CHEWZI.NET
‹ The guide136 dishes with prices · Clearwater Beach · Suncoast North
Not yet confirmed with the restaurant. This listing was collected from the restaurant’s own website or menu listing. It has not been confirmed with the restaurant by phone yet, so the hours, the prices and even whether it is open can be out of date. Call before you go.
Not yet confirmed open. Call before you go.
Prices on this menu may be out of date. Check with the restaurant.
| Sunday | 11:00–21:00 |
| Monday | 11:00–21:00 |
| Tuesday | 11:00–21:00 |
| Wednesday | 11:00–21:00 |
| Thursday | 11:00–21:00 |
| Friday | 11:00–22:00 |
| Saturday | 11:00–22:00 |
CHEWZI repeats these hours without adjustment and does not check them in real time — ring ahead if it matters.
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.
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.
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% vegan.
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% vegan.
Spain’s famous cold soup of purée of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted Cuban croutons.
Spain’s famous cold soup of purée of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted Cuban croutons.
A favorite of our father and grandfather, Cesar Gonzmart. Fresh, ripe tomatoes tossed with julienned sweet onions and our Original “1905” Dressing made with imported Spanish extra-virgin olive oil, fresh garlic, oregano and white wine vinegar.
Crisp romaine lettuce tossed with Classic Caesar dressing, Romano cheese and Cuban bread croutons.
The Columbia’s legendary salad tossed tableside. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese, Lea & Perrins® Worcestershire sauce and our famous garlic dressing.
“Best Sandwich in Florida” – Food & Wine magazine. Today we are using the original 1915 recipe of Casimiro Hernandez, Sr., with the same proportions of meat and each ingredient layered atop the other, placed on Cuban bread brushed with butter on top and pressed to a crispy finish.
A choice of two, one half of a Cuban Sandwich, one half order of Columbia’s Original “1905” Salad or a cup of soup. ½ Cuban & ½ Salad; ½ Salad & Soup; ½ Cuban and Soup
Grilled mahi-mahi fillet seasoned and topped with sautéed onions, mushrooms, green peppers and smothered with Swiss cheese on Cuban bread with plantain chips.
Cuban-style slowly roasted pork, pulled from the bone, served on Cuban bread brushed with mojo, topped with sautéed onions.
Mojo-marinated char-grilled breast of chicken, melted Swiss cheese, piquillo peppers, lettuce, tomatoes and alioli sauce on Cuban bread. Served with plantain chips.
Traditional Cuban steak cut very thin, seasoned and quickly grilled. Served on Cuban bread with lettuce, tomato, mojo-marinated onions, our “1905” Dressing sauce and a side of black beans and yellow rice.
Slice of meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed between Cuban bread.
A favorite tapas selection of vegetarians and lovers of black beans. Our house-made black beans puréed and combined with fresh garlic, shallots, Monterey jack and Cheddar cheeses, then breaded and fried. Served with guacamole and sour cream.
Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon.
Three grilled skewers featuring fine cuts of marinated chicken, pork, Spanish chorizo and caramelized onions. A staple at bars and restaurants in Spain, perfect for sharing.
“Croqueta de jaiba” — seasoned cooked blue crab meat, paprika and garlic then breaded with Cuban bread crumbs and fried. These four shareable crab croquettes always are served with a side of Columbia hot sauce.
Sunday dinner always would begin with our grandmother and great-grandmother Carmen Hernandez’s special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban bread crumbs. Served with Columbia hot sauce.
Beloved Spanish tapa consisting of six croquettes made with a creamy, savory béchamel sauce filling with finely diced ham and deep-fried, golden-brown exterior and a soft, molten center. Served with Columbia hot sauce.
Our mother and grandmother, Adela, always had her empanadas ready when we visited. The empanadas start with her recipe for picadillo, made with spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in two pastry turnovers.
Tender calamari from Rhode Island, caught in North Atlantic waters and the highest quality available. The calamari is dusted in seasoned flour and lightly fried. The recipe is from our friend and famed third chef, Miguel Bejines of Sevilla, Spain.
Spain’s most popular tapa: Large shrimp sautéed in a sizzling pan of extra-virgin Spanish olive oil and fresh garlic. Prepared the way you might find served in Madrid at Casa Abuelo.
1937 Columbia Restaurant creation of large shrimp wrapped in wafer-thin bacon, marinated and fried. Served with remoulade sauce.
Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese and served with Cuban crackers.
Large, North Atlantic sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.
Two large crab cakes are loaded with fresh hand-picked blue crabmeat and grilled. Drizzled with a passion fruit alioli sauce.
Sample the flavors of Cuba and enjoy this feast of lechón asado, boliche, empanada de picadillo, platanos, yuca, black beans and yellow rice.
Compart Family Farms pork shoulder marinated in a delicious garlic-citrus sauce, then slowly roasted until tender and served with black beans, white rice, yuca and platanos.
Traditional Cuban pot roast eye round beef, stuffed with chorizo, marinated with garlic, oregano and extra-virgin olive oil, slowly roasted with onions, garlic, red wine and a rich beef gravy until tender, sliced and served with black beans, white rice and fried sliced sweet plantains.
The name means “old clothes” because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice.
A classic Cuban comfort food, featuring savory ground beef simmered with tomatoes, aromatic sofrito of onion, garlic, green peppers, and a signature blend of green olives, raisins and wine for a sweet-and-savory flavor, served over white rice.
The classic Cuban steak – marinated top sirloin cut very thin, quickly grilled and topped with mojo crudo (chopped onion, parsley, lime juice). With fried plantains and french fries or rice.
Choice tenderloin tips sautéed in extra-virgin olive oil, sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and red wine. Served with yellow rice.
The traditional dish from Tampa’s Ybor City, one-quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices and extra-virgin olive oil.
Boneless chicken breast, breaded with Cuban bread crumbs and grated manchego cheese, topped with citrus sauce, sun-dried tomatoes and fresh basil. Served with yellow rice.
A hot iron skillet with extra-virgin olive oil is used to sauté boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and splashed with a hearty red wine. Served with yellow rice.
Fresh Verlasso Patagonian salmon is seasoned and grilled, then topped with mojo verde and served with yellow rice.
A Columbia classic since 1935. Spain’s favorite fish, Merluza, a mild and slightly sweet fish with tender, meaty white flakes, lightly breaded with seasoned Cuban breadcrumbs and grilled on the flattop. Garnished with lemon butter, chopped hard-boiled egg and parsley. Served with yellow rice.
Boneless fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos.
Grilled boneless fillet of mahi-mahi crusted with ground crispy green plantain chips, topped with blue crab meat and citrus butter sauce. Served with yellow rice.
Boneless fillet of Snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, olive oil, garlic and onions. Served with yellow rice.
Large shrimp baked with yellow rice, green peppers, onions, tomatoes, extra-virgin olive oil and splashed with white wine.
Large shrimp sautéed in extra-virgin olive oil, sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and red wine. Served with yellow rice.
Spain’s national dish, our lunchtime version consists of shrimp, scallops, calamares, clams, mussels, chicken, pork, Spanish onions, ripe tomatoes, green peppers and fresh garlic, all baked in a paella pan with Spain’s Molino Roca Dinamita Rice.
Two tender cannelloni pastas filled with Maine lobster meat, shrimp, pan-seared scallops and sautéed shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry Mornay cheese sauce and pieces of lobster.
A typical Catalan dish of fresh seafood. Large shrimp, scallops, mussels, clams, garlic, white wine and chili pepper sautéed in a spicy tomato sauce. Tossed with pasta and topped with fresh lump blue crabmeat.
Boneless fillet of fresh grouper, grilled and topped with fresh blue crabmeat, drizzled with lemon butter sauce. With yellow rice and asparagus.
Sliced eggplant breaded with Cuban bread crumbs, smothered in our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted Galician Tetilla cheese.
A large bowl of black bean soup topped with chopped tomatoes, sweet onions and our World-Famous Original “1905” Dressing. A favorite pre-race meal for marathon runners and triathletes.
Our recipe dates to 1935, when the Columbia opened Tampa’s first “Conditioned Air” dining room, the Don Quixote. Spanish caramel egg custard, prepared the old-fashioned way, using only the best natural ingredients.
A favorite of the Gonzmart family when visiting the “Los Caracoles” restaurant in Barcelona, Spain. “Natilla,” Catalan cream, is sprinkled with sugar and caramelized tableside with a flaming torch.
Eight golden-brown Spanish churros dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava.
Our father and grandfather’s favorite dessert. Our version is made with white chocolate, La Segunda Central Bakery Cuban bread, Florida-sourced milk and eggs. Topped with a rich Bacardi rum sauce. Enough to share.
Our pies start with a graham cracker crust, and our filling is made from pasteurized egg yolks, condensed milk and “Nellie & Joe’s” Key lime juice. Key lime pie is the “Official Pie of the State of Florida.”
Carmen Hernandez baked this dessert at her home for our family on Sundays. Tropical sweet guava and melted sweet cream cheese baked in a soft crispy pastry, dusted with sugar granules, drizzled with vanilla bean sauce.
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.
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.
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% vegan.
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% vegan.
Spain’s famous cold soup of purée of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted Cuban croutons.
Spain’s famous cold soup of purée of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted Cuban croutons.
A favorite of our father and grandfather, Cesar Gonzmart. Fresh, ripe tomatoes tossed with julienned sweet onions and our Original “1905” Dressing made with imported Spanish extra-virgin olive oil, fresh garlic, oregano and white wine vinegar.
Crisp romaine lettuce tossed with Classic Caesar dressing, Romano cheese and Cuban bread croutons.
The Columbia’s legendary salad tossed tableside. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese, Lea & Perrins® Worcestershire sauce and our famous garlic dressing.
A favorite tapas selection of vegetarians and lovers of black beans. Our house-made black beans puréed and combined with fresh garlic, shallots, Monterey jack and Cheddar cheeses, then breaded and fried. Served with guacamole and sour cream.
Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon.
Three grilled skewers featuring fine cuts of marinated chicken, pork, Spanish chorizo and caramelized onions. A staple at bars and restaurants in Spain, perfect for sharing.
“Croqueta de jaiba” — seasoned cooked blue crab meat, paprika and garlic then breaded with Cuban bread crumbs and fried. These four shareable crab croquettes always are served with a side of Columbia hot sauce.
Sunday dinner always would begin with our grandmother and great-grandmother Carmen Hernandez’s special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia hot sauce.
Beloved Spanish tapa consisting of six croquettes made with a creamy, savory béchamel sauce filling with finely diced ham and deep-fried, golden-brown exterior and a soft, molten center. Served with Columbia hot sauce.
Our mother and grandmother, Adela, always had her empanadas ready when we visited. The empanadas start with her recipe for picadillo, made with spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in two pastry turnovers.
Tender calamari from Rhode Island, caught in North Atlantic waters and the highest quality available. The calamari is dusted in seasoned flour and lightly fried. The recipe is from our friend and famed third chef, Miguel Bejines of Sevilla, Spain.
Spain’s most popular tapa: Large shrimp sautéed in a sizzling pan of extra-virgin Spanish olive oil and fresh garlic. Prepared the way you might find served in Madrid at Casa Abuelo.
1937 Columbia Restaurant creation of large shrimp wrapped in wafer-thin bacon, marinated and fried. Served with remoulade sauce.
Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese and served with Cuban crackers.
Large, North Atlantic sea scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.
Two large crab cakes are loaded with fresh hand-picked blue crabmeat and grilled. Drizzled with a passion fruit alioli sauce.
This recipe was created in 1938 by second-generation Casimiro Hernandez, Jr. Boneless fillet of red snapper baked in a casserole with sweet Spanish onions, green peppers, a rich gravy, olive oil, garlic, white wine and topped with sliced roasted almonds. Served with shrimp supreme, fried eggplant and yellow rice.
Boneless fillet of Snapper, grilled and topped with hearts of palm, artichoke hearts, sun-dried tomatoes, olive oil, garlic and onions. Served with yellow rice.
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.
A Columbia classic since 1935. Spain’s favorite fish, Merluza, a mild and slightly sweet fish with tender, meaty white flakes, lightly breaded with seasoned Cuban breadcrumbs and grilled on the flattop. Garnished with lemon butter, chopped hard-boiled egg and parsley. Served with yellow rice and vegetables.
Fresh boneless fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice, yuca and platanos.
Grilled boneless fillet of mahi-mahi crusted with ground crispy green plantain chips, topped with crab and citrus butter sauce. Served with yellow rice and vegetables.
Baked boneless fillet of fresh grouper stuffed with crabmeat and finished with a tropical passion fruit butter sauce. Served with yellow rice and vegetables.
A boneless fillet of fresh grouper, seasoned, grilled and topped with fresh blue crabmeat, drizzled with lemon butter sauce. Served with yellow rice and asparagus.
Fresh Verlasso Patagonian salmon is seasoned and grilled, then topped with mojo verde and served with yellow rice and fresh vegetables.
Typical Catalan seafood dish. Large shrimp, scallops, mussels, clams, garlic, white wine and chili pepper sautéed in spicy tomato sauce. Tossed with pasta and topped with fresh lump blue crabmeat.
Three tender cannelloni pastas filled with Maine lobster meat, shrimp, pan-seared scallops and sautéed shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry Mornay cheese sauce and pieces of lobster.
Jumbo-sized shrimp stuffed with crabmeat and baked with lemon butter. Served with yellow rice and fresh vegetables.
Large shrimp baked with yellow rice, green peppers, onions, tomatoes, extra-virgin olive oil and splashed with white wine.
Sliced eggplant breaded with ground Cuban bread crumbs, smothered in our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted Galician Tetilla cheese.
Our 14 oz. USDA choice, wet-aged boneless strip steak is bold with beefy notes and fine marbling. Brushed with our Original “1905” Dressing sauce. Served with stuffed mushrooms and yellow rice.
Grilled choice center-cut tenderloin. Served with fresh vegetables and yellow rice.
Our legendary tender Filet Mignon steak, wrapped with wafer thin bacon and pan-seared, with our delicious Columbia sauce of mushrooms, ham, onions, green peppers, garlic, light tomato, red wine au jus. Served with a side of yellow rice and peas.
The classic Cuban steak – marinated top sirloin cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice). Served with fried plantains and french fries or rice.
A sizzling-hot iron skillet with extra-virgin olive oil is used to sauté sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and filet steak tips. Splashed with a hearty red wine and served with yellow rice.
A mixture of tenderloin tips, boneless breast of chicken, shrimp and pork all sautéed in a hot skillet of extra virgin olive oil, Spanish onions, green peppers, mushrooms, diced potatoes, chorizo, garlic and splashed with red wine to blend the flavors together. Served with yellow rice.
To sample the flavors of Cuba, we offer this Cuban feast of lechón asado, boliche criollo, Empanada de Picadillo, platanos, yuca, black beans and yellow rice.
Compart Family Farms pork shoulder marinated in a delicious garlic-citrus sauce, slowly roasted until tender and served with black beans, white rice, yuca and platanos.
Traditional Cuban pot roast eye round beef stuffed with chorizo, marinated with garlic, oregano and extra-virgin olive oil, slowly roasted with onions, garlic, red wine and a rich beef gravy until tender, sliced and served black beans, white rice and fried sliced sweet plantains.
Cuban comfort food, featuring savory ground beef simmered with tomatoes, aromatic sofrito of onion, garlic, green peppers, and a signature blend of green olives, raisins and wine for a sweet-and-savory flavor, served over white rice.
The name means “old clothes” because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice.
One half bone-in chicken, onions, tomato, ham, hearts of artichoke, green peppers, garlic and extra-virgin olive oil baked in a casserole with Spain’s Molino Roca Dinamita Rice. Splashed with white wine and topped with green peas and red pimentos. (Please allow extra time for preparation.)
A sizzling-hot iron skillet with extra-virgin olive oil is used to sauté sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and boneless chicken. Splashed with a hearty red wine and served with yellow rice.
Boneless chicken breast, breaded with seasoned Cuban bread crumbs and grated Spanish manchego cheese, cooked on a flat-top griddle. Topped with citrus sauce, sun-dried tomatoes and fresh basil. Served with yellow rice and fresh vegetables.
Made with clams, mussels, shrimp, scallops, calamares, chicken and pork, green peppers, Spanish onions, ripe tomatoes, garlic and splashed with white wine. (Please allow extra time for preparation.)
1/2 Maine lobster, large shrimp, scallops, clams, mussels, and calamares. A seafood lover's feast.
Vegetarian paella made with a variety of beans, green beans, artichoke hearts, tomatoes, onions, green peppers, garlic and vegetable saffron broth.
Our recipe dates to 1935, when the Columbia opened Tampa’s first “Conditioned Air” dining room, the Don Quixote. Spanish caramel egg custard, prepared the old-fashioned way, using only the best natural ingredients.
A favorite of the Gonzmart family when visiting the “Los Caracoles” restaurant in Barcelona, Spain. “Natilla,” Catalan cream, is sprinkled with sugar and caramelized tableside with a flaming torch.
Eight golden-brown Spanish churros dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava.
Our father and grandfather’s favorite dessert. Our version is made with white chocolate, La Segunda Central Bakery Cuban bread, Florida-sourced milk and eggs. Topped with a rich Bacardi rum sauce. Enough to share.
Our pies start with a graham cracker crust, and our filling is made from pasteurized egg yolks, condensed milk and “Nellie & Joe’s” Key lime juice. Key lime pie is the “Official Pie of the State of Florida.”
Carmen Hernandez baked this dessert at her home for our family on Sundays. Tropical sweet guava and melted sweet cream cheese baked in a soft crispy pastry, dusted with sugar granules, drizzled with vanilla bean sauce.
Cuban sandwich in Suncoast North · Filet mignon in Suncoast North · Grouper in Suncoast North · Key lime pie in Suncoast North · Mahi-mahi in Suncoast North · Salmon in Suncoast North · Scallops in Suncoast North
More restaurants in Clearwater Beach, FL →
Open Columbia Restaurant Sand Key in the CHEWZI guide → — search it by dish, compare it with others, and see what is open now.
CHEWZI comes from a family that has spent four generations in hospitality — upscale hotel management and an executive role at Holiday Inn, thirty-five years in hotel operations and corporate Food & Beverage with Sheraton, and fifteen years as an executive chef. The fourth generation brought the technology.
There are plenty of ways to find a restaurant. Finding what you actually want to eat is harder than it should be. So CHEWZI publishes the full menu, with prices, and lets you search by the dish.
We repeat what a restaurant publishes. We do not invent an hour, a price, a dietary marking or a special. Where a restaurant publishes nothing, we say so instead of guessing. It is free, there is no account, and we take no commission from any restaurant, ever.
More about CHEWZI, and how to use it → · Get the app →
Listed free. CHEWZI takes no commission and nobody pays to be listed or to rank higher. Everything on this page was collected from what Columbia Restaurant Sand Key publishes, or from a listing where the page says so, and has not yet been confirmed with the restaurant. Where nothing is published, this page says so. Read 4 Oct 2026. A restaurant can correct anything here with one email to post@chewzi.net.
© 2026 Charles Squires. CHEWZI™ and Whisker™ are trademarks of Charles Squires. Menus, prices and hours belong to each restaurant. Terms of use