Casola Dining Room Menu
Fall 2023
Dates
September 26-28 - Autumn Harvest in the Hudson Valley
October 3-5 - California
October 10-12 - New England
October 17-19 - The South/Soul Food
October 24-26 - Puerto Rico, Florida, and the U.S. Virgin Islands
October 31-November 2 - Rocky Mountain Cuisine/Southwest
November 7-9 - Pacific Northwest
November 14-16 - American Bistro and Gastropub
November 21-23 - Dining Room Closed
November 28-30 - 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.
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 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, 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, currant, shallot, black mission fig, rosemary black pepper gastrique - Fresh 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 fraîche, chives - Bread: Soft-sided Dinner Rolls
Entrées
- Roasted Pork Loin with Rosemary and Red Wine 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 lettuce, grape tomato, 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, 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 - Blackened Snapper with Cucumber Slaw
blistered peppers, grilled pineapple, coconut rice, sweet fried plantains, lime - 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, brussels sprout, 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 - 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 fraîche, 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 - Casola “Picnic”
foie gras mousse, house cured duck prosciutto, warm brie, apple butter, spiced almonds and cashews, house made ritz crackers with everything bagel spice - Bread: Pretzel Knots
Entrées
- Crispy Chicken “Under a Brick”
glazed carrots, Robuchon potatoes, 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 tomato, fresh mozzarella, herbed crostini, basil aioli, rosemary and fig aged balsamic - New England Clam Chowder
cream, leek, bacon, potato, chive - 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 crumble - 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
Reservations
will open on Monday, September 11, 2023, 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.