The Tampa Bay History Center is proud to partner with the historic and critically-acclaimed Columbia Restaurant and to be home to the first Columbia Cafe.

Found on the first floor of the new Tampa Bay History Center, the Cafe boasts indoor and outdoor seating areas as well as the following menu. (Download the complete menu here.) The Cafe is open daily from 11am to 9pm.  Entrance to the Cafe after History Center hours will be through the Riverwalk entrance.

Tapas

Ybor City Deviled Crabs

An Ybor City favorite of spicy Blue Crab mixed with Cuban cracker crumbs, paprika, onions, peppers and garlic, then breaded and fried golden brown.

 

Scallops "Casimiro"

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

 

Columbia's Original "1905" Salad(TM)

The Columbia's legendary salad of crisp iceberg lettuce with julienne of baked ham, Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing (our 100-year-old family recipe of fresh garlic, oregano, wine vinegar and extra virgin olive oil).

 

Soups

Spanish Bean Soup

The soup that made the Columbia famous. Garbanzos, smoked ham, chorizo and potatoes simmered in a delicious ham stock.

 

Black Bean Soup

Frijoles Negros expertly prepared. Served over white rice and topped with diced Spanish onions. 100% vegetarian.

Sandwiches

The Original Cuban Sandwich

Smoked ham, roast pork, Genoa salami, Swiss cheese, dill pickle and mustard on pressed hot Cuban bread. Served with garlic plantain chips.

 

Relleno

In the early 1900s, after a long days work, Cigar Workers would stop at the corner cafe to pick up a "Relleno" for the walk home. Hollowed out Cuban Bread stuffed with picadillo...ours served with garlic plantain chips.

Entrees

Chicken and Rice "Sarapico"

The traditional dish from Tampa's Ybor City, one quarter chicken baked with yellow rice, green peppers, onions and tomatoes, spices and virgin olive oil. Served with Cuban bread and butter.

 

Merluza "Russian Style"

Created in the 1930s by the Columbia's famed chef, Francisco Pijuan. A delicate whitefish, lightly seasoned with Cuban bread crumbs, grilled and topped with lemon butter, chopped parsley and egg. Served with yellow rice, Cuban bread and butter.

Desserts

Flan

Spanish egg custard

 

White Chocolate Bread Pudding

Our Dad's favorite. Our version made with white chocolate and topped with a rich Bacardi Rum Sauce.