The Casola Dining Room Menu

Spring 2016

Week of

February 8- Ireland
February 15 - Greece/Eastern Mediterranean
February 22 - Brazil
February 29 - Germany
March 7 - Classical French
March 14 - Dining Room Closed
March 21 - Provence
March 28 - Le Marche (Central Italy)
April 4 - Rome
April 11 - Sardinia
April 18 - Southeast Asia

Reservations are mandatory.
Please call Heath Jock, our reservationist, at (518) 381-1391.
Reservations can and should be made two weeks prior to the desired date, daily starting at 10 a.m. for afternoon or evening service.
Reservation line will open on Monday, January 25, 2016.

Afternoon service: Tuesday, Wednesday, 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 Spring 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.


Ireland

Appetizers
  • Winter Vegetable and Pea Soup
    A warming puree of carrot, parsnips, turnips, and split peas flavored with smoked ham
  • Fried Cooleeney Cheese with Beet Salad
    Lightly fried soft-ripened farmhouse cheese
    Accompanied by beet and red cabbage salad and fruit chutney
  • Smoked Cod Cake
    Smoked cod and potato cake
    Served on wilted spinach and dressed with lemon tartar sauce

  • Bread: Irish Soda Bread and whipped butter
Entrées
  • Shepherd’s Pie
    Lamb and vegetables braised in a rich stock topped with whipped potatoes and baked with Irish cheddar cheese
  • Oven-Roasted Pork Belly
    Pork belly rubbed with brown sugar and spice
    and slow-roasted until meltingly tender
    Accompanied by traditional Irish potato pancake, and glazed carrots
  • Char-Grilled Salmon
    Grilled salmon glazed with white wine, butter and honey
    Accompanied by herbed mashed potatoes and gingered red cabbage
  • Vegetarian Shepherd’s Pie
    A vegetarian take on the traditional meaty classic using lentils and mushrooms to match the meaty character of its better known preparation
Desserts
  • Chocolate Whiskey Cake
    A dense chocolate cake made with Irish whiskey, plenty of chocolate, ground almonds and studded with raisins
  • Trifle
    Rich custard sauce layered with sherry-soaked jellyroll slices, topped with whipped cream, toasted almonds and a strawberry
  • Sticky Toffee Pudding
    An Irish style pudding, served warm with toffee sauce and Guinness stout ice cream

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Greece/Eastern Mediterranean


Appetizers
  • Ouzo-Spiked Chestnut Soup / Kastanosoupa Me Ouzo
    Earthy, sweet chestnuts in a velvety chicken supreme sauce flavored with fennel bulb and spiked with ouzo, the quintessential liquor of Greece
  • Meze Duet
    Dolmades: Beef and rice-stuffed grape leaves
    Saganaki: Warmed pistachio-crusted feta cheese drizzled with Greek honey
  • Classic Greek Salad
    Fresh tomatoes, red onions, cucumbers, green peppers, feta cheese and
    Kalamata olives dressed with oregano infused olive oil

  • Bread: Pita Bread accompanied by hummus and baba ghanoush
Entrées
  • Souvlaki
    Marinated lamb and vegetable skewers with tzatziki sauce
    Accompanied by mashed potatoes with feta and Greek yogurt
  • Honey-Glazed Duck Breast with Quince
    Pan seared breast of duck paired with caramelized onions and quince
    Accompanied by sweet potato moussaka
  • Fish Baked with Okra
    Grouper filet baked with onions, pickled okra and tomatoes
    Accompanied by mashed potatoes with feta and Greek Yogurt
  • Vegetable Souvlaki
    Marinated vegetable skewers
    Served on mashed potatoes with Feta and Greek Yogurt
Desserts
  • Baklava
    Flaky filo pastry layered with a spiced nut mixture drizzled with honey-lemon syrup
  • Revani
    A brandy and almond caked moistened with spicy orange syrup
  • Poached Figs and Honey Ice Cream
    Figs poached in a sweet red wine, served with a sesame tuille and honey vanilla ice cream

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Brazil

Appetizers
  • Potato and Kale Soup / Caldo Verde
    A hearty Portuguese soup popular in Brazil
    Featuring potato, kale and sausage, simmered in chicken stock
  • Chayote Salad with Oranges and Avocado / Salada de Chichu
    A salad featuring one of the staple vegetables of Brazil, chayote squash, paired with orange segments and avocado in a citrus vinaigrette
  • Chicken Croquettes / Coxinhas
    These “little drumsticks” of Brazil are chicken and potato croquettes deep-fried and served with chili mayonnaise

  • Bread: Pao de Queijo (cheese rolls)
Entrées
  • Chili and Cumin Marinated Hanger Steak
    Accompanied by black beans and fried plantains
  • Spicey Malagueta Chicken
    Grilled chicken marinated in a zesty chili marinade, brushed with a honey mustard glaze
    Accompanied by white rice with crispy fried shallots, sautéed okra and tomatoes
  • Bahian Fish and Shrimp Stew / Moqueca de Peixe Baiana
    White fish, shrimp, peppers, and tomatoes simmered in a seafood stock enriched with coconut milk, served over white rice
  • Brazilian Black Bean Stew / Feijoada
    Vegetarian version of Brazil’s national dish featuring black beans, peppers, onions, tomatoes and sweet potatoes served over white rice
Desserts
  • Dulce de Leche Ice Cream with Brigadeira
    Caramel flavored ice cream served with a Brazilian chocolate bon bon
  • Vanilla Flan
    Vanilla flavored custard with the traditional caramel topping
  • Valencia Orange Cream Cake
    Orange soaked genoise layers filled with pastry cream served with whipped cream and orange sauce

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Germany

Appetizers
  • Berlin Yellow Pea Soup / Gelbe Erbsensuppe, auf Berliner Art
    Yellow peas simmered with potatoes, smoked bits of bacon and fresh thyme
  • White Asparagus Salad / Spargesalat
    White asparagus tossed in herbed vinaigrette
  • Würste and Cured Meats
    An assortment of in-house made German-style charcuterie
    Accompanied by whole grain mustard and potato salad

  • Bread: German Rye Bread - sourdough rye with a dense chewy texture
Entrées
  • Rhinish Sauerbraten / Rheinischer Sauerbraten
    Braised sweet and sour beef brisket with apple, raisin and a cream sauce
    Served with Krautspatzle and braised red cabbage
  • Hunter’s Schnitzel / Jägerschnitzel
    Pan seared veal cutlets simmered with vegetable and mushroom
    Accompanied by Krautspatzle and braised red cabbage
  • Salmon with Weinkraut and Juniper Berries
    Broiled salmon steaks topped with mustard sauce served on a bed of fragrant sauerkraut
    Accompanied by potato pancakes and braised red cabbage
  • Seitan Jägerschnitzel
    Meatless version of Hunter Schnitzel using wheat gluten
    Accompanied by Krautspatzle and braised red cabbage
Desserts
  • Linzertorte
    Raspberry preserves baked in a spiced almond crust
  • Sachertorte
    Dense chocolate cake filled with apricot preserves and glazed with chocolate
  • Apfelstrudel
    A traditional flaky pastry filled with fresh apples and nuts

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Classical French

Appetizers
  • Shrimp Bisque / Bisque de Crevettes
    Classic Parisian starter served with croutons and baked Gruyere cheese
  • Burgundy Salad / Bourguignonne Salade
    Baby greens, mushrooms, and bacon tossed in mustard vinaigrette Topped with poached egg
  • Cheese Soufflé / Soufflé au Fromage
    A savory cheese custard prepared in the classic French fashion finished with a hint of freshly ground nutmeg

    Bread: Baguette - traditional baguette using pâte fermentée method
Entrées
  • Beef Burgundy / Boeuf à la Bourguignonne
    Originating in the Burgundy region of France, this classic stew is prepared with beef slowly braised in red wine, traditionally red burgundy, and beef broth garlic, onions, pearl onions and mushrooms
  • Chicken Breast with Fine Herbs / Poulet Saute au Fines Herbes
    Chicken breast sautéed and finished in a rich brown sauce and flavored with tarragon, chives, chervil and parsley Accompanied by pommes de terre marquis and sautéed haricots verts and baby carrots tossed in a fines herbes veloute
  • Salmon Florentine / Saumon á la Florentine
    Poached salmon finished with Mornay sauce Accompanied by sautéed spinach and cocotte potatoes
  • Tempeh Bourguignonne
    Tempeh cooked in the style of Burgundy, simmered in red wine and vegetables Served over egg noodles
Desserts
  • Tarte Tatin
    Caramel glazed apples on flaky puff pastry
  • Chocolate Mousse Cake
    Chocolate mousse layered between rum soaked genoise
  • Crepes Normande
    Warm crepes filled with cooked apple and served with a Calvados cream

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Provence

Appetizers
  • Vegetable Soup with Pistou / Soupe au Pistou
    Mixed vegetable soup with potatoes, tomatoes, and cannellini beans
    Garnished with pistou (Mimolette cheese, basil, garlic and tomato puree)
  • Niçoise Salad / Salade de Niçoise
    A traditional salad of Nice composed of anchovies, potatoes, green beans,
    hard boiled eggs, tomato oil, and oil-cured tuna dressed with a classic French vinaigrette
  • Provençal Vegetable Tart / Tarte Provençale
    A savory puff pastry tart of cherry and sundried tomatoes, zucchini, eggplant, onion, basil, and olive and served with sauce aioli

    Bread: Fougasse - The French version of foccacia with olive
Entrées
  • Herbes de Provence Grilled Lamb Chops / Les herbes de Provence Ont Grillé des Côtelettes d’agneau
    Lamb loin chops marinated in herbes de Provence, mustard, and garlic are grilled and topped with olive tapenade and served with rosemary grilled new potatoes and ratatouille
  • Sautéed Quail Marinated with Mustard and Fennel / Sauté de Caille Marinée á la Moutarde et au Fenouil
    Quail marinated in whole grain mustard, fennel seeds are sautéed and served with mustard-fennel sauce
    Served with rosemary grilled new potatoes and ratatouille
  • Bouillabaisse
    A hearty seafood stew of cod, mackerel, and shrimp simmered with fennel, tomatoes, saffron and pernod
    Accompanied by baguette croûte and sauce rouille
  • Grilled Ratatouille and Israeli Cous Cous
    Traditional French Provençal stewed vegetable dish
    Served over Israeli cous cous
Desserts
  • Petite Four Assortment with Raspberry Sorbet
    Palmier, lemon madeleines, moscavado sables, with raspberry sorbet
  • Chocolate Pot de Crème
    A rich dark chocolate cream served with a tuille
  • Pear Almond Tart
    Poached pears and almond cream baked in a rich pastry

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Le Marche(Central Italy)

Appetizers
  • Zuppa di Castagne / Chestnut Soup
    A rich velvety blend of chestnuts, mushrooms and celery root Finished with cognac and cream
  • Olive all’Ascolana / Fried Stuffed Olives Ascolana-Style
    Large green olives stuffed with pork, veal, pancetta, cheese and bread crumbs
    Lightly fried to a golden finish and served with tomato sauce
  • Bucatini all’Amatriciana
    A traditional Italian pasta sauce based on pancetta, pecorino cheese and tomato served atop Bucatini pasta
  • Bread: Focaccia - rosemary and sea salt stud this chewy flat bread
Entrées
  • Braciole / Grilled Pork Chop
    Char-grilled citrus and herb-marinated pork chop Served with braised lentils and peperonata
  • Coniglio in Porchetta
    Locally-sourced rabbit slow roasted with fennel, herb and pancetta stuffing
    Served with braised lentils and peperonata
  • Brodetto alla Sanbenedetttese
    Classic fish stew in the style of the Adriatic coast simmered slowly with green tomatoes, peppers and saffron
  • Risotto agli asparagi / Asparagus Risotto
    A vegetarian Italian rice dish combining asparagus and onions
    Finished with parmesan cheese
Desserts
  • Tiramisu
    A sinfully rich mascarpone filling layered with espresso soaked lady fingers
  • Torte della Nonna
    Traditional ricotta tart laced with fresh lemon
  • Coffee Gelato served with an Anise Seed Cookie
    Creamy coffee flavored gelato served with a traditional anise seed cookie

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Rome

Appetizers
  • Stracciatella alla Romana
    Classic Roman egg drop soup made with chicken stock, thickened with eggs, and flavored with Parmesan cheese and nutmeg
  • Insalata di Arance e Finocchio / Orange and Fennel Salad
    A perfect pairing of oranges and fennel, dressed with extra-virgin olive oil and garnished with shaved Parmigiano Reggiano
  • Spaghetti alla Carbonara
    One of Rome’s signature primis (first course) Spaghetti tossed with eggs and pancetta and garnished with freshly grated Parmigiano

  • Bread: Rustic Italian Bread - very wet dough results in large holes and a chewy texture
Entrées
  • Saltimbocca alla Romana / Veal Cutlets with Sage
    Tender, hand-cut veal topped with prosciutto and sage sautéed in extra-virgin olive oil Served with spinach, raisins, pine nuts and Gnocchi alla Romana
  • Abbacchio alla Romana / Braised Lamb with Garlic Gravy Roman Style
    Slow-cooked shoulder of lamb cooked with white wine, rosemary and garlic Served with oven-roasted potatoes and Piselli al Proscuitto (peas and proscuitto)
  • Fish Filet in Caper Sauce Roman-Style / Pesce in Salsa di Capperi alla Romana
    Fish of the day, sautéed and finished in a caper, olive sauce with fresh tomatoes Served with oven-roasted potatoes and spinach, raisins and pine nuts
  • Spaghetti Cacio e Pepe / Spaghetti with Cheese and Pepper
    One of Rome’s iconic pasta dishes marrying spaghetti with pecorino cheese, black pepper, and butter
Desserts
  • Zuppa Inglese
    Sponge cake layers sprinkled with rum, filled with custard cream, and smothered in whipped cream
  • Cannoli
    Crispy cannoli shell filled with creamy ricotta flecked with candied fruit and chocolate
  • Tortoni
    Rich almond cream, still frozen, served with an amoretti cookie

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Sardinia

Appetizers
  • Lentil Soup / Fregula Lentizza e Zicoria
    A hearty peasant-style lentil soup cooked with fregula - small toasted semolina pasta, and chicory drizzled with a fruity olive oil and ricotta salata
  • Pear and Arugula Salad / Issalata Ortobene
    Sweet pears, spicy arugula, bitter endive, salty cheese and crunchy walnuts tossed with extra-virgin olive oil and sprinkled with ricotta salata
  • Malloredus with Pork and Pancetta / Malloreddus kin Purpuzza
    The signature hand-made pasta of Sardinia, simmered in a rich pancetta and tomato sauce, accented with fresh shelled fava beans and finished with pecorino cheese and fruity olive oil

  • Bread: Grissini Bread Sticks
Entrées
  • Grilled Pork Tenderloin with Saba Glaze / Porcu a sa Sapa
    Tenderloin of pork, marinated in garlic, herbs, and reduced, unfermented grape juice, paired with fava beans and peppermint and fregula
  • Chicken with Fennel, Olives, and White Wine /
    Pollo con Finocchio, Olive e Vino Bianco

    Chicken thighs, marinated overnight in white wine with olives and fennel. Braised in marinade until tender and richly flavored Served with fava beans and peppermint and juniper roasted potatoes
  • Sardinian Paella / Paella e Fregula Sarda
    Representative of the Catalonian influence that is still prominent in Sardinia, includes clams, mussels, calamari, and shrimp, simmered in a fragrant fish-saffron broth with fregula, fava beans, and sun-dried tomatoes
  • Mallorredus with Fennel Seeds and Fresh Tomatoes
    The signature hand-made pasta of Sardinia, simmered in a zesty fennel and chile tomato sauce
    Accented with fresh shelled fava beans and finished with pecorino cheese and fruity olive oil

Desserts
  • Panna Cotta with Balsamic Strawberries
    Vanilla flavored panna cotta served with macerated strawberries and a biscotti
  • Spumoni with Rum Baba
    Pistachio and chocolate ice cream studded with nuts and cherries garnished with a miniature rum baba
  • Pasta Ciotti
    Chocolate filled pastry cream in a sweet tender crust

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Southeast Asia

Appetizers
  • Hot and Spicy Shrimp Soup / Tom Yam Goong (Thailand)
    A clear soup flavored with lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers and served with shrimp and mushrooms
  • Vietnamese Spring Rolls / Goi Cuon (Vietnam)
    Fresh, light, and healthy rice paper rolls filled with rice noodles, vegetables and tofu. Served with sweet and spicy dipping sauce
  • Pork Satay / Satay Babi (Indonesia)
    Seasoned, skewered, grilled pork medallions Served with sweet soy sauce and peanut sauce

  • Bread: Prawn Crackers (Krupuk udang)
Entrées
  • Stir-Fried Beef / Lapis Daging (Indonesia)
    Egg-dredged flank steak stir-fried with onion, garlic, sweet sauce and tomato Served with stir-fried green beans and steamed rice and chili sauce
  • Green Curry with Chicken / Kaeng Kiew Warn Kai (Thailand)
    Chicken simmered in coconut milk seasoned curry paste, eggplant, lime and basil. Served on Jasmine rice
  • Grilled Fish / Pepes Ikan (Indonesian)
    Whole trout stuffed with herbs, chilis, garlic and shallots Served with stir-fried green beans and Jasmine rice
  • Eggplant and Tofu Curry
    Eggplant simmered in coconut milk, seasoned curry paste, lime and basil served on Jasmine rice
Desserts
  • Sticky Rice and Mango Parfait
    Sweet rice steamed with coconut milk blended with fresh mango
  • Three Ginger Spice Cake
    Spicy ginger cake with fresh, caramelized and powdered ginger served with freshly whipped cream and a tuille cookie
  • Lemongrass and Coconut Cheesecake
    Cheesecake flavored with lemongrass and coconut
  • Truffle Assortment with Green Tea Ice Cream
    Chili, ginger and wasabi flavored truffles served with green tea ice-cream and a tuille cookie
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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.