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

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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

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. FEBRUARY 10-13, 2020 IRELAND Roasted Potato, Rocket Beetand Salad Split peas,root vegetables, crispy and ham herbs Winter Vegetable Pea and Soup Steamed date toffee pudding, drizzle, Stout Guinness ice cream Sticky Toffee Pudding soakedSherry custard, sponge, cream, toasted strawberry almonds, Trifle Dense cake, Irish whiskey, fudgesauce, whippedcream Chocolate Whiskey Cake cheddar potato topping Lentils sweet and potato, thyme mushroom gravy, Vegetarian Shepherd’s Pie Beer battered Icelandic Cod, tartar sauce, pickled lemon, cucumbers Fish Chips and drunkenand onions,pork jus,bitter chicories Country-style pork creamy sausageand leeks, yellow crushed potatoes Mash Bangers and cheddar potato topping Braised lamb, gravy Guinness withhard spices root and vegetables, Shepherd’s Pie ENTRÉES Br Irish hard cider, leeks, bacon, garlic, chives, touch ofcream “Drunken” Mussels Mustard fondue, crispy root vegetable hay, chive crème fraiche APPETIZERS ead: Irish SodaBread whippedbutter and

GREECE, EASTERN MEDITERRANEAN and the MIDDLE EAST APPETIZERS Traditional Greek Salad Orzo, oregano, garlic pepperand hot Roasted Tomato White and Bean Soup Poachedhoney tuille, figs,sesame vanilla ice cream Poached Figs Honey and Ice Cream whipped cream cake,Almond brandied orange syrup, pomegranate smear, Revani Phyllo, spiced walnuts, honey syrup lemon Baklava DESSERTS Farm oregano, eggand garlicky toasted yogurt, pita Shakshuka withRoasted Peppers pomegranateand Persian-style jeweled rice, cucumbersaladwith za’atar Harissa Roasted Chicken Green and Tahini Sauce potatoesPeppers red and onion,grilled pita, tzatziki, fried lemon, Grilled Swordfish Souvlaki ripenedvine tomatoes Fried potatoes, grilled pita, tzatziki, Dijon,romaine lemon, and KeftedesLamb ENTRÉES Bread: Pita Bread accompanied by hummus baked butterfritters), beans,spanakopita, grilled pita bread Roasted tzatziki eggplantbabaghanoush, kolokithakia and (zucchini Mezze Plate romaine, grilled pita, tzatziki, oregano red vinaigrette wine Vine ripened tomatoes, Kalamata olives, red onion,cucumber, feta, FEBRUARY 17-20, 2020

FEBRUARY 24-27, 2020 BRAZIL Chayote CitrusSalad Squashand Kale, potatoes, sausage,toasted chicken garlic, stock Caldo Verde Green (Portuguese Soup) orange sauce Orange soaked layers, sponge cream, whippedcream, pastry Valencia Orange Cream Cake Vanilla custard, glassy caramel topping, coconut cookie Vanilla Flan Caramel ice cream, Brazilian ,tuille Dulce deLeche Ice Cream withBrigadeiro DESSERTS cilantroand Sweet potatoes bellpepper, and chili, white lime, cuminand rice Brazilian Black Bean Stew steamed white rice Peppers tomatoes, and coconut broth lime, and withginger Bahian Fish Shrimp and Stew cilantro rice, lime crispy shallots Grilled marinated chicken ofpalm, thighs,peppers hearts and Spicy Chicken Malagueta plantains Black fried lime, beanswithcuminand Grilled Steak Hanger withChimichurri Sauce ENTRÉES Br Chili aioli,chimichurri, tomato peppersalsa Crispy Chicken Croquettes Orange avocado, and butter lettuce cilantro, and crispy plantain chip APPETIZERS ead: Pao deQueijo(cheese rolls) GERMANY APPETIZERS White Asparagus /Spargelsalat Salad Yellow splitpeas,yukon thyme goldpotatoes, smoked bacon, fresh Berlin Yellow Pea Soup/GelbeErbsensuppe, aufBerliner Art vanilla ice cream Flaky hand-stretch pastry, apples,nuts,caramel sauce, Apfelstrudel Dense layers, apricot preserves, chocolate glaze Tender spicedalmondcrust, raspberry preserves, crème anglaise Linzertorte DESSERTS Spaetzle, caramelized onions,broiled Emmentaler cheese Käsespätzle Crispy potato pancakes, red braised wine red cabbage Grilled Grain withWhole Salmon Mustard Cream Sauce braised red cabbage chicken spaetzle, cutletswithlemon, Crispy breaded pan-fried and Hunter’s Schnitzel /Jägerschnitzel spaetzle bacon,Red wine, grain whole mustard, braised red cabbage and German Braised Beef Stew ENTRÉES Br Assorted German-style made house charcuterie, German potato salad Würste Cured and Meats chive and White chervil asparagus, vinaigrette, shallot fresh ead: German Rye Rolls-sourdough rye withadensechewy texture MARCH 2-5,2020 MARCH 9-12, 2020 CLASSICAL FRENCH Burgundy Lyonnaise /Salade Salad chives and chervil butter Sherry poached shrimp, fresh Shrimp Bisque/deCrevettes Crepes, macerated strawberries, orange scented crème anglaise Strawberry Crêpes whipped cream Chocolate layers, sponge rumsyrup, chocolate mousse, Chocolate Mousse Cake Caramel glazed applesonflaky puffpastry Tarte Tatin DESSERTS chivesand Roasted mushrooms thyme white shallots, and butter, and wine fresh Mushroom Risotto /Risotto auxChampignons potatoesDauphine White poached wine broiled salmon, mournay sauce, sautéed spinach, FlorentineSalmon álaFlorentine /Saumon mushrooms, bacon thyme, and marquis potatoes, haricots verts Pan roasted airline chicken breast, brandy chicken demiwith Chicken Hunter Style /Poulet Sauté Chasseur mushrooms, chives braisedRed wine beef, bacon lardon, glazed pearl onions,button Beef Burgundy /BoeufàlaBourguignonne ENTRÉES Br Baked savory cheese custard, ground bluecheese nutmeg, mournay Soufflé/auCheese Fromage mustard vinaigrette Baby greens, roasted mushrooms, bacon lardon, poached farm egg, APPETIZERS ead: Baguette -traditional baguette pâte using fermentée method PROVENCE APPETIZERS broth Spring vegetables, yukon goldpotatoes white and beans,herb tomato Vegetable SoupwithPistou /SoupeauPistou Rich tart pastry, pears, cream, almond caramel sauce Pear Tart Almond Dark chocolate cream, tuille Chocolate Pot deCrème Palmier, muscovado madeleine, lemon sable,raspberry sorbet Petite Four Sorbet withRaspberry Assortment DESSERTS toasted tomato garlic, confit and peppers,Eggplant, rosemary zucchini tomato, and fresh Grilled Ratatouille Israeli and Cous Cous crostini rouille and White fish,shrimp mussels,peppers and and basiland fennel, Pernod, TomatoSeafood Bouillabaisse withSaffron Broth Provence, grilled rosemary new potatoes ,ratatouille, gremolata White braised wine chicken thighs,roasted tomato herbes and de Chicken Provençale /Poulet Provençale tomato confit Ratatouille, grilled rosemary new potatoes, olive tapenade, Les herbes deProvence OntGrillé desCôtelettes d’agneau Herbes deProvence Grilled / Chops Lamb ENTRÉES Bread: Fougasse French -The version offoccacia witholive basil,garlic aioli,olive tapenade fresh Golden puffpastry, zucchini, roasted bellpepper and eggplant, tomato, Provençal Vegetable Tart /Tarte Provençale hard boiledfarmherb egg,fine vinaigrette shallot and Oil-cured olives tuna, new and potatoes, tomatoharicot confit, verts, Niçoise deNiçoise /Salade Salad MARCH 23-26, 2020 MARCH 30-APRIL 2020 2, LE MARCHE fennel oil,crispy sage Roasted chestnuts mushrooms, touch and cognac, ofcream, toasted Soup/ZuppaChestnut diCastagne Creamy coffee gelato, seedcookie anise-sesame Coffee Gelato served withan AniseSeedCookie Tender butter pastry, ricotta lemon filling, toasted nuts pine Torte dellaNonna shaved chocolate Espresso soaked ladyfingers, sweetmascarpone, whippedcream, Tiramisu DESSERTS Butter poached asparagus, pecorino cheese, zest lemon Asparagus Risotto /Risotto Agli Asparagi broth, grilled crostini saffron White fish,shrimp and calamari, green bellpepperand tomato, Classic Fisherman’s Stew /Brodetto allaSanbenedettese peperonata ,chicken thyme jus Slow roasted chicken, fennel pancetta stuffing, ricemarchigiana, Pollo inPorchetta rosemary and thyme, vealPeperonata, juswithgrapes braised fresh lentilsand Grilled Veal withHoney Chop /Cotoletta di Vitello alMiele ENTRÉES Bread: Focaccia studthischewy seasalt and -rosemary flatbread cheese, extra virgin olive oil Bucatini pasta, tomato sauce pancetta, withonionsand pecorino Bucatini all’Amatriciana cheese, mixed greens, diced roma tomato, agedbalsamic Crispy breaded green olives stuffed veal, withpork, pancetta and Fried Stuffed Olives Ascolana-Style /Olive all’Ascolana APPETIZERS

ROME APPETIZERS Abbacchio allaRomana and spinach, fresh basil and nutmeg nutmeg basiland spinach,and fresh eggdropClassic Roman soup, farm parmesan, eggand roma tomato Stracciatella SoupallaRomana Still frozen almond cream, almond candied amoretti almonds, cookieStill frozen Tortoni chocolate shavings rolledHand cannoli sweet shell, ricotta cream, candied fruit, Cannoli candied almonds Italian layers, sponge rumsyrup, custard cream, whippedcream, Zuppa Inglese DESSERTS Grated cracked pecorino cheese, butter, black pepper freshly Spaghetti Pepper and withCheese /Spaghetti Cacio ePepe goldenraisins nutsand pine capers, romaGarlic, and tomato, new potatoes, spinach withtoasted Pesce inSalsadiCapperi allaRomana White Fish inCaper Sauce Roman-Style / Garlic gravy, roasted new potatoes, prosciutto peasand White Braised / Wine Lamb Rosemary and golden raisins, toasted gnocchi allaromana Crispy prosciutto veal and demi,spinach withtoasted nutsand pine Pan Roasted Veal Cutlets allaRomana /Saltimbocca withSage ENTRÉES a chewy texture Bread: RusticItalian Bread -very wet doughresults inlarge and holes cracked black pepper freshly Farm parmesan eggand cheese, sweet peas,crispy pancetta and Spaghetti allaCarbonara Parmigiano Reggiano radicchio,Arugula and cured salt black olives, extra-virgin olive oil, Orange Fennel and /InsalatadiArance Salad eFinocchio

APRIL 6-9, 2020

APRIL 13-16, 2020 SARDINIA Pear /IssalataOrtobene ArugulaSalad and Fregula, rosemary, extra thyme garlic, and virgin olive oil Lentil Soup/Fregula Lentizza eZicoria Tender pastry, sweet chocolate custard almond Pasta Ciotti Pistachio gelato, cherries, tender rum-soaked baba withRumBabaSpumoni Vanilla cotta, beanpanna balsamicstrawberries, biscotti Panna Cotta withBalsamicStrawberries DESSERTS pecorino extra and virgin olive oil Cavatelli-style pasta, fava and rosemary beans,diced roma tomato, Mallorredus withFennel Fresh Seedsand Tomatoes brothtomatoes, buttery saffron fava beans,sun-dried Clams, mussels,calamari, shrimp, and fregula, Sardinian Paella /Paella eFregula Sarda tomato,Roma juniperroasted potatoes, fava beanswithpeppermint P Chicken withFennel, Olives, White and Wine / blood orange withred onionand Crispy fava garlic, fregula peppermint, beansand Grilled Pork Tenderloin withSaba Glaze /Porcu asaSapa ENTRÉES Bread: Grissini Bread Sticks ClassicItalian and Loaf pecorino, extra virgin olive oil Cavatelli-style pasta, pork ragu withroasted fava tomato, beans, fresh Malloredus withPork Pancetta and /Malloreddus kin Purpuzza salata, black pepperwhite balsamicgastrique Bitter endive, sweet salty and walnuts, extra-virgin olive oil,ricotta APPETIZERS ollo con Finocchio, Olive eVino Bianco

SOUTHEAST ASIA APPETIZERS straw mushroom, cilantro scallion and grass,Clear lemon kaffir leaves, lime and galangal chili-scented broth, SourShrimpHot and Soup/Tom Yam (Thailand) Goong crispy tuille greenSmooth tea ice cream, chili, ginger, wasabi chocolate truffles, Truffle withGreen Assortment Tea Ice Cream Rich cheesecake, grass, lemon coconut, strawberry Lemon Grass Coconut and Cheesecake Three cake, ginger whippedcream, crunch tuille Three Spice Ginger Cake Sweet stick rice, coconut mango milk, Sticky Rice Parfait Mango and DESSERTS rice jasmine beansand long Spicy red coconut and kaffir curry milk, cilantro, Basiland Thai lime, Eggplant Tofu and Curry beans,steamedlong white rice stir-fried fresh garlic, turmeric, and chili, ginger troutBoneless filet, Grilled Fish inBananaLeaf /Pepes Ikan (Indonesian) steamed white rice kaffirgalangal, shrimp and lime paste, bellpepper, basil, eggplant, Thai Chicken breast coconut and milkwithgreen chili, cilantro, lemongrass, Green Curry withChicken /Kaeng Kiew Warn Kai (Thailand) steamed white rice, diced tomato withginger, scallion and shallot flanksteak, green long onionsand Egg-battered, beans, stir-fried Stir-Fried Beef/ (Indonesia) Daging Lapis ENTRÉES Br pickled vegetables Skewered pork withsweet soy, scallion, and ginger peanutsauce and Pork Satay withAchar /Satay Babi(Indonesia) cilantro, basil,chili Thai mintand fishsauce sauce dipping Rice paper, rice daikon noodles, radish carrot, and peanut, crushed Vietnamese Spring RollswithNuoc Cham/GoiCuon (Vietnam) ead: Prawn Crackers (Krupuk udang) APRIL 20-23, 2020

Spring 2020 Buffets and Special Events

Evening events take place on select Mondays, Tuesdays, and Thursdays.

Lunch events take place on select Wednesdays.

Please check our website at sunysccc.edu/culinary for the complete list of Spring Semester Buffets and Special Events.

Reservations are required. Please call 518-381-1391. The reservation line will open at 10 a.m. on Monday, January 27, 2020.

YOUR PASSION. OUR CULINARY PROGRAM.

sunysccc.edu/enroll While you’re on campus, visit Planning a Banquet? Pane e Dolci & Do you have the responsibility or opportunity to plan a banquet for your company, seniors group or The Boucherie club? We are pleased to announce that the School of Hotel, Culinary Arts and Tourism also schedules banquets for groups between 30 and 100 guests. Pane e Dolci features student-made Banquets are scheduled for Monday, Tuesday and bakery products including breads, cakes, Thursday evenings. On Wednesday, banquets are tarts, croissants, cookies and candies daily. served during the noon hour. Special items are available for holidays. Menus will be designed especially for your group, and prepared and served by our students. A three- course meal is served. A social hour can be added The Boucherie features hand-crafted at an additional cost of $4.50 per person. You may products produced in-house by our bring in your own wine and we will be happy to own garde manger students. Choose serve the wine to your guests. from a variety of fresh sausages, smoked The cost of the banquet is $18 per person for meats, charcuterie, fresh cuts of meat lunch and $20 per person for dinner. There is a and a variety of speciality items. 15% surcharge that supports the School of Hotel, Culinary Arts and Tourism’s Hotel/Faculty/Student Located in Elston Hall in the Development Fund, and an 8% sales tax. Culinary Arts Wing. For more information on pricing or for reservations, Call 518-381-1325 for more information please call 518-381-1391.

Directions to Campus The College’s address is 78 Washington Avenue, Schenectady, NY 12305.

• From the North and East via State Street, Route 5, turn left at Washington Avenue in front of the College. Turn right into main parking lot. • From the West (Scotia/Glenville), via Route 5, turn right at the “Schenectady County Community College” exit ramp off the Western Gateway Bridge. Turn left at stop sign into main parking lot. • From the West, via New York State Thruway Exit 26, take I-890 East to Exit 4B “Erie Boulevard.” Stay to the left and follow ramp “To Route 5 Scotia.” At the traffic light, turn left on to State Street, (Route 5 West Western Gateway Bridge) for 1/4 mile. Take the “Schenectady County Community College” exit ramp on the right. At stop sign (Columbus Drive), turn right; at the next stop sign, turn left into main parking lot. • From the South and East, via New York State Thruway, I-90, Exit 25, take I-890 West to Exit 4C “To Route 5, Scotia.” At the traffic light, turn left on to State Street, (Route 5 West Western Gateway Bridge) for 1/4 mile. Take the “Schenectady County Community College” exit ramp on the right. At stop sign (Columbus Drive), turn right; at the next stop sign, turn left into main parking lot. Visitors may park in the designated Casola Dining spaces. Non-Profit Org US Postage PAID Albany, NY Permit No 732

78 Washington Avenue Schenectady, NY 12305