Casola Dining Room


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Click here to view the Spring 2017 schedule and menu of the Casola Dining Room.


We welcome the opportunity to have you participate in our educational experience. The focus, purpose, and vision of the Casola Dining Room centers on education; it is not designed for the purpose of operating a profitable business. All monies collected are used to purchase ingredients so the students will be able to prepare high food cost items in quantity.

Your willingness to participate in this educational experience gives our students the training in dining room, baking, garde manger, and culinary a la carte service. Because this in an educational experience, we are limited in the amount of reservations that we may take. We realize that at times, especially with the popular menus, this makes obtaining reservation for the Casola Dining Room difficult. However, we have discovered that when we attempt to take more than 50 reservations, the quality of education, food, and service do not meet the high standards that our students and guests have come to expect. Also, unlike a restaurant that is designed to make a profit when a staff member calls in sick or quits, they can replace the staff member. In the case of the Casola Dining Room, when students call in sick or stop attending class, we cannot replace those students.

Each week we offer menus from different cuisines. Each menu (which changes weekly) has three appetizers, three entrees, a bread selection consistent with the weekly theme, and three desserts. Guests have a choice of one appetizer, one entrée, and one dessert. In the fall semester we feature Regional American Cuisine, while the spring semester concentrates on International Cuisine.

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.

We have instituted the following policies in order to make the dining experience a great learning experience for the students, as well as an enjoyable experience for our Casola Dining Room guests:

  • Monday and Wednesday dinner is served at 7:00 and 7:30 p.m.
  • Tuesday and Thursday lunch is served at 12:00 and 12:30 p.m.
  • Reservations are mandatory and can be made via Open Table online:
    www.opentable.com/casola-dining-room-schenectady-county-community-college,
    or through the app two weeks in advance of the date at 8:00 a.m.
    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.
  • Reservations are limited to six (6) or fewer guests and only one reservation per person per date is allowed. This is done in order to give as many people an opportunity to experience The Casola Dining Room as possible. The dining experience generally takes a minimum of 90 minutes for proper service and preparation of the food.

Because of the limited amount of seats, reservations book up rapidly; some weeks in as few as 15 minutes.

Thank you for requesting our menus and we appreciate your willingness to help to train the hospitality students at Schenectady County Community College.

David Brough, Ph.D., DeanDr. David Brough, Dean
School of Hotel, Culinary Arts and Tourism