Casola Dining Room Menu

Fall 2019

Week of

September 30 - Autumn Harvest/Hudson Valley
October 7 - New England
October 14 - The South/Soul Food
October 21 - Puerto Rico and the US Virgin Islands
October 28 - Colorado/Southwest
November 4 - California
November 11 - Pacific Northwest
November 18 - Gastropub
November 25 - Gastropub Open Monday and Tuesday only.
December 2 - Upscale Steak House



Printable PDF of the Fall 2019 menu.

Reservation line will open on Monday, September 16, 2019, at 10 a.m.

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 of the date at 8:00 a.m.

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.

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.

Autumn Harvest/Hudson Valley

Appetizers

  • Squash Blossom Toast
    Grilled Focaccia, Basil Whipped Ricotta, Tempura Squash Blossom, Blistered Grape Tomatoes
  • Cream of Local Mushroom Soup
    Toasted Hazelnut Brown Butter, Crispy Marjoram, Crème Fraiche
  • Fall Apple, Squash and Sunchoke Salad
    Chicories and Arugula, Apple Cider Vinaigrette, Balsamic Walnuts, Parmesan
    Bread: Pull Apart Bread
Entrées
  • Roasted Rabbit Ragu Stuffed Heirloom Tomato
    Soft Polenta and Greens with Lemon, Melted Triple Cream, Parmesan Thyme Crumble
  • Grilled Local Trout with Hazelnut Brown Butter
    White Balsamic Marinated Golden Beets, Sunchoke and Watercress
  • Pan Seared Hudson Valley Duck Breast with Charred Scallion Butter
    Whipped Sweet Potato, Roasted Local Mushrooms, Crispy Brussel Sprouts, Sweet Soy
  • Stuffed Roasted Acorn Squash
    Cheesy Polenta, Toasted Seeds, Brown Sugar Thyme Vinaigrette
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
  • Raspberry Cream Horns
    Sugary Crisp Puff Pastry Horn, Raspberry Bavarian, Raspberry Sauce
  • Lemon Cream Tarts
    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

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New England

Appetizers
  • Baby Greens and Poached Pear Salad
    Honey Crisp Apple, Warm Brie Turnover, Cranberry Pear Butter, Crispy Parmesan, Lemon Thyme Vinaigrette
  • Potato, Leek and Sunchoke Soup
    Olive Oil, Black Pepper, Brown Bread Croutons
  • Fried Calamari and Rock Shrimp
    Tartar Aioli, Cocktail Sauce, and Lemon and Crispy Parsley
    Bread: Soft-sided Dinner Roll
Entrées
  • Pan Roasted Chicken Thigh
    Whole Grain Mustard, Creamed Cabbage, Glazed Heirloom Carrots, Whipped Potatoes, Thyme Jus
  • Grilled Bone-in Berkshire Pork Chop with Rosemary and Red Wine Apple Butter
    Melted Greens and Garlic, Olive Oil Whipped Potatoes, Fennel Pork Jus, Horseradish Crème Fraiche
  • Pan Seared Scallops over Sweet Potato Bacon Gratin
    Last of the Season Sweet Corn, Buttery Leek Broth, Littleneck Clams
  • Baked Butter Beans with Tomatoes and Feta
    Oregano Pesto, Shallow Fried Farm Egg, Hot Pepper, Grilled Focaccia
Desserts
  • Regional Specialty - Cranberry-Walnut Tart
    An autumn tart served with whipped cream and cranberry sauce
  • Éclairs
    Vanilla Bean Pastry Cream, Crisp Pâte a Choux, Rich Chocolate Ganache
  • Raspberry Cream Horns
    Sugary Crisp Puff Pastry Horn, Raspberry Bavarian, Raspberry Sauce
  • Lemon Cream Tarts
    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

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The South/Soul Food

Appetizers
  • Southern Wedge Salad
    Fried Green Tomato, Candied Bacon Pecan Crumble, Deviled Egg, Cajun Ranch
  • Chicken and Andouille Gumbo
    Served with Carolina Gold Rice and Green Onions
  • Rock Shrimp and Sweet Corn Hushpuppy
    Marinated Green Tomatoes and Fried Caper Remoulade
    Bread: Angel Biscuits
Entrées
  • Fried Chicken and Buttermilk Biscuit
    Country Gravy with Fennel Sausage, Collard Greens, Hot Sauce Honey Butter
  • Blackened Catfish over Sweet Corn Grits
    Black-eyed Pea and Pepper Salsa, Smoky Tomato Butter, Cajun Remoulade
  • BBQ Pulled Pork with Assorted Barbecue Sauces (Carolina, Memphis, Alabama White)
    Cole Slaw, Collard Greens, Crispy Onion Straws
  • Hoppin’ John, Butter-Fried Farm Egg and Crispy Herbs
    Yellow Split Peas and Black-Eyed Peas, Sweet Corn, Carolina Gold Rice
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
  • Raspberry Cream Horns
    Sugary Crisp Puff Pastry Horn, Raspberry Bavarian, Raspberry Sauce
  • Lemon Cream Tarts
    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

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Puerto Rico and the US Virgin Islands

Appetizers
  • Grilled Cabbage and Roasted Pumpkin Salad
    Sofrito, Avocado and Red Onion, Ginger Jalapeno Pesto
  • Corn and Cilantro Soup
    Split Peas and Sweet Potato, Scotch Bonnet Peppers, Coconut Milk and Lime
  • Sofrito Shrimp with Lime and Grilled Red Onion
    Sweet Plantains, Black Beans with Oregano, Avocado Crema
    Bread: Pan Sobao
Entrées
  • Jerk Style Chicken
    Coconut Rice, Peas, Crispy Shallots, Lime
  • Slow Roasted Pork Mofongo
    Black Beans, Smashed Avocado with Lime, Garlic and Cilantro Sauces
  • Pan Roasted Red Snapper with Mango Jalapeno Chow
    Coconut Rice with Crispy Shallots, Bell Pepper, Charred Red Onions, Scallion and Cilantro
  • Coconut Curried Split Peas and Golden Lentils over White Rice
    Roasted Pumpkin, Ginger and Turmeric, Toasted Peanut, Jalapeno
Desserts
  • Regional Specialty - Rice Pudding
    Creamy Rice Custard, Coconut Lime Shortbread, Coconut Crème Anglaise
  • Éclairs
    Vanilla Bean Pastry Cream, Crisp Pâte a Choux, Rich Chocolate Ganache
  • Raspberry Cream Horns
    Sugary Crisp Puff Pastry Horn, Raspberry Bavarian, Raspberry Sauce
  • Lemon Cream Tarts
    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

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Colorado/Southwest

Appetizers
  • Cowboy Cobb Salad
    Avocado, Bacon, Hard Boiled Egg, Blistered Shishito Peppers, Blue Cheese Crumbles, Chipotle Ranch, Buttermilk Fried Onion Ring
  • White Bean Chicken Chili
    Corn and Green Chiles, Sour Cream, Shredded Cheddar, Avocado and Lime
  • Cheese and Chorizo Empanada
    Pico de Gallo, Sour Cream, Salsa Verde
    Bread: Cornbread
Entrées
  • Grilled Chicken Thighs over Apple Mole
    Cheesy Poblano Rice Pilaf, Black Beans and Cilantro, Avocado Green Apple Salad
  • Pan Roasted Trout with Pinto Beans and House Made Chorizo
    Potatoes, Tomatoes and Oregano, Chile Butter Broth, Fresh Lime
  • Brandy Braised Lamb Shank with Butternut Squash
    Fingerling Potatoes, Crispy Brussel Sprouts, Thyme and Sun-dried Tomato Demi
  • Cheese Stuffed Chili Relleno with Red Sauce
    Rice and Black Beans, Pico De Gallo, Sour Cream
Desserts
  • Regional Specialty - Margarita Cheesecake
    Cheesecake, Tequila, Lime Zest, Strawberry Sauce
  • Éclairs
    Vanilla Bean Pastry Cream, Crisp Pâte a Choux, Rich Chocolate Ganache
  • Raspberry Cream Horns
    Sugary Crisp Puff Pastry Horn, Raspberry Bavarian, Raspberry Sauce
  • Lemon Cream Tarts
    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

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California Cuisine

Appetizers
  • Green Goddess Salad
    Beet, Cucumber, Radish, Sugar Snap Pea, Avocado, Medium Farm Egg, Herby Avocado Dressing
  • Chickpea Stew with Green and Red Harissa
    Tomatoes and Turmeric, Root Vegetables and Kale, Garlicky Yogurt
  • Spicy Tuna on Crispy Rice with Avocado
    Compressed Deep-Fried Sticky Rice, Ahi Tuna Tartar, Jalapeno, Fermented Chili
    Bread: San Francisco Sourdough
Entrées
  • Prosciutto Wrapped Quail
    Cheese Grits, Chicories and Roasted Figs, Aged Balsamic
  • Fig Leaf Baked King Salmon with Aioli
    New Potatoes, Pole Beans and Sungold Tomatoes, Basil Almond Pesto
  • Grilled Lamb Top Loin over Heirloom Tomato Confit
    New Potatoes and Artichoke Hearts, Fried Olives with Tarragon, Warm White Balsamic Vinaigrette
  • Slow Cooked Pole Beans over Anson Mills Heirloom Grits
    Almond Salsa Verde, Heirloom Tomato Confit, Crispy Garlic and Herbs
Desserts
  • Regional Specialty - Rocky Road Ice Cream Sandwich
    Chocolate Cookies, House Made Rocky Road Ice Cream, Candied Almonds
  • Double Chocolate Cream Puff
    Crisp Pâte a Choux, Chocolate Mousse
  • Cherry Puff Diamonds
    Puff Pastry Diamonds, Pastry Cream, Cherry, House Made Vanilla Ice Cream
  • Apple Caramel Tart
    Buttery Pâte Brisée, Caramel, Apples, Streusel, Cream Chantilly
  • Maple Walnut Cake
    Moist Walnut Layers, French Maple Buttercream, Toasted Walnuts

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Pacific Northwest

Appetizers
  • Smoked Salmon and Roasted Mushroom Salad
    Mixed Greens and Chicories, New Potatoes and Mustard Crème Fraiche, Soy-Marinated 6 ½ Minute Egg, Black Vinegar and Dill
  • Broccoli, Cheddar, Beer Soup
    SUNY Schenectady Beer, Teeny Cheddar Crackers
  • Cedar Baked Oysters with House Smoked Bacon
    Melted Greens and Leeks, Brown Butter Hollandaise, Apple Balsamic
    Bread: Rustic Artisan Bread
Entrées
  • Grilled Fennel Crusted Duck Breast
    Glazed Carrots, Creamy Celeriac, Candied Walnut and Duck Cracklin, Huckleberry Demi
  • Pacific Halibut with Caviar Beurre Blanc
    Creamed Leeks, Horseradish Whipped Potatoes and Chives
  • Port and Plum Braised Beef Short Rib
    Herbed Risotto, Golden Beets, Horseradish Crème Fraiche, Crispy Onion Rings
  • 60 Degree Egg over Herbed Risotto
    Buttermilk Fried Onion, Roasted Garlic, Parmesan
Desserts
  • Regional Specialty - Oregon Hazelnut Ganache Roll
    Hazelnut Sponge, Hazelnut Ganache, Chocolate Glaze
  • Double Chocolate Cream Puff
    Crisp Pâte a Choux, Chocolate Mousse
  • Cherry Puff Diamonds
    Puff Pastry Diamonds, Pastry Cream, Cherry, House Made Vanilla Ice Cream
  • Apple Caramel Tart
    Buttery Pâte Brisée, Caramel, Apples, Streusel, Cream Chantilly
  • Maple Walnut Cake
    Moist Walnut Layers, French Maple Buttercream, Toasted Walnuts

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Gastropub

Appetizers
  • Table Side Grilled Romaine Caesar Salad
    “Broken” Caesar Vinaigrette, Blistered Grape Tomatoes, Grilled Rustic Croutons
  • Loaded Baked Potato Soup
    Cheddar, Bacon Lardon, Sour Cream, Green Onions, Potato Skins
  • Casola “Picnic”
    Chicken Liver Pate, House Cured Duck Prosciutto, Warm Brie, Whole Grain Mustard, Pickled Shallots, Apple Butter, Spiced Almonds and Cashews, Everything Bagel Spiced House Made Ritz Crackers
    Bread: Pretzel Knots
Entrées
  • Grilled Angus Beef Burger with Melted Cheddar
    In House Smoked Bacon, Caramelized Onions, Toasted Potato Bun, Bread and Butter Pickles, Special Sauce, Crispy Gaufrette Chips
  • Lacquered Duck Confit “a l’Orange” with Black Lentils and Bacon
    Creamy Parsnips, Fresh Thyme, Kumquat Duck Jus
  • Fish and Chips
    SUNY Schenectady Beer Battered Icelandic Cod, Fermented French Fries, Malt Vinegar Aioli, Sauce Gribiche, Truffle Ketchup
  • Asparagus and Brie Grilled Cheese
    Tomato Jam, Truffle Dijon Aioli, Fried Egg and Assorted Greens
Desserts
  • Regional Specialty - S’mores
    House Made Graham Cracker, Marshmallow, Rich Chocolate Cream, Fudge Schmear
  • Double Chocolate Cream Puff
    Crisp Pâte a Choux, Chocolate Mousse
  • Cherry Puff Diamonds
    Puff Pastry Diamonds, Pastry Cream, Cherry, House Made Vanilla Ice Cream
  • Apple Caramel Tart
    Buttery Pâte Brisée, Caramel, Apples, Streusel, Cream Chantilly
  • Maple Walnut Cake
    Moist Walnut Layers, French Maple Buttercream, Toasted Walnuts

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Upscale Steak House

Appetizers
  • Toby’s Classic Table Side Caesar Salad
    Romaine, Butter-Fried Rustic Croutons, Parmesan, Anchovy, Black Pepper
  • French Onion Soup
    Caramelized Sweet Onions and Fresh Thyme, Buttery Crouton, Broiled Provolone, Gruyere and Cheddar Cheese
  • Fried Calamari with Sweet and Spicy Glaze
    Cherry Peppers, Garlic, Arugula
    Bread: Crusty Baguette Rolls
Entrées
  • Family Style Sides of Whipped Potato Puree, Creamed Spinach with Crispy Onions, and Grilled Asparagus and Parmesan Cheese
  • Brick Chicken over Glazed Carrots
  • Grilled Swordfish Au Poivre
  • House Dry Aged Strip Steak with Bearnaise
  • Pasta Primavera with Fresh Tagliatelle, Parmesan Frico and Garlic Basil Butter

Desserts
  • Regional Specialty - Goat Cheesecake
    Goat Cheesecake Dome, Butter Cookie, Raspberry Gelée
  • Double Chocolate Cream Puff
    Crisp Pâte a Choux, Chocolate Mousse
  • Cherry Puff Diamonds
    Puff Pastry Diamonds, Pastry Cream, Cherry, House Made Vanilla Ice Cream
  • Apple Caramel Tart
    Buttery Pâte Brisée, Caramel, Apples, Streusel, Cream Chantilly
  • Maple Walnut Cake
    Moist Walnut Layers, French Maple Buttercream, Toasted Walnuts

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