The Casola Dining Room Menu
Spring 2013
Week of
February 11 - Ireland
February 18 - Greece/Eastern Mediterranean
February 25 - Spain/Portugal
March 4 - Germany
March 11 - Dining Room closed for Spring Break
March 18 - Classical French
March 25 - Provence
April 1 - Le Marche (Central Italy)
(No dinner service on April 2)
April 8- Rome
April 15 - Sicily
April 22 - Southeast Asia
Reservations are mandatory.
Please call Sandi Petronis, 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 28, 2013.
Afternoon service: Tuesday, Wednesday, Thursday and Friday
12:00 and 12:30 p.m.
Evening service: Monday, Tuesday and Wednesday
7:00 and 7:30 p.m.
Menus
Ireland
Appetizers- Winter Vegetable and Pea Soup
A puree of root vegetables, green peas flavored with smoked ham - Fried Cooleeney Cheese with Beet Salad
Lightly fried Cooleeney cheese
Accompanied by beet salad, red cabbage 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
- Shepherd’s Pie
Lamb stewed in a rich stock topped with mashed potatoes and Irish cheddar cheese - Oven-Roasted Pork Belly
Slow-roasted pork belly rubbed with brown sugar and spice
Accompanied by boxty potatoes and glazed carrots - Char-grilled Wild Salmon
Grilled wild salmon glazed with white wine, butter and honey
Accompanied by herbed mashed potatoes and gingered red cabbage
- 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 jelly roll 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
Greece/Eastern Mediterranean
Appetizers- Avgolémono Soup
A traditional Greek soup made with chicken broth, lemon, egg yolks and rice garnished with julienne of chicken breast and chives - Spanakopita
A savory Greek pastry, stuffed with spinach, onions, ricotta, Romano and
feta cheeses, scented with dill and mint
Served with red pepper coulis and dill sauce - Greek Salad
Mixed field greens tossed with tomatoes, feta cheese, cucumbers, tabbouleh, kalamata olives topped with and anchovy fillets and dressed with Greek salad dressing
Bread: Pita Bread accompanied by hummus and baba ghanoush
- Shish Kebab
Marinated lamb and vegetable skewers
Accompanied by Moroccan couscous (Salat Tangiers), moussaka and tzatziki - Kota Kapama
Breast of chicken braised in a tomato and cinnamon sauce
Accompanied by Moroccan couscous (Salat Tangiers), and moussaka - Tagine of Monkfish
Monkfish rubbed with a Mediterranean herb rub
Braised in a saffron-infused broth with fresh fennel, tomato and
preserved lemon
- 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
Spain/Portugal
Appetizers- Olla Podrida
Known as the national soup of Spain, this hearty soup consists of black-eyed peas, garlic and a variety of garden vegetables simmered in a saffron broth, garnished with rice, chorizo sausage, garbanzo beans, diced chicken and ham - Tapas
A sampling of small plates: Bunuelos de chorizo (sausage fritters), gambas al ajillo (shrimp in garlic sauce), marinated olives and Marcona almonds - Empanadas
Flaky turnovers filled with grilled vegetables and goat cheese served on a bed of greens with salsa verde
Bread: Pão De Cerveja (Beer bread) with whipped butter
- Grilled Veal Chop with Romesco Sauce
Veal chop grilled and topped with a classic nut and red pepper-based sauce from Catalonia accompanied by wrinkled potatoes and braised mixed vegetables - Valencian Style Paella
Paella Valenciana
Saffron scented rice cooked with chicken, rabbit, snails, tomatoes and broad beans - Monkfish Medallions in Lemon Sauce
Rape al Limon
Monkfish sautéed in white wine, garlic, capers and lemon
Topped with orange segments and black olives
Accompanied by green vegetable rice
- Dulce de Leche Ice Cream with Torta de Aceite
Caramel flavored ice cream with anise flavored wafer cookie - 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
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 an herbed vinaigrette - Würste and Cured Meats
Grilled Thüringen sausage, knockwurst, Gelbwurst, Leberkäse,
Black Forrest ham
Homemade mustard and potato salad
- Rhinish Sauerbraten
Rheinischer Sauerbraten
Braised sweet and sour beef brisket with apple, raisin and a cream sauce
Served with apple and potato dumplings and Leipzig mixed vegetables - Hunter’s Schnitzel
Jägerschnitzel
Pan seared veal cutlets simmered with vegetable and mushroom
Accompanied by Krautspatzle - Poached Cod
Gekochter Kabeljau, auf Holsteiner Art
Poached cod served with mustard sauce
Served with Berlin vegetable pudding and boiled potatoes
- 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
Classical French
Appetizers- French Onion Soup
Soupe à l’oignon
An onion soup based on beef broth and chicken stock served with croutons and grated Gruyere cheese - Gourmand Salad
Salade Gourmande
Bitter greens, French beans, asparagus, and shallots tossed in walnut oil
vinaigrette topped with shaved poached foie gras and truffle oil - Scallops au Gratin
Coquilles Saint-Jacques au Gratin
Scallops in a wine, mushroom and cream sauce topped with grated cheese and breadcrumbs, and finished under the broiler
Bread: Baguette - traditional baguette using pâte fermentée method
- Veal Sauté Marengo
Sauté de Veau Marengo
Veal stewed with pearl onions, tomato and mushroom
Garnished with heart shaped croutons - Salmon Cutlets Florentine
Saumon á la Florentine
Poached salmon cutlets with Mornay sauce
Accompanied by sautéed spinach and cocotte potatoes - Chicken Breast with Fine Herbs
Poulet Saute au Fines Herbes
Chicken breast sautéed and finished in a sauce flavored with tarragon, chives, chervil and parsley. Accompanied by pommes de terre marquis and sautéed haricots verts and carrots tossed in a fines herbes veloute
- Tarte Tatin
Caramel glazed apples on flaky puff pastry - Chocolate Mousse Cake
Chocolate mousse layered between rum soaked genoise - Charlotte Royale
Classic Bavarian cream encased in sponge cake and served with a raspberry sauce
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) - Warm Potato, Chive, and Boudin Blanc Salad
Salade de Pommes de Terre, Ciboulette et Boudin Blanc
A blend of Yukon gold potatoes, French white sausage, and fresh chives set upon a bed of friseé, red oak leaf and mustard greens tossed in a red wine vinaigrette - Provençal Vegetable Tart
Tarte Provençale
A savory puff pastry tart of cherry and sun-dried tomatoes, zucchini, eggplant, onion, basil and olive and served with Sauce Aioli
Bread: Baguettes - a classic thinly shaped crispy loaf
- 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 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. Accompanied by a ragout of new potatoes, artichokes, garlic and herbs - Bouillabaisse
A hearty seafood stew of cod, mackerel, and shrimp simmered with fennel, tomatoes, saffron and Pernod. Accompanied by baguette croûte and Sauce Rouille
- Petite Four Assortment w/ Raspberry Sorbet
Palmier, lemon madeleines, moscavado sables and 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
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 - Pasta Foglia Primavera
Spring vegetables nestled between layers of hand-rolled pasta and laced with tomato sauce
Bread: Foccacia-Rosemary & Sea salt stud this chewy flat bread
- Braciole
Grilled Pork Chop
Citrus and herb-marinated pork chop - Coniglio in Porchetta
Slow roasted fennel, herb and pancetta stuffed local rabbit - Brodetto alla Sanbenedetttese
Fish stew with green tomatoes, peppers, and saffron
- Tiramisu
A sinfully rich mascarpone filling layered with espresso soaked lady fingers - Torte della Nonna
Traditional ricotta tart laced with fresh lemon - Coffee Gelato with an Anise Seed Cookie
Creamy coffee flavored gelato served with a traditional anise seed cookie
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. Garnished with freshly grated Parmigiano
Bread: Rustic Italian bread-very wet dough results in large holes and a chewy texture
- Saltimbocca alla Romana
Veal Cutlets with Sage
Tender, hand-cut veal topped with prosciutto and sage sautéed in extra-virgin olive oil. Served with roasted potatoes, spinach, raisins and pine nuts - Abbacchio alla Romana
Braised Lamb with Garlic Gravy Roman Style
This is a quintessential spring dish of Rome
Slow-cooked shoulder of lamb cooked with white wine, rosemary and garlic served with oven-roasted potatoes and Piselli al Proscuitto (peas & proscuitto) - Salt Cod in Tomato Sauce
Baccala in Guazzetto
Salt codfish, slowly simmered in a seasoned tomato sauce
Finished with raisins and pine nuts
- 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 amaretti cookie
Sicily
Appetizers- Favata
A hearty soup of the southern Italian islands made with fava beans, fennel and sausage - Insalata di Mare
A salad showcasing the bounties of the sea; including calamari, shrimp and octopus dressed simply with olive oil, Italian herbs and lemon - Arancino di Riso
Classic Sicilian rice fritter stuffed with ground beef and tomato ragu
Bread: Grissini bread sticks
- Farsumagru
Slowly braised beef roll stuffed with ham, sausage, cheese, carrot and herbs
Accompanied by caponata and Malloreddus (semolina pasta) - Pollo alla Marsala
Sautéed chicken breast finished with Marsala wine
Accompanied by caponata and Malloreddus (semolina pasta) - Grilled Tuna Palermo-Style
Tonno Alla Palermitana
Marinated Grilled Tuna
Accompanied by caponata and fregula (couscous)
- Panna cotta with Balsamic strawberries
Vanilla flavored panna cotta served with macerated strawberries and a biscotti - Rum Baba
Sweet yeasted cake soaked in rum syrup - Pasta Ciotti
Chocolate filled pastry cream in a sweet tender crust
Southeast Asia
Appetizers- Hot and Spicy Shrimp Soup
Tom Yam Goong (Thailand)
A clear soup flavored with lemon grass, 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
- Stir-Fried Beef
Lapis Daging (Indonesia)
Egg-dredged flank steak stir-fried with onion, garlic, sweet sauce and tomato
Served with 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, chilies, garlic and shallots Served with stir-fried green beans and Jasmine rice
- 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 - 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
Make a Reservation
Call Sandi Petronis, 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.
