The Casola Dining Room Menu

Fall 2015

Week of

September 28 - Southern/Creole
October 5 - Autumn Harvest in New York
October 12 - Hawaii
October 19 - Southeastern U.S.
October 26 - Mid-Atlantic
November 2 - Pacific Northwest
November 9 - Midwestern
November 16 - Texas
November 23 - Texas (Open Monday and Tuesday only)
November 30 - New England

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, September 14, 2015.

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 Fall 2015 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 for Fall 2015 - Vegetarian Entrées


Southern/Creole

Appetizers
  • Chicken and Andouille Sausage Gumbo
    Classic Creole soup composed of onions, 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 mixed greens, Provolone cheese, in-house made mortadella, salami, capicola, and toasted Italian bread
Éntrees
  • Carolina Style Smoked Pork Chop
    In-house smoked rib chop; grilled, and brushed with a 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, and 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 seasonings, and blackened
    Accompanied by dirty rice and smothered collard greens
  • Creole-style Vegetarian Jambalaya
    A marriage of the Creole “trinity”: squash, eggplant and smoked baked tofu
Desserts
  • Bread Pudding
    Our own homemade bread baked in rich custard, and served with a silky bourbon sauce
  • Éclairs
    Vanilla custard filled eclairs topped with a rich chocolate ganache
  • Raspberry Cream Horns
    Flaky in-house made pastry shell filled with raspberry Bavarian cream, and garnished with raspberry sauce
  • Lemon Cream Tarts
    Fresh lemon curd and whipped cream paired up for a light citrusy filling, in a sweet crisp tart shell
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with even more chocolate, and served with our in-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 creamy potato and leek soup, accented with roasted red peppers and fresh fennel
  • Endive, Apple, Roasted Walnut Salad with Local Blue Cheese
    Composed of slightly bitter endive lettuce, sweet tart apples, crunchy walnuts and fresh tangy local bleu cheese
    Served chilled, and garnished with a walnut, blue cheese cracker
  • Trio of Hudson Valley Duck
    Foie Gras and sweetbread terrine, homemade duck prosciutto and duck roulettes
Éntrees
  • Rabbit Ragout with Handmade Pappardelle Pasta
    Tender local rabbit braised gently with a blend of vegetables, and tossed with in-house made 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
    A trio of artisan cheeses accompanied by pears poached in red wine, and served with crisp flat bread
  • Éclairs
    Vanilla custard filled eclairs topped with a rich chocolate ganache
  • Raspberry Cream Horns
    Flaky in-house made pastry shell filled with raspberry Bavarian cream and garnished with raspberry sauce
  • Lemon Cream Tarts
    Fresh lemon curd and whipped cream paired up for a light citrusy filling, in a sweet crisp tart shell
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with more chocolate and served with our in-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 and grilled to perfection
    Served on green papaya salad
Éntrees
  • Kahlua Style Pork Tenderloin
    Delicately smoked pork tenderloin roasted in banana leaves and served on a bed of sautéed green and red cabbage and sweet potato poi
  • Hawaiian Grilled Chicken
    Fresh chicken thighs marinated in a Hawaiian–inspired marinade and cooked to perfection
    Served with sautéed red and green cabbage and coconut rice
  • Macadamia Encrusted Mahi-Mahi
    Pan seared macadamia nut encrusted Mahi-Mahi fillet, topped with tropical fruit salsa and served with Polynesian coleslaw and coconut rice
  • Rice Noodles with Sesame-ginger Baked Tofu and Bok Choy
    Stir-fried in-house made rice noodles with baked tofu and bok choy
Desserts
  • Haupia
    A creamy coconut dessert, served with brown sugar and rum glazed pineapple
  • Éclairs
    Vanilla custard filled eclairs topped with a rich chocolate ganache
  • Raspberry Cream Horns
    Flaky in-house made pastry shell filled with raspberry Bavarian cream and garnished with raspberry sauce
  • Lemon Cream Tarts
    Fresh lemon curd and whipped cream paired up for a light citrusy filling in a sweet crisp tart shell
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with even more chocolate, and served with our in-house made vanilla ice cream

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Southeastern U.S.

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 a bed of Floribbean mixed vegetable slaw
  • Alligator Beignets
    Golden fried fritters of seasoned alligator meat served with a spicy peach dipping sauce
Éntrees
  • Grilled Pork Mojo with Guava Glaze
    Char-grilled pork tenderloin marinated in a citrus-chili marinade and finished with guava glaze, and served with Hoppin’ John and okra and corn maque choux
  • Georgia Pecan Chicken with Brandy-Peach Sauce
    Pecan-encrusted chicken breast complimented with a brandy-peach sauce and served with Hoppin’ John and okra and corn maque choux
  • Pan-seared Grouper with Black Bean Salsa
    Pan-seared grouper topped with black bean salsa, and served with Hoppin’ John and okra and corn maque choux
  • Spicy Vegetarian Red Beans and Rice
    A spicy, smoky combination of kidney beans, vegetables, chilies and kale served over rice
Desserts
  • Banana Pudding
    Layers of in-house made vanilla wafers, rich pastry cream, fresh bananas and meringue combined in this upscale version of an American tradition
  • Éclairs
    Vanilla custard filled eclairs topped with a rich chocolate ganache
  • Raspberry Cream Horns
    Flaky in-house made pastry shell filled with raspberry Bavarian cream and garnished with raspberry sauce
  • Lemon Cream Tarts
    Fresh lemon curd and whipped cream paired up for a light citrusy filling in a sweet crisp tart shell
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with even more chocolate and served with our in-house made vanilla ice cream

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Mid-Atlantic

Appetizers
  • Senate Bean Soup
    The famed twentieth century soup of the U.S. Senate
    Composed of 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 rémoulade sauce and vinegar slaw
  • Waldorf Salad with Roasted Turkey
    Composed of diced apples, celery, grapes, raisins, walnuts and roasted turkey
    Tossed with a mayonnaise dressing
Éntrees
  • 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 barbeque 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 and 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. All the components of traditional mac and cheese with the addition of butternut squash
Desserts
  • Peach Cobbler
    Peaches baked under a tender biscuit crust served warm with homemade ice cream
  • Éclairs
    Vanilla custard filled eclairs topped with a rich chocolate ganache
  • Raspberry Cream Horns
    Flaky in-house made pastry shell filled with raspberry Bavarian cream and garnished with raspberry sauce
  • Lemon Cream Tarts
    Fresh lemon curd and whipped cream paired up for a light citrusy filling in a sweet crisp tart shell
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with even more chocolate and served with our in-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, and bell peppers tossed with a mustard vinaigrette
    Served on a bed of field greens, and garnished with a curry lentil cracker
Éntrees
  • 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 velouté
    Garnished with apple, micro greens and red wine infused cherries
    Accompanied by Brussels sprouts in hazelnut butter and parsnip and cauliflower puree
  • Vegetable Lentil Loaf
    A savory mixture of vegetables, lentils, herbs and warming spices.
    Finished with a maple-balsamic glaze.
    Served on parsnip and cauliflower puree, with Brussels sprouts in hazelnut butter
Desserts
  • Hazelnut Chocolate Roulade
    A light and airy cake roll filled with a rich ganache and 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 in-house made vanilla ice cream
  • Apple Caramel Tart
    Crisp, buttery pastry shell filled with sautéed apples and caramel sauce and topped with a crumb topping
  • Orange Cake
    Buttery layer cake with a 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 in-house made pork and beef hot dogs coated with a cornmeal batter and deep-fried until golden brown
    Accompanied by ketchup and mustard
  • Lentil Salad
    A hearty salad combining couscous, chickpeas, zucchini, cucumber, red bell pepper, apple and parsley in a yogurt dressing
Éntrees
  • Kansas City Barbecued Ribs
    Baby back ribs rubbed with a classic Kansas City rub, smoked in-house and slow cooked to perfection
    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 filet of salmon seasoned with dry mustard, salt and pepper
    Broiled on charred cedar planks, and topped with a 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 spinach, walnuts, 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 in-house made vanilla ice cream
  • Apple Caramel Tart
    Crisp, buttery pastry shell filled with sautéed apples and caramel Sauce and topped with a crumb topping
  • Orange Cake
    Buttery layer cake with a 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 tortillas with spicy coleslaw Served with tomato salsa and guacamole
Éntrees
  • 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
    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
    Served with sweet corn and queso mashed potatoes and asparagus with tomatillos
  • Chili con Tempeh
    Classic Texas chili with everything but the meat! Tempeh, a fermented soy protein, replaces the meat for this classic comfort food. 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 in-house made vanilla ice cream
  • Apple Caramel Tart
    Crisp, buttery pastry shell filled with sautéed apples and caramel Sauce and topped with a crumb topping
  • Orange Cake
    Buttery layer cake with a 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; and 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 a 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
Éntrees
  • Steak Frites
    Flat iron steak (chuck steak) grilled to medium rare and 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, mussels, Portuguese chorizo and potatoes simmered in a seafood, tomato and saffron broth
  • Smokey 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 in-house made vanilla ice cream
  • Apple Caramel Tart
    Crisp, buttery pastry shell filled with sautéed apples and caramel Sauce and topped with a crumb topping
  • Orange Cake
    Buttery layer cake with a 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.