Casola Dining Room Menu

Spring 2024

 

Dates

February 6-8 - France (part one)
February 13-15 - France (part two)
February 20-22 - Italy (part one)
February 27-29 - Italy (part two)
March 5-7 - Spain
March 12-14 - Dining Room Closed
March 19-21 - The United Kingdom
March 26-28 - Germany
April 2-4 - Greece/Eastern Mediterranean/Middle East
Please note: Dining Room is closed Tuesday, April 2
April 9-11 - Eastern, South and Southeast Asia
April 16-18 - Zambia

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 $23.00; 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.

 

France (part one)

Appetizers

• Warm Cheese Souffle
  leeks, Gruyère Mornay, butter lettuce, macerated shallots, fines herbes
• Chicken Liver Mousse and Spiced Mango Chutney
  cognac, pickled shallots, brioche toast points
• Bread: Baguette

Entrées

• Hachis Parmentier au Beef Short Rib Bourguignon
  red wine, bacon lardon, mushroom, glazed pearl onions, broiled potato puree, melty Comté cheese, garlic bread crumbs
• Basque Style Fisherman’s Stew
  red snapper, mussels and shrimp, saffron tomato broth, peppers, fennel, basil, Pernod, dauphine potato
• Parisian Gnocchi with Gruyère Mornay
  black truffle, chives, freshly cracked black pepper

Desserts

• Pear Almond Tart 
  briseé, crème de almond, poached pears, crème anglaise 
  
• Chocolate Mousse Cake 
  genoise, rum syrup chocolate mousse, crème Chantilly 
  
• Crepes Normandie 
  crepes, brandy flamed apples, crème anglaise

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France (part two)

Appetizers

• Butter Lettuce with Whipped Goat Cheese
  radish, fines herbes, sweet and salty almonds, honey lavender vinaigrette
• Moules et Frites (Mussels and Fries)
  white wine, fresh tomato, touch of cream, blue cheese, basil pistou
• Bread: Fougasse

Entrées

• Pan Seared Halibut with Piperade, Chorizo and Cockles
  lyonnaise-style potatoes, white wine, garlic, fresh basil 
• Pan Seared Duck Confit a l’Orange 
  creamy parsnip, black lentils, bacon lardon, brandy orange duck demi
• Pasta au Pistou
  fresh pasta, basil pistou, garlic, Parmesan, extra virgin olive oil

Desserts

• Petite Four Assortment
  palmier, madeleine, sable, raspberry sorbet 
• Chocolate Pot de Crème 
  dark chocolate crème, crème Chantilly, tuille 
• Tarte Tatin 
  caramel glazed apples, puff pastry, vanilla ice cream

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Italy (part one)

Appetizers

• Spaghetti all‘Amatriciana
  guanciale, onion, chile, garlic, tomato, pecorino, basil
• Roasted Sweet Peppers in Agrodolce
  currants, aged balsamic, torta frita, burrata, fried rosemary, arugula, black pepper
• Bread: Rustic Italian Bread and Grissini

Entrées

• Veal Saltimbocca alla Romana
  callopini of veal, thinly sliced Parma ham, fresh sage, white wine, wilted spinach, garlic and golden raisins
• Seafood Risotto with Shrimp and Lobster
  lobster stock, roasted tomato, white wine, parmigiano, lemon, parsley
• Gnocchi alla Romana
  baked semolina gnocchi, fresh mozzarella, pomodoro, Parmigiano Reggiano, fresh basil

Desserts

• Zuppa Inglese 
  sponge, rum syrup, pastry cream, crème Chantilly, toasted almonds 
• Coffee Gelato served with a Biscotti 
  creamy coffee gelato, almond biscotti 
• Pasta Ciotti 
  sweet tender crust, chocolate pastry cream

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Italy (part two)

Appetizers

• Pasta Carbonara
  linguini, pancetta, egg yolk, Parmesan, sweet peas, black pepper
• Potatoes and Green Beans
  stewed plum tomatoes, onions, garlic, extra virgin olive oil, flat leaf parsley, Parmigiano Reggiano, grilled Perecca’s bread
• Bread: Focaccia

Entrées

• Barolo Braised Beef Cheek
  soft Parmesan polenta, rosemary, carrots and onions, gremolata
• Grilled Swordfish with Salmoriglio and Calamari Fritti 
  fried potatoes, sweet peppers, lemon, oregano, mint, flat leaf parsley 
• Crispy Polenta over Tomato Eggplant Ragu 
  soft poached egg, fresh rosemary, grilled zucchini salad, basil, shaved pecorino 

Desserts

• Tiramisu 
  mascarpone filling, espresso-soaked lady fingers, cocoa 
• Torte della Nonna 
  lemon ricotta tart 
• Cannoli 
  ricotta, chocolate, pistachios

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Spain

Appetizers

• Tapas Plate
  pincho pork ribs with paprika sherry glaze, stuffed mussels, patatas bravas, fried goat cheese and honey, blistered Padrón peppers
• El Alino Salad
  marinated tomatoes, roasted potatoes, blistered Padrón peppers, hard-boiled egg, pimenton aioli, creamy garlic herb and horseradish dressing
• Bread: Pan de barra

Entrées

• Gambas al Ajillo (Garlic Shrimp) 
  sautéed shrimp, lots of garlic, sherry wine, flat leaf parsley, refried chickpeas, chorizo, pimientos, grilled bread 
• Steak with Blue Cheese Sauce 
  sliced beef strip loin, blistered Padron peppers, patatas bravas, tomatoes, garlic horseradish dressing 
• Baked Mushrooms and Eggs 
  lots of garlic, Manchego cheese, Espelette pepper, flat leaf parsley, lemon, grilled toast

Desserts

• Crema Catalana & Galletitas de Cebada Tostada y Mermelada 
  creamy custard, burnt sugar topping, marmalade, barley cookie 
• Dulce de Leche Ice Cream with Torta de Aceite 
  caramel ice-cream, sesame, anise wafer cookie 
• Basque “Burnt” Cheesecake 
  classic Basque marbled cheesecake, chocolate sauce, tuille

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The United Kingdom

Appetizers

• “Drunken” Mussels
  Irish hard cider, bacon, garlic, leeks, touch of cream, toasted bread 
  for dipping
• Ham and Split Pea Soup
  root vegetables and fresh thyme, garlic, black pepper, fried croutons
• Bread: Irish Soda Bread 

Entrées

• Fish and Chips
  beer battered Icelandic cod, house made potato “chips,” tartar sauce, pickled things, lemon
• Bangers and Mash
  country-style pork sausages, creamed leeks and crushed yellow potatoes, drunken onions, bitter chicories, pork fennel jus
• Vegetarian Cottage Pie
  spiced lentils, sweet potato, garlic, broiled cheddar potato topping

Desserts

• Chocolate Whiskey Cake
  chocolate sauce, crisp tuille
• Bakewell Tart
  raspberry, almond cream, vanilla bean ice-cream
• Bread Pudding
  brandy sauce

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Germany

Appetizers

• Crispy Potato Pancakes
  spiced apple sauce, sour cream, chives, cucumber dill salad
• Gulaschsuppe (Hearty Beef Goulash Soup)
  beef broth, red wine, tomato, potato, bell pepper, paprika
• Bread: German Rye Rolls

Entrées

• Pork Jägerschnitzel 
  crispy fried, breaded pork cutlet, hearty mushroom gravy, German potato salad, red wine braised cabbage
• Pan Fried Trout with Toasted Almonds
  beer-butter pan sauce, house made späetzle, butter lettuce and cucumber salad with fresh dill and chives
• Käesespäetzle
  homemade chewy egg noodles layered with Emmentaler cheese and caramelized, onions baked until bubbling, topped with chives and crispy fried onions

Desserts

• Sacher Torte  
  dense chocolate cake, apricot preserves, chocolate ganache, candied apricot
• Apfelstrudel
  flaky pastry, apples, nuts, vanilla ice cream
• Linzer Torte  
  raspberry preserves, spiced almond crust

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Greece, Eastern Mediterranean, and the Middle East

Appetizers

• Red Lentil and Cauliflower Soup
  ginger, turmeric, green chile, Greek yogurt, cilantro, dill
• Traditional Greek Salad
  vine ripened tomatoes, kalamata olives, red onion, green bell pepper, cucumber, feta, dolmade, grilled pita, tzatziki, red wine oregano vinaigrette
• Bread: Pita Bread accompanied by Hummus

Entrées

• Mezze Plate
  lamb keftedes, fried potatoes, charred eggplant pomegranate salad, tzatziki, garlic and feta stuffed pepper, grilled pita
• Grilled Swordfish Souvlaki with Lemon and Oregano
  tomato and red onion, crispy fried potatoes, tzatziki, grilled pita
• Falafel with Hummus and Harissa
  herbed chickpea fritters, roasted eggplant, lightly pickled red cabbage, salted cucumber, tomato, sumac tahini sauce

Desserts

• Baklava
  flaky filo pastry, spiced nut mixture, honey-lemon syrup
• Revani
  brandy almond cake, spicy orange syrup
• Honey Ice Cream and Kahkk-Eid Cookie 
  honey vanilla ice cream, pistachio honey cookie

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East, South, and Southeast Asia

 Appetizers

• Curry Udon Noodle Soup with Chicken Katsu 
  panko fried sliced chicken cutlet, rich yellow curry broth, fresh scallion 
• Gua Bao Pork (Taiwanese Steamed Pork Belly Buns) 
  lu rou fan braised pork belly, pickled shallots and cucumber, carrot, kewpie mayo, cilantro, crushed peanut
• Bread: Japanese Milk Bread Rolls

Entrées

• Gochujang Beef Bulgogi Bowl 
  cast iron seared sliced beef ribeye, onion, scallion, fermented chili paste, muchim (spicy pickled cucumber), carrot and radish, toasted sesame, steamed white rice 
• Grilled Garam Masala Scented Red Snapper 
  cucumber, chickpea, boiled potato, chile, cumin seed, curry, 
  fresh turmeric, tamarind, red onion, cilantro, mint, dill, crispy rice 
• Ginger Scallion Noodles 
  stir-fried noodles, soy sauce, scallion oil, warm spices, fresh ginger, 
  crispy tofu

Desserts

• Sticky Rice and Mango Parfait 
  sweet rice, coconut milk, fresh mango 
• Dojima Roll 
  Japanese roll cake 
• Matcha Ice-cream with a Mochi Cookie 
  matcha ice-cream, mochi cookie

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Zambia

Zambia menu updated February 14, 2024. Due to unforeseen circumstances, Chef Sungani will be unable to present the Zambian menu. In his place, Dr. Steady Moono and Culinary Arts student Ngambela Zulu developed the following menu, and will present the culinary demonstration and tasting on Wednesday, April 17 at 12 p.m. in the Van Curler Room. The demonstration is free and open to the public.

Starter

• Tute Mbalala
  fried crisp cassava, ground nuts and aioli

Appetizers

• Chikanda
  African Polony powder cooked in peanut porridge and baked
  served with a garden salad
• Kabulangeti Soup
  bean soup, with carrots, kidney beans, and tomato

Entrées

• Nyama na Nkuku (beef and chicken stew)
  duet of beef and chicken stew with carrot, Roma tomatoes, green beans served with Nshima and Ifisashi (cornmeal and kale)
• Soya in Potato Vegetables
  Soya chunk meatballs simmered in a stew with Yukon gold, green beans, carrot, curry spice, green, yellow and red peppers
  Vegetarian entrée served with Nshima and cabbage
• Fish Stew
  red snapper, onion, tomatoes, green beans, bell peppers, white wine and vegetable stock

Desserts

• Mixed Fruit Salad
  mango, orange, apples, banana in mango juice
• Vitumbuwa
  Zambian sweet fritters dusted with powdered sugar
• Malva Pudding
  apricot pudding served with whipped cream

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