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 2
ITHACA BREWING CO., GINGER BEER 3
SPINDRIFT, GRAPEFRUIT SPARKLING WATER 2
BARREL & BRINE KOMBUCHA, ELDERFLOWER ROSE 5
LAGUNITAS BREWING CO., HOPPY REFRESHER 3
HARNEY & SONS, BUTTERFLY LEMONADE 3 . 5
HARNEY & SONS, BLACKBERRY JUICE & TEA 3.5
STARBUCKS, NITRO COLD BREW, BLACK 5
STARBUCKS, NITRO COLD BREW, VANILLA SWEET CREAM NITRO 5
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.