Friday, August 26, 2016

Jerusalem's American Colony Hotel conjures up some cool cuisine(8-14-16)

On Sunday night we had a very beautiful evening on the patio garden of the American Colony Hotel. A beautiful freshly grilled Focaccia with sun-dried tomato arrived and we were all very happy.
Will went light with a huge artichoke and asparagus salad with broccoli bell peppers cherry tomatoes and Tahini. Samuel chose the unbelievable Addas soup made of red lentils. I started with truly one of the best carpaccios ever of sea scallops in a rich creamy sauce of brandade of cod with a jus of white truffle oil and citrus as well as ,sea salt, fennel fronds and spices.

The main courses were also delicious but sadly we suffered from the Monstrous over gigantic Texas sized portions. Will and I had  Shushbarak  or meat dumplings simmered in goat cheese sauce with sauteed crispy garlic, cashew nuts and saffron rice.  These were amazing tortellini filled with a delicious meat but there had to be at least two dozen of them which no human being could possibly ever finish in a rich creamy sauce to boot.
Samuel had the herb crusted lamb cutlet which actually turned out to be a rack of lamb with rosemary roasti potatoes that was not of the best quality, especially after the amazing one he had had on Friday at Rama's Kitchen.
We chose the Chanson Blanc Judean Hills white to start with and then the Chanson Rougevof Cabernet Syrah and Mourvedre which was less exciting.
The setting is a winner in the 1870s Pasha palace with huge canopy of trees covering us and a fountain with ceramic tables and excellent service.
The Mousse passion or passion fruit mousse was not a winner of a  dessert.