Casola Dining Room Menu

Spring 2020

The safety of our students and College community remains our top priority. As a precaution due to the Novel Coronavirus COVID-19, the College has cancelled the remaining events at the Casola Dining Room for Spring 2020.

The College continues to work with SUNY, Schenectady County Department of Public Health, and the New York State of Department of Health. Our partnership with you is important to the College and our students. Please know we will reach back out to you once this crisis is over.

For the latest updates please visit www.sunysccc.edu/Coronavirus

Week of

February 10 - Ireland
February 17 - Greece/Eastern Mediterranean/Middle East
February 24 - Brazil
March 2 - Germany
March 9 - Classical French
March 16 - Dining Room Closed
March 23 - Provence
March 30 - Le Marche (Central Italy)
April 6 - Rome
April 13 - Sardinia
April 20 - Southeast Asia

View and print a PDF of the Spring 2020 menu.

Reservations are mandatory and can be made via Open Table online:
www.opentable.com/casola-dining-room-schenectady-county-community-college,
or through the app two weeks in advance.

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.

Reservation line will open on Monday, January 27, 2020.

Afternoon service: Tuesday and Thursday
12:00 and 12:30 p.m.

Evening service: Monday and Wednesday
7:00 and 7:30 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 $19.00; in the evening the meal costs $25.00 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 $3.00 per bottle. The students are not permitted to accept gratuities.

Menu items are subject to change due to availability of product.

 

Ireland

Appetizers

  • Winter Vegetable and Pea Soup
    Split peas, root vegetables, ham and crispy herbs
  • Roasted Potato, Beet and Rocket Salad
    Mustard fondue, crispy root vegetable hay, chive crème fraiche
  • “Drunken” Mussels
    Irish hard cider, bacon, garlic, leeks, chives, touch of cream

Bread: Irish Soda Bread and whipped butter

Entrées

  • Shepherd’s Pie
    Braised lamb, Guinness gravy with hard spices and root vegetables, cheddar potato topping
  • Bangers and Mash
    Country-style pork sausage and creamy leeks, crushed yellow potatoes and drunken onions, pork jus, bitter chicories
  • Fish and Chips
    Beer battered Icelandic Cod, tartar sauce, lemon, pickled cucumbers
  • Vegetarian Shepherd’s Pie
    Lentils and sweet potato, thyme mushroom gravy, cheddar potato topping

Desserts

  • Chocolate Whiskey Cake
    Dense chocolate cake, Irish whiskey, fudge sauce, whipped cream
  • Trifle
    Sherry soaked sponge, custard, cream, toasted almonds, strawberry
  • Sticky Toffee Pudding
    Steamed date pudding, toffee drizzle, Guinness Stout ice cream

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Greece/Eastern Mediterranean/Middle East

Appetizers

  • Roasted Tomato and White Bean Soup
    Orzo, oregano, hot pepper and garlic
  • Traditional Greek Salad
    Vine ripened tomatoes, Kalamata olives, red onion, cucumber, feta, romaine, grilled pita, tzatziki, oregano red wine vinaigrette
  • Mezze Plate
    Roasted eggplant baba ghanoush, tzatziki and kolokithakia (zucchini fritters), baked butter beans, spanakopita, grilled pita bread

Bread: Pita Bread accompanied by hummus

Entrées

  • Lamb Keftedes
    Fried potatoes, grilled pita, tzatziki, lemon, Dijon, romaine and vine ripened tomatoes
  • Grilled Swordfish Souvlaki
    Peppers and red onion, grilled pita, tzatziki, lemon, fried potatoes
  • Harissa Roasted Chicken and Green Tahini Sauce
    Persian-style jeweled rice, cucumber salad with za’atar and pomegranate
  • Shakshuka with Roasted Peppers
    Farm egg and oregano, garlicky yogurt, toasted pita

Desserts

  • Baklava
    Phyllo, spiced walnuts, honey lemon syrup
  • Revani
    Almond cake, brandied orange syrup, pomegranate smear, whipped cream
  • Poached Figs and Honey Ice Cream
    Poached figs, sesame tuille, honey vanilla ice cream

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Brazil

Appetizers

  • Caldo Verde (Portuguese Green Soup)
    Kale, potatoes, sausage, toasted garlic, chicken stock
  • Chayote Squash and Citrus Salad
    Orange and avocado, butter lettuce and cilantro, crispy plantain chip
  • Crispy Chicken Croquettes
    Chili aioli, chimichurri, tomato pepper salsa

Bread: Pao de Queijo (cheese rolls)

Entrées

  • Grilled Hanger Steak with Chimichurri Sauce
    Black beans with cumin and lime, fried plantains
  • Spicy Malagueta Chicken
    Grilled marinated chicken thighs, peppers and hearts of palm, cilantro lime rice, crispy shallots
  • Bahian Fish and Shrimp Stew
    Peppers and tomatoes, coconut broth with ginger and lime, steamed white rice
  • Brazilian Black Bean Stew
    Sweet potatoes and bell pepper, chili, cumin and lime, white rice and cilantro

Desserts

  • Dulce de Leche Ice Cream with Brigadeiro
    Caramel ice cream, Brazilian chocolate truffle, tuille
  • Vanilla Flan   
    Vanilla custard, glassy caramel topping, coconut cookie
  • Valencia Orange Cream Cake
    Orange soaked sponge layers, pastry cream, whipped cream, orange sauce

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Germany

Appetizers

  • Berlin Yellow Pea Soup / Gelbe Erbsensuppe, auf Berliner Art
    Yellow split peas, yukon gold potatoes, smoked bacon, fresh thyme
  • White Asparagus Salad / Spargelsalat
    White asparagus, shallot vinaigrette, fresh chervil and chive
  • Würste and Cured Meats
    Assorted house made German-style charcuterie, German potato salad

Bread: German Rye Rolls - sourdough rye with a dense chewy texture

Entrées

  • German Braised Beef Stew
    Red wine, bacon, whole grain mustard, braised red cabbage and spaetzle
  • Hunter’s Schnitzel / Jägerschnitzel
    Crispy breaded and pan-fried chicken cutlets with lemon, spaetzle, braised red cabbage
  • Grilled Salmon with Whole Grain Mustard Cream Sauce
    Crispy potato pancakes, red wine braised red cabbage
  • Käsespätzle
    Germany’s version of mac and cheese
    Spaetzle, caramelized onions, broiled Emmentaler cheese

Desesrts

  • Linzertorte
    Tender spiced almond crust, raspberry preserves, crème anglaise
  • Sachertorte
    Dense chocolate cake layers, apricot preserves, chocolate glaze
  • Apfelstrudel
    Flaky hand-stretch pastry, apples, nuts, caramel sauce, vanilla ice cream

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Classical French

Appetizers

  • Shrimp Bisque / Bisque de Crevettes
    Sherry butter poached shrimp, fresh chervil and chives
  • Burgundy Salad / Salade Lyonnaise
    Baby greens, roasted mushrooms, bacon lardon, poached farm egg, mustard vinaigrette
  • Cheese Soufflé / Soufflé au Fromage
    Baked savory cheese custard, ground nutmeg, blue cheese mournay

Bread: Baguette - traditional baguette using pâte fermentée method

Entrées

  • Beef Burgundy / Boeuf à la Bourguignonne
    Red wine braised beef, bacon lardon, glazed pearl onions, button mushrooms, chives
  • Chicken Hunter Style / Poulet Sauté Chasseur
    Pan roasted airline chicken breast, brandy chicken demi with mushrooms, bacon and thyme, marquis potatoes, haricots verts
  • Salmon Florentine / Saumon á la Florentine
    White wine poached salmon, broiled mournay sauce, sautéed spinach, Dauphine potatoes
  • Mushroom Risotto / Risotto aux Champignons
    Roasted mushrooms and shallots, white wine and butter, fresh thyme and chives

Desserts

  • Tarte Tatin   
    Caramel glazed apples on flaky puff pastry
  • Chocolate Mousse Cake   
    Chocolate sponge layers, rum syrup, chocolate mousse, whipped cream
  • Strawberry Crêpes
    Crepes, macerated strawberries, orange scented crème anglaise

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Provence

Appetizers

  • Vegetable Soup with Pistou / Soupe au Pistou
    Spring vegetables, yukon gold potatoes and white beans, herb tomato broth
  • Niçoise Salad / Salade de Niçoise
    Oil-cured tuna, olives and new potatoes, tomato confit, haricot verts, hard boiled farm egg, fine herb and shallot vinaigrette
  • Provençal Vegetable Tart / Tarte Provençale
    Golden puff pastry, zucchini, eggplant, bell pepper and roasted tomato, fresh basil, garlic aioli, olive tapenade

Bread: Fougasse - The French version of foccacia with olive

Entrées

  • Herbes de Provence Grilled Lamb Chops / Les herbes de Provence Ont Grillé des Côtelettes d’agneau
    Ratatouille, rosemary grilled new potatoes, olive tapenade, tomato confit
  • Chicken Provençale / Poulet Provençale
    White wine braised chicken thighs, roasted tomato and herbes de Provence, rosemary grilled new potatoes , ratatouille, gremolata
  • Seafood Bouillabaisse with Saffron Tomato Broth
    White fish, shrimp and mussels, peppers and fennel, basil and Pernod, crostini and rouille
  • Grilled Ratatouille and Israeli Cous Cous
    Eggplant, peppers, zucchini and tomato, fresh rosemary and toasted garlic, tomato confit

Desserts

  • Petite Four Assortment with Raspberry Sorbet
    Palmier, lemon madeleine, muscovado sable, raspberry sorbet
  • Chocolate Pot de Crème
    Dark chocolate cream, tuille
  • Pear Almond Tart   
    Rich tart pastry, pears, almond cream, caramel sauce

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Le Marche (Central Italy)

Appetizers

  • Chestnut Soup / Zuppa di Castagne
    Roasted chestnuts and mushrooms, cognac, touch of cream, toasted fennel oil, crispy sage
  • Fried Stuffed Olives Ascolana-Style / Olive all’Ascolana
    rispy breaded green olives stuffed with pork, veal, pancetta and cheese, mixed greens, diced roma tomato, aged balsamic
  • Bucatini all’Amatriciana
    Bucatini pasta, tomato sauce with onions and pancetta, pecorino cheese, extra virgin olive oil

Bread: Focaccia - rosemary and sea salt stud this chewy flat bread

Entrées

  • Grilled Veal Chop with Honey / Cotoletta di Vitello al Miele
    Peperonata, braised lentils and fresh thyme, veal jus with grapes and rosemary
  • Pollo in Porchetta
    Slow roasted chicken, fennel pancetta stuffing, rice marchigiana, peperonata , chicken thyme jus
  • Classic Fisherman’s Stew / Brodetto alla Sanbenedettese
    White fish, shrimp and calamari, bell pepper and green tomato, saffron broth, grilled crostini
  • Asparagus Risotto / Risotto Agli Asparagi
    Butter poached asparagus, pecorino cheese, lemon zest

Desserts

  • Tiramisu  
    Espresso soaked lady fingers, sweet mascarpone, whipped cream, shaved chocolate
  • Torte della Nonna
    Tender butter pastry, lemon ricotta filling, toasted pine nuts
  • Coffee Gelato served with an Anise Seed Cookie
    Creamy coffee gelato, anise-sesame seed cookie

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Rome

Appetizers

  • Stracciatella Soup alla Romana
    Classic Roman egg drop soup, farm egg and parmesan, roma tomato and spinach, fresh basil and nutmeg
  • Orange and Fennel Salad / Insalata di Arance e Finocchio
    Arugula and radicchio, salt cured black olives, extra-virgin olive oil, Parmigiano Reggiano
  • Spaghetti alla Carbonara
    Farm egg and parmesan cheese, sweet peas, crispy pancetta and freshly cracked black pepper

Bread: Rustic Italian Bread - very wet dough results in large holes and a chewy texture

Entrées

  • Pan Roasted Veal Cutlets with Sage / Saltimbocca alla Romana
    Crispy prosciutto and veal demi, spinach with toasted pine nuts and golden raisins, toasted gnocchi alla romana
  • White Wine and Rosemary Braised Lamb / Abbacchio alla Romana
    Garlic gravy, roasted new potatoes, peas and prosciutto
  • White Fish in Caper Sauce Roman-Style / Pesce in Salsa di Capperi alla Romana
    Garlic, capers, and roma tomato, new potatoes, spinach with toasted pine nuts and golden raisins
  • Spaghetti with Cheese and Pepper / Spaghetti Cacio e Pepe
    Grated pecorino cheese, butter, freshly cracked black pepper

Desserts

  • Zuppa Inglese
    Italian sponge layers, rum syrup, custard cream, whipped cream, candied almonds
  • Cannoli
    Hand rolled cannoli shell, sweet ricotta cream, candied fruit, chocolate shavings
  • Tortoni
    Still frozen almond cream, candied almonds, amoretti cookie

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Sardinia

Appetizers

  • Lentil Soup / Fregula Lentizza e Zicoria
    Fregula, rosemary, thyme and garlic, extra virgin olive oil
  • Pear and Arugula Salad / Issalata Ortobene
    Bitter endive, sweet and salty walnuts, extra-virgin olive oil, ricotta salata, black pepper white balsamic gastrique
  • Malloredus with Pork and Pancetta / Malloreddus kin Purpuzza
    Cavatelli-style pasta, pork ragu with roasted tomato, fresh fava beans, pecorino, extra virgin olive oil

Bread: Grissini Bread Sticks and Classic Italian Loaf

Entrées

  • Grilled Pork Tenderloin with Saba Glaze / Porcu a sa Sapa
    Crispy garlic, fava beans and peppermint, fregula with red onion and blood orange
  • Chicken with Fennel, Olives, and White Wine / Pollo con Finocchio, Olive e Vino Bianco
    Roma tomato, juniper roasted potatoes, fava beans with peppermint
  • Sardinian Paella / Paella e Fregula Sarda
    Clams, mussels, calamari, and shrimp, fregula, fava beans, sun-dried tomatoes, buttery saffron broth
  • Mallorredus with Fennel Seeds and Fresh Tomatoes
    Cavatelli-style pasta, rosemary and fava beans, diced roma tomato, pecorino and extra virgin olive oil

Desserts

  • Panna Cotta with Balsamic Strawberries
    Vanilla bean panna cotta, balsamic strawberries, biscotti
  • Spumoni with Rum Baba
    Pistachio gelato, cherries, tender rum-soaked baba
  • Pasta Ciotti
    Tender pastry, sweet chocolate almond custard

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Southeast Asia

 Appetizers

  • Hot and Spicy Shrimp Soup / Tom Yam Goong (Thailand)
    Clear lemon grass, kaffir lime leaves, galangal and chili-scented broth, straw mushroom, cilantro and scallion
  • Vietnamese Spring Rolls with Nuoc Cham/ Goi Cuon (Vietnam)
    Rice paper, rice noodles, daikon radish and carrot, crushed peanut, cilantro, mint and Thai basil, chili fish sauce dipping sauce
  • Pork Satay with Achar / Satay Babi (Indonesia)
    Skewered pork with sweet soy, ginger and scallion, peanut sauce and pickled vegetables

Bread: Prawn Crackers (Krupuk udang)

Entrées

  • Stir-Fried Beef / Lapis Daging (Indonesia)
    Egg-battered, stir-fried flank steak, onions and long green beans, steamed white rice, diced tomato with ginger, shallot and scallion
  • Green Curry with Chicken / Kaeng Kiew Warn Kai (Thailand)
    Chicken breast and coconut milk with green chili, cilantro, lemongrass, galangal, kaffir lime and shrimp paste, eggplant, bell pepper, Thai basil, steamed white rice
  • Grilled Fish in Banana Leaf / Pepes Ikan (Indonesian)
    Boneless trout filet, fresh turmeric, chili, ginger and garlic, stir-fried long beans, steamed white rice
  • Eggplant and Tofu Curry
    Spicy red curry and coconut milk, kaffir lime, Thai Basil and cilantro, long beans and jasmine rice

Desserts

  • Sticky Rice and Mango Parfait
    Sweet stick rice, coconut milk, mango
  • Three Ginger Spice Cake    
    Three ginger cake, whipped cream, crunch tuille
  • Lemon Grass and Coconut Cheesecake    
    Rich cheesecake, lemon grass, coconut, strawberry
  • Truffle Assortment with Green Tea Ice Cream    
    Smooth green tea ice cream, chili, ginger, wasabi chocolate truffles, crispy tuille

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