THE COLUMBIA ANNOUNCES THAT GROUPER DISHES WILL RETURN TO THEIR MENUS AFTER BEING REMOVED IN 2007

Grouper Back on the Menu at All Columbia Restaurants

We have new lunch and dinner menus at The Columbia! Grouper is back on our menu again at all six of our restaurants in Florida after a four year absence.
“We took grouper off our menu back in May of 2007 due to overfishing, which led to the difficulty in meeting the demand for authentic grouper,” said Richard Gonzmart, 4th generation family member and Columbia Restaurant President.

“According to the National Marine Fisheries Service, red grouper is harvested in the Gulf of Mexico, and the red grouper population is healthy and is harvested at sustainable levels,” Gonzmart said.

“We are proud to once again offer our guests classic and unique Columbia preparations of this delicious mild fish with five red grouper entrees on our new dinner menu, and two items on our lunch menu,” Gonzmart said.

New Grouper Dinner Entrees:

Baked Stuffed Grouper - Boneless fillet of red grouper stuffed with fresh lump blue crabmeat and a tropical passion fruit butter sauce. Gently baked. Served with yellow rice and fresh vegetables.



Grouper “A la Rusa” - Columbia’s signature preparation for fillet of fish breaded in Cuban bread crumbs and grilled. Garnished with chopped parsley, hard boiled egg, and a mild lemon butter sauce. Served with yellow rice and fresh vegetables.



Grouper “El Greco” - I created this recipe after many visits with my college roommate and lifelong friend, Jimmy “The Greek” Philopoulos and his family in Canton, Massachusetts. They are the multi-generational owners of restaurants, including the legendary 57 Restaurant in Boston. Boneless fillet of red grouper, grilled on a flat top with olive oil, smothered with seasoned onions, garlic and oregano. Served with yellow rice. OPA! RG



Grilled Grouper - Simply delicious. Seasoned and grilled. Served with yellow rice and fresh vegetables. 

Grouper “Bilbao”- Traditional Basque preparation of fillet of red grouper, baked in a casserole with sliced tomatoes, potatoes, onions, extra virgin olive oil, garlic, and lemon. Served with fresh vegetables.

Grouper "Bilbao" and Grilled Grouper have also been added to the lunch menu.