Spring 2020 Casola Menu
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CasolaThe Dining Room v Contemporary Cuisine/Gourmet Meals SPRING 2020 Menu February 10 - APRIL 23 Spring 2020 Semester Schedule Monday, February 10 through Thursday, April 23 v GOURMET MEALS Lunch is served Tuesday and Thursday Noon and 12:30 p.m. $19 (includes tax and surcharge) Dinner is served Monday and Wednesday 7 p.m. and 7:30 p.m. $25 (includes tax and surcharge) You may bring in your own wine at a $3 corkage fee per bottle. Maximum size of reservation is six guests. Menu items are subject to change due to availability of product. The School of Hotel, Culinary Arts and Tourism at SUNY Schenectady County Community College invites you to dine in The Casola Dining Room Week of February 10 Ireland 17 Greece/Eastern Mediterranean/ Middle East 24 Brazil March 2 Germany 9 Classical French 16 Dining Room Closed 23 Provence 30 Le Marche (Central Italy) April 6 Rome 13 Sardinia 20 Southeast Asia CHANGE IN RESERVATION PROCESS Reservations are required and can be made via Open Table online, by visiting sunysccc.edu/culinary, then clicking the “Casola Dining Room” link on the left,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. Reservation line will open on Monday, January 27, 2020. 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 IRELAND “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 FEBRUARY 10-13, 2020 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 GREECE, EASTERN MEDITERRANEAN andGREECE, the EASTERN MIDDLE EAST FEBRUARY 17-20, 2020 APPETIZERS Caldo Verde (Portuguese Green Soup) Kale, potatoes, sausage, toasted garlic, chicken stock BRAZIL 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 FEBRUARY 24-27, 2020 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 GERMANY 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 Spaetzle, caramelized onions, broiled Emmentaler cheese DESSERTS 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 MARCH 2-5, 2020 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 CLASSICAL FRENCH CLASSICAL 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 MARCH 9-12, 2020 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 PROVENCE 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 MARCH 23-26, 2020 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 Crispy breaded green olives stuffed with pork, veal, pancetta and cheese, mixed greens, diced roma tomato, aged balsamic LE MARCHE 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