Tender calamari seasoned and lightly fried.

Coca, the Catalonian flatbread, this version is brushed with our 1905 sauce and then topped with Spanish chorizo, diced vine ripe tomatoes, Maine lobster and manchego cheese. baked until crisp, then drizzled with piquillo pepper aioli.

Spicy black bean dip, served with Cuban crackers.

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

Made to order omelette, farm fresh eggs, diced chorizo, ham, potatoes, onion, peas and olive oil.

Jamon serrano, chorizo, queso manchego and marinated olives.

Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, garlic and cheese then drizzled with olive oil and lemon.

Spanish tetilla cheese baked in rioja tomato sauce with toasted Cuban bread.

Shrimp sauteed in virgin olive oil, fresh garlic and chili pepper.

Spanish olives marinated in olive oil and garlic.

Tender baby pork ribs slowly roasted and tossed in a mojo marinated sweet onions and pepperoncinis.

Crisp romaine lettuce tossed with Romano cheese and croutons.

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

Choice of two, 1 half of a Cuban sandwich, 1 half order of Columbia's "1905" salad or a cup of soup.

Meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed between Cuban bread, served with garlic plantain chips.

The best fish sandwich north of Havana. Grilled mahi mahi seasoned and topped with sauteed onions, mushrooms, green peppers and smothered with cheese on Cuban bread. Served with plantain chips.

Marinated, slow roasted pork pulled from the bone served on hot Cuban bread with onions and garlic plantain chips.

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

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

Fresh boneless fillet of salmon, grilled and served with yellow rice.

Originally introduced to Cuba by Spanish sailors. The name means "old clothes" because the choice beef is shredded, sauteed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice.

The traditional dish from Tampa's Ybor City, 1 quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices and virgin olive oil.

Boneless chicken breast breaded, grilled and topped with a Rioja tomato sauce and melted Spanish tetilla cheese. Served with yellow rice.

Our version made with white chocolate and topped with a rich don Casimiro classic silver rum sauce.

Moist vanilla sponge with a hint of coconut layered with tropical mango mousse infused with passion fruit.

Spanish egg custard.

A Florida favorite.