chilled jumbo shrimp served with a spicy mango cocktail sauce and mariquitas

shrimp sautéed in virgin olive oil, fresh garlic and chili pepper

marinated jumbo shrimp wrapped in smoked bacon, and lightly fried

colossal fresh scallops baked in clay casserole with butter and topped with seasoned bread crumbs and white wine

baked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese

tender calamari seasoned and lightly fried

Spanish tetilla cheese baked in rioja tomato sauce with toasted cuban bread

blue crab meat cakes served with passion-fruit aioli sauce

fresh prince edward island mussels and sliced chorizo, sauteéd and simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dry white wine and lemon

the Columbia's legendary salad tossed at your table. crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated romano cheese and our famous garlic dressing our 100 year old family recipe of fresh garlic, oregano, wine

thick sliced beefsteak, tomatos, topped with sliced red onions and crumbled Spanish cabrales cheese, served with extra virgin olive oil and sherry wine vinegar

chopped salad of lettuce, tomato, hearts of plam, artichoke herats, celery, hard boiled egg and dressed with a cabrales cheese garlic vinaigrette dressing

seafood version of our famous paella combines valencia rice with clams, mussels, shrimp, scallops, and calamares

pasta filled with maine lobster meat, shrimp, pan seared scallops and sauteéd shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry mornay cheese sauce

fresh fillet of grouper grilled or prepared in the Colombians famous a la rusa, served with yellow rice and fresh vegetable

pasta filled with maine lobster meat, shrimp, pan seared scallops and sauteéd shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry mornay cheese sauce

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 and rossi dry vermouth. served with white rice19

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

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

boneless chicken breast breaded, grilled and topped with a rioja tomato sauce and melted spanish tetilla cheese. served with yellow rice and fresh vegetables

Chargrilled boneless breast of chicken topped with a grilled sliced portabella mushroom and a rich Spanish Amontillado sherry sauce. Served with Good Rice

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, tenderloin

boneless chicken breast sautéed with shrimp in delicious lobster bisque, brandy, white wine carrots and onions. served with yellow rice

char-grilled, well-marbled, juicy 16 oz. bone-in-rib-eye steak. served with roasted potatoes and vegetables

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

grilled cholice center cut tenderloin, served with fresh vegetables and yellowrice or potato

a rich sauce of bourbon, shallots, and mushrooms. flambeéd tableside with a shot of the world's finest bourbon, booker noe. served with roasted potatoes and vegetables

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

Spanish caramel egg custard

a favorite at los caracoles in barcelona, spain. spanish cream topped with crystallized caramel

spongecake soaked in syrup with spanish manzanilla sherry filled with spanish cream and strawberries, rolled and topped with meringue. served tableside with strawberry sauce and flambéed

our dad's favorite. our version made with white chocolate and topped with a rich bacardi rum sauce

traditional cheesecake with a cuban twist

roasted in ybor city's naviera coffee mill

evelio hernandez's secret blend

cuban coffee with steamed milk