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The Columbia Offers Gluten-Free Menu Items, including:


  • Spanish Bean Soup
  • Black Bean Soup


  • Columbia’s Original “1905” Salad®
  • Chopped Tomato Salad
  • Hearts of Palm Salad
  • White Asparagus Salad
  • Ensalada Mixta


  • Costillitas de Cerdo Habana
  • Chorizo Espanola (NO CRACKERS)
  • Mussels y Chorizo
  • Pincho Moruno
  • Queso Fundido (NO TOAST POINTS)
  • Shrimp “Al Ajillo”
  • Puntas de Filete “Jerez”
  • Chorizo Criollo


  • All Paellas
  • Arroz Caldoso con Mariscos
  • Black Beans “1905”
  • Chicken & Yellow Rice “Valenciana”
  • Filet Y Marisco
  • Filet Mignon
  • Grilled Grouper
  • Grilled Mahi Mahi
  • Grilled Salmon
  • Grilled Sea Bass
  • Grilled Snapper
  • Grouper “Jimmy”
  • Mahi Mahi Cayo Hueso
  • Mahi Varadero
  • Palomilla
  • Pollo Asado
  • Pompano "Jimmy"
  • Ribeye "Sarapico"
  • Roast Pork
  • Sea Bass “Bilbao”
  • Shrimp & Yellow Rice
  • Tortilla Gallega
  • Snapper Adelita can be made if not dusted with flour, just seasoned and grilled. Topping is okay.


  • Crema Catalana
  • Flan

These Sauces Are Not Gluten Free

  • Boliche Sauce
  • Barcelona Sauce
  • Alicante Sauce
  • Chacho Sauce

What Is Gluten?

Gluten is a mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trapped in the gluten superstructure. Various flours have different ratios of gluten to starch (called hardness) and are appropriate for different types of foodstuffs. Thus soft flour is used for cakes, harder flour for pastry, hard flour for bread, and the hardest, or durum, for pasta. The hereditary disease called nontropical sprue is characterized by an inability to digest gluten. In this disease the gluten acts as an antigen (see immunity) and forms immune complexes that cause damage to the mucus lining of the intestine.