Casola Dining Room Menu

Spring 2025

 

Dates

February 11-13 - The United Kingdom
February 18-20 - Spain
February 25-27 - Mexico
March 4-6 - Germany
March 11-13 - Greece/Eastern Mediterranean/Middle East 
March 18-20 - Dining Room Closed
March 25-27 - Italy (part one)
April 2-3 - Italy (part two) 
Please note: Dining Room is closed Tuesday, April 1
April 8-10 - France (part one)
April 15-17 - France (part two)
April 22-24 - 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 United Kingdom

Appetizers

• “Drunken” Mussels
  Irish hard cider, bacon, garlic, leeks, chives, touch of cream
• Ham and Split Pea Soup
  root vegetables, fresh thyme, fried croutons
• Bread: Irish Soda Bread 

Entrées

• Fish and Chips
  beer battered Icelandic cod, house made potato “chips” and tartar sauce, pickled things, lemon
• Bangers and Mash
  country-style pork sausages, crushed yellow potatoes and drunken onions, pork jus, bitter chicories
• Vegetarian Cottage Pie
  spiced lentils and sweet potato, fresh herbs, broiled cheddar potato topping

Desserts

• Chocolate Whiskey Cake
  whiskey laced cake, chocolate sauce, tuille
• Bakewell Tart
  raspberry, almond crème, vanilla bean ice cream
• Bread Pudding
  steamed custard pudding, brandy sauce
• Scottish Cream Bun
  glazed sweet bun, whipped cream filling

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Spain

Appetizers

• Tapas Plate
  pincho pork rib with paprika sherry glaze, stuffed mussels, patatas bravas, fried goat cheese and honey, blistered padron peppers
• White Bean Salad with Sherry Vinaigrette
  marinated butter beans, peppers and tomatoes, olives and grated carrot, hardboiled egg, garlic pimenton aioli, grilled toast
• Bread: Pan de barra

Entrées

• Gambas al Ajillo (Garlic Shrimp) 
  sauteed shrimp, lots of garlic, sherry wine, flat leaf parsley, refried chickpeas and chorizo, pimientos, grilled bread
• Steak with Blue Cheese Sauce 
  sliced beef strip loin, blistered Padron peppers, papas fritas, tomatoes, garlic horseradish dressing
• Baked Mushrooms and Eggs 
  button and shitake mushrooms, lots of garlic, manchego cheese, flat leaf parsley, espelette pepper, grilled toast

Desserts

• Crema Catalana & Galletitas de Cebada Tostada y Mermelada 
  creamy custard, burnt sugar, marmalade, barley cookie
• Dulce de Leche Ice Cream with Torta de Aceite 
  caramel Ice cream, sesame anise wafer cookie
• Basque “Burnt” Cheesecake 
  marbled cheesecake, chocolate sauce, tuille
• Torrijas Trio
  fried bread, cinnamon and milk, wine and simple syrup, honey

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Mexico

Starter

• Crispy Pork in Morita Sauce
  pork sparerib, garlic, tomatillo and tomato, sweet chipotle pepper, black beans, warm tortilla
• Birria de Res
  Mexican beef stew, chiles, chopped onion and avocado, cilantro, 
  warm flour tortilla for dipping
• Bread: Concha (Mexican Sweet Bread)

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

• Mole Braised Duck Leg
  red mole, green rice, pickled onion, sliced radish, fresh cilantro
• Shrimp and Poblano Tamales
  masa harina, corn and ancho chile, salsa, fresh limee
• Chilaquiles Rojos with Fried Eggs
  Mexican crema, red onion, cilantro, queso fresco

Desserts

• Churros with Cajeta Ice Cream
  cinnamon doughnut, Mexican caramel ice cream, chocolate sauce 
• Chocoflan
  chocolate cake, Flan, caramel sauce
• Tres Leches Cake
  three milks, vanilla sponge, whipped cream, berries
• Mexican Hot Chocolate 
  spicy and creamy hot chocolate, horchata shortbread cookies

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Germany

Appetizers

• Crispy Crispy Potato Pancakes
  spiced apple sauce, cucumber dill salad, sour cream, chives,
  
• White Asparagus with Sauce Hollandaise
  baby potatoes, sliced ham, chives
  
• 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
  chocolate cake, apricot preserves, chocolate glaze, candied apricot 
• Apfelstrudel
  flaky pastry, apples, nuts, vanilla Ice cream 
• Linzer Torte
  raspberry preserves, spiced almond crust
• Hazelnut-Almond Zimtsterne with Cherry Buttermilk Ice Cream
  spiced cookie, tart cherry 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, feta, dolmade, grilled pita, tzatziki, red wine oregano vinaigrette
  
• Bread: Pita Bread

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 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 nuts, honey 
• Revani 
  brandy almond cake, orange syrup
• Honey Ice Cream and Kahkk-Eid Cookie
  honey ice cream, pistachio cookie
• Sokolatopita
  chocolate cake, ganache, orange zest

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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, torta frita, burrata, fried rosemary, arugula, black pepper
  
• Bread: Rustic Italian Bread

Entrées

• Veal Saltimbocca alla Romana
  scallopini of veal, thinly sliced Parma ham, fresh sage, white wine, wilted spinach, garlic and golden raisins
• Seafood Risotto with Shrimp, Lobster and Mussels
  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, toasted almonds
• Biscotti and Coffee Gelato
  almond biscotti, creamy gelato 
• Pasta Ciotti
  tender crust, chocolate pastry cream
• Zeppole
  fried doughnut, orange sugar, pastry cream filling, chocolate sauce

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Italy (part two)

Appetizers

• Pasta Tortellini En Brodo
  pork shoulder, prosciutto and mortadella filled homemade pasta, 
  rich chicken broth, Parmesan, nutmeg
  
• Potatoes and Green Beans
  stewed plum tomatoes, onions, garlic, extra virgin olive oil, flat leaf parsley, Parmigiano Reggiano, grilled Perecca’s bread
  
• Bread: Rosemary Focaccia

Entrées

• Osso Bucco Milanese
  braised veal shank, saffron risotto, Parmesan, gremolata
• Sicilian Salmoriglio Grilled Swordfish with 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 
  espresso soaked lady fingers, mascarpone filling, cocoa
• Torte della Nonna
  lemon and ricotta tart
• Cannoli 
  ricotta, chocolate, pistachios
• Panna Cotta
  vanilla panna cotta, lemon curd, macerated berries

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France (part one)

Appetizers

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

Entrées

• Pan Seared Duck Confit a l’Orange
  creamy parsnip, black lentils, bacon lardon, brandy orange duck demi
• 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

• Pear Almond Tart
  flaky crust, almond cream, poached pears
• Chocolate Mousse Cake 
  genoise, rum syrup, chocolate mousse
• Crepes Normandie 
  crepes, brandy apples, crème anglaise 
• Trio of Macarons
  French macarons, raspberry filling, mocha filling, pistachio filling

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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: Olive Fougasse

Entrées

• Hachis Parmentier au Beef Short Rib Bourguignon
  red wine, bacon lardon, mushroom, glazed pearl onions, broiled potato puree, melty comte cheese, garlic breadcrumbs
• Pan Roasted Halibut with Ratatouille
  black lentils, stuffed tomato, shoe string potatoes, saffron beurre blanc
• Pasta au Pistou
  fresh pasta, basil pistou, garlic, Parmesan, extra virgin olive oil

Desserts

• Assortment of Petite Fours and Raspberry Sorbet 
  palmier, madeleine, sable 
• Chocolate Pot de Crème  
  chocolate crème, crème chantilly, tuille 
• Tarte Tatin 
  caramel glazed apples, puff pastry, vanilla ice cream
• Cherry Clafoutis
  custard cake, almonds, cherries

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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: Milk Bread Rolls

Entrées

• Gochujang Beef Bulgogi Bowl
  cast iron seared sliced beef ribeye, fresh ginger, garlic, soy, fermented chili paste, muchim (spicy pickled cucumber), carrot and radish, scallions, sesame, 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, fresh ginger, crispy fried tofu, warm spices

Desserts

• Sticky Rice and Mango
  sweet rice, coconut milk, mango
• Dojimo Roll
  Japanese roll cake 
• Matcha Ice Cream with Mochi Cookies
  sweet and earthy ice cream, rice cookie
• Japanese Cheesecake
  chiffon style cheesecake, yuzu sauce

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