Casola Dining Room Menu

Spring 2018

Week of

February 5 - Ireland
February 12 - Greece/Eastern Mediterranean
February 19 - Brazil
February 26 - Germany
March 5 - Classical French
March 12 - Dining Room Closed
March 19 - Provence
March 26 - Le Marche (Central Italy)
April 2 - Rome
April 9 - Sardinia
April 16 - Southeast Asia

View and print a PDF of the Spring 2018 menu.

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.

Reservation line will open on Monday, January 22, 2018, at 10 a.m.

Afternoon service: Tuesday and Thursday
12:00 and 12:30 p.m.

Evening service: Monday and Wednesday
7:00 and 7:30 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 $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.

 

Ireland

Appetizers

  • Winter Vegetable and Pea Soup
    A warming puree of carrot, parsnips, turnips, and split peas flavored with smoked ham
  • Fried Farmhouse Cheese with Beet Salad
    Lightly fried soft-ripened farmhouse cheese
    Accompanied by beet and red cabbage salad and fruit chutney
  • Smoked Cod Cake
    Smoked cod and potato cake
    Served on wilted spinach and dressed with lemon tartar sauce

Bread: Irish Soda Bread and whipped butter

Entrées

  • Shepherd’s Pie
    Lamb and vegetables braised in a rich stock topped with whipped potatoes and finished to a golden brown with Irish cheddar cheese
  • Oven-Roasted Pork Belly
    Pork belly rubbed with brown sugar and spice
    and slow-roasted until meltingly tender
    Accompanied by traditional Irish potato pancake and gingered red cabbage
  • Char-Grilled Salmon
    Grilled salmon glazed with white wine, butter and honey
    Accompanied by traditional Irish potato pancake and gingered red cabbage
  • Vegetarian Shepherd’s Pie
    A vegetarian take on the traditional meaty classic using lentils and mushrooms
    to match the meaty character of its better known preparation

Desserts

  • Chocolate Whiskey Cake
    A dense chocolate cake made with Irish whiskey, plenty of chocolate, ground almonds and studded with raisins
  • Trifle
    Rich custard sauce layered with sherry-soaked jelly roll slices, topped with
    whipped cream, toasted almonds and a strawberry
  • Sticky Toffee Pudding
    An Irish style pudding, served warm with toffee sauce and Guinness stout
    ice cream

Back to top.

Greece/Eastern Mediterranean

Appetizers

  • Ouzo-Spiked Chestnut Soup / Kastanosoupa Me Ouzo
    Earthy, sweet chestnuts, fresh bright fennel and aromatic leeks pureed to a velvety finish, and spiked with ouzo, the quintessential liquor of Greece
  • Meze Duet
    Vegetarian Dolmades: Rice-stuffed grape leaves napped with a light tomato sauce
    Spanakopita: Savory spinach and Feta enveloped in airy phyllo dough served with Greek yogurt
  • Shaved Zucchini Salad with Lemon Vinaigrette
    Raw shaved zucchini, grape tomatoes and Greek olives dressed with a lemon-basil vinaigrette

Bread: Pita Bread accompanied by hummus and baba ghanoush 

Entrées

  • Souvlaki
    Marinated lamb and vegetable skewers with tzatziki sauce
    Accompanied by mashed potatoes with Feta and Greek yogurt
  • Honey-Glazed Duck Breast with Quince
    Pan seared breast of duck paired with caramelized onions and quince
    Accompanied by Greek rice pilaf with leeks and saffron, and pickled okra and tomatoes
  • Fish Baked with Okra
    Grouper filet baked with onions, pickled okra and tomatoes
    Accompanied by mashed potatoes with Feta and Greek Yogurt
  • Linguine with Arugula, Hot Peppers and Balsamic
    Fresh in-house made linguine tossed with chiles and wilted arugula
    Finished with crumbled Feta cheese 

Desserts

  • Baklava
    Flaky phyllo pastry layered with a spiced nut mixture drizzled with honey-lemon syrup
  • Revani
    A brandy and almond caked moistened with spicy orange syrup
  • Poached Figs and Honey Ice Cream
    Figs poached in a sweet red wine, served with a sesame tuille and honey vanilla ice cream

Back to top.

Brazil

Appetizers

  • Potato and Kale Soup / Caldo Verde
    A hearty Portuguese soup popular in Brazil
    Featuring potato, kale and sausage, simmered in chicken stock
  • Chayote Salad with Oranges and Avocado / Salada de Chichu
    A salad featuring one of the staple vegetables of Brazil,
    chayote squash, paired with orange segments and avocado in a citrus vinaigrette
  • Chicken Croquettes / Coxinhas
    These “little drumsticks” of Brazil are chicken and potato croquettes
    deep-fried and served with chili mayonnaise

Bread: Pao de Queijo (cheese rolls)

Entrées

  • Chili and Cumin Marinated Hanger Steak
    Accompanied by black beans and fried plantains
  • Spicy Malagueta Chicken
    Grilled chicken marinated in a zesty chili marinade, brushed with a honey mustard glaze
    Accompanied by white rice with crispy fried shallots, sautéed okra and tomatoes
  • Bahian Fish and Shrimp Stew / Moqueca de Peixe Baiana
    White fish, shrimp, peppers, and tomatoes simmered in a seafood stock
    enriched with coconut milk, served over white rice
  • Brazilian Black Bean Stew / Feijoada
    Vegetarian version of Brazil’s national dish featuring black beans, peppers,
    onions, tomatoes and sweet potatoes served over white rice 

Desserts

  • Dulce de Leche Ice Cream with Brigadeiro
    Caramel flavored ice cream served with a Brazilian chocolate bon bon
  • Vanilla Flan   
    Vanilla flavored custard with the traditional caramel topping
  • Valencia Orange Cream Cake
    Orange soaked génoise layers filled with pastry cream served with whipped cream and orange sauce

Back to top.

Germany

Appetizers

  • Berlin Yellow Pea Soup / Gelbe Erbsensuppe, auf Berliner Art
    Yellow peas simmered with potatoes, smoked bits of bacon and fresh thyme
  • White Asparagus Salad / Spargelsalat
    White asparagus tossed in herbed vinaigrette
  • Würste and Cured Meats
    An assortment of in-house made German-style charcuterie (ask for daily offering)
    Accompanied by whole grain mustard and potato salad

Bread: German Rye Bread - sourdough rye with a dense chewy texture

Entrées

  • German Braised Beef Roles / Rouladen
    German classic dish of thinly pounded beef stuffed with whole-grain mustard bacon, onion, and pickle spears; and then braised until tender
    Served with Krautspatzle and braised red cabbage
  • Hunter’s Schnitzel / Jägerschnitzel
    Pan seared chicken thighs simmered with vegetable and mushroom
    Accompanied by Krautspatzle and braised red cabbage
  • Salmon with Weinkraut and Juniper Berries
    Broiled salmon steaks topped with mustard sauce served on a bed of fragrant sauerkraut
    Accompanied by potato pancakes and braised red cabbage   
  • Käsespätzle
    Germany’s version of mac and cheese
    Homemade Spätzle, layered with shredded Emmentaler cheese caramelized onions, baked to a golden brown

Desesrts

  • Linzertorte
    Raspberry preserves baked in a spiced almond crust
  • Sachertorte
    Dense chocolate cake filled with apricot preserves and glazed with chocolate
  • Apfelstrudel
    A traditional flaky pastry filled with fresh apples and nuts

Back to top.

Classical French

Appetizers

  • Shrimp Bisque / Bisque de Crevettes
    Classic Parisian starter served with croutons and baked Gruyere cheese
  • Burgundy Salad / Salade Lyonnaise
    Baby greens, mushrooms and bacon tossed in mustard vinaigrette
    Topped with poached egg
  • Cheese Soufflé / Soufflé au Fromage
    A savory cheese custard prepared in the classic French fashion finished with
    a hint of freshly ground nutmeg

Bread: Baguette - traditional baguette using pâte fermentée method

Entrées

  • Beef Burgundy / Boeuf à la Bourguignonne
    Originating in the Burgundy region of France, this classic stew is prepared
    with beef slowly braised in red wine, traditionally red burgundy, and beef broth
    garlic, onions, pearl onions and mushrooms
  • Chicken Hunter Style / Poulet Sauté Chasseur
    Chicken served with a hearty sauce made with tomatoes, mushrooms a splash of white wine and brandy, flavored with tarragon
    Accompanied by marquis potatoes, haricots verts
  • Salmon Florentine / Saumon á la Florentine
    Poached salmon finished with Mornay sauce
    Accompanied by sautéed spinach and cocotte potatoes
  • Mushroom Risotto / Risotto aux Champignons
    Earthy dried mushrooms and fresh wild mushrooms, folded into a creamy risotto

Desserts

  • Tarte Tatin   
    Caramel glazed apples on flaky puff pastry
  • Chocolate Mousse Cake   
    Chocolate mousse layered between rum soaked génoise
  • Strawberry Crêpes
    Crepes filled with macerated strawberries and orange scented crème anglaise

Back to top.

Provence

Appetizers

  • Vegetable Soup with Pistou / Soupe au Pistou
    Mixed vegetable soup with potatoes, tomatoes, and cannellini beans
    Garnished with pistou (Mimolette cheese, basil, garlic and tomato puree)
  • Niçoise Salad / Salade de Niçoise
    A traditional salad of Nice composed of anchovies, potatoes, green beans,
    hard boiled eggs, tomato oil, and oil-cured tuna dressed with a classic French vinaigrette
  • Provençal Vegetable Tart / Tarte Provençale
    A savory puff pastry tart of cherry and sun-dried tomatoes, zucchini, eggplant, onion, basil, and olive and served with sauce aioli

Bread: Fougasse - The French version of foccacia with olive

Entrées

  • Herbes de Provence Grilled Lamb Chops / Les herbes de Provence Ont Grillé des Côtelettes d’agneau
    Lamb loin chops marinated in herbes de Provence, mustard, and garlic are grilled and topped with olive tapenade and served with rosemary grilled new potatoes and ratatouille
  • Chicken Provençale / Poulet Provençale
    Chicken thighs braised until juicy and tender in a tomato chicken broth and scented with herbes de Provence
  • Bouillabaisse
    A hearty seafood stew of cod, mackerel, and shrimp simmered with fennel,
    tomatoes, saffron and pernod
    Accompanied by baguette croûte and sauce rouille
  • Grilled Ratatouille and Israeli Cous Cous
    Traditional French Provençal stewed vegetable dish
    Served over Israeli cous cous

Desserts

  • Petite Four Assortment with Raspberry Sorbet
    Palmier, lemon madeleines, moscavado sables, with raspberry sorbet
  • Chocolate Pot de Crème    
    A rich dark chocolate cream served with a tuille
  • Pear Almond Tart   
    Poached pears and almond cream baked in a rich pastry

Back to top.

Le Marche (Central Italy)

Appetizers

  • Chestnut Soup / Zuppa di Castagne
    A rich velvety blend of chestnuts, mushrooms and celery root
    Finished with cognac and cream
  • Fried Stuffed Olives Ascolana-Style / Olive all’Ascolana
    Large green olives stuffed with pork, veal, pancetta, cheese and bread crumbs
    Lightly fried to a golden finish and served with tomato sauce
  • Bucatini all’Amatriciana
    A traditional Italian pasta sauce based on pancetta, pecorino cheese and tomato served atop Bucatini pasta

Bread: Focaccia - rosemary and sea salt stud this chewy flat bread

Entrées

  • Grilled Veal Chop with Honey / Cotoletta di Vitello al Miele
    Char-grilled veal chop with a grape-honey sauce
    Served with braised lentils and peperonata
  • Pollo in Porchetta
    Slow roasted chicken stuffed with fennel, herb and pancetta stuffing
    Served with rice marchigiana and peperonata
  • Brodetto alla Sanbenedettese
    Classic fish stew in the style of the Adriatic coast simmered slowly with green tomatoes, peppers and saffron
  • Asparagus Risotto / Risotto Agli Asparagi
    A vegetarian Italian rice dish combining asparagus and onions
    Finished with Parmesan cheese

Desserts

  • Tiramisu  
    A sinfully rich mascarpone filling layered with espresso soaked lady fingers
  • Torte della Nonna   
    Traditional ricotta tart laced with fresh lemon
  • Coffee Gelato served with an Anise Seed Cookie   
    Creamy coffee flavored gelato served with a traditional anise seed cookie

Back to top.

Rome

Appetizers

  • Stracciatella alla Romana
    Classic Roman egg drop soup made with chicken stock, thickened with eggs, and flavored with Parmesan cheese and nutmeg
  • Orange and Fennel Salad / Insalata di Arance e Finocchio
    A perfect pairing of oranges and fennel, dressed with extra-virgin olive oil and garnished with shaved Parmigiano Reggiano
  • Spaghetti alla Carbonara
    One of Rome’s signature primis (first course)
    Spaghetti tossed with eggs and pancetta and garnished with freshly grated Parmigiano

Bread: Rustic Italian Bread - very wet dough results in large holes and a chewy texture

Entrées

  • Veal Cutlets with Sage / Saltimbocca alla Romana
    Tender, hand-cut veal topped with prosciutto and sage sautéed in
    extra-virgin olive oil
    Served with spinach, raisins, pine nuts and Gnocchi alla Romana
  • Braised Lamb with Garlic Gravy Roman Style / Abbacchio alla Romana
    Slow-cooked shoulder of lamb cooked with white wine, rosemary and garlic
    Served with oven-roasted potatoes and Piselli al Proscuitto (peas and proscuitto)
  • Fish Filet in Caper Sauce Roman-Style / Pesce in Salsa di Capperi alla Romana
    Fish of the day, sautéed and finished in a caper, olive sauce with fresh tomatoes
    Served with oven-roasted potatoes and spinach, raisins and pine nuts
  • Spaghetti with Cheese and Pepper / Spaghetti Cacio e Pepe
    One of Rome’s iconic pasta dishes marrying spaghetti with pecorino cheese, black pepper, and butter

Desserts

  • Zuppa Inglese
    Sponge cake layers sprinkled with rum, filled with custard cream, and
    smothered in whipped cream
  • Cannoli
    Crispy cannoli shell filled with creamy ricotta flecked with candied fruit
    and chocolate
  • Tortoni
    Rich almond cream, still frozen, served with an amoretti cookie

Back to top.


Sardinia

Appetizers

  • Lentil Soup / Fregula Lentizza e Zicoria
    A hearty peasant-style lentil soup cooked with fregula - small toasted semolina pasta, and chicory drizzled with a fruity olive oil and ricotta salata
  • Pear and Arugula Salad / Issalata Ortobene
    Sweet pears, spicy arugula, bitter endive, salty cheese and crunchy walnuts tossed with extra-virgin olive oil and sprinkled with ricotta salata
  • Malloredus with Pork and Pancetta / Malloreddus kin Purpuzza
    The signature hand-made pasta of Sardinia, simmered in a rich pancetta and tomato sauce, accented with fresh shelled fava beans and finished with pecorino cheese and fruity olive oil

Bread: Grissini Bread Sticks and Classic Italian Loaf

Entrées

  • Grilled Pork Tenderloin with Saba Glaze / Porcu a sa Sapa
    Tenderloin of pork, marinated in garlic, herbs, and reduced, unfermented
    grape juice, paired with fava beans and peppermint and fregula
  • Chicken with Fennel, Olives, and White Wine /Pollo con Finocchio, Olive e Vino Bianco
    Chicken thighs, marinated overnight in white wine with olives and fennel
    Braised in marinade until tender and richly flavored
    Served with fava beans and peppermint and juniper roasted potatoes
  • Sardinian Paella / Paella e Fregula Sarda
    Representative of the Catalonian influence that is still prominent in Sardinia, includes clams, mussels, calamari, and shrimp, simmered in a fragrant
    fish-saffron broth with fregula, fava beans, and sun-dried tomatoes
  • Mallorredus with Fennel Seeds and Fresh Tomatoes
    The signature hand-made pasta of Sardinia, simmered in a zesty fennel and chili tomato sauce
    Accented with fresh shelled fava beans and finished with pecorino cheese and fruity olive oil 

Desserts

  • Panna Cotta with Balsamic Strawberries
    Vanilla flavored panna cotta served with macerated strawberries and a biscotti
  • Spumoni with Rum Baba
    Pistachio and chocolate ice cream studded with nuts and cherries garnished with a miniature rum baba
  • Pasta Ciotti
    Chocolate filled pastry cream in a sweet tender crust

Back to top.

Southeast Asia

 Appetizers

  • Hot and Spicy Shrimp Soup / Tom Yam Goong (Thailand)
    A clear soup flavored with lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers and served with shrimp and mushrooms
  • Vietnamese Spring Rolls / Goi Cuon (Vietnam)
    Fresh, light, and healthy rice paper rolls filled with rice noodles, vegetables and tofu
    Served with sweet and spicy dipping sauce
  • Pork Satay / Satay Babi (Indonesia)
    Seasoned, skewered, grilled pork medallions
    Served with sweet soy sauce and peanut sauce

Bread: Prawn Crackers (Krupuk udang)

Entrées

  • Stir-Fried Beef / Lapis Daging (Indonesia)
    Egg-dredged flank steak stir-fried with onion, garlic, sweet sauce and tomato
    Served with stir-fried green beans and steamed rice and chili sauce
  • Green Curry with Chicken / Kaeng Kiew Warn Kai (Thailand)
    Chicken simmered in coconut milk seasoned curry paste, eggplant, lime and basil
    Served on Jasmine rice
  • Grilled Fish / Pepes Ikan (Indonesian)
    Whole trout stuffed with herbs, chilis, garlic and shallots
    Served with stir-fried green beans and Jasmine rice
  • Eggplant and Tofu Curry
    Eggplant simmered in coconut milk, seasoned curry paste,
    lime and basil served on Jasmine rice

Desserts

  • Sticky Rice and Mango Parfait
    Sweet rice steamed with coconut milk blended with fresh mango
  • Three Ginger Spice Cake    
    Spicy ginger cake with fresh, caramelized and powdered ginger served with freshly whipped cream and a tuille cookie
  • Lemon Grass and Coconut Cheesecake    
    Cheesecake flavored with lemon grass and coconut
  • Truffle Assortment with Green Tea Ice Cream    
    Chili, ginger and wasabi flavored truffles served with green tea ice-cream
    and a tuille cookie

Back to top.