The Casola Dining Room Menu

Fall 2014

Week of

December 1 - New England

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, September 15, 2014.

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 PDF of the Fall 2014 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.

 

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
    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 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 roll
Entrées
  • Steak Frites
    Flat iron steak (chuck steak) grilled to medium rare
    Finished with lemon herb butter and 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 simmered in a seafood, tomato and saffron broth
Desserts
  • 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 Tarts
    Crisp, buttery pastry shell filled with sautéed apples and caramel sauce
  • Orange Cake
    Buttery layer cake with rich citrus filling and orange butter cream
  • Cranberry Walnut Tart
    Autumn tart served with whipped cream and cranberry sauce

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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.