As professional as it was artistic, the space used was transformed to provide total aesthetic fulfillment. Interior edifices were constructed to bring the client smoothly to the area that held the displays. Additional creative lighting and a professional photographer's photos were used to artistically enhance the displays of tile. During the day we served hors d'oeuvres and various beverages. At night, we provided a seated dinner where guests were served various culinary creations, such as Louisiana Blue Crab and Artichoke Cheesecake and Veal Ribeye. For Casa Dolce Casa, we provided more than food, we provided the experience for which they were looking: one that said as much about them, their image and their mission, as it did their product.

Served in Silver Mint Julep Cups:

Sparkling Strawberry-mint Lemonade Aperitif - Lemonade enlivened by Strawberries, Fresh Mint Leaves and Sparkling Water

Traditional Mint Juleps - This New Orleans Classic is concocted with Fresh Mint Leaves, Granulated Sugar, Crushed Ice and Kentucky Sour-Mash Bourbon and Garnished with a Fresh Mint Leaf.

Tray Passed Hors d'Oeuvres:

Grand Oysters - Hand picked Louisiana Oysters Baked with a spicy blend of Tasso, Fresh Herbs abd Creole Seasoning Served Au Gratin on a Crouton.

Smoked Duck Breast On Risotto Cakes - Accented with Roasted Red Peppers, Served on Wild Rice Rissoto Cakes.

First Course:
Louisiana Blue Crab And Artichoke Cheesecake - Topped with Jumbo Lump Crabmeat, Nestled on a Tuile upon a Relish of Baby Artichokes and Roasted Shallots Finished with a Roasted Red Pepper Vinaigrette.

Homemade Purple Onion Walnut Rolls

Entrée:
Veal Ribeye - Resting upon Chevre Polenta Garnished with Fresh Haricot, Vert, Cherry Tomato and Basil sautéed in a Basil Almond Butter. Served with: Sliced Fig And Thyme Brioche

Dessert and Coffee:
The Cauldron - Resting above Pulled Sugar Flames Filled with Hazelnut Gianduja Chocolate Cream and Caramel Japonaise topped with a Spun Sugar and Chocolate Lid.

New Orleans Style Coffee And Chicory