"The famous artist's home opens its doors daily to provide the best flavors and colors. A proposal that combines the most exclusive international restaurant with an art gallery that exhibits the paintings of Jorge Paez Vilaro. All in a unique and friendly atmosphere with great music and decorated with furniture and 18th century"

La Carta

Entradas - Starters

*Carpacho de ternera con bouquet de hojas verdes, parmesano, alcaparras y vinagreta de aceite de oliva y limas.
Thin slices of raw veal marinated in olive oil, lime juice and balsamic vinegar, served with seasonal greens, parmesan cheese and capers.
*Ensalada de hojas verdes con pollo lacrado, miel de jengibre, bastones de queso colonia empanizados, tomates frescos y pancitos saborizados.
Seasonal green salad with ginger and honey seared chicken pieces, breaded Colonia cheese sticks, tomatoes and condimented mini bread rolls.

*Volauvent de mariscos.
Seafood vol au vent.

*Canastita hojaldrada con hojas frescas, salmón marinado, salteado de hinojo, almendras, huevos de codorniz con pesto de albahaca.
Marinated Chilean salmon seared with fennel oil and served with almonds, quail eggs and basil pesto in a puff-pastry casing.

*Tablita de mar (rabas, bastones de esturión, camarones empanizados).
Fisherman's basket: fried breaded squid rings, shrimps and pieces of Uruguayan sturgeon.

*Tablita de quesos de la región.
Sampler plate featuring the best of local Colonia cheeses.

*Sopa de calabaza y jengibre (acompañado de brusqueta de hierbas).
Hearty butternut pumpkin and ginger soup, served with herbed bruschetta toas.

*Sopa crema de arvejas y  jamón crudo.
Traditional Winter warmer – thick pea and ham soup served with garlic croutons.

Pasta

*Lasagna italiana de carne y  jamón y queso con salsa suave de fungí.
Traditional Italian lasagna of minced beef and vegetables with ham, cheese and mushroom béchamel sauce.

*Raviolones  de salmón con crema de camarones.
Extra-large ravioli stuffed with Chilean salmon and served with a creamy shrimp sauce.

*Raviolones de camarones y mango en salsa de salmón ahumado y almendras.
Extra-large ravioli stuffed with shrimp and mango, served with a smoked salmon sauce and toasted almonds.

*Sorrentinos de tomate, albahaca  y mozzarella con fricasé de pollo .
Tomato, basil and mozzarella stuffed Sorrentinos served with a chicken fricassee sauce.

*Sorrentinos de 4 quesos y champignones con crema de panceta y puerro (desglasada al Tannat).
Sorrentinos stuffed with 4 cheese and mushroom filling, served with a creamy leek and bacon sauce, deglazed with Uruguayan tannat wine.

*Malfatis  de hierbas con salsa de tomate y rúcula.
Herbed malfatti (type of gnocchi) served with a tomato and basil sauce.

*Ñoquis multicolores con boloñesa.
Three-colored Gnocchi accompanied by a traditional bolognese.

*Spaguetti al wok.
Stir-fried spaghetti with seasonal vegetables.

Carnes - Meats

*Rack de cordero al oporto en colchón de mini tortilla suiza, con puré de calabaza.
Rack of Uruguyan-bred lamb, oven-cooked and served on a mini Swiss tortilla mattress with pumpkin puree  and port wine sauce.

*Mignonettes  de lomo con papas y boniatos crocantes y regout de hongos.
Medallions of best Uruguayan grass-fed fillet beef accompanied by potato and crunchy sweet potato slices, topped with a mushroom ragout.

*Costilla ahumada de cerdo con tibios membrillos y bastones de boniato.
Baked smoked pork rib served with warm quince jam and sweet potato sticks.

*Chop suey de cerdo con arroz de cúrcuma.
Pork chop suey accompanied by tumeric-flavoured rice.

*Suprema de pollo con risotto de camembert cremoso y salsa de limón.
Grilled barn-raised boneless chicken breast  accompanied by a creamy camembert cheese risotto, and topped by a light lemon sauce.

*Conejo a la cazadora en cazuela de barro.
Farm-bred rabbit pieces cooked in hunter's sauce, and served in a terracotta caserole.

Pescados y Mariscos - Sea Food

*Pulpito español.
Spanish baby octopus.

*Casuelette de mejillones y camarones.
Mussels and shrimp casserole.

*Salmón chileno grillado sobre tortilla de espinaca, vegetales baby salteados y salsa de mostaza a la antigua.
Grilled Chilean salmon served on a spinach tortilla with sauteed baby vegetable  and topped with an old-style mustard sauce.

*Esturión con puré de papas, repollo agridulce y manteca de alcaparras.
Grilled Uruguayan sturgeon fillet served with mashed potatoes, sweet and sour cabbage and caper butter.

*Pez espada a la miel sobre crocante de batata y nido de cebollas especiadas.
Grilled Uruguayan swordfish  accentuated with  honey, and served with crispy sweet potato slices in a nest of spiced onions.

*Atún blanco con colchón de vegetales y salsa de mostaza a la antigua .
Pan-fried White tuna fillet served on a bed of sauteed garden vegetables, topped with old-style mustard sauce.

*Abadejo neozelandés con puré de espárragos y salsa de mejillones.
Grilled New Zealand haddock  served with asparragus puree and mussel sauce.

Postres -  Desserts

*Frutillas a la pimienta con suave helado de vainilla
Strawberries with pepper and vanilla ice cream.

*Marquise de dulce de leche con bananas caramelizadas.
Caramel flan with caramelized bananas.

*Pana cota de lima con salsa de frutos rojos.
Lime pannacotta with red fruits sauce.

*Brownie con nuez acompañado de crema helada de vainilla.
Walnut brownie with vanilla ice cream.

*Crepe de manzana tibio con helado de crema.
Warm apple pancake served with vanilla ice cream.