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:

1. Go to: https://hcat.revelup.com/weborder
2. Choose Venue
3. Click Arrival Time
4. Select the time you would like to pickup your meal(s), fill in your information, click "Update"
5. 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