Casola Dining Room
Fall 2020
Casola Curbside
The a la carte meals made by our students in the Casola Dining Room will be made available through our new takeout model of service for fall 2020. Our a la carte meals will be made available on select Tuesdays, Wednesdays and Thursdays.
Lunch will be available Tuesdays and Thursdays. Dinner will be available Wednesdays.
Casola Curbside is complete three-course meal for one for $22.
Preorders
Preorders will be required for all a la carte meals. Preorders are accepted after close of business (after 8 p.m.), one week prior to your requested order date. Please place your preorder at hcat.revelup.com/weborder as soon as possible as quantities are based on product availability.
To place your order:
- Go to: https://hcat.revelup.com/weborder
- Choose Venue
- Click Arrival Time
- Select the time you would like to pickup your meal(s), fill in your information, click "Update"
- Choose your meals and pay
Consider adding items from our bakery, Pane e Dolci, and/or our butcher shop, The Boucherie, to your order.
Menu
Week of October 27 and November 3
Preorders are accepted after close of business (after 8 p.m.), one week prior to your requested order date. Please place your preorder at hcat.revelup.com/weborder as soon as possible as quantities are based on product availability.
Colorado and the South West
First Course
Cowboy Cobb Salad with Mixed Greens and Chopped Romaine, Avocado, Bacon, Hardboiled Egg, Blistered Shishito
Peppers, Blue Cheese Crumbles, Chipotle Ranch, Buttermilk Fried Onion Ring
or
White Bean Chicken Chili with Corn, Green Chiles, Cilantro, Lime and Sour Cream
Second Course
Boneless Brandy Braised Lamb Shank with Chipotle-Cherry Tomato Jam, brown butter whipped sweet potatoes, crispy Brussels
sprouts with bacon and sage
or
Cheese Stuffed Chili Relleno with Red Sauce, Black Beans, Jalapeño Rice, Pico De Gallo and Sour Cream
Bread: 5-Grain Sourdough
Dessert - Choose One
- Double Chocolate Cream Puff – Crisp Pâte a Choux, Chocolate Mousse
- Maple Walnut Cake – Moist Walnut Layers, French Maple Buttercream, Toasted Walnuts
- Peach & Raspberry Vol au Vent with Baked Swiss Meringue – Peach Raspberry filled puff pastry vol au vent with baked Swiss meringue
Week of November 10 and November 17
Preorders are accepted after close of business (after 8 p.m.), one week prior to your requested order date. Please place your preorder at hcat.revelup.com/weborder as soon as possible as quantities are based on product availability.
Pacific Northwest
First Course
Sweet, Spicy and Bitter Lettuces with Grapes and Pomegranate, Black Pepper Whipped Brie and Fig Jam Crostini, Cucumber,
Parmesan Walnuts and Rosemary Balsamic Vinaigrette
or
Broccoli Cheddar Beer Soup with everything bagel crisps
Second Course
Beef Short Rib Braised with Port and Plum, creamy parsnip, golden beets, buttermilk fried onion
ring and horseradish crème fraiche
or
Pan Roasted Atlantic Salmon with Black Garlic Bearnaise, Creamed Leeks and Greens, Roasted Baby Yukon Gold Potatoes,
Tomato Provençal and Aged Balsamic
or
Slow Roasted Tomatoes Provençal over Creamy Greens and Leeks with Roasted Baby Yukon Gold Potatoes, Aged Balsamic
topped with a Buttermilk Fried Onion Ring and a dollop of Black Garlic Bearnaise
Bread: Rustic Artisan
Dessert - Choose One
- Double Chocolate Cream Puff – Crisp Pâte a Choux, Chocolate Mousse
- Maple Walnut Cake – Moist Walnut Layers, French Maple Buttercream, Toasted Walnuts
- Peach & Raspberry Vol au Vent with Baked Swiss Meringue – Peach Raspberry filled puff pastry vol au vent with baked Swiss meringue
Week of December 1 and December 8
Preorders are accepted after close of business (after 8 p.m.), one week prior to your requested order date. Please place your preorder at hcat.revelup.com/weborder as soon as possible as quantities are based on product availability.
Gastropub and Upscale Steakhouse
First Course
Roasted and Crispy Root Salad with Beer Cheese Fondue, Peppery Arugula and Radicchio, Brown Sugar Brown Butter
Vinaigrette
or
Loaded Baked Potato Soup with bacon lardon, sour cream and chives
Second Course
Lacquered Duck Confit a l’Orange over creamy parsnip with kumquat duck jus
Balsamic Braised Beef Short Rib with roasted garlic and rosemary
Swordfish Au Poivre with creamy mustard peppercorn demi
Chef’s Choice Vegetarian Option
All entrées come with two sides:
Two Sides, Chef’s Choice: GF, DF, VEG available upon request
Bread: Pretzel Knots
Dessert - Choose One
- Double Chocolate Cream Puff – Crisp Pâte a Choux, Chocolate Mousse
- Maple Walnut Cake – Moist Walnut Layers, French Maple Buttercream, Toasted Walnuts
- Peach & Raspberry Vol au Vent with Baked Swiss Meringue – Peach Raspberry filled puff pastry vol au vent with baked Swiss meringue
Pickup Times
Casola Curbside lunches (Tues. and Thurs.) can be picked up between 12:00-1:00 p.m.
Casola Curbside dinners (Wed.) can be picked up between 6:30-7:30 p.m.
Pickup is in the parking lot in front of the Casola Dining Room entrance on SUNY Schenectady's Main Campus.