The Casola Dining Room Menu

Fall 2016

Week of

October 3- Southern/Creole
October 10 - Autumn Harvest in New York
October 17 - Hawaii
October 24 - Southeastern (Florida, Georgia, South Carolina)
October 31 - Mid-Atlantic
November 7- Pacific Northwest
November 14 - Midwestern
November 21 - Midwestern (Open Monday and Tuesday, only)
November 28 - Texas
December 5 - New England

Reservations are mandatory.
Reservations can be made two weeks in advance of the desired date,
daily starting at 10 a.m. for afternoon or evening service.
Reservation line will open on Monday, September 19, 2016, at 10 a.m.

Afternoon service: Tuesday, Thursday and Friday
12:00 and 12:30 p.m.

Evening service: Monday and Wednesday
7:00 and 7:30 p.m.

For a printable PDF of the Fakk 2016 menu, click here.

The meals at noon and in the evening are exactly the same. The only difference is the cost. At noon, the meal costs $16.00; in the evening the meal costs $22.00 which includes the New York State sales tax and a surcharge that supports the Faculty Student Development Fund. Patrons may bring their own wine and pay a corkage fee of $3.00 per bottle. The students are not permitted to accept gratuities.


Southern/Creole

Appetizers
  • Chicken and Andouille Sausage Gumbo
    Classic creole soup of onions and bell peppers, chicken, smoked andouille sausage and tasso ham
  • A Trio of Oysters
    Oysters Bienville topped with a shrimp, mushroom, mornay sauce
    Oysters Thermidor topped with a chili sauce
    Oysters Rockefeller topped with a fresh herb mixture
  • Muffuletta Salad
    Italian olive salad with salad greens, provolone cheese, mortadella, salami and capicola

  • Bread: Angel Biscuits
Entrées
  • Carolina Style Smoked Pork Chop
    In-house smoked rib chop grilled and brushed with South Carolina mustard BBQ sauce
    Accompanied by dirty rice and smothered collard greens
  • Chicken Fried Chicken
    Lightly breaded chicken fried to a golden brown, crispy finish
    Topped with buttermilk gravy
    Accompanied by baked macaroni and cheese and smothered collard greens
  • Blackened Red Snapper
    Red snapper fillet dipped in melted butter, dredged in Cajun seasoning and blackened accompanied by dirty rice and smothered collard greens
  • Vegetarian Offering
    Chef’s Choice
Desserts
  • Bread Pudding
    Our own homemade bread baked in rich custard served with a silky bourbon sauce
    Éclairs
    Custard filled éclairs topped with a rich chocolate ganache
  • Lemon Cream Tarts
    Lemon curd and freshly whipped cream pair up for a light citrusy filling in a sweet crisp tart shell
  • Raspberry Cream Horns
    Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
  • Chocolate Layer Cake
    Rich chocolate cake filled and iced with chocolate and served with house made vanilla ice cream

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Autumn Harvest in New York


Appetizers
  • Potato Leek Soup with Roasted Red Peppers and Fennel
    Velvety smooth potato and leek soup accented with roasted red peppers and fresh fennel
  • Endive, Apple, Roasted Walnut Salad with Local Blue Cheese
    Slightly bitter endive, sweet/tart apples, crunchy walnuts and fresh, tangy local blue cheese
    Served with a walnut, blue cheese cracker
  • Duo of Hudson Valley Duck
    House-made duck prosciutto, and duck rillettes

    Bread: Multi-grain Harvest Bread
Entrées
  • Rabbit Ragout with Handmade Pappardelle Pasta
    Tender local rabbit braised gently with a blend of vegetables
    Tossed with handmade pappardelle pasta
  • Home-style Herb Roasted Chicken
    Slow-roasted semi-boneless chicken napped with chicken demi-glace
    Paired with braised bitter greens with bacon and braised fingerling potatoes
  • Grilled Trout with Tomato Basil Cream Sauce
    Trout grilled and served with fresh tomato basil cream sauce
    Paired with braised bitter greens with bacon and braised fingerling potatoes
  • Pappardelle, Roasted Red Peppers and Fennel in Tomato Basil Cream Sauce
    In-house made pappardelle pasta, char- roasted red peppers and caramelized fennel, tossed in a light tomato basil cream sauce
Desserts
  • Cheese Plate
    Artisan cheeses accompanied by pears poached in red wine and served with crisp flat bread
  • Éclairs
    Custard filled éclairs topped with a rich chocolate ganache
  • Lemon Cream Tarts
    Lemon curd and freshly whipped cream pair up for a light citrusy filling in a sweet crisp tart shell
  • Raspberry Cream Horns
    Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with more chocolate and served with our house made vanilla ice cream

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Hawaii

Appetizers
  • Coconut – Ginger Carrot Soup
    A tangy, sweet, velvety pureed soup blending the flavors of the Islands
  • Hawaiian Sushi Roll
    Sushi roll filled with crispy fried shrimp and mango
    Served with pickled ginger and wasabi aioli
  • Teriyaki Beef Skewers
    Tender beef strips and pineapple marinated in a pineapple-ginger marinade
    Served on green papaya salad

    Bread: Hawaiian Rolls
Entrées
  • Kalua-Style Pork Tenderloin
    Delicately smoked pork tenderloin roasted in banana leaves
    Served on a bed of sautéed green and red cabbage and sweet potato poi
  • Hawaiian Grilled Chicken
    Chicken thighs marinated in a Hawaiian–inspired marinade
    Served with sautéed red and green cabbage and coconut rice
  • Macadamia Encrusted Mahi-mahi
    Macadamia nut encrusted Mahi-Mahi fillet with tropical fruit salsa
    Served with Polynesian cole slaw and coconut rice
  • Rice Noodles with Sesame-ginger Baked Tofu and Bok Choy
    In-house made rice noodles stir-fried with baked tofu and bok choy
Desserts
  • Haupia
    A creamy coconut dessert, served with brown sugar and rum glazed pineapple
  • Éclairs
    Custard filled éclairs topped with a rich chocolate ganache
  • Lemon Cream Tarts
    Lemon curd and freshly whipped cream pair up for a light citrusy filling in a sweet crisp tart shell
  • Raspberry Cream Horns
    Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with more chocolate and served with our house made vanilla ice cream

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Southeastern States

Appetizers
  • South Carolina Crab Soup
    Sweet lump crab meat simmered in a creamy broth and accented with sherry, chives and Tabasco
  • Ceviche of Scallops with Floribbean Slaw
    Citrus-marinated sea scallops
    Served on Floribbean mixed vegetable slaw
  • Alligator Beignets
    Golden fried fritters of seasoned alligator meat served with a spicy peach dipping sauce

    Bread: Mini Corn Muffins
Entrées
  • Grilled Pork Mojo with Guava glaze
    Char-grilled pork tenderloin marinated in a citrus-chili marinade and finished with guava glaze
    Served with hoppin’ John, and okra and corn maque choux
  • Georgia Pecan Chicken with Brandy Peach Sauce
    Pecan-encrusted Chicken Breast complimented with brandy peach sauce
    Served with hoppin’ John, and okra and corn maque choux
  • Pan-seared Grouper with Black Bean Salsa
    Served with hoppin’ John, and okra and corn maque choux
  • Vegetarian Offering
    Chef’s Choice
Desserts
  • Banana Pudding
    Layers of house made vanilla wafers, rich pastry cream, fresh bananas and meringue combine in this upscale version of an American tradition
  • Éclairs
    Custard filled éclairs topped with a rich chocolate ganache
  • Lemon Cream Tarts
    Lemon curd and freshly whipped cream pair up for a light citrusy filling in a sweet crisp tart shell
  • Raspberry Cream Horns
    Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with more chocolate and served with our house made vanilla ice cream

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Mid-Atlantic

Appetizers
  • Senate Bean Soup
    The famed 20th century soup of the U.S. senate
    White beans, ham hocks and vegetables in a vegetable broth thickened with potatoes
  • Maryland Style Crab Cake
    Classic sautéed Maryland-style crab cake
    Served with remoulade sauce and vinegar slaw
  • Waldorf Salad with Roast Turkey
    Diced apples, celery, grapes, raisins, walnuts and roast turkey
    Tossed with a mayonnaise dressing

    Bread: Amish Pull-apart Loaf
Entrées
  • Pennsylvania-Dutch Brisket
    Braised beef brisket with onions and horseradish beet sauce
    Served with vinegar slaw and German-American potato salad
  • State Fair Chicken
    Cornell-style barbecue chicken
    Served with vinegar slaw and German-American potato salad
  • Pan-Fried Soft-Shell Crabs
    Soft-shell crabs coated with crab house spices and pan-fried
    Served with vinegar slaw and German-American potato salad
    Garnished with tartar sauce
  • Whole Wheat Mac and Cheese with Butternut Squash
    Variation on an American classic comfort food favorite made with in-house pasta noodles and the addition of butternut squash
Desserts
  • Peach Cobbler
    Peaches baked under a tender biscuit crust, served warm with homemade ice cream
  • Éclairs
    Custard filled éclairs topped with a rich chocolate ganache
  • Lemon Cream Tarts
    Lemon curd and freshly whipped cream pair up for a light citrusy filling in a sweet crisp tart shell
  • Raspberry Cream Horns
    Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with more chocolate and served with our house made vanilla ice cream

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Pacific Northwest

Appetizers
  • Broccoli and Cheddar Soup
    A hearty, creamy broccoli and vegetable soup
    Garnished with cheddar cheese and toasted hazelnuts
  • Gravlax
    Sliced fillet of cured salmon
    Served with a warmed potato pancake, fish roe, sour cream and mustard dill sauce
  • Lentil Salad
    A blended salad of buttery lentils, wild mushrooms, bell peppers tossed with mustard vinaigrette
    Served on a bed of field greens, garnished with a curry lentil cracker

    Bread: Rustic Artisan Bread
Entrées
  • Oven roasted Rosemary-Crusted Rack of Lamb
    Served with Pinot Noir demi-glace
    Accompanied by Brussels sprouts in hazelnut butter, and parsnip and cauliflower puree
  • Grilled Boneless Duck Breast
    Served with fig sauce
    Accompanied by Brussels sprouts in hazelnut butter, and parsnip and cauliflower puree
  • Pan-Fried Battered Halibut
    Served with a Pinot Noir veloute
    Garnished with apple, micro greens and red wine infused cherries
    Accompanied by Brussels sprouts in hazelnut butter, and parsnip and cauliflower puree
  • Creamy Polenta with Wild Mushroom Ragu, Sage and Goat Cheese
    The sweetness of corn, meatiness of mushroom, and tanginess of goat cheese are come together in this vegetarian comfort food
Desserts
  • Hazelnut Roll
    A light and airy cake roll filled with a rich ganache studded with toasted hazelnuts
  • Double Chocolate Cream Puff
    Crisp golden pastry shell filled with chocolate mousse
  • Cherry Puff Diamonds
    Puff pastry diamonds filled with pastry cream and our own cherry filling served with vanilla ice cream
  • Apple Caramel Tart
    Crisp, buttery pastry shell filled with sautéed apples and caramel sauce
  • Orange Cake
    Buttery layer cake with rich citrus filling and orange buttercream

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Midwestern

Appetizers
  • Wild Rice and Turkey Chowder
    Turkey simmered with turkey broth, vegetables, potatoes and wild rice
  • State Fair Corndog
    Flavorful pork and beef hot dogs made in-house
    Coated with a cornmeal batter and deep-fried until golden brown
    Accompanied by ketchup and mustard
  • Midwestern Salad
    A hearty salad combining couscous, chickpeas, zucchini, cucumber, red bell pepper, apple, parsley in a yogurt dressing

    Bread: Potato Rolls
Entrées
  • Kansas City Barbecued Ribs
    Baby back ribs rubbed with a classic Kansas City rub, smoked in-house and slow cooked and accompanied by succotash and red, white, and blue potato salad
  • Grilled Chicken Spiedini
    Italian-inspired chicken dish of grilled chicken
    Marinated in a zesty olive oil marinade
    Served over egg noodles and accompanied by braised greens
  • Cedar-Planked Salmon
    Fresh fillet of salmon seasoned with dry mustard, salt and pepper
    Broiled on charred cedar planks, topped with pumpkin seed vinaigrette
    Accompanied by braised greens and corn pudding
  • Rigatoni with Spinach, Walnuts, Sweet Potatoes and Goat Cheese
    In-house made rigatoni tossed with a spinach, walnut, sweet potato and goat cheese mélange
Desserts
  • Plum Crisp
    Sweet plums with a crunchy almond topping served with a butter almond ice cream
  • Double Chocolate Cream Puff
    Crisp golden pastry shell filled with chocolate mousse
  • Cherry Puff Diamonds
    Puff pastry diamonds filled with pastry cream and our own cherry filling served with vanilla ice cream
  • Apple Caramel Tart
    Crisp, buttery pastry shell filled with sautéed apples and caramel sauce
  • Orange Cake
    Buttery layer cake with rich citrus filling and orange buttercream

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Texas

Appetizers
  • Texas Style Beef Chili
    A thick meaty beef stew seasoned with cumin and chilies
    Served with crispy tortilla strips
  • Heirloom Tomato and Watermelon Salad
    Served with smoked ham, greens and Cotija cheese
  • Fish and Charred Corn Tacos
    Pan-seared catfish served in soft tortilla with spicy cole slaw
    Served with tomato salsa and guacamole

    Bread: Texas Cornbread
Entrées
  • BBQ Brisket
    In-house, slow smoked beef brisket served with Texas chili sauce
    served with sweet corn and queso mashed potatoes and coleslaw
  • Shrimp and Grits
    Shrimp sautéed with andouille sausage and bell peppers and served with creamy grits, and asparagus with tomatillos
  • Grilled Duck Breast with Pumpkin Mole Sauce
    A rich sauce of chilies and pumpkin, finished with cream and served with sweet corn and queso mashed potatoes and asparagus with tomatillos
  • Vegetarian Chili
    Classic Texas chili with everything but the meat
    Wheat protein (Seitan), and meaty mushrooms replaces the meat for this classic comfort food and served on griddled corn grit cakes
Desserts
  • Margarita Cheesecake (tequila-lime)
    An individual cheesecake flavored with lime, triple sec and tequila served on a shortbread base with strawberry sauce
  • Double Chocolate Cream Puff
    Crisp golden pastry shell filled with chocolate mousse
  • Cherry Puff Diamonds
    Puff pastry diamonds filled with pastry cream and our own cherry filling served with vanilla ice cream
  • Apple Caramel Tart
    Crisp, buttery pastry shell filled with sautéed apples and caramel sauce
  • Orange Cake
    Buttery layer cake with rich citrus filling and orange buttercream

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New England

Appetizers
  • Butternut Squash and Cider Soup
    Pureed butternut squash, seasoned with shallots and garlic, finished with chicken stock, apple cider and sour cream and garnished with cranberry ketchup
  • Clams Casino
    Little neck clams stuffed with a compound butter consisting of whipped butter, green bell pepper, pimiento, shallots, chopped parsley, lemon juice, salt and pepper, topped with bacon and broiled until crispy brown
  • Lobster Salad Roll
    Tender pieces of lobster meat, tossed with tarragon mayonnaise, cucumber and scallions, served with Bibb lettuce on a grilled New England style hot dog roll
    Accompanied by house made potato chips and a dill pickle spear

    Bread: Soft-sided Dinner Rolls
Entrées
  • Steak Frites
    Flat Iron Steak (chuck steak) grilled to medium rare finished with lemon herb butter
    Accompanied by Pommes Frites and sautéed green beans
  • Chicken Hunter Style
    Chicken simmered with shallots, wild forest mushrooms, white wine and tomatoes
    Served with creamy polenta and sautéed green beans
  • Portuguese Fisherman Stew
    A variety of lean fish, clams, and mussels, Portuguese chorizo, and potatoes, simmered in a seafood, tomato and saffron broth
  • Smoky Maple Butternut Squash Risotto
    Classically-made risotto paired with butternut squash and sage with just a hint of maple and smoke

Desserts
  • Cranberry Walnut Tart
    An autumn tart served with whipped cream and cranberry sauce
  • Double Chocolate Cream Puff
    Crisp golden pastry shell filled with chocolate mousse
  • Cherry Puff Diamonds
    Puff pastry diamonds filled with pastry cream and our own cherry filling served with vanilla ice cream
  • Apple Caramel Tart
    Crisp, buttery pastry shell filled with sautéed apples and caramel sauce
  • Orange Cake
    Buttery layer cake with rich citrus filling and orange buttercream

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Make a Reservation

Call Heath Jock, our reservation specialist, at (518) 381-1391. Reservations are taken for ALL meals beginning at 10:00 a.m. exactly two weeks in advance of the desired date that you would like to dine with us.