Casola Dining Room Menu
Spring 2026
Dates
February 10-12 - The United Kingdom
February 17-19 - Spain
February 24-26 - Mexico
March 3-5 - Germany
March 10-12 - Greece/Eastern Mediterranean/Middle East
March 17-19 - Dining Room Closed for Spring Break
March 24-26 - Italy (part one)
March 31-April 2 - Italy (part two)
April 7-8 - France (part one)
April 14-16 - France (part two)
April 21-23 - Eastern, South and Southeast Asia
Please note: Dining Room is closed Tuesday, April 21
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.
The United Kingdom
Appetizers
- “Drunken” Mussels
Irish hard cider, bacon, garlic, leeks, chives, touch of cream - Ham and Split Pea Soup
ham stock, fresh thyme, parmesan, deep fried crouton - Bread: Irish Soda Bread
Entrées
- Fish and Chips
beer battered Icelandic cod, house made potato “chips” and tartar sauce, pickled things, lemon - Bangers and Mash
country-style pork sausages, crushed yellow potatoes, drunken onions, bitter chicories, pork demi - Vegetarian Cottage Pie
spiced lentils and sweet potato, fresh herbs, broiled cheddar potato topping
Desserts
- Chocolate Whiskey Cake
whiskey laced cake, chocolate sauce, tuille - Bakewell Tart
raspberry, almond crème, vanilla bean ice cream - Bread Pudding
steamed custard pudding, brandy sauce - Scottish Cream Bun
glazed sweet bun, whipped cream filling
Spain
Appetizers
- Tapas Plate
pincho pork rib with paprika sherry glaze, stuffed mussels, patatas bravas, fried goat cheese and honey, blistered padron peppers - White Bean Salad with Roasted Peppers and Mojo Verde
butter beans, sherry vinegar, tomato, black olive, grated carrot, hardboiled egg, pimiento aioli, garlic toast - Bread: Pan de barra
Entrées
- Gambas al Ajillo (Garlic Shrimp) with Fino Sherry
sauteed shrimp, toasted sliced garlic, paprika oil, saffron rice, spinach, garbanzo beans, picada - Steak with Blue Cheese Sauce
sliced beef strip loin, blistered Padron peppers, patatas fritas, tomatoes, garlic horseradish dressing - Baked Mushrooms and Eggs
button and shitake mushrooms, lots of garlic, manchego cheese, flat leaf parsley, espelette pepper, grilled toast
Desserts
- Crema Catalana & Galletitas de Cebada Tostada y Mermelada
creamy custard, burnt sugar, marmalade, barley cookie - Dulce de Leche Ice Cream with Torta de Aceite
caramel Ice cream, sesame anise wafer cookie - Basque “Burnt” Cheesecake
marbled cheesecake, chocolate sauce, tuille - Torrijas Trio
fried bread, cinnamon and milk, wine and simple syrup, honey
Mexico
Appetizers
- Citrus Salad with Orange, Grapefruit and Green Apple
arugula, toasted sesame, lemon, olive oil - Birria de Res
Mexican beef stew, chiles, chopped onion and avocado, cilantro,
warm flour tortilla for dipping - Bread: Concha (Mexican Sweet Bread)
Entrées
- Mole Braised Duck Leg
red mole, green rice, pickled onion, sliced radish, fresh cilantro - Shrimp and Poblano Tamales
queso blanco, corn and ancho chile, salsa, smoked red pepper sauce, fresh lime - Chilaquiles Rojos with Fried Eggs
Mexican crema, red onion, cilantro, queso fresco
Desserts
- Churros with Cajeta Ice Cream
cinnamon doughnut, Mexican caramel ice cream, chocolate sauce - Chocoflan
chocolate cake, Flan, caramel sauce - Tres Leches Cake
three milks, vanilla sponge, whipped cream, berries - Mexican Hot Chocolate
spicy and creamy hot chocolate, horchata shortbread cookies
Germany
Appetizers
- Crispy Crispy Potato Pancakes
spiced apple sauce, cucumber dill salad, sour cream, chives, - White Asparagus with Sauce Hollandaise
baby potatoes, sliced ham, chives - 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
chocolate cake, apricot preserves, chocolate glaze, candied apricot - Apfelstrudel
flaky pastry, apples, nuts, vanilla Ice cream - Linzer Torte
raspberry preserves, spiced almond crust - Hazelnut-Almond Zimtsterne with Cherry Buttermilk Ice Cream
spiced cookie, tart cherry ice cream
Greece, Eastern Mediterranean, and the Middle East
Appetizers
- Red Lentil and Cauliflower Soup
kale, ginger, turmeric, green chile, 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
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 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 nuts, honey - Revani
brandy almond cake, orange syrup - Honey Ice Cream and Kahkk-Eid Cookie
honey ice cream, pistachio cookie - Sokolatopita
chocolate cake, ganache, orange zest
Italy (part one)
Appetizers
- Linguini all‘Amatriciana
guanciale, onion, chile, garlic, tomato, pecorino - Roasted Sweet Peppers in Agrodolce
fresh burrata, black currant, aged balsamic, torta frita, arugula, fried rosemary - Bread: Rustic Italian Bread
Entrées
- Ragu Genovese with Escarole and Garlic
braised beef, wine, tomato, sweet onion, pancetta, grilled rustic toast - Seafood Risotto with Shrimp, Lobster and Mussels
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, toasted almonds - Biscotti and Coffee Gelato
almond biscotti, creamy gelato - Pasta Ciotti
tender crust, chocolate pastry cream - Zeppole
fried doughnut, orange sugar, pastry cream filling, chocolate sauce
Italy (part two)
Appetizers
- Tortellini En Brodo
pork shoulder, prosciutto and mortadella filled homemade pasta, rich chicken broth, Parmesan, nutmeg - Potatoes and Green Beans
stewed plum tomatoes, onions, garlic, extra virgin olive oil, flat leaf parsley, Parmigiano Reggiano, grilled Perecca’s bread - Bread: Rosemary Focaccia
Entrées
- Veal Saltimbocca alla Romana
scallopini of veal, thinly sliced Parma ham, fresh sage, white wine, wilted spinach, garlic, golden raisins - Sicilian Salmoriglio Grilled Swordfish with 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
espresso soaked lady fingers, mascarpone filling, cocoa - Torte della Nonna
lemon and ricotta tart - Cannoli
ricotta, chocolate, pistachios - Panna Cotta
vanilla panna cotta, lemon curd, macerated berries
France (part one)
Appetizers
- Voul-au-Vent St. Jaques
pan seared scallop, golden puff pastry, mushroom golden raisin duxelles, leek fondue - Warm Cheese Souffle
leeks, Gruyere mornay, butter lettuce, macerated shallots, fines herbes - Bread: Baguette
Entrées
- Pan Seared Duck Confit a l’Orange
creamy parsnip, black lentils, brandy orange duck demi - Basque Style Fisherman’s Stew
red snapper, mussels and shrimp, saffron tomato broth, peppers, fennel, basil, Pernod, dauphine potato - Parisian Gnocchi with Gruyere Mornay
black truffle, chives, freshly cracked black pepper
Desserts
- Pear Almond Tart
flaky crust, almond cream, poached pears - Chocolate Mousse Cake
genoise, rum syrup, chocolate mousse - Crepes Normandie
crepes, brandy apples, crème anglaise - Trio of Macarons
French macarons, raspberry filling, mocha filling, pistachio filling
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: Olive Fougasse
Entrées
- Brandy Braised Rabbit Ragout
leek, carrot, wild mushroom, Dijon, touch of cream, arugula, Parmesan, fresh pappardelle pasta - Crispy-Skinned Salmon with Ratatouille
black lentils, tomato Provencal, dauphine potato, saffron seafood essence - Eggs Florentine Gratin
buttery leeks and spinach, jammy eggs, gruyere mornay sauce, buttery brioche toast points
Desserts
- Assortment of Petite Fours and Raspberry Sorbet
palmier, madeleine, sable - Chocolate Pot de Crème
chocolate crème, crème chantilly, tuille - Tarte Tatin
caramel glazed apples, puff pastry, vanilla ice cream - Cherry Clafoutis
custard cake, almonds, cherries
East, South, and Southeast Asia
Appetizers
- Curry Udon Noodle Soup with Chicken Katsu
panko fried sliced chicken cutlet, rich yellow curry broth, snow peas, 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: Milk Bread Rolls
Entrées
- Gochujang Beef Bulgogi Bowl
cast iron seared sliced beef ribeye, fresh ginger, garlic, soy, fermented chili paste, muchim (spicy pickled cucumber), carrot and radish, scallions, sesame, 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, fresh ginger, crispy fried tofu, warm spices
Desserts
- Sticky Rice and Mango
sweet rice, coconut milk, mango - Dojimo Roll
Japanese roll cake - Matcha Ice Cream with Mochi Cookies
sweet and earthy ice cream, rice cookie - Japanese Cheesecake
chiffon style cheesecake, yuzu sauce
Reservations are mandatory.
Reservations can be made via Open Table online two weeks in advance of the date at 9:00 a.m. Seating is limited.