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Casola Dining Room Menu

Fall 2021

Out of an abundance of caution and keeping in line with SUNY Schenectady guidelines, we require all guests of the School of Hotel, Culinary Arts and Tourism wear masks while entering Elston Hall and when visiting the Casola Dining Room, Van Curler Room, Pane e Dolci and the Boucherie. Once seated, guests may remove their masks. If guests are exiting or otherwise moving around the facility, they must return to wearing their masks. Students, faculty, and staff will be wearing masks as directed by the college.

September 28-30 - Autumn Harvest/Hudson Valley
October 5-7 - California and Hawaii
October 12-14 - New England
October 19-21 - The South/Soul Food
October 26-28 - Puerto Rico, Florida and the U.S. Virgin Islands
November 2-4 - Colorado/Southwest
November 9-11 - Pacific Northwest
November 16-18 - American Bistro and Gastropub
November 23-25 - Dining Room Closed
November 30-December 2 - Upscale 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 $19.00; in the evening the meal costs $25.00 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.

Autumn Harvest/Hudson Valley

Appetizers

  • Squash Blossom Toast
    tempura fried squash blossom, grilled focaccia, basil whipped ricotta, blistered tomato, aged balsamic
  • Fall Apple Salad with Warm Brie Turnover and Cranberry Pear Butter
    mixed greens and radicchio, honey crisp apple, parmesan walnuts, apple shallot vinaigrette
  • Bread: Pull Apart Bread

Entrées

  • Pan Roasted Hudson Valley Duck Breast with Charred Scallions
    whipped sweet potato, crispy brussels sprouts, sweet soy butter
  • Grilled Local Trout with Hazelnut Brown Butter
    white balsamic marinated beets, local sunchoke, watercress
  • Stuffed Roasted Acorn Squash
    cheesy polenta, toasted seeds, brown sugar thyme vinaigrette

Desserts

  • Regional Specialty - Cheese Plate
    local cheese trio, red wine poached pear, crisp flat bread, red wine reduction
  • Éclairs
    vanilla bean pastry cream, crisp pâte a choux, rich chocolate ganache 
  • Apple Puff Diamond
    puff pastry diamonds, pastry cream, apple filling, salted caramel
  • Lemon Cream Tarts
    sweet crisp tart, lemon curd-cream filling, raspberries
  • Chocolate Layer Cake
    dense moist chocolate layers, chocolate filling, creamy chocolate icing, house made vanilla bean ice cream

 

California Cuisine

Appetizers

  • Butter Lettuce and Avocado Salad
    radish and cucumber, sweet and salty almonds, honey lime lavender vinaigrette
  • Coconut Chicken Noodle Soup
    rich chicken broth with coconut milk, scallions and snow peas, ramen noodles, red onion and cilantro
  • Bread: San Francisco Sourdough - 5 grain

Entrées

  • BBQ Mongolian Style Pork
    slow roasted and grill-kissed pork butt block, sesame scallion rice, pickled vegetables
  • Garlic Shrimp with Heirloom Tomatoes and Salsa Verde
    shell beans, pole beans, garlic aioli, crispy herbs, buttery crumbs and lemon
  • New Potatoes and Heirloom Tomatoes with Garlic Aioli
    shell beans, pole beans, salsa verde, crispy herbs, buttery crumbs 

Desserts

  • Regional Specialty - Disassembled Ice Cream Sandwich
    chocolate cookies, house made rocky road ice cream, candied almonds
  • Éclairs
    vanilla bean pastry cream, crisp pâte a choux, rich chocolate ganache 
  • Apple Puff Diamond
    puff pastry diamonds, pastry cream, apple filling, salted caramel
  • Lemon Cream Tarts
    sweet crisp tart, lemon curd-cream filling, raspberries
  • Chocolate Layer Cake
    dense moist chocolate layers, chocolate filling, creamy chocolate icing, house made vanilla bean ice cream

 

New England

Appetizers

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

Entrées

  • Roasted Pork Loin with Rosemary and Red Wine Apple Butter
    olive oil whipped potatoes, melted greens, horseradish 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 
  • “Baked Beans” with Butter Fried Farm Egg and Crispy Herbs
    tomato, hot pepper, parmesan garlic toast for dipping

Desserts

  • Regional Specialty - Cranberry-Walnut Tart
    sweet crisp tart, cranberry sauce, whipped cream
  • Éclairs
    vanilla bean pastry cream, crisp pâte a choux, rich chocolate ganache 
  • Apple Puff Diamond
    puff pastry diamonds, pastry cream, apple filling, salted caramel
  • Lemon Cream Tarts
    sweet crisp tart, lemon curd-cream filling, raspberries
  • Chocolate Layer Cake
    dense moist chocolate layers, chocolate filling, creamy chocolate icing, house made vanilla bean ice cream

 

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
  • Chicken and Andouille Gumbo
    white rice and green onions
  • Bread: Angel Biscuits

Entrées

  • Fried Chicken with Hot Sauce Honey Butter
    buttermilk biscuit, collard greens, country gravy with fennel sausage
  • BBQ Pulled Pork with Kansas City and Alabama White BBQ Sauces
    sweet potato puree, coleslaw and crispy onion straws
  • Green Gumbo Z’Herbes
    Cole Slaw, Collard Greens, Crispy Onion Straws
  • Hoppin’ John, Butter-Fried Farm Egg and Crispy Herbs
    white rice, green onions and Tabasco

Desserts

  • Regional Specialty - Banana Pudding
    house made vanilla wafers, whipped pastry cream, banana, Italian meringue
  • Éclairs
    vanilla bean pastry cream, crisp pâte a choux, rich chocolate ganache 
  • Apple Puff Diamond
    puff pastry diamonds, pastry cream, apple filling, salted caramel
  • Lemon Cream Tarts
    sweet crisp tart, lemon curd-cream filling, raspberries
  • Chocolate Layer Cake
    dense moist chocolate layers, chocolate filling, creamy chocolate icing, house made vanilla bean ice cream

 

Puerto Rico, Florida and the U.S. Virgin Islands

Appetizers

  • Monfonguitos De Camarones
    crispy fried plantains, sofrito grilled shrimp, pico de gallo, cilantro and garlic sauces
  • Corn and Cilantro Soup
    yellow split peas and sweet potato, scotch bonnet peppers, coconut milk and lime
  • Bread: Pan Sobao

Entrées

  • Cheese and Beef Empanadas 
    jalapeno stewed black beans, avocado salad, pico de gallo, cilantro sauce, sour cream
  • Blackened Snapper with Mango Jalapeno Chow
    coconut cilantro rice, black beans, sizzled fresh turmeric, crispy plantain chip
  • Vegetarian Empanadas
    black bean and cheese empanada, pico de gallo, coconut cilantro rice, avocado salad, cilantro sauce, sour cream

Desserts

  • Regional Specialty - Rice Pudding
    creamy rice custard, coconut lime shortbread, coconut crème anglaise
  • Double Chocolate Cream Puff
    crisp pâte a choux, chocolate mousse
  • Peach-Raspberry Vol au vent
    crisp puff pastry, raspberry-peach-italian meringue
  • Apple Caramel Tart
    buttery pâte brisee, caramel, apples, streusel, creme chantilly 
  • Maple Walnut Cake 
    moist walnut layers, French maple buttercream, toasted walnuts

 

Colorado/Southwest

Appetizers

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

Entrées

  • Brandy Braised Lamb with Chipotle Cherry Tomato Jam
    boneless shank, whipped butternut squash with brown butter, crispy sage, brussels sprouts, sundried tomato demi 
  • Grilled Salmon with Chile Garlic Butter and Brothy Pinto Beans
    roasted potatoes and chorizo sausage, tomatoes, oregano, fresh lime
  • Cheese Stuffed Chili Relleno
    jalapeno red rice and black beans, pico de gallo, sour cream 

Desserts

  • Regional Specialty - Margarita Cheesecake
    cheesecake, tequila, lime zest, strawberry sauce 
  • Double Chocolate Cream Puff
    crisp pâte a choux, chocolate mousse
  • Peach-Raspberry Vol au vent
    crisp puff pastry, raspberry-peach-italian meringue
  • Apple Caramel Tart
    buttery pâte brisee, caramel, apples, streusel, creme chantilly 
  • Maple Walnut Cake 
    moist walnut layers, French maple buttercream, toasted walnuts

 

Pacific Northwest

Appetizers

  • Cedar Baked Oysters with House Smoked Bacon 
    melted greens and leeks, black garlic hollandaise, apple balsamic 
  • Broccoli, Cheddar, Beer Soup
    locally brewed ale, everything bagel crisps 
  • Bread: Rustic Artisan Bread

Entrées

  • King Salmon with Caviar Beurre Blanc 
    creamed leeks, horseradish whipped potatoes and chives
  • Port and Plum Braised Beef Short Rib
    herbed risotto, golden beets, crème fraiche, crispy onion rings 
  • 60 Degree Egg over Herbed Risotto
    buttermilk fried onion, roasted garlic, parmesan

Desserts

  • Regional Specialty - Oregon Hazelnut Ganache Roll
    hazelnut sponge, hazelnut ganache, chocolate glaze
  • Double Chocolate Cream Puff
    crisp pâte a choux, chocolate mousse
  • Peach-Raspberry Vol au vent
    crisp puff pastry, raspberry-peach-italian meringue
  • Apple Caramel Tart
    buttery pâte brisee, caramel, apples, streusel, creme chantilly 
  • Maple Walnut Cake 
    moist walnut layers, French maple buttercream, toasted walnuts

 

American Bistro and Gastropub

Appetizers

  • Roasted “Roots” Salad
    beer cheese fondue, peppery arugula and radicchio, brown sugar thyme vinaigrette, crispy root vegetable hay
  • Toasted Parisian Gnocchi over Rabbit Ragu
    basil and parmesan, crispy shitakes, buttery crumbs and lemon zest
  • Bread: Pretzel Knots

Entrées

  • Crispy Chicken “Under a Brick”
    glazed carrots, Robuchon potatoes, chicken jus
  • Pan Roasted Scallops with Brown Butter Kabocha Crème and Pancetta Chips
    black lentils, garlic, crispy spiced roots, aged balsamic 
  • Asparagus and Brie Grilled Cheese
    tomato jam, truffle Dijon aioli, sunny egg, mixed greens

Desserts

  • Regional Specialty - Chocolate, Salted Caramel Tart
    chocolate fudge, crème chantilly
  • Double Chocolate Cream Puff
    crisp pâte a choux, chocolate mousse
  • Peach-Raspberry Vol au vent
    crisp puff pastry, raspberry-peach-italian meringue
  • Apple Caramel Tart
    buttery pâte brisee, caramel, apples, streusel, creme chantilly 
  • Maple Walnut Cake 
    moist walnut layers, French maple buttercream, toasted walnuts

 

Upscale Steak House

Appetizers

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

Entrées

  • Balsamic Glazed Beef Short Rib 
    with carraway glazed carrots and crispy onions
  • Grilled Swordfish Au Poivre
    with crispy parsnip and brandy peppercorn sauce
  • Pasta Primavera 
    with fresh tagliatelle, basil butter, parmesan lemon crumbs
  • Family Style Sides (choice of two)
    Robuchon Potatoes
    Grilled Asparagus with hazelnut brown butter, pecorino and lemon
    Creamed Spinach with buttermilk fried onions

Desserts

  • Regional Specialty - Goat Cheesecake
    goat cheesecake dome, butter cookie, raspberries
  • Double Chocolate Cream Puff
    crisp pâte a choux, chocolate mousse
  • Peach-Raspberry Vol au vent
    crisp puff pastry, raspberry-peach-italian meringue
  • Apple Caramel Tart
    buttery pâte brisee, caramel, apples, streusel, creme chantilly 
  • Maple Walnut Cake 
    moist walnut layers, French maple buttercream, toasted walnuts

Reservations
will open on Tuesday, September 14, 2021, at 10 a.m.

Reservations are mandatory and can be made via Open Table online two weeks in advance of the date.

Any remaining tables will be made available at 10:00 a.m. by calling and leaving a message on our reservation line at  518-381-1391 on a first-come, first-serve basis. Leaving a message does NOT guarantee you a reservation. You will receive a return call confirming or declining your request.