Casola Dining Room Menu

Fall 2024

 

Dates

September 23-26 - Autumn Harvest in the Hudson Valley
September 30-October 3 - California
October 7-10 - New England
October 14-17 - The South/Soul Food
October 21-24 - Puerto Rico, Florida, and the U.S. Virgin Islands
October 28-31 - Rocky Mountain Cuisine/Southwest
November 4-7 - Pacific Northwest
November 11-14 - American Bistro and Gastropub
November 18-21 - Upscale Steakhouse

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 $23.00; in the evening the meal costs $30.00 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 $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
  
• Minestrone of Garden Beans with Fresh Oregano
  marjoram, tomato Parmesan broth, extra virgin olive oil, freshly cracked black pepper
  
• Bread: Pull Apart Bread

Entrées

• Pork Ragu Stuffed Heirloom Tomato 
  hot pepper, oregano, ricotta, Parmesan, crispy breadcrumb, arugula, lemon
• Grilled Local Trout with Hazelnut Brown Butter 
  white balsamic marinated beet, local sunchoke, watercress
• Butternut Squash and Brussels Sprout Aglio e Olio 
  fresh pasta, toasted garlic, extra virgin olive oil, crushed red pepper flake, lemon, flat leaf parsley, basil

Desserts

• Regional Specialty – Cheese Plate 
  local cheese trio, red wine poached pear, crisp flat bread, red wine reduction 
• Éclairs 
  vanilla bean pastry cream, crisp pâte a choux, rich chocolate ganache 
• Apple Puff Diamond 
  puff pastry diamonds, pastry cream, apple filling, salted caramel
• Lemon Cream Tart 
  sweet crisp tart, lemon curd-cream filling, raspberries 
• Chocolate Layer Cake 
  dense moist chocolate layers, chocolate filling, creamy chocolate icing, house made vanilla bean ice cream

California

Appetizers

• Green Goddess Salad 
  cucumber, sugar snap pea, roasted beet, radish, jammy egg, Marash pepper, herby avocado dressing
  
• Spicy Ahi Tuna over Crispy Rice
  panko-fried compressed coconut rice, avocado, jalapeno, toasted sesame
  
• Bread: San Francisco Sourdough - 5 grain

Entrées

• Alaskan King Salmon with Grand Aioli 
  new potatoes, pole beans, sungold tomato, cucumber, basil almond pesto
• Prosciutto Wrapped Quail with Heirloom Grits 
  chicories, currants, shallots, black mission figs, rosemary black pepper gastrique
• Rigatoni with Heirloom Tomatoes and Pole Beans
  pesto, ricotta salata, crispy basil, buttery lemon crumbs

Desserts

• Regional Specialty – Disassembled Ice Cream Sandwich 
  chocolate cookies, house made rocky road ice cream, candied almonds, fudge sauce
• Éclairs 
  vanilla bean pastry cream, crisp pâte a choux, rich chocolate ganache 
• Apple Puff Diamond 
  puff pastry diamonds, pastry cream, apple filling, salted caramel
• Lemon Cream Tart 
  sweet crisp tart, lemon curd-cream filling, raspberries 
• Chocolate Layer Cake 
  dense moist chocolate layers, chocolate filling, creamy chocolate icing, house made vanilla bean ice cream

 

New England

Appetizers

• Crispy Fried Calamari 
  house made cocktail and tartar sauce, lemon and crispy parsley 
  
• Creamy Potato, Leek and Sunchoke Soup 
  warm brown bread, crème fraiche, chives
  
• Bread: Soft-sided Dinner Rolls

Entrées

• Rosemary Pork Loin with Cranberry Apple Butter 
  olive oil whipped potato, melted greens, horseradish sour cream, fennel pork jus 
• Grilled Lobster and Mussels with Chive Butter
  lobster cream, leeks and last of the season sweet corn, green onions and garlic toast 
• Maple Thyme Roasted Fall Squash Stuffed with Cheesy Polenta
  Parmesan, toasted pepitas, sherry vinaigrette

Desserts

• Regional Specialty – Cranberry-Walnut Tart 
  sweet crisp tart, cranberry sauce, whipped cream
• Éclairs 
  vanilla bean pastry cream, crisp pâte a choux, rich chocolate ganache 
• Apple Puff Diamond 
  puff pastry diamonds, pastry cream, apple filling, salted caramel
• Lemon Cream Tart 
  sweet crisp tart, lemon curd-cream filling, raspberries 
• Chocolate Layer Cake 
  dense moist chocolate layers, chocolate filling, creamy chocolate icing, house made vanilla bean ice cream

 

The South/Soul Food

Appetizers

• Southern Wedge Salad with Fried Green Tomato 
  iceberg, grape tomatoes, cucumber, red onion, crumbled blue cheese, candied bacon pecan crumble, Cajun ranch 
• Rock Shrimp and Grits 
  bacon, bell pepper, hot sauce honey butter, scallion
• Bread: Angel Biscuits

Entrées

• Blackened Catfish with Buttermilk Fried Oyster and Cajun Remoulade
  black-eyed peas, sweet corn, bell pepper, smokey tomato butter
• Pulled Pork with Kansas City and Alabama White BBQ Sauces
  cornbread, coleslaw, crispy onion straws 
• Green Gumbo Z’Herbes with Fried Okra and a Sunny Egg
  white rice, green onions, Tabasco

Desserts

• Regional Specialty – Banana Pudding 
  house made vanilla wafers, whipped pastry cream, banana, Italian meringue 
• Éclairs 
  vanilla bean pastry cream, crisp pâte a choux, rich chocolate ganache 
• Apple Puff Diamond 
  puff pastry diamonds, pastry cream, apple filling, salted caramel, 
• Lemon Cream Tart 
  sweet crisp tart, lemon curd-cream filling, raspberries 
• Chocolate Layer Cake 
  dense moist chocolate layers, chocolate filling, creamy chocolate icing, house made vanilla bean ice cream

Puerto Rico, Florida, and the U.S. Virgin Islands

Appetizers

• Monfonguito De Camarones 
  crispy fried plantain cup, shrimp, pico de gallo, salsa verde, mayo ketchup
• Corn and Cilantro Soup 
  yellow split pea, sweet potato, scotch bonnet peppers, coconut milk, lime 
• Bread: Pan Sobao

Entrées

• Plantain Pinon (Plantain Lasagna) with White Rice and Avocado Salad 
  fried plantain slices, ground beef, tomato sauce, sazon, melted mozzarella cheese
• Coconut Fried Snapper with Cucumber Slaw 
  blistered peppers, grilled pineapple, cilantro lime rice, sweet fried plantains
• Vegetarian Empanadilla with Pico de Gallo
  pinto bean, potato and cheese filling, tomato avocado salad, cilantro, sour cream

Desserts

• Regional Specialty – Rice Pudding 
  creamy rice custard, coconut lime shortbread, coconut crème anglaise 
• Double Chocolate Cream Puff
  crisp pâte a choux, chocolate mousse 
• Raspberry Cream Horns 
  flaky pastry shell, raspberry Bavarian, raspberries
• Apple Caramel Tart
  buttery pâte brisee, caramel, apples, streusel, creme chantilly 
• Maple Walnut Cake 
  moist walnut layers, French maple buttercream, toasted walnuts

Rocky Mountain Cuisine/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: Cornbread

Entrées

• Brandy Braised Lamb with Chipotle Cherry Tomato Jam 
  boneless shank, blistered peppers, whipped butternut squash, sundried tomato demi
• Pistachio Crusted Salmon with Brown Butter and Thyme
  duck fat new potato, chili roasted carrot, parsnip, lemon caper reduction
• Cheese Stuffed Chili Relleno 
  stewed black beans, pico de gallo, cilantro, sour cream

Desserts

• Regional Specialty – Margarita Cheesecake 
  cheesecake, tequila, lime zest, strawberry sauce 
• Double Chocolate Cream Puff
  crisp pâte a choux, chocolate mousse 
• Raspberry Cream Horns 
  flaky pastry shell, raspberry Bavarian, raspberries
• Apple Caramel Tart
  buttery pâte brisee, caramel, apples, streusel, creme chantilly 
• Maple Walnut Cake 
  moist walnut layers, French maple buttercream, toasted walnuts

Pacific Northwest

Appetizers

• Cedar Baked Oysters with Bacon Lardon
  melted greens and leeks, Pernod, black garlic bearnaise, apple balsamic 
• Broccoli, Cheddar, Beer Soup 
  locally brewed ale, touch of cream, everything bagel crisps
• 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, crème fraiche, crispy onion rings 
• 63 Degree Egg over Herbed Risotto 
  sweet soy glazed maitake mushrooms, roasted garlic, buttermilk fried onion ring

Desserts

• Regional Specialty – Oregon Hazelnut Ganache Roll 
  hazelnut sponge, hazelnut ganache, chocolate glaze 
• Double Chocolate Cream Puff
  crisp pâte a choux, chocolate mousse 
• Raspberry Cream Horns 
  flaky pastry shell, raspberry Bavarian, raspberries
• Apple Caramel Tart
  buttery pâte brisee, caramel, apples, streusel, creme chantilly 
• Maple Walnut Cake 
  moist walnut layers, French maple buttercream, toasted walnuts

American Bistro and Gastropub

Appetizers

• Kale, White Bean and Avocado Salad
  toasted pistachio, pepita, sunflower seed, shredded Parmesan, black pepper, honey Dijon dressing
• Classic French Onion Soup 
  caramelized onions, rich beef broth, toasted crouton, bruleed provolone, swiss, cheddar and American cheese, chopped scallion
• Bread: Pretzel Knots

Entrées

• Crispy Chicken “Under a Brick” 
  glazed carrot, Robuchon potato, chicken demi, sauce vert
• Pan Seared Scallop over Garlic Noodles with Chile Cracked Crab 
  white wine, touch of cream, chive butter, crispy pork crackling
• Asparagus and Brie Grilled Cheese 
  tomato jam, truffle Dijon aioli, sunny egg, mixed greens

Desserts

• Regional Specialty – Chocolate, Salted Caramel Tart 
  chocolate fudge, crème Chantilly
• Double Chocolate Cream Puff
  crisp pâte a choux, chocolate mousse 
• Raspberry Cream Horns 
  flaky pastry shell, raspberry Bavarian, raspberries
• Apple Caramel Tart
  buttery pâte brisee, caramel, apples, streusel, creme chantilly 
• Maple Walnut Cake 
  moist walnut layers, French maple buttercream, toasted walnuts

Upscale Steak House

Appetizers

• Casola Caprese 
  roasted and marinated tomatoes, fresh mozzarella, herbed crostini, 
  basil aioli, rosemary and fig aged balsamic
• New England Clam Chowder
  cream, leeks, bacon, potatoes, chives
• Bread: Crusty Baguette Rolls

Entrées

• Balsamic Glazed Beef Short Rib 
  caraway glazed carrots, crispy onions 
• Grilled Swordfish Au Poivre 
  tomato Provençal, crispy parsnip, brandy peppercorn sauce
• Pasta Primavera 
  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
  • Sweet Potato Bacon Gratin with caramelized onion, melted Parmesan and gruyere

Desserts

• Regional Specialty – Goat Cheesecake 
  goat cheesecake dome, butter cookie, basil strawberries
• Double Chocolate Cream Puff
  crisp pâte a choux, chocolate mousse 
• Raspberry Cream Horns 
  flaky pastry shell, raspberry Bavarian, raspberries
• Apple Caramel Tart
  buttery pâte brisee, caramel, apples, streusel, crème chantilly 
• Maple Walnut Cake 
  moist walnut layers, French maple buttercream, toasted walnuts