SPECIALS

Cup Bowl

Soup

3.95 5.95

Cream of Asparagus
Vegetarian Chilli

S-12oz M-16oz L-20oz

Dark Chocolate and Espresso Frappe

4.95 5.45

Iced Tea of the Week

2.95

Japanese Cherry

NEXT EVENT

No Events at this time

THE CAFE

History

While a cafe has been open at this location for several years, new ownership took over in May, 2011. The new owner, Ross, is an experienced restaurant and  catering chef who has brought an entirely new menu to the cafe.

While keeping the familiar art deco decor and fireplace, we have brought in new art (changes monthly), more couches and cozy seating, and array of gourmet products to eat in or take home. We serve handcrafted espresso drinks and fair trade, organic coffee from Metropolis coffee company. We serve breakfast all day, every day.

We also feature fresh grilled paninis, soups, and salads made to order. We use Red Hen breads, and bake our pastries fresh daily. We serve locally made gelato (italian ice cream), parisian style macarons from Vanille patisserie, and an ever changing array of seasonal desserts. We exclusively use Kilgus farm Wisconsin organic dairy products. For the health conscious, we offer fresh fruit, yoghurt, and kombucha. We are also happy to alter any of our sandwiches, etc. (where possible) to meet our customers’ tastes or dietary requirements.

Mission Statement

As long-time residents of Lincoln Square, our goal at Dolce Casa Cafe is to consistently serve quality food & drinks, at fair prices, that reflect the needs of our community.

Part of that is to give members of our community what they want – great coffee, delicious paninis, and tasty treats. Another part is to introduce our community to new things – seasonal, homemade specialties that surprise and delight.

We like fresh food that begins with quality ingredients. That’s why all of our dairy comes from local, organic producers. That’s also why we offer healthy options, like fresh fruit, yogurt & granola, and kombucha teas.

At the same time, we’re not purists. Our guests sometimes want to indulge. (Try the bread pudding with hand-whipped creme chantilly.) We don’t use high-fructose corn syrup, but we’re not afraid of sugar. After all, “sweet” is right there in our name!

At the same time, we’re not purists. Our guests sometimes want to indulge. (Try the bread pudding with hand-whipped creme chantilly.) We don’t use high-fructose corn syrup, but we’re not afraid of sugar. After all, “sweet” is right there in our name!

We hope that – for your daily coffee & pastry, your healthy lunch, or your weekend indulgence – we’ll be your “sweet home” on the north side of Chicago!

DOLCE CHEF

Ross Outten

Chef/Owner

Ross Outten was born and raised in New York, where he learned the secret to great bagels and pizza. As a young man, he loved to help his mother prepare elaborate holiday feasts. While still in college, Ross fell in love with restaurants – first as a waiter, then a bartender, maître d’, and manager. In his early 20s, Ross moved to Chicago, and learned a great deal managing dining rooms at 312 Chicago, Bistro 110, and North Pond.

After years in the “front of the house”, Ross heard the kitchen calling. Leaving everything behind (except for his wife, Lori), Ross spent two years in London, studying at Le Cordon Bleu, and working at The Dorchester and Clifton Hotels. It was also in London where Ross started to make extra money by catering events in people’s homes.

Ross and his wife Lori were married while in England, and their honeymoon was a summer spent camping and driving across northern Italy and Southern France. The lessons about food, farming, and community learned during this time have had a marked effect on the chef’s entire approach to dining.

Since returning to Chicago, Ross has worked at several noted restaurants – Sola in North Center, and Bistro Campagne in Lincoln Square. He has also continued to work privately as a catering chef.

In May, 2011, Ross bought Dolce Casa Cafe, making renovations to the existing space and creating a new, expanded menu of paninis, fresh baked pastries, and seasonal specials.  He continues to do private catering both at the cafe and in other spaces.

Ross has Food Service Sanitation Certification in the State of Illinois, and is fully licensed and insured.

PARTNERS

Metropolis Coffee Company

metropoliscoffee.com
Product: La Cordillera (our house blend), Red Line Espresso (our espresso), and Red Line Decaf

JR’s Bakery

jrdessertbakery.com
Product: Assorted pastries and desserts

Kilgus Farmstead

kilgusfarmstead.com
Product: Skim Milk, 2% Milk, Whole Milk, Half and Half, Heavy Cream

Red Hen Bakery

redhenbread.com
Product: Ciabatta Bollo, French Baguette, Cracked Whole Wheat Pullman Loaf, Sourdough Pullman Loaf, Blueberry Scones

Eggland’s Best Organic Eggs

egglandsbest.com

Grande Cheese

grande.com
Product: all our delicious cheese

Lincoln Square Pottery Studio Learning Center

comeplaywithclay.com
Product:Handmade coffee mugs!

Lincoln Square Farmers Market/Produce (seasonal)

lincolnsquare.org

Palazzolo’s Artisan Gelato & Sorbetto

4gelato.com

Lush Nuts Hand Crafted Peanuts

lushgourmetfoods.com
Products: Gourmet candied nuts

River Valley Granola

rivervalleykitchens.com

Ness Alla Kombucha

nessalla.com

Charities We’ve Supported

Theo Ubique Theater Company

theo-u.org

St. Matthias Catholic Church & School

stmatthiastransfiguration.com

St. Sylvester Catholic Church

stsylvesterparish.com

Winnetka Youth Organization

winnetkayo.org

Lincoln Square Chamber of Commerce

www.lincolnsquare.org

Famous Fido Dog Rescue

famousfidorescue.com

Amundsen High School

amundsenhs.org

Decatur Classical Elementary School

decaturclassical.org

Habitat For Humanity

habitat.org

CATERING

We do catering!

Chef Ross and Dolce Casa Café are pleased to offer catering services designed and executed to meet the specific needs of your special event. We host cocktail parties, dinners, meetings, parties, and more in our versatile café space, and we are available to come to your home, business, or other location to meet your catering needs. We are truly passionate about making each menu and every event unique, tailored to make our clients happy, relaxed, rock-star party hosts. Please feel free to call or e-mail Chef Ross to
discuss how we can serve you!

SAMPLE MENUS

Sample Canape Menu

Smoked Salmon with Capers, Tomatoes, & Crème Fraîche

Mushroom Duxelle w/ Thyme

Mini Cubano Sandwiches

Caprese Salad Skewers

Roasted Sqaush Nachos

Baby Red Pepper & Gruyure Quiche

Skewered Marinated Garic Steak

Cod Brandade with Olive Tapenade

Dark Chocolate & Espresso Truffles

Petite Panna Cotta w/ Black Papper, Vanilla, & Concord Grapes

Sample 5-Course Menu

Candied Beet Salad with chevere and micro-cress

Butternut Squash Gnocchi with brown butter, sage and parmesan

Seared Rainbow Trout with apples, fall greens and celery root pureé

Wild Venison Bourguignon with root vegetables

Pumpkin and Ginger Mousse

Sample 5-Course Menu

Pumpkin Salad with candied pecans, micro greens, and nutmeg foam

Ratatouille Romesco with grilled baguette

Boneless Quail with rosemary-pomegranate stuffing and celery root purée

Braised Pork Belly with fennel and apple

Moscato Poached Pear with vanilla panna cotta

CATERING REQUEST

NAME OF EVENT

NAME OF HOST

CONTACT EMAIL

CONTACT PHONE



EVENT DATE


EVENT TIME


LOCATION

GUEST ESTIMATE

DIET RESTRICTION
(if any apply)

FOOD STYLE
(canapes, sit-down, buffet, etc.)

BEVERAGE NEEDS

AVAILABLE VENUE RESOURCES

BUDGET ESTIMATE

DRINK MENU

Cafe

S-12oz M-16oz L-20oz

Drip Coffee

2.25 2.55 2.75

Latte/Capuccino

3.25 3.75 3.95

Au Lait

2.95 3.75 3.95

Mocha or Caramel

3.45 3.95 4.25
Single Double

Macchiato

2.55 2.95

Espresso

2.25 2.95

Extra Shot

.75

All Day Mug

3.95

Loose Leaf Tea

2.95

Black: English Breakfast, Earl Grey, Darjeeling, Chai, Pearl of Fruits
Green: Simple Green, Gunpowder Green, Strawberry and Lychee Sencha, Japanese Cherry, Cranberry and Rose, Enchanted Forrest , Lemongrass
Herbal: Rooibos, Cloud Catcher, Chamomile, Almond blend, Moroccan Mint
Other: White Tea, Decaf Black Ceylon

Coffee Grounds

12.95

Per lb.

DRINK MENU

Dolce

S-12oz M-16oz L-20oz

Italian Soda

2.95 3.95

French Soda

2.95 3.95

Torani Syrup Flavors

Chocolate (sauce), Caramel (sauce), Vanilla, Hazelnut, Peppermint, Cinnamon, Coconut, Almond, Pumpkin Spice (Seasonal), Cherry, Raspberry, Strawberry, Pomegranate, Peach, Sugar Free Vanilla, Sugar Free Hazelnut

Fresh Squeezed Orange Juice

2.95 3.95

Add sparkling Aranciata for 1.00

Dolce Frappe

2.95 3.95

Anything you want blitzed in the blender!

Hot Chocolate Milk

2.50

DRINK MENU

Bevanda

Coke/Diet Coke

2.00

Goose Island

2.00

Root Beer, Orange Soda

Jones Soda

2.00

Green Apple, Cream Soda

China Cola

2.00

All Natural Cola with Chinese Herbs Caffeine Free

Dry Brand Sodas

2.00

Blood Orange, Rhubarb

Oogave Sodas

2.50

Cola, Mandarin Key Lime, Watermelon
Caffeine Free

Sambazon Acai Engergy Drink

3.00

All Natural and Caffeine Free

Stonyfield Organic Yogurts

2.00

Low-Fat Blueberry, Raspberry, Strawberry, Vanilla

Martinelli’s Sparkling Cider

2.00

Fentman’s Shandy

2.00

Honest Tea

2.00

Assam Black, Pearfect White, Green Dragon, Peach Oo-la-long

NessAlla Kambucha

4.00

Blueberry, Raspberry, Oolong, Lemongrass, Seasonal

Manzo Mango Juice

2.00

Nantucket Nectars

2.00

Cranberry Juice, Apple Juice

San Pellegrino

2.00

Limonata, Aranciata

Fiji Spring Water

2.00

San Pellegrino/Acqua Panna

3.00

1 Pint

Kilgus Farmstead Milk

3.95

1/2 gallon Local/Organic Vitamin D, 2%, Skim, Half & Half

Buddy Fruits

2.00

Apple & Banana, Apple & Strawberry, Mango, Peach

DRINK MENU

Specials

Iced Tea of the Week

2.95

Japanese Cherry

S-12oz M-16oz L-20oz

Dark Chocolate and Espresso Frappe

4.95 5.45

SAVORY MENU

All Day Breakfast

Eggs and Toast

4.95

Your choice of Sourdough or Cracked Wheat

Belgian Waffles with Fruit and Whipped Cream

7.95

With Maple Syrup, Mixed Berries, or Gelato

Buongiorno Panini

6.50

Toasted Bread, Scrambled Eggs, Thick Cut Hunter’s Bacon, and Tre Formaggio

Eggs Benedicto

6.95

Toasted Sourdough, Spicy Mayo, Eggs Parmesan, Pancetta and Pesto

Inglesi Breakfast

7.25

Grilled Tomato, Baked Beans, Scrambled Eggs, Bacon and Choice of Toast

Salmon Affumicato

7.95

Smoked Salmon with Sour Cream, Capers, Salad and Choice of Toast

SAVORY MENU

Insalata

Dolce

6.95

Arugula, Tomato, Sweet Pickles, and Red Onion

Caesar

6.95

Romaine, Parmesan, and Sourdough Croutons

Citron

6.95

Orange Segments, Shallots, Pomegranate, and Arugula

Bietola

6.95

Roasted Beets, Arugula, Apples, Manchego, and Pistachios

SAVORY MENU

Bambinos

Grilled Cheese

4.95

Add Tomato .50
Add Bacon 1.00

Peanut Butter and Jelly

4.95

With a Glass of Milk

Banana & Nutella

4.95

With a Glass of Milk

Glass of Milk

1.50

Add Chocolate 1.00

SAVORY MENU

Piccolos

Mixed Nuts

2.95

Assorted Olives

3.95

Bruschetta

6.95

Potato Salad

3.50

Small House Salad

3.25

SAVORY MENU

Paninis

Cubano

8.95

Pork Tenderloin, Spicy Mayo, Sweet Pickles, and Peppers

Funghi

8.45

Sauteed Cremini & Portabella with Tre Formaggio, and Shallots

Caprese

7.95

Tomato, Fresh Basil, Mozzarella, and Red Onion

Bisteca

8.95

Grilled Flank Steak, Caramelized Onions, and Tre Formaggio

Pollo

8.45

Chicken Salad with Grapes, Almonds, and Swiss

Classico

7.95

Panchetta, Provolone, Tomato, and Arugula

Mezze Half Panini

8.95

With Soup or Salad

SAVORY MENU

Specials

Grilled Asparagus & Ramps

4.95

Quiche

6.95

Tomato and Mozzarela
Squash & Red Pepper

Pancetta & Onion Quiche

7.95
Cup Bowl

Soup

3.95 5.95

Cream of Asparagus
Vegetarian Chilli

SWEETS MENU

Pastries

Chocolate Zucchini Bread

3.50

Banana Nut Bread

3.50

Croissants

2.95

Blueberry Scones

2.95

Monkey Bread

3.50

SAVORY MENU

Desserts

Cake Bites

1.75

Dark Chocolate Sea Salt & Caramel, Red Velvet, Milk Chocolate & Peanut Butter

Old Fashioned Gums

1.00

Black Jack, Clove, Beeman’s

Specialty Candies

.25

Mary Janes, Pintini Italian Mints, Squirrel Nut Zippers, Strawberry Bonomo Taffy, Dum Dums, Assorted Salt Water Taffy

Licorice Strands

1.25

Raspberry, Black

Bread Pudding

6.95

Chocolate Cinnamon, Banana Bread, Mixed Berry

Apple Cranberry Tarts

4.95

Rustic Tarts

4.95

Peach, Apple, Cherry

Jumbo Cookies

2.50

Oatmeal White Chocolate Cranberry, Chocolate Chip with Nuts, Mint Chocolate

Chocolate Truffles

1.50

Mini Cake Bites

1.95

Carrot Cake, Raspberry Cheesecake

Small Bowl Large Bowl Waffle Cone

Palazzolo’s Artisan Gelato and Serbetto (Seasonal)

3.00 5.00 3.50

Dark Chocolate, Tahitian Vanilla, Cappuccino. Pistachio. Red Raspberry – Dairy Free. Lemon Zest – Dairy Free, Blood Orange – Dairy Free!

SWEETS MENU

Specials

Mixed Berry & Banana Bread Pudding

5.95

New Gelato Flavors

Blood Orange Sorbet, Peach & Champagne Sorbet, Maple & Bacon

PRODUCTS

Specialty Items

The Fine Cheese Company Crackers

4.95

Rosemary, Red Hot Chili, Fig, Chive, Extra Virgin Olive Oil & Sea Salt
5.3oz box

River Valley Granola

6.95

Cherry Vanilla Bean, Cranberry Pistachio, Apricot Almond
12.oz bag

English Fruits for Cheeses

6.95

Damson, Fig, Quice
4oz. jars

Life in Provence Jams

5.95

Orange, Lemon & Grapefruit, Red Currant & Raspberry, Strawberry & Rhubarb, Provencal Fig

Anna’s Swedish Ginger Thins

2.95

Falcone Amaretti Italian Cookies

4.95

Sambal Chili Paste

3.95

8oz. jar

Capers Non Pareilles

2.95

2 oz. jar

Sriracha Hot Chili Sauce

4.95

17 oz. jar

Old Style Whole Grain Dijon Mustard

6.95

3oz. jar

Amore Pesto Paste

1.95

8oz. tube

Amore Sun-Dried Tomato Paste

2.95

2.8oz tube

Amore Tomato Paste

1.95

4.5oz tube

Gia Black Olive Paste

2.95

2oz tubee

Giovanni’s Anchovy Paste

2.95

2oz tube

Handmade Coffee Cozies

14.00

Made out of recycled materials by a local artist in Ravenswood!

Handmade Coffee Mugs

12.00

Lincoln Square Pottery Studio Learning Center

May 2012

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HOST AN EVENT

NAME OF EVENT

NAME OF HOST

CONTACT EMAIL

CONTACT PHONE



EVENT DATE


EVENT TIME


GUEST ESTIMATE

EVENT DETAILS

CATERING NEEDED?

yes no 

CURRENT ARTIST

Julie Dvorkin

April 2011 Artist

My work demonstrates a continuous path in search of a deeper understanding of the purpose of my existence. My work is a journey where I explore my own psyche. My decisions about subject help recognize the significant elements that add reason to my particular journey. With each poesy, I study myself and the relationships I have acknowledged as important to me. My intent is to simplify the question of self identity and understand the importance of my heritage. Growing up in a Russian Jewish home, I was always inspired by culture and tradition. Even though being Jewish was always evident to my name, I grew up questioning religion and finding a strong connection to spirituality instead. These significant relationships and connections that I am exploring exist due to a powerful energy that moves within each of us.

The sunflower has been a primary motif in my work so far. I have chosen this specific flower to portray this powerful energy that influences my identity. It behaves as a protector and muse to inner peace and realization. It’s colorful attitude, bold character and large size is a symbol of my own attributes. The positioning of the sunflower in relation to my subject is purposefully composed to underline the attitude of each painting.

My work is a source of illumination through my subjects as well as process. I savor the painting experience by exploring textures with brush and knife. I strive to unify this triangular relationship with my connection with the subject of study. My work is an honest statement of the value I believe in and the desire to understand my reality.

juliedvorkin@yahoo.com

ARCHIVES

    Julie Dvorkin

    April 2011 Artist

    My work demonstrates a continuous path in search of a deeper understanding of the purpose of my existence. My work is a journey where I explore my own psyche. My decisions about subject help recognize the significant elements that add reason to my particular journey. With each poesy, I study myself and the relationships I have acknowledged as important to me. My intent is to simplify the question of self identity and understand the importance of my heritage. Growing up in a Russian Jewish home, I was always inspired by culture and tradition. Even though being Jewish was always evident to my name, I grew up questioning religion and finding a strong connection to spirituality instead. These significant relationships and connections that I am exploring exist due to a powerful energy that moves within each of us.

    The sunflower has been a primary motif in my work so far. I have chosen this specific flower to portray this powerful energy that influences my identity. It behaves as a protector and muse to inner peace and realization. It’s colorful attitude, bold character and large size is a symbol of my own attributes. The positioning of the sunflower in relation to my subject is purposefully composed to underline the attitude of each painting.

    My work is a source of illumination through my subjects as well as process. I savor the painting experience by exploring textures with brush and knife. I strive to unify this triangular relationship with my connection with the subject of study. My work is an honest statement of the value I believe in and the desire to understand my reality.

    juliedvorkin@yahoo.com

Bruce Thorn

January 2011 Artist

Abstraction, invention, imagination, exploration and metaphor are the basis of my artwork. The goal is for viewers to make new discoveries with each encounter. This work attempts to offer multiple interpretations while challenging our processes of forming associations and meaning. Just as life often leads to unknown surprises, I explore journeys rather than specific destinations.

Color fields and meandering line often serve as the beginning of a process, suggesting organic, anthropomorphic and geometric forms, spaces and interactions. Such artwork could be described as “metaphorical abstraction.” Narrative has been discarded and replaced by a language of color, shape, line and movement. Simplified visual means are utilized to enable complex results.

I accept the notion that life confronts us with chaos. Art can help us come to terms with this chaos. Each day I go into the studio to work and it is if I’ve never been there before. Everything must be relearned and explored on a daily basis, keeping it fresh and inspired. I try to approach this work with an attitude of playfulness, openness and discovery by blending the analytical, intuitive and mystical.

www.brucethorn.com

Amen Sardar

November 2011 Artist

We live in the realm of awe, wonder and joy. We have the blessing of looking around us, which helps us at being aware of our surroundings. Once we start taking notice of the everyday objects, they no longer remain a still life. I’m reconstructing reality trough my art work. I play with vibrant colors in my pallette to create captivating images for the audience. In this voyage, I give a personalized meaning to each piece. It is no longer a work of art which is depicting inanimate subject matter. My paintings now involve strong sensations, each one speaking for itself and whispering in our ears.

amensardar@hotmail.com

Kyle Van Heck

October 2011 Artist

If all stories have a beginning and an ending, you will find me somewhere in the middle, constantly creating the role of the lead character who will allow the others to see who they truly are inside. Our world has become overrun with images and information, all of it passing before our eyes which can only absorb the smallest fraction of data, process it, and delete it in order to make room for so…mething else. However, within the overflow of information that we have created and which we now live, there is ample opportunity for education, transformation and realization. In reality, things are never as they seem, nor as we intended them to be.

The mediums in which I create my work, were never intended to be used as such, yet almost as soon as newspapers were printed they were being used for purposes other than that which was intended. Not only does this process re-purpose old material, but it takes original images or pieces of images intended to make a certain message and turns them upside-down or into something else entirely, creating a message built out of small pieces of pop culture than says something infinitely larger as a whole. Still even seen as a whole, the process by which my art is created allows the individual to break down the piece into its original components and draw further meaning from their own point of view. In the end what is created is a work of art with a specific message that can still be interpreted in as many different ways as there are people who view it.

Through the use of news paper as a medium and the addition of other materials such as oil paints, spray paints, old books, electrical wire, plastics, children’s toys, and other recycled, re-purposed or reused materials, it is possible not only to create art, but further to create something out of that with was once rendered as nothing. Order from chaos, a puzzle from the pieces, a message from the fragment, a key to the cipher…

www.kylevanheck.com

Kurt Erickson

September 2011 Artist

My name is Kurt Erickson and I am inspired by my faith, the true Creator and His creation, and His people that surround me. Together with my imagination and His creation to influence me, colors and textures start to come alive. I distribute my ideas in a magnitude of mediums. The tools of my trade are vast. It is hard for my ADHD and me to commit to any one type of medium. My artistic passions include painting, drawing, doodling, mixed media, collage, found objects, digital collage, photography, typography, videography, motion graphics, graphic design, web design, original artwork, artistic graphics and I’m sure there are others that have been left out. I love using my God given talent to make beautiful imagery. This thing called ART, it’s just ME!

From childhood, I would spend many hours doodling and drawing comic book charcters. I would litter my church bulletin with doodles while sitting there trying to control my ADHD. I took art classes all through grade school and middle school. When my high school counselor asked if I wanted to take art or a foreign language, there wasn’t any hesitation. I ended up taking every art class offered and my art teacher even made some up for me. My senior year of high school consisted of Government, English, 4 art classes and a study hall that I spent in the art room. I like art! After some life lessons and adventures I would eventually graduate from Savannah College of Art and Design in 2005 with a BFA in Computer Art. That sums up my life until now…

If one were to ask me of my true passion… it would be to just make art. I want to make art that draws people in. I want them to know me when they look at my original artwork. They should see my emotions, my faith, my intentions and take something for themselves that will enrich their lives. I know that is asking a lot…

www.ericksonsphotodesign.com

Carlos Baldizon Martini

August 2011 Artist

My painting style closely represents an illustration approach with subjects such as, aquatic life, nature, characters, my Guatemalan heritage, etc.
The subject is focused in black and white, while the background is left in charge of bright and vibrant color. By adopting a non-traditional way of utilizing oils and combining them with other mediums, such as ink and acrylics, allows me the opportunity to explore the simple illustration look and feel in my current pieces. My influences range in all sorts of media such as art, design, music, film and even cuisine.

www.carlosbmartini.com

ART SUBMISSION

Looking to get more exposure for your art?

Our monthly art exhibition is the place to do it! Submit your work for review and our curator will get back to you with all the details.

ARTIST NAME

CONTACT EMAIL

WEBSITE

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DOLCE CASA CAFE

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4947 N. Damen Ave Chicago IL, 60625

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773.506.0708

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