The Casola Dining Room Menu

Spring 2015

Week of

February 9 - Ireland
February 16 - Greece/Eastern Mediterranean
February 23 - Brazil
March 2 - Germany
March 9 - Classical French
March 16 - Dining Room Closed
March 23 - Provence
March 30 - Le Marche (Central Italy)
April 6 - Rome
April 13 - Sardinia
April 20 - Southeast Asia

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, January 26, 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 PDF of the Spring 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.

 

Ireland

Appetizers
  • Winter Vegetable and Pea Soup
    A warming puree of carrot, parsnips, turnips, and split peas flavored with smoked ham
  • Fried Cooleeney Cheese with Beet Salad
    Lightly fried soft-ripened farmhouse cheese
    Accompanied by beet and red cabbage salad and fruit chutney
  • Smoked Cod Cake
    Smoked cod and potato cake
    Served on wilted spinach and dressed with lemon tartar sauce

    Bread: Irish Soda Bread and whipped butter
Entrées
  • Shepherd’s Pie
    Lamb and vegetables braised in a rich stock topped with whipped potatoes and baked with Irish cheddar cheese
  • Oven-Roasted Pork Belly
    Pork belly rubbed with brown sugar and spice and slow-roasted until meltingly tender
    Accompanied by traditional Irish potato pancake, and glazed carrots
  • Char-Grilled Salmon
    Grilled salmon glazed with white wine, butter and honey
    Accompanied by herbed mashed potatoes and gingered red cabbage
Desserts
  • Chocolate Whiskey Cake
    A dense chocolate cake made with Irish whiskey, plenty of chocolate, ground almonds and studded with raisins
  • Trifle
    Rich custard sauce layered with sherry-soaked jellyroll slices, topped with whipped cream, toasted almonds and a strawberry
  • Sticky Toffee Pudding
    An Irish style pudding, served warm with toffee sauce and Guinness stout ice cream

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Greece/Eastern Mediterranean

Appetizers
  • Ouzo-Spiked Chestnut Soup
    Kastanosoupa Me Ouzo
    Earthy, sweet chestnuts in a velvety chicken supreme sauce flavored with fennel bulb and spiked with ouzo, the quintessential liquor of Greece
  • Meze Duet
    Dolmades: Beef and rice-stuffed grape leaves
    Saganaki: Warmed pistachio-crusted feta cheese drizzled with Greek honey
  • Classic Greek Salad
    Fresh tomatoes, red onions, cucumbers, green peppers, feta cheese and Kalamata olives dressed with oregano infused olive oil

    Bread: Pita Bread accompanied by hummus and baba ghanoush
Entrées
  • Souvlaki
    Marinated lamb and vegetable skewers with tzatziki sauce
    Accompanied by mashed potatoes with feta and Greek yogurt
  • Honey-Glazed Duck Breast with Quince
    Pan seared breast of duck paired with caramelized onions and quince
    Accompanied by sweet potato moussaka
  • Fish Baked with Okra
    Grouper filet baked with onions, pickled okra and tomatoes
    Accompanied by mashed potatoes with feta and Greek Yogurt
Desserts
  • Baklava
    Flaky filo pastry layered with a spiced nut mixture drizzled with honey-lemon syrup
  • Revani
    A brandy and almond caked moistened with spicy orange syrup
  • Poached Figs and Honey Ice Cream
    Figs poached in a sweet red wine, served with a sesame tuille and honey vanilla ice cream

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Brazil

Appetizers
  • Potato and Kale Soup
    Caldo Verde
    A hearty Portuguese soup popular in Brazil
    Featuring potato, kale and sausage, simmered in chicken stock
  • Chayote Salad with Oranges and Avocado
    Salada de Chichu
    A salad featuring one of the staple vegetables of Brazil, chayote squash, paired with orange segments and avocado in a citrus vinaigrette
  • Chicken Croquettes
    Oxinhas
    These “little drumsticks” of Brazil are chicken and potato croquettes
    deep-fried and served with chili mayonnaise

    Bread: Pao de Queijo (cheese rolls)
Entrées
  • Chili and Cumin Marinated Hanger Steak
    Accompanied by black beans and fried plantains
  • Spicey Malagueta Chicken
    Grilled chicken marinated in a zesty chili marinade, brushed with a honey mustard glaze
    Accompanied by white rice with crispy fried shallots, sautéed okra and tomatoes
  • Bahian Fish and Shrimp Stew
    Moqueca de Peixe Baiana
    White fish, shrimp, peppers, and tomatoes simmered in a seafood stock enriched with coconut milk
    Served over white rice
Desserts
  • Dulce de Leche Ice Cream with Brigadeira
    Caramel flavored ice cream served with a Brazilian chocolate bon bon
  • 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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Germany

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

    Bread:
    German Rye Bread - sourdough rye with a dense chewy texture
Entrées
  • Rhinish Sauerbraten
    Rheinischer Sauerbraten
    Braised sweet and sour beef brisket with apple, raisin and a cream sauce Served with Krautspatzle and braised red cabbage
  • Hunter’s Schnitzel
    Jägerschnitzel
    Pan seared veal cutlets simmered with vegetable and mushroom Accompanied by Krautspatzle and braised red cabbage
  • Salmon with Weinkraut and Juniper Berries
    Broiled salmon steaks topped with mustard sauce served on a bed of fragrant sauerkraut
    Accompanied by potato pancakes and braised red cabbage
Desserts
  • 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

Appetizers
  • Shrimp Bisque
    Bisque de Crevettes
    Classic Parisian starter served with croutons and baked Gruyere cheese
  • Burgundy Salad
    Bourguignonne Salade
    Baby greens, mushrooms, and bacon tossed in mustard vinaigrette Topped with poached egg
  • Cheese Soufflé
    Soufflé au Fromage
    A savory cheese custard prepared in the classic French fashion finished with a hint of freshly ground nutmeg

    Bread: Baguette - traditional baguette using pâte fermentée method
Entrées
  • Beef Burgundy
    Boeuf à la Bourguignonne
    Originating in the Burgundy region of France, this classic stew is prepared with beef slowly braised in red wine, traditionally red burgundy, and beef broth garlic, onions, pearl onions and mushrooms
  • Chicken Breast with Fine Herbs
    Poulet Saute au Fines Herbes
    Chicken breast sautéed and finished in a rich brown sauce and flavored with tarragon, chives, chervil and parsley
    Accompanied by pommes de terre marquis and sautéed haricots verts and baby carrots tossed in a fines herbes veloute
  • Salmon Florentine
    Saumon á la Florentine
    Poached salmon finished with Mornay sauce
    Accompanied by sautéed spinach and cocotte potatoes
Desserts
  • 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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Provence

Appetizers
  • 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)
  • Niçoise Salad
    Salade de Niçoise
    A traditional salad of Nice composed of anchovies, potatoes, green beans, hard boiled eggs, tomato oil, and oil-cured tuna dressed with a classic French 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
Entrées
  • 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
    Served with rosemary grilled new potatoes and ratatouille
  • Bouillabaisse
    A hearty seafood stew of cod, mackerel, and shrimp simmered with fennel, tomatoes, saffron and pernod
    Accompanied by baguette croûte and sauce rouille
Desserts
  • 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)

Appetizers
  • 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
    Lightly fried to a golden finish and served with tomato sauce
  • Bucatini all’Amatriciana
    A traditional Italian pasta sauce based on pancetta, pecorino cheese and tomato served atop Bucatini pasta

    Bread: Focaccia - rosemary and sea salt stud this chewy flat bread
Entrées
  • Braciole
    Grilled Pork Chop
    Char-grilled citrus and herb-marinated pork chop Served with braised lentils and peperonata
  • Coniglio in Porchetta
    Locally-sourced rabbit slow roasted with fennel, herb and pancetta stuffing Served with braised lentils and peperonata
  • Brodetto alla Sanbenedetttese
    Classic fish stew in the style of the Adriatic coast simmered slowly with green tomatoes, peppers and saffron
Desserts
  • 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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Rome

Appetizers
  • 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 and garnished with freshly grated Parmigiano

    Bread:
    Rustic Italian Bread - very wet dough results in large holes and a chewy texture
Entrées
  • 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
    Slow-cooked shoulder of lamb cooked with white wine, rosemary and garlic Served with oven-roasted potatoes and Piselli al Proscuitto (peas and proscuitto)
  • Fish Filet in Caper Sauce Roman-Style
    Pesce in Salsa di Capperi alla Romana
    Fish of the day, sautéed and finished in a caper, olive sauce with fresh tomatoes Served with oven-roasted potatoes and spinach, raisins and pine nuts
Desserts
  • 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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Sardinia

Appetizers
  • Lentil Soup
    Fregula Lentizza e Zicoria
    A hearty peasant-style lentil soup cooked with fregula - small toasted semolina pasta, and chicory drizzled with a fruity olive oil and ricotta salata
  • Pear and Arugula Salad
    Issalata Ortobene
    Sweet pears, spicy arugula, bitter endive, salty cheese and crunchy walnuts tossed with extra-virgin olive oil and sprinkled with ricotta salata
  • Malloredus with Pork and Pancetta
    Malloreddus kin Purpuzza
    The signature hand-made pasta of Sardinia, simmered in a rich pancetta and tomato sauce, accented with fresh shelled fava beans and finished with pecorino cheese and fruity olive oil

    Bread: Grissini Bread Sticks
Entrées
  • Grilled Pork Tenderloin with Saba Glaze
    Porcu a sa Sapa
    Tenderloin of pork, marinated in garlic, herbs, and reduced, unfermented grape juice, paired with fava beans and peppermint and fregula
  • Chicken with Fennel, Olives, and White Wine
    Pollo con Finocchio, Olive e Vino Bianco
    Chicken thighs, marinated overnight in white wine with olives and fennel Braised in marinade until tender and richly flavored Served with fava beans and peppermint and juniper roasted potatoes
  • Sardinian Paella
    Paella e Fregula Sarda
    Representative of the Catalonian influence that is still prominent in Sardinia, includes clams, mussels, calamari, and shrimp, simmered in a fragrant fish-saffron broth with fregula, fava beans, and sun-dried tomatoes
Desserts
  • Panna Cotta with Balsamic Strawberries
    Vanilla flavored panna cotta served with 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 Asia

Appetizers
  • Hot and Spicy Shrimp Soup
    Tom Yam Goong (Thailand)
    A clear soup flavored with lemongrass, 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

    Bread: Prawn Crackers (Krupuk udang)
Entrées
  • 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
Desserts
  • 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
  • Lemongrass 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 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.