The Casola Dining Room Menu

Fall 2014

Week of
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.

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.

 

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.