Casola Dining Room Menu
Spring 2024
Dates
February 6-8 - France (part one)
February 13-15 - France (part two)
February 20-22 - Italy (part one)
February 27-29 - Italy (part two)
March 5-7 - Spain
March 12-14 - Dining Room Closed
March 19-21 - The United Kingdom
March 26-28 - Germany
April 2-4 - Greece/Eastern Mediterranean/Middle East
Please note: Dining Room is closed Tuesday, April 2
April 9-11 - Eastern, South and Southeast Asia
April 16-18 - Zambia
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.
France (part one)
Appetizers
- Warm Cheese Souffle
leeks, Gruyère Mornay, butter lettuce, macerated shallots, fines herbes - Chicken Liver Mousse and Spiced Mango Chutney
cognac, pickled shallots, brioche toast points - Bread: Baguette
Entrées
- Hachis Parmentier au Beef Short Rib Bourguignon
red wine, bacon lardon, mushroom, glazed pearl onions, broiled potato puree, melty Comté cheese, garlic bread crumbs - Basque Style Fisherman’s Stew
red snapper, mussels and shrimp, saffron tomato broth, peppers, fennel, basil, Pernod, dauphine potato - Parisian Gnocchi with Gruyère Mornay
black truffle, chives, freshly cracked black pepper
Desserts
- Pear Almond Tart
briseé, crème de almond, poached pears, crème anglaise - Chocolate Mousse Cake
genoise, rum syrup chocolate mousse, crème Chantilly - Crepes Normandie
crepes, brandy flamed apples, crème anglaise
France (part two)
Appetizers
- Butter Lettuce with Whipped Goat Cheese
radish, fines herbes, sweet and salty almonds, honey lavender vinaigrette - Moules et Frites (Mussels and Fries)
white wine, fresh tomato, touch of cream, blue cheese, basil pistou - Bread: Fougasse
Entrées
- Pan Seared Halibut with Piperade, Chorizo and Cockles
lyonnaise-style potatoes, white wine, garlic, fresh basil - Pan Seared Duck Confit a l’Orange
creamy parsnip, black lentils, bacon lardon, brandy orange duck demi - Pasta au Pistou
fresh pasta, basil pistou, garlic, Parmesan, extra virgin olive oil
Desserts
- Petite Four Assortment
palmier, madeleine, sable, raspberry sorbet - Chocolate Pot de Crème
dark chocolate crème, crème Chantilly, tuille - Tarte Tatin
caramel glazed apples, puff pastry, vanilla ice cream
Italy (part one)
Appetizers
- Spaghetti all‘Amatriciana
guanciale, onion, chile, garlic, tomato, pecorino, basil - Roasted Sweet Peppers in Agrodolce
currants, aged balsamic, torta frita, burrata, fried rosemary, arugula, black pepper - Bread: Rustic Italian Bread and Grissini
Entrées
- Veal Saltimbocca alla Romana
callopini of veal, thinly sliced Parma ham, fresh sage, white wine, wilted spinach, garlic and golden raisins - Seafood Risotto with Shrimp and Lobster
lobster stock, roasted tomato, white wine, parmigiano, lemon, parsley - Gnocchi alla Romana
baked semolina gnocchi, fresh mozzarella, pomodoro, Parmigiano Reggiano, fresh basil
Desserts
- Zuppa Inglese
sponge, rum syrup, pastry cream, crème Chantilly, toasted almonds - Coffee Gelato served with a Biscotti
creamy coffee gelato, almond biscotti - Pasta Ciotti
sweet tender crust, chocolate pastry cream
Italy (part two)
Appetizers
- Pasta Carbonara
linguini, pancetta, egg yolk, Parmesan, sweet peas, black pepper - Potatoes and Green Beans
stewed plum tomatoes, onions, garlic, extra virgin olive oil, flat leaf parsley, Parmigiano Reggiano, grilled Perecca’s bread - Bread: Focaccia
Entrées
- Barolo Braised Beef Cheek
soft Parmesan polenta, rosemary, carrots and onions, gremolata - Grilled Swordfish with Salmoriglio and Calamari Fritti
fried potatoes, sweet peppers, lemon, oregano, mint, flat leaf parsley - Crispy Polenta over Tomato Eggplant Ragu
soft poached egg, fresh rosemary, grilled zucchini salad, basil, shaved pecorino
Desserts
- Tiramisu
mascarpone filling, espresso-soaked lady fingers, cocoa - Torte della Nonna
lemon ricotta tart - Cannoli
ricotta, chocolate, pistachios
Spain
Appetizers
- Tapas Plate
pincho pork ribs with paprika sherry glaze, stuffed mussels, patatas bravas, fried goat cheese and honey, blistered Padrón peppers - El Alino Salad
marinated tomatoes, roasted potatoes, blistered Padrón peppers, hard-boiled egg, pimenton aioli, creamy garlic herb and horseradish dressing - Bread: Pan de barra
Entrées
- Gambas al Ajillo (Garlic Shrimp)
sautéed shrimp, lots of garlic, sherry wine, flat leaf parsley, refried chickpeas, chorizo, pimientos, grilled bread - Steak with Blue Cheese Sauce
sliced beef strip loin, blistered Padron peppers, patatas bravas, tomatoes, garlic horseradish dressing - Baked Mushrooms and Eggs
lots of garlic, Manchego cheese, Espelette pepper, flat leaf parsley, lemon, grilled toast
Desserts
- Crema Catalana & Galletitas de Cebada Tostada y Mermelada
creamy custard, burnt sugar topping, marmalade, barley cookie - Dulce de Leche Ice Cream with Torta de Aceite
caramel ice-cream, sesame, anise wafer cookie - Basque “Burnt” Cheesecake
classic Basque marbled cheesecake, chocolate sauce, tuille
The United Kingdom
Appetizers
- “Drunken” Mussels
Irish hard cider, bacon, garlic, leeks, touch of cream, toasted bread
for dipping - Ham and Split Pea Soup
root vegetables and fresh thyme, garlic, black pepper, fried croutons - Bread: Irish Soda Bread
Entrées
- Fish and Chips
beer battered Icelandic cod, house made potato “chips,” tartar sauce, pickled things, lemon - Bangers and Mash
country-style pork sausages, creamed leeks and crushed yellow potatoes, drunken onions, bitter chicories, pork fennel jus - Vegetarian Cottage Pie
spiced lentils, sweet potato, garlic, broiled cheddar potato topping
Desserts
- Chocolate Whiskey Cake
chocolate sauce, crisp tuille - Bakewell Tart
raspberry, almond cream, vanilla bean ice-cream - Bread Pudding
brandy sauce
Germany
Appetizers
- Crispy Potato Pancakes
spiced apple sauce, sour cream, chives, cucumber dill salad - Gulaschsuppe (Hearty Beef Goulash Soup)
beef broth, red wine, tomato, potato, bell pepper, paprika - Bread: German Rye Rolls
Entrées
- Pork Jägerschnitzel
crispy fried, breaded pork cutlet, hearty mushroom gravy, German potato salad, red wine braised cabbage - Pan Fried Trout with Toasted Almonds
beer-butter pan sauce, house made späetzle, butter lettuce and cucumber salad with fresh dill and chives - Käesespäetzle
homemade chewy egg noodles layered with Emmentaler cheese and caramelized, onions baked until bubbling, topped with chives and crispy fried onions
Desserts
- Sacher Torte
dense chocolate cake, apricot preserves, chocolate ganache, candied apricot - Apfelstrudel
flaky pastry, apples, nuts, vanilla ice cream - Linzer Torte
raspberry preserves, spiced almond crust
Greece, Eastern Mediterranean, and the Middle East
Appetizers
- Red Lentil and Cauliflower Soup
ginger, turmeric, green chile, Greek yogurt, cilantro, dill - Traditional Greek Salad
vine ripened tomatoes, kalamata olives, red onion, green bell pepper, cucumber, feta, dolmade, grilled pita, tzatziki, red wine oregano vinaigrette - Bread: Pita Bread accompanied by Hummus
Entrées
- Mezze Plate
lamb keftedes, fried potatoes, charred eggplant pomegranate salad, tzatziki, garlic and feta stuffed pepper, grilled pita - Grilled Swordfish Souvlaki with Lemon and Oregano
tomato and red onion, crispy fried potatoes, tzatziki, grilled pita - Falafel with Hummus and Harissa
herbed chickpea fritters, roasted eggplant, lightly pickled red cabbage, salted cucumber, tomato, sumac tahini sauce
Desserts
- Baklava
flaky filo pastry, spiced nut mixture, honey-lemon syrup - Revani
brandy almond cake, spicy orange syrup - Honey Ice Cream and Kahkk-Eid Cookie
honey vanilla ice cream, pistachio honey cookie
East, South, and Southeast Asia
Appetizers
- Curry Udon Noodle Soup with Chicken Katsu
panko fried sliced chicken cutlet, rich yellow curry broth, fresh scallion - Gua Bao Pork (Taiwanese Steamed Pork Belly Buns)
lu rou fan braised pork belly, pickled shallots and cucumber, carrot, kewpie mayo, cilantro, crushed peanut - Bread: Japanese Milk Bread Rolls
Entrées
- Gochujang Beef Bulgogi Bowl
cast iron seared sliced beef ribeye, onion, scallion, fermented chili paste, muchim (spicy pickled cucumber), carrot and radish, toasted sesame, steamed white rice - Grilled Garam Masala Scented Red Snapper
cucumber, chickpea, boiled potato, chile, cumin seed, curry,
fresh turmeric, tamarind, red onion, cilantro, mint, dill, crispy rice - Ginger Scallion Noodles
stir-fried noodles, soy sauce, scallion oil, warm spices, fresh ginger,
crispy tofu
Desserts
- Sticky Rice and Mango Parfait
sweet rice, coconut milk, fresh mango - Dojima Roll
Japanese roll cake - Matcha Ice-cream with a Mochi Cookie
matcha ice-cream, mochi cookie
Zambia
Zambia menu updated February 14, 2024. Due to unforeseen circumstances, Chef Sungani will be unable to present the Zambian menu. In his place, Dr. Steady Moono and Culinary Arts student Ngambela Zulu developed the following menu, and will present the culinary demonstration and tasting on Wednesday, April 17 at 12 p.m. in the Van Curler Room. The demonstration is free and open to the public.
Starter
- Tute Mbalala
fried crisp cassava, ground nuts and aioli
Appetizers
- Chikanda
African Polony powder cooked in peanut porridge and baked
served with a garden salad - Kabulangeti Soup
bean soup, with carrots, kidney beans, and tomato
Entrées
- Nyama na Nkuku (beef and chicken stew)
duet of beef and chicken stew with carrot, Roma tomatoes, green beans served with Nshima and Ifisashi (cornmeal and kale) - Soya in Potato Vegetables
Soya chunk meatballs simmered in a stew with Yukon gold, green beans, carrot, curry spice, green, yellow and red peppers
Vegetarian entrée served with Nshima and cabbage - Fish Stew
red snapper, onion, tomatoes, green beans, bell peppers, white wine and vegetable stock
Desserts
- Mixed Fruit Salad
mango, orange, apples, banana in mango juice - Vitumbuwa
Zambian sweet fritters dusted with powdered sugar - Malva Pudding
apricot pudding served with whipped cream
Reservations
will open on Tuesday, January 23, 2024, at 10 a.m.
Reservations are mandatory and can be made via Open Table online two weeks in advance of the date at midnight.