Tel: 216.534.1206

Contact Us
 

Mailing Address Only:

2012 W. 25th St., Suite 518

Cleveland, OH 44113

 2019 DETAILS

SKYLIGHT PENTHOUSE SPECS
 

  • Inside Penthouse dimensions: 40’x60’Indoor capacity: seated dinner 80

  • Standing cocktail reception 125 | Outdoor terrace available weather permitting: standing room for 60, seated 20

  • Wheelchair accessible and restrooms located onsite

  • Valet: $12/vehicle. Guarantee may apply.

  • Available after 6:30 pm on Fridays, anytime Saturday and Sunday.

OUR CHEF

 

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.

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HORS D’OEUVRES

PASSED (OPTIONAL)

  • 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

 

STATIONARY

  • 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 

THREE-COURSE MEALS

COURSE ONE SALAD (CHOOSE ONE)

  • 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 

 

COURSE TWO DUO ENTRÉE

OPTION ONE (CHOOSE TWO)

  • 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

 

OPTION TWO (CHOOSE TWO)

  • 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

 

COURSE THREE DESSERT (CHOOSE ONE)

  • 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

KEY

GF - Gluten Free

VG - Vegetarian

V - Vegan

V* - can be made Vegan

BAR SUGGESTIONS

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.
 

WHITE WINES

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 

 

RED WINES

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

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