Casola Dining Room Menu

Fall 2025

Butternut Squash and Brussels Sprout Aglio e Olio, served during the Autumn Harvest week at Casola Dining Room, a cheese souffle served with butter bib lettuce salad. Grilled Local Trout with Hazelnut Brown Butter, served during the Autumn Harvest week at Casola Dining Room. HCAT student in the Casola Dining Room, holding a serving tray with two salads.

Dates

September 23-25 - Autumn Harvest in the Hudson Valley
September 30-October 2 - California
October 7-9 - New England
October 14-16 - The South/Soul Food
October 21-23 - Puerto Rico and the U.S. Virgin Islands
October 28-30 - Rocky Mountain Cuisine/Southwest
November 4-6 - Pacific Northwest
November 11-13 - Gastropub
November 18-20 - Steak House

Afternoon service: Tuesday and Thursday
12:00 and 12:30 p.m.
Dining Room closes at 2:30 p.m.

Evening service: Wednesday
7:00 and 7:30 p.m.
Dining Room closes at 9:30 p.m.

The meals at noon and in the evening are exactly the same. The only difference is the cost. At noon, the meal costs $25.00; in the evening the meal costs $30.00 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 $5.00 per bottle. The students are not permitted to accept gratuities.

If you have a food allergy, please notify us.

Autumn Harvest in the Hudson Valley

Appetizers

  • Pan Roasted Moulard Duck Breast with Stone Fruit and Fig
    sweet potato two ways, crispy kale, apple duck demi
  • Minestrone of Garden Beans with Fresh Oregano 
    marjoram, tomato, Parmesan, extra virgin olive oil, freshly cracked black pepper
  • Bread: Pull Apart Bread

Entrées

  • Pork Ragu Stuffed Heirloom Tomato
    oregano, ricotta, Parmesan, arugula, crispy breadcrumbs
  • Grilled Local Trout with Hazelnut Brown Butter
    white balsamic marinated beets, local sunchoke, watercress
  • Butternut Squash and Brussels Sprout Aglio e Olio
    fresh pasta, toasted garlic, extra virgin olive oil, crushed red pepper flake, lemon, flat leaf parsley, basil

Desserts

  • Sweet Potato Pie
    Sweet Potato Pie | Toasted Meringue | Bourbon Caramel Sauce
  • Apple Puff Diamond
    Apple Filling | Puff Pastry | Buttermilk Ice Cream | Apple Cider Sauce
  • Pumpkin Roulade Cake
    Pumpkin Génoise | Honey Ginger Ice Cream | Cardamom Caramel Sauce | Pepita Brittle 
  • Maple Cream Puff
    Maple Creme Mousseline | Craquelin | Whipped Cream | Candied Pecans

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California

Appetizers

  • Green Goddess Salad 
    cucumber, sugar snap pea, roasted beet, radish, jammy egg, herby avocado dressing
  • Spicy Ahi Tuna over Crispy Rice
    panko-fried compressed coconut rice, avocado, jalapeno, toasted sesame
  • Bread: Five-Grain Sourdough

Entrées

  • Alaskan King Salmon with Grand Aioli
    new potatoes, pole beans, sungold tomatoes, cucumbers, basil almond pesto
  • Prosciutto Wrapped Quail with Heirloom Grits
    chicories, currants, black mission figs, rosemary black pepper gastrique
  • Rigatoni with Heirloom Tomatoes and Pole Beans
    pesto, ricotta salata, crispy basil, buttery lemon crumbs

Desserts

  • Rocky Road Sundae
    Rocky Road Ice Cream | Hot Fudge | Whipped Cream | Toasted Walnuts | House Made Maraschino Cherries
  • Vanilla Doughnut
    Cake Doughnut | Vanilla Glaze | Coffee Ice Cream
  • Citrus Cake
    Chiffon Cake | Whipped Cream | Macerated Berries 
  • Pear and Fig Tart
    Frangipane | Honey Glaze | Dehydrated Pears

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New England

Appetizers

  • Crispy Fried Calamari 
    house made cocktail and tartar sauce, lemon, crispy parsley 
  • Creamy Potato, Leek and Sunchoke Soup 
    warm brown bread, crème fraiche, chives
  • Bread: Soft-sided Rolls

Entrées

  • Rosemary Pork Loin with Cranberry Apple Butter
    olive oil whipped potatoes, melted greens, horseradish sour cream, fennel pork jus
  • Grilled Lobster and Mussels with Chive Butter
    lobster cream, leeks and last of the season sweet corn, green onions and garlic toast
  • Maple Thyme Roasted Fall Squash Stuffed with Cheesy Polenta
    parmesan, toasted pepitas, sherry vinaigrette

Desserts

  • Cranberry Walnut Tart
    Pate Brisee | Maple Whipped Cream | Cinnamon Caramel Sauce
  • Blueberry Hand Pie
    Puff Pastry | Blueberry Filling | Balsamic Blueberry Sauce | Vanilla Ice Cream
  • Boston Cream Whoopie Pie
    Vanilla Bavarian Cream | Vanilla Cake | Chocolate Glaze
  • Strawberry Rhubarb Cream Puff 
    Strawberry Mousse | Macerated Rhubarb | Candied Rhubarb

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The South/Soul Food

Appetizers

  • Southern Wedge Salad with Fried Green Tomato 
    iceberg, grape tomatoes, cucumber, red onion, crumbled blue cheese, candied bacon pecan crumble, Cajun ranch 
  • Rock Shrimp and Grits 
    bacon, bell pepper, hot sauce honey butter, scallion
  • Bread: Angel Biscuits

Entrées

  • Blackened Catfish with Buttermilk Fried Oyster and Cajun Remoulade
    black-eyed peas, sweet corn, bell pepper, smokey tomato butter
  • Pulled Pork with Kansas City and Alabama White BBQ Sauces
    cornbread, coleslaw, crispy onion straws
  • Green Gumbo Z’Herbes with Fried Okra and a Sunny Egg
    white rice, green onions and Tabasco

Desserts

  • Banana Pudding
    Brown Butter Vanilla Wafer | Cinnamon Pastry Cream | Bruleed Bananas | Caramel Sauce
  • Key Lime Pie Tart
    Pate Sucree | Key Lime Mousse | Coconut Sauce | Candied Lime 
  • Hummingbird Cake
    Spiced Banana and Pineapple Cake | Earl Grey Ice Cream | Rum Sauce
  • Peach and Mint Cream Puff
    Peach Pie Filling | Creme Mousseline | Bruleed Peaches | Mint Fluid Gel | Fried Mint

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Puerto Rico and the U.S. Virgin Islands

Appetizers

  • Monfonguito De Camarones 
    crispy fried plantain cup, shrimp, pico de gallo, salsa verde, mayo ketchup
  • Curry Chicken and Rice 
    Jamaican curry powder, ginger, cilantro, lime
  • Bread: Pan Sobao

Entrées

  • Plantain Pinon (Plantain Lasagna) with White Rice and Avocado Salad
    fried plantain slices, ground beef, tomato sauce, sazon, melted mozzarella cheese
  • Coconut Fried Snapper with Cucumber Slaw
    rice and peas, grilled pineapple, blistered peppers
  • Vegetarian Empanadilla with Pico de Gallo
    pinto bean, potato and cheese filling, tomato avocado salad, cilantro, sour cream

Desserts

  • Pastelillos de Guayaba
    Guava Filling | Puff Pastry | Cream Cheese 
  • Rum Cake
    Spiced Cake | Rum Syrup | Coconut Ice Cream | Candied Cocoa Nib
  • Flan
    Baked Vanilla Custard | Caramel 
  • Pineapple Tart
    Pate Sucree | Pineapple Mousse | Coconut Creme Anglaise | Dehydrated Pineapple

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Rocky Mountain Cuisine/Southwest

Appetizers

  • Cowboy Cobb Salad 
    mixed greens, chopped romaine, grape tomato, red onion, avocado, bacon, hardboiled egg, blistered padron peppers, blue cheese crumbles, chipotle ranch, buttermilk fried onion ring 
  • White Bean Chicken Chili 
    corn, green chiles, sour cream, cilantro, tortilla strips
  • Bread: Colorado Cornbread

Entrées

  • Brandy Braised Lamb with Chipotle Cherry Tomato Jam
    boneless shank, blistered peppers, whipped butternut squash, sundried tomato demi
  • Pistachio Crusted Salmon with Brown Butter and Thyme
    duck fat new potato, chili roasted root vegetables,, lemon caper reduction
  • Cheese Stuffed Chili Relleno
    stewed black beans, pico de gallo, cilantro, sour cream

Desserts

  • Red Chile Pumpkin Chiffon Pie
    Pate Sucree | Spicy Pumpkin Filling | Chocolate Sauce | Whipped Cream
  • Palisade Peach Galette
    Pate Brisee | Palisade Peach Filling | Caramel Sauce | Buttermilk Ice Cream
  • Margarita Cheesecake
    Lime and Tequila Cheesecake | Macerated Strawberries | Graham Cracker streusel | Dehydrated Limes
  • Chocolate Chokecherry Cream Puff
    Chocolate Mousse | Chokecherry Jam | Whipped Cream

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Pacific Northwest

Appetizers

  • Cedar Baked Oysters with Bacon Lardon
    melted greens and leeks, Pernod, black garlic bearnaise, apple balsamic 
  • Tillamook Cheddar, Broccoli and Beer Soup
    buttered carrots and leeks, touch of cream, everything bagel crisps
  • Bread: Rustic Artisan Bread 

Entrées

  • Alaskan Halibut with Caviar Beurre Blanc
    creamed leeks, horseradish whipped potatoes, chives
  • Port and Plum Braised Beef Short Rib
    herbed risotto, golden beets, crème fraiche, crispy onion rings
  • 63 Degree Egg over Herbed Risotto
    sweet soy glazed maitake mushrooms, roasted garlic, buttermilk fried onion ring

Desserts

  • Oregon Hazelnut Roll
    Hazelnut Chiffon | Hazelnut Praline | Chocolate Ganache
  • Berry Crisp Tart
    Mixed Berry Filling | Streusel Topping | Blackberry Sauce | Vanilla Bean Ice Cream
  • Coffee Cream Puff
    Coffee Pastry Cream | Chocolate Sauce | Chocolate Espresso Beans 
  • Apricot Braid
    Puff Pastry | Apricot Filling | Vanilla Ice Cream

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Gastropub

Appetizers

  • Kale, White Bean and Avocado Salad
    toasted pistachio, pepita, sunflower seed, shredded Parmesan, black pepper, honey Dijon dressing
  • Classic French Onion Soup 
    caramelized onions, rich beef broth, toasted crouton, broiled gruyere and cheddar, chopped scallion
  • Bread: Pretzel Rolls

Entrées

  • Crispy Chicken “Under a Brick”
    glazed carrot, Robuchon potatoes, chicken demi, sauce vert
  • Pan Seared Scallop with Garlic Noodles and Chile Cracked Crab
    white wine, touch of cream, chive butter, crispy pork crackling 
  • Asparagus and Brie Grilled Cheese 
    tomato jam, truffle dijon aioli, sunny egg, mixed greens

Desserts

  • Fudgy Brownie
    Brownie | Tart Cherry Ice Cream | Bacon Streusel
  • Bread Pudding
    Fig Bourbon Sauce | Vanilla Ice Cream
  • Coconut Cream Pie
    Pate Sucree | Pastry Cream | Toasted Coconut | Strawberry Sauce
  • Guinness Chocolate Mousse Profiterole 
    Guinness Chocolate Mousse | Pate au Choux | Whipped Cream | Shaved Chocolate

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Steak House

Appetizers

  • Casola Caprese 
    roasted and marinated tomatoes, fresh mozzarella, herbed crostini, 
    basil aioli, rosemary and fig aged balsamic
  • New England Clam Chowder
    cream, leeks, bacon, potatoes, chives
  • Bread: Crusty Baguette Rolls

Entrées

  • Sliced Strip Steak Tagliatta 
    with creamed spinach, crispy onions, grilled lemon, port reduction
  • Grilled Swordfish Au Poivre 
    with tomato Provençal, crispy parsnip, brandy peppercorn sauce
  • Pasta Primavera 
    with fresh tagliatelle, basil butter, Parmesan lemon crumbs
  • Family Style Sides (choice of two per table)
    • Robuchon Potatoes with chives and all the butter
    • Grilled Asparagus with hazelnut brown butter, pecorino and lemon
    • Jalapeno Creamed Corn with bell pepper, scallions and buttery crumb

Desserts

  • Chocolate Cake
    Chocolate Cake | Chocolate Swiss Buttercream | Vanilla Ice Cream
  • NY Style Cheesecake 
    Creamy Cheesecake | Graham Cracker Crust | Raspberry Coulis
  • Espresso Crème Brulee
    Espresso Custard | Bruleed Sugar
  • Strawberry Shortcake 
    Sweet Biscuit | Macerated Strawberries | Whipped Cream

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Reservations are mandatory.

Reservations can be made via Open Table online two weeks in advance of the date at midnight.