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Casola Dining Room Menu

Fall 2022

September 26-29 - Autumn Harvet in the Hudson Valley
October 3-6 - California
October 10-13 - New England
October 17-20 - The South/Soul Food
October 24-27 - Puerto Rico, Florida, and the U.S. Virgin Islands
October 31-November 3 - Rocky Mountin Cuisine/Southwest
November 7-10 - Pacific Northwest
November 14-17 - American Bistro and Gastropub
November 21-24 - Dining Room Closed
November 28-December 1 - Upscale Steakhouse

Afternoon service: Tuesday and Thursday
12:00 and 12:30 p.m.
Dining Room closes at 2:30 p.m.

Evening service: Monday and 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.

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, cracked black pepper
  • Bread: Pull Apart Bread

Entrées

  • Pork Ragu Stuffed Heirloom Tomato 
    hot pepper, oregano, ricotta, parmesan, crispy breadcrumbs, arugula, lemon
  • Grilled Local Trout with Hazelnut Brown Butter 
    white balsamic marinated beets, 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, fermented chile, jalapeno, toasted sesame
  • Bread: San Francisco Sourdough - 5 grain

Entrées

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

Desserts

  • Regional Specialty – Disassembled Ice Cream Sandwich 
    chocolate cookies, house made rocky road ice cream, candied almonds 
  • 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 fraîche, chives
  • Bread: Soft-sided Dinner Rolls

Entrées

  • Roasted Pork Loin with Rosemary and Red Wine Apple Butter 
    olive oil whipped potatoes, melted greens, horseradish 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 Oysters 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 and 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

  • Mofonguito De Camarones 
    crispy fried plantain cup, shrimp, sofrito, pico de gallo, cilantro and garlic sauces 
  • Corn and Cilantro Soup 
    yellow split pea, sweet potato, scotch bonnet peppers, 
  • Bread: Pan Sobao

Entrées

  • Cheese and Beef Empanada 
    jalapeno stewed black beans, avocado salad, pico de gallo, cilantro sauce, sour cream 
  • Blackened Snapper with Cucumber Slaw 
    blistered peppers, grilled pineapple, coconut rice, sweet fried plantains, lime
  • Vegetarian Empanada
    black bean and cheese, pico de gallo, coconut cilantro rice, avocado salad, cilantro sauce, 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 
  • Peach-Raspberry Vol au vent
    crisp puff pastry, raspberry-peach-italian meringue
  • 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 
    avocado, bacon, hardboiled egg, blistered padron peppers, 
    blue cheese crumbles, chipotle ranch, buttermilk fried onion ring 
  • White Bean Chicken Chili 
    corn and 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 potatoes, chili roasted carrots and parsnips, lemon caper reduction
  • Cheese Stuffed Chili Relleno 
    jalapeno red rice, 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 
  • Peach-Raspberry Vol au vent
    crisp puff pastry, raspberry-peach-Italian meringue
  • 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 House Smoked Bacon 
    melted greens and leeks, black garlic hollandaise, apple balsamic 
  • Broccoli, Cheddar, Beer Soup 
    locally brewed ale, 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 fraîche, crispy onion rings 
  • 63 Degree Egg over Herbed Risotto 
    buttermilk fried onion, roasted garlic, parmesan lemon crumbs

Desserts

  • Regional Specialty - Oregon Hazelnut Ganache Roll 
    hazelnut sponge, hazelnut ganache, chocolate glaze 
  • Double Chocolate Cream Puff
    crisp pâte a choux, chocolate mousse 
  • Peach-Raspberry Vol au vent
    crisp puff pastry, raspberry-peach-Italian meringue
  • 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

  • Sesame Caesar 
    lacinato kale and chopped romaine, marinated chickpeas, roasted acorn squash, tahini caesar dressing, sesame croutons
  • Classic French Onion Soup 
    caramelized onions, rich beef stock, cream sherry, thyme, buttery crouton, melted gruyere, cheddar, American, provolone and scallions
  • Bread: Pretzel Knots

Entrées

  • Pan Roasted Scallops with Sweet Potato Bacon Gratin
    caramelized onions, asparagus, dilled yogurt, cider gastrique
  • Crispy Chicken “Under a Brick” 
    glazed carrots, Robuchon potatoes, chicken demi, sauce vert
  • 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 
  • Peach-Raspberry Vol au vent
    crisp puff pastry, raspberry-peach-Italian meringue
  • 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, basil aioli, garlic herb crostini, fig and rosemary aged balsamic
  • New England Clam Chowder
    cream, leeks, bacon, potatoes, chives
  • Bread: Crusty Baguette Rolls

Entrées

  • Balsamic Glazed Beef Short Rib 
    with caraway glazed carrots and crispy onions 
  • Grilled Swordfish Au Poivre 
    with tomato Provençal, crispy parsnip and 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

  • Regional Specialty - Goat Cheesecake 
    goat cheesecake dome, butter cookie, raspberries
  • Double Chocolate Cream Puff
    crisp pâte a choux, chocolate mousse 
  • Peach-Raspberry Vol au vent
    crisp puff pastry, raspberry-peach-Italian meringue
  • Apple Caramel Tart
    buttery pâte brisee, caramel, apples, streusel, crème chantilly 
  • Maple Walnut Cake 
    moist walnut layers, French maple buttercream, toasted walnuts

Reservations
will open on Monday, September 12, 2022, at 10 a.m.

Reservations are mandatory and can be made via Open Table online two weeks in advance of the date.

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.