Casola Dining Room Menu
Fall 2026
Dates
September 22-24 - Autumn Harvest in the Hudson Valley
September 29-October 1 - California
October 6-8 - New England
October 13-15 - The South/Soul Food
October 20-22 - Puerto Rico and the U.S. Virgin Islands
October 27-29 - Colorado/Southwest
November 3-5 - Pacific Northwest
November 10-12 - American Bistro and Gastropub
November 17-19 - Steak House
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 $30.00; in the evening the meal costs $35.00. This does not include 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.
If you have a food allergy, please notify us.
Autumn Harvest in the Hudson Valley
Appetizers
- Pan Roasted Moulard Duck Breast with Stone Fruit and Fig
sweet potato two ways, crispy kale, apple duck demi - Last of the Summer Sweet Corn Bisque
calendula butter, toasted marash pepper, crème fraiche - Bread: White Pull Apart Bread
Entrées
- Apple Cider Braised Chicken
parsnip, creamed greens with bacon, maple roasted heirloom carrots - Grilled Local Trout with Hazelnut Brown Butter
sunchoke white balsamic marinated beets, watercress - Fresh Pasta Aglioe Olio with Butternut Squash and Brussels Sprouts
toasted garlic, extra virgin olive oil, crushed red pepper flake, lemon, flat leaf parsley, basil
Desserts
- Sweet Potato Pie
Sweet Potato Pie | Toasted Meringue | Bourbon Caramel Sauce - Apple Puff Diamond
Apple Filling | Puff Pastry | Buttermilk Ice Cream | Apple Cider Sauce - Pumpkin Roulade Cake
Pumpkin GGénoise| Honey Ginger Ice Cream | Cardamom Caramel Sauce | Pepita Brittle - Maple Cream Puff
Maple Creme Mousseline | Craquelin | Whipped Cream | Candied Pecans | Bourbon Caramel Sauce
California
Appetizers
- Green Goddess Salad
cucumber, sugar snap pea, roasted beet, radish, jammy egg, herby avocado dressing - Spicy Ahi Tuna with Crispy Coconut Rice
avocado, jalapeno toasted sesame - Bread: Five-Grain Sourdough
Entrées
- Alaskan King Salmon with Grand Aioli
new potatoes, pole beans, sungold tomatoes, cucumbers, basil almond pesto - Sonoma Valley Duck Confit with Crispy Sage
squash puree, Tokyo turnips, salsa verde apricot duck demi - Roasted Eggplant, Peppers and Delicata Squash with Herby Saffron Rice
lentils, yogurt, Parsigreen chutney
Desserts
- Rocky Road Sundae
Rocky Road Ice Cream | Hot Fudge | Whipped Cream | Toasted Walnuts | House Made Maraschino Cherries - DoughnutFlight
Brioche Doughnut| Vanilla, Chocolate, and Strawberry Glaze | Coffee Ice Cream - Citrus Cake
Chiffon Cake | Whipped Cream | Macerated Berries - Pear and Fig Tart
Frangipane | Honey Glaze | Dehydrated Pears
New England
Appetizers
- Buttery Crab Cake with Heirloom Tomato Avocado Salad
mustard aioli pickled pepper, green coriander vinaigrette - Creamy Potato, Leek and Sunchoke Soup
warm brown bread, crème fraiche, chives - Bread: Soft-sided Rolls
Entrées
- Rosemary Pork Loin with Cranberry Apple Butter
buttery whipped potatoes, melted greens, horseradish sour cream, fennel pork jus - Seafood Pot Pie
lobster velouté carrots, leeks, peas, lobster and shrimp, buttery puff pastry - Maple Thyme Roasted Fall Squash Stuffed with Cheesy Polenta
Parmesan toasted pepitas sherry vinaigrette
Desserts
- Cranberry Walnut Tart
Pate Brisee | Maple Whipped Cream | Cinnamon Caramel Sauce - Blueberry Hand Pie
Puff Pastry | Blueberry Filling | Balsamic Blueberry Sauce | Vanilla Ice Cream - Boston Cream Whoopie Pie
Vanilla Bavarian Cream | Vanilla Cake | Chocolate Glaze - Strawberry Rhubarb Cream Puff
Strawberry Mousse | Macerated Rhubarb | Candied Rhubarb
The South/Soul Food
Appetizers
- Chicken and Andouille Gumbo
stewed chicken and sausage, holy trinity, mohagony roux, okra, white rice, scallions - Chargrilled New Orleans-Style Oysters over Toast
garlic butter, hot sauce, pecorino and Parmesan cheese, oregano, lemon, parsley - Bread: Angel Biscuits
Entrées
- Blackened Catfish with Buttermilk Fried Shrimp and Cajun Remoulade
black-eyed peas, sweet corn and bell pepper, cheesy grits, smokey tomato butter - Pulled Pork with Kansas City and Alabama White BBQ Sauces
cornbread, coleslaw, crispy onion straws - Butter Beans with Carolina Gold Rice
whole roasted tomato with herby buttery breadcrumbs, sunny egg, hot sauce honey butter
Desserts
- Banana Pudding
Brown Butter Vanilla Wafer | Cinnamon Pastry Cream | Bruleed Bananas | Caramel Sauce - Key Lime Pie Tart
Pate Sucree | Key Lime Mousse | Coconut Sauce | Candied Lime - Hummingbird Cake
Spiced Banana and Pineapple Cake | Earl Grey Ice Cream | Rum Sauce - Peach Cobbler Cream Puff
Peach Pie Filling | Creme Mousseline | Bruleed Peaches | Browned Butter Streusel
Puerto Rico and the U.S. Virgin Islands
Appetizers
- Mofonguito De Camarones
crispy fried plantain cup, shrimp, picode gallo, salsa verde, mayoketchup - Caribbean Curry Chicken
ginger, scotch bonnet, coconut milk, scallions, rice - Bread: Pan Sobao
Entrées
- Plantain Pinon (Plantain Lasagna) with White Rice and Avocado Salad
fried sweet plantain slices, ground beef, adobo tomato sauce, sazon melted mozzarella cheese - Coconut Fried Snapper with Cucumber Slaw
rice and peas, grilled pineapple, blistered peppers - Vegetarian Empanadilla with Picode Gallo
pinto bean, potato and cheese filling, tomato avocado salad, cilantro, sour cream
Desserts
- Pastelillosde Guayaba
Guava Filling | Puff Pastry | Cream Cheese | Mango Sorbet - Rum Cake
Spiced Cake | Rum Syrup | Coconut Ice Cream | Candied Cocoa Nib - Flan
Baked Vanilla Custard | Caramel - Pineapple Tart
Pate Sucree | Pineapple Mousse | Coconut Creme Anglaise | Dehydrated Pineapple
Colorado/Southwest
Appetizers
- Cowboy Cobb Salad
mixed greens, chopped romaine, grape tomato, red onion, avocado, bacon, hardboiled egg, blistered padron peppers, blue cheese crumbles, chipotle ranch, buttermilk fried onion ring - White Bean Chicken Chili
corn, green chiles, sour cream, cilantro, tortilla strips - Bread: Colorado Cornbread
Entrées
- Brandy Braised Lamb with Chipotle Cherry Tomato Jam
boneless shank, blistered peppers, whipped butternut squash, sundried tomato demi - Pistachio Crusted Salmon
duck fat new potato, chili roasted root vegetables, lemon caper reduction - Cheese Stuffed Chili Relleno
stewed black beans, picode gallo, cilantro, sour cream
Desserts
- Red Chile Pumpkin Chiffon Pie
Pate Sucree | Spicy Pumpkin Filling | Chocolate Sauce | Whipped Cream - Palisade Peach Galette
Pate Brisee | Palisade Peach Filling | Caramel Sauce | Buttermilk Ice Cream - Margarita Cheesecake
Lime and Tequila Cheesecake | Macerated Strawberries | Graham Cracker Streusel | Dehydrated Limes - Chocolate Chokecherry Cream Puff
Chocolate Mousse | Chokecherry Jam | Whipped Cream
Pacific Northwest
Appetizers
- Broccoli Cheddar Beer Soup
leek, potato, carrot, Tillamook Cheddar, everything bagel chips - Tea Leaf Salad with Roasted Peanuts and Crispy Garlic
green cabbage, serrano chile, red onion, cilantro, fried split peas, fish sauce, lime - Bread: Rustic Artisan Bread
Entrées
- Alaskan Halibut with Caviar Beurre Blanc
creamed leeks, horseradish whipped potatoes, chives - Port and Plum Braised Beef Short Rib
herbed risotto, golden beets, ccrème fraiche crispy onion rings - 63 Degree Egg over Herbed Risotto
sweet soy glazed maitake mushrooms, roasted garlic, buttermilk fried onion ring
Desserts
- Oregon Hazelnut Roll
Hazelnut Chiffon | Hazelnut Praline | Chocolate Ganache - Berry Crisp Tart
Mixed Berry Filling | Streusel Topping | Blackberry Sauce | Vanilla Bean Ice Cream - Coffee Cream Puff
Coffee Pastry Cream | Chocolate Sauce | Chocolate Espresso Beans - Apricot Braid
Puff Pastry | Apricot Filling | Vanilla Frozen Yogurt
American Bistro and Gastropub
Appetizers
- Kale, White Bean and Avocado Salad
toasted pistachio, pepepita, sunflower seed, shredded Parmesan, black pepper, honey Dijon dressing - Classic French Onion Soup
caramelized onions, rich beef broth, toasted crouton, broiled gruyere and cheddar, chopped scallion - Bread: Pretzel Rolls
Entrées
- Crispy Chicken “Under a Brick”
glazed carrot, Robuchon potatoes, chicken demi sauce vert - Pan Seared Scallop with Garlic Noodles and Chile Cracked Crab
white wine, touch of cream, chive butter, crispy pork crackling - Croque Madame and Peppery Salad Greens
toasted sourdough, roasted asparagus, mushroom duxelles, Dijon, gruyere mornay, sunny egg
Desserts
- Fudgy Brownie
Brownie | Tart Cherry Ice Cream | Bacon Streusel - Pound Cake
Cheddar Cheese Pound Cake | Brandy Caramel Apples | Vanilla Ice Cream - Coconut Cream Pie
Pate Sucree | Pastry Cream | Toasted Coconut | Strawberry Sauce - Guinness Chocolate Mousse Profiterole
Guinness Chocolate Mousse | Pate au Choux | Whipped Cream | Shaved Chocolate
Steak House
Appetizers
- Casola Caprese
roasted and marinated tomatoes, fresh mozzarella, herbed crostini, basil aioli, rosemary and fig aged balsamic - Crispy Buttermilk Fried Calamari
spicy pineapple chili glaze, peppadew peppers, fresh garlic, arugula - Bread: Crusty Baguette Rolls
Entrées
- Sliced Strip Steak Tagliatta
with creamed spinach, crispy onions, grilled lemon, port reduction - Grilled Swordfish Au Poivre
with tomato Provençal, crispy parsnip, brandy peppercorn sauce - Pasta Primavera
with fresh tagliatelle, basil butter, Parmesan lemon crumbs - Family Style Sides (choice of two per table)
- Robuchon potatoes with chives and all the butter
- Grilled Asparagus with hazelnut brown butter, pecorino and lemon
- Jalapeno Creamed Corn with bell pepper, scallions and buttery crumb
Desserts
- Chocolate Cake
Chocolate Cake | Chocolate Swiss Buttercream | Vanilla Ice Cream - NY Style Cheesecake
Creamy Cheesecake | Graham Cracker Crust | Raspberry Coulis - Espresso Crème Brulee
Espresso Custard | Bruleed Sugar - Strawberry Shortcake
Sweet Biscuit | Macerated Strawberries | Whipped Cream
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.