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Casola Dining Room Menu

Spring 2023

Example of a main course meal at Casola Dining Room, steak with onion fries. Examples of desserts offered at Casola Dining Room.

Dates

February 7-9 - The British Isles
February 14-16 - Greece/Eastern Mediterranean/Middle East
February 21-23 - Morocco
February 28-March 2 - Spain
March 7-9 - Germany
March 14-16 - Dining Room Closed
March 21-23 - Italy (part one)
March 28-30 - Italy (part two)
April 5-6 - France (part one) please note: Dining Room is closed Tuesday, April 4
April 11-13 - France (part two)
April 18-20 - Eastern, South and Southeast Asia

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.

 

The British Isles

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 cake, whiskey, ground almonds, raisins
  • Trifle
    custard, sponge roll, sherry, strawberries, crème Chantilly
  • Sticky Toffee Pudding
    date cake, toffee sauce, Guinness ice cream

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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, romaine, feta, dolmade, grilled pita, tzatziki, red wine oregano vinaigrette
  • Bread: Pita Bread accompanied by hummus

Entrées

  • Lamb Keftedes with Garlicky Tzatziki Sauce
    fried potatoes, dijon, lemon, blistered peppers, cucumber, pomegranate 
  • Grilled Swordfish Souvlaki
    peppers and red onion, grilled pita, tzatziki, lemon, green tahini sauce
  • Falafel with Sumac Tahini Sauce
    garlicky chickpea fritters, creamy hummus, roasted eggplant, lightly pickled red cabbage, salted cucumber, tomato, harissa

Desserts

  • Baklava
    flaky filo pastry, spiced nuts, honey-lemon syrup
  • Revani
    brandy almond cake, spicy orange syrup
  • Poached Figs and Honey Ice Cream
    sweet red wine poached figs, sesame tuille, honey vanilla ice cream

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Morocco

Recipes adapted from: Easy Moroccan Cooking by Aneesa Waheed, owner of Tara Kitchen. 

Appetizers

  • Zaalouk (Roasted Eggplant Dip with Ras el Hanout)
    tomato, Moroccan spices, garlic, red wine vinegar, grilled pita
  • Tangy-Sweet Beet Salad
    goat cheese, orange, toasted cumin, honey
  • Bread: Khobz

Entrées

  • Lamb Tagine with Honey, Prunes and Apricots
    almonds, harissa paste, cumin, coriander and cinnamon, toasted crusty bread
  • Chicken with Preserved Lemon and Green Olives
    cilantro, ras el hanout, raisins, crispy golden French fries
  • Shakshuka with Peppers and Potatoes
    tomato poached farm eggs, garlic, spinach, chili flake, grilled pita

Desserts

  • Meskouta-Orange Cake
    orange cake, supreme, crème Chantilly, tuille
  • Beghir-1000 Hole Pancake   
    pancake, honey butter syrup, sesame ice-cream, candied almond crisp
  • Ktefa-Berry Milk Bastilla
    crème anglaise, fresh berries, phyllo crisps

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Spain

Appetizers

  • Tapas Plate
    pincho pork ribs with paprika sherry glaze, stuffed mussels, patatas bravas, fried goat cheese and honey, blistered padron 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) 
    sauteed 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 Padrón 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
    rich custard, burnt sugar crust, apricot jam cookie
  • Dulce de Leche Ice Cream w/ Torta de Aceite
    caramel ice cream, anise flavored wafer cookie
  • Basque “Burnt” Cheesecake
    classic Basque crustless cheesecake, half chocolate, half vanilla, 
    crisp wafer, chocolate sauce

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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: Sourdough, caraway, 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 spaetzle, 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

  • Linzer Torte  
    raspberry preserves, spiced almond crust, crème anglaise, raspberry sauce
  • Sacher Torte  
    chocolate cake, apricot preserves, ganache, rummy candied apricot
  • Apfelstrudel
    classic flaky pastry, fresh apples, raisins, nuts, ice cream

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Italy (part one)

Appetizers

  • Spaghetti all‘Amatriciana
    guanciale, onion, chile, garlic, tomato, pecorino, basil
  • Roasted Sweet Peppers in Agrodolce
    currants, aged balsamic, focaccia toast, baked ricotta, fried rosemary, arugula
  • Bread: Rustic Ciabatta

Entrées

  • Veal Saltimbocca alla Romana
    scallopini of veal, prosciutto di Parma, fresh sage, white wine, wilted spinach, garlic and golden raisins
  • Baked Cod with Tomatoes and Green Olives 
    white wine, garlic, flat leaf parsley, basil, lemony focaccia crumbs
  • Gnocchi alla Romana
    baked semolina gnocchi, fresh mozzarella, pomodoro, Parmigiano Reggiano, fresh basil

Desserts

  • Tiramisu
    lady fingers, espresso, mascarpone, whipped cream
  • Cannoli
    crisp shell, sweetened ricotta, shaved chocolate, pistachio
  • Torte Della Nonna
    tender pastry, lemon ricotta, pine nuts
  • Gelato alla Fragola
    strawberry gelato, almond biscotti

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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 bread
  • Bread: Rustic Ciabatta

Entrées

  • Osso Bucco with Gremolata
    braised veal shank, soft polenta, truffle, roasted asparagus
  • Grilled Swordfish with Salmoriglio and Calamari Fritti
    roasted new potatoes, sweet peppers, lemon, oregano, mint and 
    flat leaf parsley
  • Crispy Polenta over Tomato Eggplant Ragu
    soft poached egg, fresh rosemary, grilled zucchini salad, basil, 
    shaved pecorino

Desserts

  • Tiramisu
    lady fingers, espresso, mascarpone, whipped cream
  • Cannoli
    crisp shell, sweetened ricotta, shaved chocolate, pistachio
  • Torte Della Nonna
    tender pastry, lemon ricotta, pine nuts
  • Gelato alla Fragola
    strawberry gelato, almond biscotti

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France (part one)

Appetizers

  • Warm Cheese Souffle
    leeks, gruyere mornay, butter lettuce, macerated shallots, fines herbes
  • Chicken Liver Mousse and Spiced Mango Chutney
    cognac, pickled shallots, brioche toast points
  • Bread: Fougasse

Entrées

  • Beef Short Rib Bourguignon
    red wine, bacon lardon, mushroom, glazed cippolini onions, dauphine potato, chives
  • Basque Style Fisherman’s Stew
    red snapper, mussels and shrimp, saffron tomato broth, peppers, fennel, basil, Pernod, dauphine potato
  • Parisian Gnocchi with Gruyere Mornay
    black truffle, chives, freshly cracked black pepper

Desserts

  • Chocolate Mousse Cake
    genoise, rum syrup, chocolate mousse, chocolate sauce
  • Tarte Tatin
    apples, caramel, puff pastry, vanilla bean ice cream
  • Crêpe
    sugar, raspberry jam, crème anglaise,
  • Petite Four Assortment with Sorbet
    raspberry sorbet, lemon madeleine, financier, sablé Breton

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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
    chitarra pasta, basil pistou, garlic, parmesan, extra virgin olive oil

Desserts

  • Chocolate Mousse Cake
    genoise, rum syrup, chocolate mousse, chocolate sauce
  • Tarte Tatin
    apples, caramel, puff pastry, vanilla bean ice cream
  • Crêpe
    sugar, raspberry jam, crème anglaise,
  • Petite Four Assortment with Sorbet
    raspberry sorbet, lemon madeleine, financier, sablé Breton

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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
    sweet rice, mango, coconut sauce
  • Three Ginger Spice Cake
    tender, ginger cake, creamy icing, tuille
  • Lemongrass & Coconut Cheesecake
    cream cheese, lemongrass, coconut, strawberry broth

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Reservations
will open on Tuesday, January 24, 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.