Columbia Restaurant - Columbia Menu [Link]
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PAELLA - The National Dish of Spain*
(Please allow 30 minutes for preparation)
Tapas
Sopas/Ensaladas Paella "A la Valencia"
Our version, prepared in a traditional paella pan,
Dinner Entrées
features clams, mussels, shrimp, scallops,
Lunch Entrées calamares, chicken and pork, baked with Valencia
Postres/Bebidas rice, extra virgin olive oil, green peppers, Spanish
Children's Menu onions, ripe tomatoes, garlic, spices and splashed
with white wine.
Wines
Paella "Marinera"
Seafood version of our famous Paella combines
Valencia rice with clams, mussels, shrimp, scallops,
and calamares.
Paella "Campesina"
A favorite in the La Mancha Region of Spain. Valencia
rice with beef tenderloin, pork, chicken, chorizo and Paella "A la Valenciana"
green beans.
MARISCOS - (Seafood)*
Snapper "Alicante"
This incredibly delicious recipe was created many
years ago by our grandfather, Casimiro Hernandez,
Jr. It features the King of Gulf fish, Snapper, baked
in a casserole with sweet Spanish onions, green
peppers, a rich gravy, olive oil, fresh garlic, sauterne
wine and topped with sliced roasted almonds. Served
with yellow rice and garnished with fried eggplant
and Shrimp Supreme. "If you enjoy fresh fish and
would like to sample authentic Spanish flavor we
offer our highest recommendation."
Snapper "Adelita"
King of Gulf fish, Snapper, grilled and topped with
hearts of palm, artichoke hearts, sun dried tomatoes,
olive oil, garlic and onions, Served with “Good Rice”. Red Snapper "Alicante"
Sea Bass“Bilbao”
Traditional Basque preparation of fillet of Sea Bass baked in a casserole with sliced tomatoes,
potatoes, onions, extra virgin olive oil, garlic and lemon. Served with “Good Rice”.
Mahi Mahi "Cayo Hueso"
Boneless fillet of Mahi Mahi marinated in citrus juices and grilled. Served with "Good Rice" yuca,
platanos and mojo.
Pompano en Papillot
Today's version of a long time favorite of the Columbia dating back to the 40's. 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.
Shrimp Supreme
This Columbia Restaurant creation of jumbo shrimp is wrapped in wafer thin bacon, marinated and
fried. Served with fresh vegetables and yellow rice or potatoes.
Camarones Rellenos "Jesse Gonzalez"
Colossal size Singleton shrimp stuffed with lump crabmeat baked with lemon butter. Served with
"Good Rice" and fresh vegetables. Named for our friend; the King of Shrimp.
Cannelloni de Langosta “Setes Portes”
A Catalan favorite of tender cannelloni pasta filled with Maine lobster meat, shrimp, pan seared
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Columbia Restaurant - Columbia Menu [Link]
scallops and Sauteéd Shallots blended with a lobster sherry cream reduction, smothered with a
lobster sherry Mornay cheese sauce.
Shrimp Criollo
We enjoyed this recipe of our mother and grandmother, Adela, On Sunday’s at her home. Large
white shrimp sautéed in a hot skillet with extra virgin olive oil, garlic, green peppers, tomatoes,
platanos, potatoes, spicy Spanish paprika and splashed with Martini & Rossi Dry Vermouth. Served
with white rice.
Mariscos "Diablo"
Combination of sautéed lobster, shrimp, scallops, mussels, and clams in a spicy tomato sauce with
blue crabmeat, onions, green peppers, garlic, white wine and chili peppers, served over a bowl of
pasta.
Corvina “A la Rusa”
Created by Francisco Pijuan, Columbia’s famous chef and former chef to King Alfonso XIII of Spain.
Corvina, a tropical white flaky fish, breaded with Cuban bread crumbs and grilled. Garnished with a
Russian sauce of lemon butter, parsley and hard boiled eggs. Served with yellow rice and
vegetables. Viva El Rey!
POLLO - (Chicken)*
Arroz con Pollo "Valenciana"
Casimiro Hernandez, Sr.'s original recipe for this
simple yet classic dish that helped make the
Columbia famous. A combination of bone-in chicken
sauteéd with extra virgin olive oil and green peppers,
Spanish onions, tomato, garlic, herbs and baked in
casserole with Valencia rice then splashed with
Adelita Chardonnay wine and topped with green peas
and red pimientos. (Please allow extra time.)
Pollo "Champiñíon"
Chargrilled boneless breast of chicken topped with a
grilled sliced portabella mushroom and a rich Spanish
Amontillado sherry sauce. Served with "Good Rice".
Arroz con Pollo
Pollo "Riojana"
Boneless chicken breast breaded, grilled and topped with a Rioja tomato sauce and melted Spanish
Tetilla cheese. Served with yellow rice and fresh vegetables.
COMBINACIONES*
La Completa Cubana
A Cuban feast of Roast Pork, Boliche, Empanada de Picadillo, platanos, yuca, black beans and yellow
rice.
Chicken and Shrimp "Barcelona"
Boneless chicken breast sautéed with shrimp in delicious lobster bisque, brandy, white wine carrots
and onions. Served with yellow rice.
Salteado
(The Columbia’s Traditional Method of Sauté)
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 onions, green peppers, fresh garlic, mushrooms, diced fried potatoes,
chorizo, splashed with a hearty red wine. Served with yellow rice.
Prepared with your choice of: Chicken or Steak Tips.
Surf & Turf
A grilled 6 oz. Filet Mignon and three Panamanian prawns grilled and dressed with “1905” sauce.
Served with roasted potatoes and vegetables.
CARNES - (Meats)*
Filet Mignon "Chacho"
In the memory of the spirit of our great uncle Evelio
"Chacho" Hernandez, youngest son of the founder.
This is our best selling center cut filet mignon with a
rich sauce of bourbon, shallots, and mushrooms.
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Columbia Restaurant - Columbia Menu [Link]
Flambeéd tableside with a shot of the world's finest
bourbon, Booker Noe. Served with roasted potatoes
and vegetables.
Filet Mignon
Grilled choice center cut tenderloin. Served with
fresh vegetables and yellow rice or potato.
Filet Mignon "Columbia"
Broiled tender center cut Filet Mignon wrapped with
wafer thin bacon and topped with Columbia sauce of
mushrooms, ham, onions, tomatoes, green peppers
and a touch of garlic. Served with yellow rice.
Filet Mignon "Chacho"
Delmonico "Sonny"
If you truly want a great steak, this is it. Our favorite char-grilled, well-marbled, juicy 16 oz.
bone-in-rib-eye steak. Served with roasted potatoes and vegetables.
Ternera "Isabella"
Tender milk fed veal dusted with flour, pan fried in olive oil and topped with fresh jumbo lump
crabmeat and a delicious sherry béarnaise sauce. Served with “Good Rice” and vegetables.
Palomilla
"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 lime
juice). Served with platanos and french fries or rice.
Boliche "Criollo"
Roasted Eye round of beef stuffed with chorizo and
roasted in flavorful gravy. Served with black beans,
white rice and platanos.
Roast Pork "A La Cubana"
Generous slices of roast pork with a delicious
marinade. Served like back home in Cuba 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, sauteéd and simmered with onions, green
peppers and tomatoes. Served with platanos and
white rice. Roast Pork Loin "A la Cubana"
Filet Salteado
Choice tenderloin tips are placed in a very hot sauté pan, then we combine Spanish extra virgin olive
oil with a touch of fresh garlic then add sliced swee
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