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Chef David Ina began his culinary career cooking in his parent's restaurants developing his skills at an early age. He received his Culinary Arts degree from Sullivan University in Louisville, Kentucky where he trained under some of the nation's most prestigious chefs. Soon after that, he received his Bachelor's of Arts in Hospitality Management from The Ohio State University in Columbus, OH.

Olive Branch Catering is an extension of the way he shares his creativity, passion and years of cooking experience with the people around him. David also owns and operates Zaytoon Lebanese Kitchen in Cleveland's Playhouse Square neighborhood.



  • Beef Carpaccio Crostini, cured egg yolk, pickled shallots, arugula

  • Wild Mushroom Crostini, brie, truffle oil, chives VG

  • Caramelized Apple & Onion Bites, puff pastry, balsamic drizzle VG

  • Pear & Blue Cheese Tart, cashews VG

  • Hummus Cucumber Cup, citrus marinated olives V

  • Baba Ghanouj Bites, pomegranate, cilantro, toasted naan bread V

  • Loaded Deviled Egg, creme fraiche, scallion VG

  • Pork Belly Bites, charred scallion aioli, cilantro GF

  • Korean BBQ Beef OR Chicken Skewers, kimchi aioli GF

  • Duck Rillette, crostini, pickled red onion

  • Smoked Salmon Bites, dill cream cheese, cucumber GF

  • Crab Cakes, lemon caper rémoulade

  • Scallop Crudo, orange, fennel, pink peppercorn, extra virgin olive oil GF

  • Tuna Poke Bites, sesame, scallion GF



  • Middle East Spread, lemon hummus, baba ghanouj, marinated olives, pickled vegetables, pita bread, naan bread V

  • Local & Imported Cheese & Charcuterie Display, crackers, fruit, pickled veggies, nuts

  • Local & Imported Cheese Display, crackers, fruit, pickled veggies, nuts VG

  • Nacho Bar, house-made poblano queso, pico, guacamole, salsa verde, chili lime crema, spicy black beans, choice of 1 of the following: pulled smoked chicken, beef brisket, or pulled pork

  • Crudité with Tarragon Buttermilk Dip, VG

  • Shrimp Cocktail, citrus poached jumbo shrimp, cocktail sauce (minimum of 24 pieces per)

  • Brisket or Chicken Slider, cherry BBQ, slaw (minimum 20 per)

  • Grilled Veggie Slider, roasted garlic aioli VG, V*

  • Flatbread: wild mushroom, sausage, provolone, red sauce

  • Flatbread: pears, caramelized onion spread, blue cheese, balsamic reduction

  • Flatbread: prosciutto, mozzarella, pepperoncinis, arugula, shaved parmesan 


GF - Gluten Free

VG - Vegetarian

V - Vegan

V* - can be made Vegan



  • Roasted Beet Salad, pear compote, goat cheese, baby spinach, white balsamic vinaigrette, pistachio crumble VG V* GF

  • Apple & Kale Salad, crumbled feta, spiced pecans, red onion, roasted apple vinaigrette VG V* GF

  • Roasted Cauliflower Soup, cream VG 




  • Pork Tenderloin, chimichurri, creamy polenta, corn salsa GF

  • Roasted Airline Chicken Breast, red wine reduction, sauteed green beans

  • Chicken Roulade, spinach, fontina cheese, mashed red skins, velouté sauce GF

  • Seared Salmon, roasted pear beurre blanc, butternut squash risotto GF

  • Roasted Swordfish, artichoke tapenade, haricot verts, fingerling potatoes, lemon vinaigrette GF

  • Curry Vegetable Pot Pie, peas, carrots, cauliflower, curry cream sauce, flakey topping VG

  • Grilled Polenta Cake, butternut squash puree, maple-apple cider reduction V



  • Roasted Lamb Loin, black garlic puree, baba ghanouj, red quinoa tabbouleh, mint GF

  • Roasted Herbed Beef Tenderloin, pommes puree, roasted zucchini & squash, roasted garlic demi-glace GF

  • Lobster Roll, brioche bun, tarragon aioli,  fingerling potato salad

  • Seared Ahi Tuna, marinated cucumbers, cilantro ginger vinaigrette, soba noodles GF

  • Latin Style Flank Steak, cilantro pesto, charred corn, roasted tomatoes, cotija cheese GF

  • Crab Risotto, roasted ohio corn, cherry tomato confit, parmesan crumble V* GF

  • Roasted Rainbow Carrots, toasted coriander couscous salad, apricots, honey, almonds VG V



  • Hazelnut Almond S’more, bruleed marshmallow fluff, chocolate ganache

  • Pumpkin Chocolate Bundt Cake, buttercream frosting

  • Apple Crisp, vanilla chanilly cream, caramel drizzle

  • Fresh Fruit, VG V GF


Liquor, wine, and beer is the responsibility of the customer. However, we have some lovely suggestions

for wine from Minotti's Wine & Spirits and we are happy to assist you with quantity and product

suggestions. Custom cocktails created upon request.


Josh Cellars Sauvignon Blanc 2017

Hess Select Chardonnay 2016 

Danzante Pinot Grigio 2017

Chateau St. Michelle Riesling 2017 

Campuget Rosé Rhone Wine 2018 

Dibon Cava Brut Reserve 

Danzante Prosecco 


Santa Margherita Pinot Grigio 2018 

Quilt Chardonnay 2017 

Richter Estate Mosel Riesling 2017 

Groth Sauvignon Blanc 2017 

Whispering Angel Rosé 2018 

Moët & Chandon Champagne 



Rèmole Toscana Red 2017 

Ruta 22 Malbec 2017 

Coppola Pinot Noir 2016 

H3 Cabernet Sauvignon 2015 

Annabella Red Blend 


Catena Malbec 2016 

Conundrum Red Blend 2016 

Nipozzano Chianti Rufina 2014 

Hess Collection Cabernet Sauvignon 2016 

Benton Lane Pinot Noir 2015



Penthouse Events CLE is proud to announce a partnership with CLE Urban Winery. Live local, buy local. Wines listed below are available to order for your event. Ask about pricing and delivery options.



Foothills Sauvignon Blanc This wine has an Inviting nose of grapefruit pith, lemon zest and fresh cut grass balanced with flavors of ripe melon and citrus and finishing with crisp, refreshing acidity. 

2018 San Francisco International Wine Competition Silver Medal Winner


Cedar-Lee Chardonnay This unoaked Chardonnay has balanced acidity, velvety mouth feel, and flavors and aromas of green apple and pear. 

2018 Ohio Wine Competition Silver Medal Winner 


Murray Hill Pinot Grigio Light and dry white wine — wet stone and fall leaves on the nose and with citrus peel and bright acidity on the palate. 

2018 Finger Lakes International Wine Competition Silver Medal Winner 


Lake Erie Riesling Medium body, semi-dry and balanced acidity with slightly sweet, tropical flavors of pineapple and banana. 

2018 San Francisco International Wine Competition Silver Medal Winner



Drawbridge Pinot Noir Medium body and acidity, mellow tannins, and aromas and flavors of black cherry and berries.

2018 San Francisco International Wine Competition GOLD Medal Winner – 90 Points


C-Town Cabernet Sauvignon Full-bodied with balanced tannins and black currants and vanilla on the palate and nose. 

2018 San Francisco International Wine Competition Silver Medal Winner 


North Coast Syrah Full-bodied with moderate tannins and flavors of black berries, currants, cloves and white pepper — and a hint of caramel and cocoa. 

2018 San Francisco International Wine Competition Silver Medal Winner



Hometown Heros Peach Chardonnay Light-bodied with scents and flavors of fresh peach puree for a little sweetness. 

2018 San Francisco International Wine Competition Silver Medal Winner


Rust Belt Rose Cotton candy on the nose, Jolly Ranchers on the palette, and the tart taste of fresh raspberries at the finish. 

2018 Finger Lakes International Wine Competition Bronze Medal Winner


Buckeye Blackberry Merlot Light-bodied Merlot frames and lifts up the blackberry flavors and aromas of this sweeter red. 

2017 Ohio Wine Competition Gold Medal Winner