The Casola Dining Room Menu

Fall 2014

Week of
October 20 - Southeastern US
October 27 - Mid-Atlantic
November 3 - Pacific Northwest
November 10 - Midwestern
November 17 - Texas
November 24 - Texas - Open Monday and Tuesday only
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.

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

 

Southeastern US

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 Florribbean mixed vegetable slaw
  • Alligator Beignets
    Golden fried fritters of seasoned alligator meat
    Served with a spicy peach dipping sauce

  • Bread: Mini Corn Muffins
Entrées
  • Grilled Pork Mojo with Guava Glaze
    Served with Hoppin’ John and okra and corn maque choux
  • Georgia Pecan Chicken with Brandy Peach Sauce
    Pecan-encrusted chicken breast complimented with brandy peach sauce Served with Hoppin’ John and okra and corn maque choux
  • Pan-seared Grouper with Black Bean Salsa
    Served with Hoppin’ John and okra and corn maque choux
Desserts
  • Éclairs
    Custard filled éclairs topped with a rich chocolate ganache
  • Lemon Cream Tarts
    Lemon curd and freshly whipped cream pair up for a light citrus filling in a sweet, crisp tart shell
  • Raspberry Cream Horns
    Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with more chocolate and served with our house-made vanilla ice cream
  • Banana Pudding
    Layers of house made vanilla wafers, rich pastry cream, fresh bananas and meringue combine in this new version of an American tradition

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Mid-Atlantic

Appetizers
  • Senate Bean Soup
    The famed 20th century soup of the U.S. Senate 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 remoulade sauce and vinegar slaw
  • Waldorf Salad with Roast Turkey
    Diced apples, celery, grapes, raisins, walnuts and roast turkey
    Tossed with a mayonnaise dressing

  • Bread: Amish Pull-apart loaf
Entrées
  • 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
    Garnished with tartar sauce
Desserts
  • Éclairs
    Custard filled éclairs topped with a rich chocolate ganache
  • Lemon Cream Tarts
    Lemon curd and freshly whipped cream pair up for a light citrus filling in a sweet, crisp tart shell
  • Raspberry Cream Horns
    Flaky pastry shell filled with raspberry Bavarian cream and served with raspberry sauce
  • Chocolate Layer Cake
    Our rich chocolate cake is filled and iced with more chocolate and served with our house-made vanilla ice cream
  • Peach Cobbler
    Peaches baked under a tender biscuit crust, served warm with homemade 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, mushrooms, bell peppers tossed with mustard vinaigrette Served on a bed of field greens, garnished with a curry lentil cracker

  • Bread: Rustic Artisan Bread
Entrées
  • Oven roasted Rosemary-Crusted Rack of Lamb
    Served with pinot noir demi-glace
    Accompanied by Brussels sprouts in hazelnut butter, mashed potato and wheat berry cakes
  • Grilled Boneless Duck Breast
    Served with fig sauce
    Accompanied by Brussels sprouts in hazelnut butter, mashed potato and wheat berry cakes
  • Pan-Fried Battered Halibut
    Served with a pinot noir veloute
    Garnished with apple, micro greens and red wine infused cherries Accompanied by Brussels sprouts in hazelnut butter and wheat berry cakes
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
  • Hazelnut Roll
    A light and airy cake roll filled with a rich ganache studded with toasted hazelnuts

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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 pork and beef hot dogs made in-house
    coated with a cornmeal batter and deep-fried until golden brown
    Accompanied by ketchup and mustard
  • Wheat Berry Salad
    Hard winter wheat is simmered and then mixed with couscous, chickpeas, zucchini, cucumber, red bell pepper, apple, parsley and a yogurt dressing

  • Bread: Potato Rolls


Entrées

  • Kansas City Barbecued Ribs
    Baby back ribs rubbed with a classic Kansas City rub, smoked in-house
    and slow cooked
    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 in-house made egg noodles and accompanied by braised greens
  • Cedar-Planked Salmon
    Fresh fillet of salmon seasoned with dry mustard, salt and pepper, and broiled on charred cedar planks, topped with pumpkin seed vinaigrette Accompanied by braised greens and corn pudding
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
  • Plum Crisp
    Sweet plums with a crunchy almond topping served with a butter almond ice cream

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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 jamon, greens and cotija cheese
  • Fish and Charred Corn Tacos
    Pan-seared catfish served in soft tortilla
    Served with tomato salsa and guacamole

  • Bread: Texas Cornbread
Entrées
  • BBQ Brisket
    Texas-style, 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 chiles, pumpkin finished with cream
    Served with sweet corn and queso mashed potatoes and asparagus with tomatillos
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
  • Margarita Cheesecake (tequila-lime)
    An individual cheesecake flavored with lime, triple sec and tequila
    Served on shortbread with strawberry sauce

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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 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.