Menu

Welcome to Establishment at Statler.

The restaurant is a learning lab in which students learn the operational intricacies of managing a restaurant kitchen and dining room. Our mission is to educate future hospitality leaders through experiential learning. We also strive to provide our guests with a unique and fulfilling dining experience. Due to the nature of our class, we regret that we may not be able to accommodate some requests for modifications or substitutions. Thank you for joining us and supporting the students’ work.

The Establishment menu consists of our core menu and a daily specials menu. The core menu changes every semester in order to bring new and delicious food to Establishment. The specials menu changes daily and is created by each management team. For additional information, please like our Facebook page.


MENU

STARTERS

BRUSSELS SPROUTS   9
caramelized shallots, honey water

TRUFFLE FRIES  11
truffle oil, parmesan, parsley, saffron aioli

GUACAMOLE & CHIPS  5
house- made, warm corn tortilla chips

CHICKEN WINGS  six or twelve   7 / 13
spicy korean- style, kimchi aioli
or  buffalo- style, celery, blue cheese dressing

SHRIMP DUMPLINGS six or twelve   9/15
shrimp, mixed vegetables, sesame-soy dipping sauce
steamed

SWEET POTATO FRIES    5
raspberry aioli

HOUSE SALAD     6
mixed greens, red onion, cucumber, cherry tomato
choice of ranch dressing or balsamic vinaigrette

MAINS

CAESAR SALAD     12
romaine, grated parmesan, house- made croutons, caesar dressing
add grilled chicken     3

DUCK CONFIT PIZZA     16
16″, shredded duck leg, hoisin, four cheese
blend, green onion, arugula

FISH FRY     16
two perch fillets, coleslaw, tartar sauce,
choice of french fries or house salad

MARGHERITA PIZZA      14
16″, roasted tomato, fresh mozzarella, basil
add gianelli hot italian sausage     2

THE BURGER    16
6 – ounce grilled beef patty, bacon, onion jam, cheddar, tomato, arugula
choice of french fries or house salad

THE BEYOND BURGER      13
onion jam, cheddar, tomato, arugula
choice of french fries or house salad

FOUR CHEESE PIZZA      12
16″, house- made tomato sauce, asiago, fontina, mozzarella, parmesan
add gianelli hot italian sausage    2

WHOLE  ROASTED  CHICKEN for 2      22
fresh herb & butter- basted, house- made gravy
served with whipped potatoes and featured vegetable

AUTUMN PASTA       16
cavatappi, bacon, roasted tomato, delicata squash, parmesan, carbonara-style sauce

BRAISED BEEF     23
8 – ounce beer-braised short rib, au jus
served with whipped potatoes

Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

LIGHTER FARE (FRIDAYS ONLY)

SHREDDED CHICKEN TACOS    12
guacamole, cotija cheese, salsa, served with r ice & pinto beans
choice of two soft flour or corn tortillas

CALABACITAS TACOS       10
delicata squash, corn & tomato, guacamole, cotija cheese, salsa, served with rice & pinto beans
choice of two soft flour or corn tortillas

FISH FRY SANDWICH     12
one perch fillet, tartar sauce, ithaca bakery roll
choice of french fries or house salad

DESSERTS

BROWNIE BITES      8
peanut butter swirl brownie, raspberry dipping sauce

NY-STYLES CHEESECAKE BARS     8
mixed berry compote

SNICKERDOODLE        8
cinnamon sugar cookies, salted caramel dipping sauce

BEVERAGES

PEPSI, DIET PEPSI, SIERRA MIST     2.5

JARRITOS,  ORANGE MANDARIN SODA      

ITHACA BREWING CO.,  GINGER BEER    

SPINDRIFT,  GRAPEFRUIT SPARKLING WATER    

BARREL &  BRINE KOMBUCHA,  ELDERFLOWER ROSE    5 

LAGUNITAS BREWING CO., HOPPY REFRESHER     

HARNEY & SONS, BUTTERFLY LEMONADE     3 . 5

HARNEY & SONS, BLACKBERRY JUICE & TEA     3.5

STARBUCKS, NITRO COLD BREW, BLACK     

STARBUCKS, NITRO COLD BREW, VANILLA SWEET CREAM NITRO     

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.