

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, extra-virgin 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

Jumbo shrimp sautéed in exra-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, 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 paell

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 chee

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 lu

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

This recipe was created in 1938 by second-generation Casimiro Hernandez, Jr. Boneless fillet of red snapper baked in a casserole with sweet Spanish onions, green peppers, a rich gravy, olive oil, garl

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. 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-bo

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

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. Simply delicious

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

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

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

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 lu

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 chee

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

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

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. (Please allow extra time for preparation.) Made with clams, mussels, shrimp, scallops, calamres, chicken and po

Prepared in a traditional paella pan with Spain’s Molino Roca Dinamita Rice, extra-virgin olive oil. (Please allow extra time for preparation.) 1/2 Maine lobster, shrimp, clams, mussels, scallops and

Prepared in a traditional paella pan with La Bomba Spanish rice, extra-virgin olive oil. (Please allow extra time for preparation.) Vegetarian paella made with a variety of beans, green beans, articho

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 a

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

Our legendary tender Filet Mignon steak, wrapped with wafer thin bacon and pan-seared, with our delicious Columbia sauce of mushrooms, ham, onions, green peppers, garlic, light tomato, red wine au jus

If you haven't been to Cuba or Miami lately, you probably haven't had a steak like this. Marinated top sirloin cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lim

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-savor

Choice of boneless chicken or filet steak tips. A sizzling-hot iron skillet with extra-virgin olive oil is used to sauté sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes,

To sample the flavors of Cuba, we offer this 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 delicious garlic-citrus sauce, slowly roasted until tender and served with black beans, white rice, yuca and platanos

Traditional Cuban pot roast, featuring a tenderized eye of round beef, stuffed with chorizo sausage, marinated with garlic, oregano, bay leaf and extra-virgin olive oil, slowly roasted with onions, ga

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 a

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 Spain’s Molino Roca Dinamita rice. Spl

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 fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos

A Columbia classic since 1935. Spain’s favorite fish, Merluza, a mild and slightly sweet fish with tender, meaty white flakes, lightly breaded with seasoned Cuban breadcrumbs and grilled on the flatto

Prepared in a traditional paella pan with Spain’s Molino Roca Dinamita Rice, extra-virgin olive oil. (Please allow extra time for preparation.) Made with clams, mussels, shrimp, scallops, calamres, ch

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-savor

We think our flan is the best we have ever tasted. One taste and we think you will agree. The recipe dates to 1935 when the Columbia opened Tampa’s first “Conditioned Air” dining room, the Don Quixote

A favorite of the Gonzmart family when visiting the "Los Caracoles" restaurants in Barcelona, Spain. "Natilla," Catalan cream, is 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

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 famil

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 Centra

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

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 v

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

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

A lovely combination of 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

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

Familia Torres Est. 1870

Familia Torres Est. 1870

Familia Torres Est. 1870

Familia Torres Est. 1870

The Columbia's legendary salad tossed tableside. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing. In the 194

A favorite of our father and grandfather, César Gonzmart. Florida tomatoes, tossed with julienne sweet onions and '1905" dressing

Choice of two, one half of a Cuban sandwich, one half order of Columbia's "1905" Salad or a cup of soup

This classic dish is cooked in a traditional paella pan with mussels, shrimp, clams, calamares, chicken and pork. It features Molino Roca’s Dinamita Rice, cultivated in Spain since 1903, and is simmer

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

Cuba's most popular blue plate special. Finely ground beef braised with onions, peppers, raisins and olives and served with white rice

Compart Family Farms pork shoulder marinated in a delicious garlic-citrus sauce, slowly roasted until tender and topped with sautéed onions. Served with yuca, black beans and white rice

Fresh boneless fillet of mahi-mahi marinated in citrus juice and grilled. Served with mojo-marinated onions, yellow rice and platanos

A sizzling-hot iron skillet with Spanish extra-virgin olive oil is used to sauté sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chopped Spanish chorizo and your choice

Sliced eggplant breaded with ground plantain crumbs, smothered in our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine. Topped with melted imported white cheese

The classic Cuban steak: marinated top sirloin, cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice). Served with yellow rice and platanos

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

Cuba's most popular blue plate special. Finely ground beef braised with onions, peppers, raisins and olives and served with white rice

Garlic and citrus marinated roasted pulled pork, topped with sautéed onions. Served with white rice and topped with black beans and platanos

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 until tender. Served wi

Fresh boneless fillet of mahi-mahi marinated in citrus juice and grilled. Served with mojo-marinated onions, yellow rice and platanos

Inspired by the Chinese who lived in Cuba in the 19th century, a very hot iron skillet with extra-virgin olive oil is used to sauté boneless pieces of chicken, onions, green peppers, fresh garlic, mus

Sliced eggplant breaded with ground plantain crumbs, smothered in our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine. Topped with melted imported white cheese

Fluffy steamed white rice

Traditional Spanish-style yellow rice

Slow-cooked cassava with garlic mojo

Crispy, golden fries

Our grandfather's favorite, made with Cuban bread, white chocolate and topped with a rich Bacardi rum sauce

Our great-grandmother's special recipe

Honoring Tampa's nickname as "The Big Guava," this New York-style cheesecake is topped with tropical fruit

Graham cracker crust and filling made from pasteurized egg yolks, condensed milk and Key lime juice

Our Dad's favorite, made with Cuban bread, white chocolate and topped with a rich Bacardi rum sauce

Spanish egg custard

Honoring Tampa's nickname as "The Big Guava," this New York-style cheesecake is topped with tropical fruit

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

Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made with Bacardi Superior Rum, muddled hierabuena (mint), lime juice and sparkling water. "One sip take

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, inspired by a longstanding friendship between Richard Gonzmart a

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. One sip will take you around the world!

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. Simple and refreshing

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

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 now celebrate Casimiro "Cas

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

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

Intense with a big volume developing on the palate, showing big freshness and elegance. 100% Tempranillo. (Rioja). $5 donated from the sale of each bottle of RG, Melanie and AG wine to Tampa General H

This velvety and silky wine is 100% Verdejo, a native grape varietal from north-central Spain. (Rueda). $5 donated from the sale of each bottle of RG, Melanie and AG wine to Tampa General Hospital’s A

Big volume on the palate, with fresh fruit and a very long, tasty aftertaste. 100% Tempranillo. (Rioja) $5 donated from the sale of each bottle of RG, Melanie and AG wine to Tampa General Hospital’s A

These wines were created by Amici Cellars in Sonoma County, California, in memory of fifth-generation family member Andrea Gonzmart's beloved German Shepherd Enzi, who courageously fought but ultimate

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 Martínez Bujanda, this 100% Tempranillo wine was create

Bright and refreshing with pear, almond, and a clean, balanced finish

A story of friendship and fortune, Bolita is a rare collaboration between Richard Gonzmart and legendary winemaker Dave Phinney (The Prisoner, Orin Swift). Blending Grenache, Syrah and Carignan from t

Tinto or Blanco. A longtime favorite "taste of Spain" at the Columbia. Sangre de Toro red blend or Viña Sol white blend – made in Calalunya, Spain by Familia Torres, longtime friends of the Gonzmart F

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 B