The Casola Dining Room Menu

Spring 2014

Week of
February 24 - Spain/Portugal
March 3 - Germany
March 10 - Dining Room Closed
March 17 - Classical French
March 24 - Provonce
Marhc 31 - Le Marche (Central Italy)
No dinner service on April 1
April 7 - Rome
April 14 - Sicily
April 21 - 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 27, 2014.

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.

For a PDF of the Spring 2014 menu, click here.

Patrons may bring their own wine and pay a corkage fee of $3.00 per bottle.



  • 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
  • Mixted Paella
    Paella Mixta
    Classic Spanish signature dish featuring, chicken, chorizo and shrimp braised in saffron scented rice, 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 and braised mixed vegetables
  • 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

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  • Berlin Yellow Pea Soup
    Gelbe Erbsensuppe, auf Berliner Art
    Yellow Peas simmered with potatoes, smoked bits of bacon, and fresh thyme
  • White Asparagus Salad
    White asparagus tossed in an herbed vinaigrette
  • Würste and Cured Meats
    An assortment of in-house made German-style charcuterie
    (ask for daily offering)
    Accompanied by whole grain mustard and potato salad

  • Bread: German Rye Bread- Sourdough rye w/ a dense chewy texture
  • Rhinish Sauerbraten
    Rheinischer Sauerbraten
    Braised sweet and sour beef brisket with apple, raisin and a cream sauce
    Served with Krautspatzle and Leipzig mixed vegetables
  • Hunter’s Schnitzel
    Pan seared veal cutlets simmered with vegetable and mushroom
    Accompanied by Krautspatzle and Leipzig mixed vegetables
  • Salmon with Weinkraut and Juniper Berries
    Broiled salmon steaks topped with mustard sauce served on a bed of
    fragrant sauerkraut
    Accompanied by Krautspatzle
  • 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

  • French Onion Soup
    Soupe à l’oignon
    Classic Parisian starter served with croutons and baked Gruyere cheese
  • Burgundy Salad
    Bourguignonne Salade
    Baby Greens, mushrooms, and bacon tossed in a mustard vinaigrette
    Topped with poached egg
  • 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
  • Crepes Normande
    Warm crepes filled with cooked apple and served with a Calvados cream

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  • 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 sundried tomatoes, zucchini, eggplant, onion, basil and olive and served with Sauce Aioli

  • Bread: Fougasse - The French version of foccacia with olive
  • 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. 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 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)

  • 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
  • Bucatini all’Amatriciana
    A traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato served atop Bucatini pasta

  • Bread: Focaccia - Rosemary & Sea salt stud this chewy flat bread
  • Braciole
    Grilled Pork Chop
    Char-grilled citrus and herb-marinated pork chop
    Served with Braised Lentils and Peperonata
  • Coniglio in Porchetta
    Slow roasted fennel, herb and pancetta stuffed locally-sourced rabbit
    Served with Braised Lentils and Peperonata
  • Brodetto alla Sanbenedetttese
    Classic fish stew in the syle of the Adriatic coast simmered slowly 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 Served with an Anise Seed Cookie
    Creamy coffee flavored gelato served with a traditional anise seed cookie

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  • 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 spinach, raisins, pine nuts and Gnocchi alla Romana
  • Abbacchio alla Romana
    Braised Lamb with Garlic Gravy Roman Style
    This is 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 amoretti cookie

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  • Favata
    A hearty soup of the southern Italian islands made with fresh spring 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 a rich beef and vegetable ragu

  • Bread: Grissini bread sticks


  • Farsumagru
    Slowly braised beef roll stuffed with ham, sausage, cheese, carrot and herbs
    Accompanied by caponata and Malloreddus (hand-made 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 w/ 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 Asian

  • 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 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
  • 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
  • Lemon Grass 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 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.