The Columbia Restaurant menu – Tampa FL 33605 – (813) 248-4961

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Menu for The Columbia Restaurant provided by Allmenus.com

DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.