corporate nopricing cmacatering · sustainability. the prestigious james beard foundation nominated...

SPECIAL EVENTSTHE CLEVELAND MUSEUM OF ART

TABLE OF CONTENTSROOM RENTAL RATES ...................................................................................................................... 3

CHEF PARTNER DOUGLAS KATZ .............................................................................................. 5

BREAKFAST Continental ............................................................................................................................................ 6 Bu�et ........................................................................................................................................................ 6 Enhancements ..................................................................................................................................... 7

LUNCH Bu�et ......................................................................................................................................................... 8 Boxed ....................................................................................................................................................... 10 Plated ........................................................................................................................................................ 11 Morning and Afternoon Snacks ................................................................................................... 13 High Tea .................................................................................................................................................. 13 RECEPTION Passed Hors d'oeuvres ..................................................................................................................... 14 Station Hors d'ouevres .................................................................................................................... 16 Small Plate Stations ........................................................................................................................... 18 Dessert Stations .................................................................................................................................. 19 Party Favors ........................................................................................................................................... 19

DINNER Bu�et ....................................................................................................................................................... 20 Plated ....................................................................................................................................................... 22 BEVERAGES Hosted Bar Service ............................................................................................................................ 24 Cash Bar Service ................................................................................................................................. 25 Bar Enhancements ............................................................................................................................ 26 Non-Alcoholic .................................................................................................................................... 26

EVENT INFORMATION Guidelines ............................................................................................................................................. 28 Frequently Asked Questions ........................................................................................................ 29 Approved Vendors ............................................................................................................................ 30 Preferred Vendors .............................................................................................................................. 31

Cover image: Jennie Jones Photography

[email protected] | (216) 707-2141 | 11150 East Boulevard, Cleveland, Ohio 44106

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RO O M R E N TA L R AT E S

Atrium 900 seated $10,000 | $15,000 2,000 reception

SPACE CAPACITY RENTAL

Banquet Room 100 seated $3,500 150 reception

Private Dining Room 60 seated $2,000 100 reception

Recital Hall/ 150 $750Lecture Hall auditorium seating

Gartner Auditorium 683 $2,200 452 floor seating 231 balcony seating

Portion of Atrium 120 seated $3,500 200 reception

Space: Atrium | Pricing includes standard dinner and buffet tables, china, glassware, flatware, and banquet chairs for up to 400 guests. Specialty linens and napkins are available upon request.

20% Non-Profit and Corporate Partner discounts are available.


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Howard Agriesti

Howard Agriesti

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C H E F PA RT N E R D O U G L A S K ATZDouglas Katz is the innovative Chef Partner of Provenance, Provenance Café, and Catering by Provenance at the Cleveland Museum of Art. Chef Katz utilizes traditional pieces of equipment from around the world, such as the tandoor oven used in India to create delicious dishes with quality and fla-vorful ingredients. Chef Katz is also the owner and executive chef of Fire Food and Drink at the historic Shaker Square and CEO of Fire Spice Company, a rec-ipe and spice company launched in 2015.

His creations employ a renowned food system that is sustainable, healthy and local. He serves as a Chef Ambassador for the Monterey Bay Aquarium’s Cook-ing for Solutions program, which promotes environ-mentally responsible fishing and farming. In 2006 he was selected to attend Slow Food’s Terra Madre con-ference in Italy. The conference brought more than 150 members nations together to share ideas for keep-ing alive small-scale agriculture and sustainable food production.

Chef Katz served as the President of Cleveland Independents, an organization of 90 locally owned restaurants, which nurtures and promotes local independent restaurants. Previously, he was a board member of Positively Cleveland, and currently, sits on the board of The Countryside Conservancy in the Cuyahoga Valley National Park. He frequently consults with media and civic leaders on local food initiatives. Chef Katz was named a Champion of Sustainability in 2011, by Entrepreneurs for Sustainability. The prestigious James Beard Foundation nominated him for Best Chef of the Great Lakes Region in 2014. In 2010 he was recognized by Crain’s Cleveland Business “Who’s who, 150 names to know in Northeast Ohio.”

Chef Katz is a graduate of the Culinary Institute of America and holds a Bachelor of Science from the University of Denver School of Hotel and Restaurant Management. Prior to opening Fire, he served as executive chef for the restaurant, Moxie and worked at other acclaimed restaurants in-cluding The Little Nell in Aspen, Colorado and Wildwood Restaurant in Portland, Oregon.


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CO N T I N E N TA L B R E A K FA ST

TIER I sliced seasonal fresh fruit,

assorted breads, pastries, mu¬ns, whipped butter, seasonal jam

TIER IIsliced seasonal fresh fruit, assorted yoghurts, granola,

assorted breads, bagels, pastries, mu¬ns, whipped butter, whipped cream cheese, seasonal jam

2 5-g u e s t m i n i m u mM e n u i n c l u d e s f re s h l y s q u e eze d o ra n g e j u i ce , f re s h l y b re we d cof fe e a n d h o t te a

B R E A K FA ST B U F F E T

TIER I seasonal vegetable egg scramble,

breakfast potatoes, sliced seasonal fresh fruit,

assorted breads, pastries, mu¬ns, whipped butter, seasonal jam

TIER II seasonal vegetable three-cheese frittata,

breakfast potatoes, turkey sausage, sliced bacon,

sliced seasonal fresh fruit, assorted breads, pastries, mu¬ns,

whipped butter, seasonal jam, yoghurt, granola bar

2 5-g u e s t m i n i m u mM e n u i n c l u d e s f re s h l y s q u e eze d o ra n g e j u i ce , f re s h l y b re we d cof fe e a n d h o t te a

Pricing does not reflect Service Charge (24%) or Tax (8%). Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.


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B R E A K FA ST E N H A N C E M E N TS

SEASONAL PARFAITS vanilla and berry local yoghurt,

assorted dried fruits, granola, nuts, seasonal fresh berry compote, local honey

BREAKFAST SANDWICHES and WRAPS bacon-egg-cheese croissant

chorizo-egg-pepper jack cheese wrapvegetarian scramble quesadilla

STEEL-CUT OATMEAL BAR brown sugar, toasted almonds,

dried and fresh fruit,local honey, maple syrup, cinnamon,

whipped butter, steamed milk

OMELET STATIONcage-free eggs, egg whites,

assorted cheeses, seasonal vegetable medley, smoked ham, turkey sausage, bacon

2 5-g u e s t m i n i m u m



BEVERAGESsparkling water

still waterNaked Juice

juicetea

soda

fresh-brewed co�eehot teaiced tea

lemonade

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LU N C H B U F F E T2 5-g u e s t m i n i m u m

M e n u i n c l u d e s f re s h l y b a ke d b re a d , f re s h l y b re we d cof fe e , h o t te a , i ce d te a



CLEVELAND MELTING POT

SOUPtomato bisque, parmesan

SALADSmixed greens, picked peppers, grape tomato, fennel, feta, Champagne vinaigrette

DESSERT chef’s selection of fresh baked cookies, brownies

SANDWICHES roasted turkey, local cheddar, mixed greens, caramelized onion aioli, multigrain bread

honey-glazed ham, giardiniera, provolone, crème fraîche, arugula, radicchio, asiago bread marinated mushrooms, sweet peppers, fennel, basil pesto, spinach wrap

roasted garlic and white bean spread, carrot, kale, eggplant, olive tapenade, baguette

SIDESbroccoli-peanut-dried cranberry salad, assorted Dirty Chips

DELICATESSEN

BUILD-YOUR-OWN DELI SANDWICHassorted freshly baked local breads

house-roasted beef, turkey, honey-glazed ham, mustard-crusted tofurelish tray of lettuce, tomato, onions, house-made pickles, peppers, sauerkraut, mustards, tomato-mayo

SALADGreek salad: chopped romaine, cucumber, grape tomato, red onion,

Kalamata olives, feta, oregano vinaigrette

DESSERT chef’s selection of freshly baked cookies, brownies

SIDESfreshly cut seasonal fruit, assorted Dirty Chips

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2 5-g u e s t m i n i m u mM e n u i n c l u d e s f re s h l y b a ke d b re a d , f re s h l y b re we d cof fe e , h o t te a , i ce d te a



ITALIAN

SOUPTuscan vegetable-white bean

SALADchopped salad: roasted turkey, chopped egg, grape tomatoes, artichokes,

green beans, gorgonzola, over mixed greens, parmesan-herb dressing

ENTRÉES vegetable lasagna, spinach, herb-ricotta, mozzarella, tomato ragout

beef and pork meatballs, cauliflower purée, sweet pepper sauce, parmesanherb-seared chicken breast, marsala, crispy garlic potatoes, broccolini

DESSERT almond cake, macerated fruit, whipped mascarpone

tiramisu

LU N C H B U F F E T

LATIN

SOUPchicken tortilla

SALADquinoa, tomatoes, yellow peppers, red onion, avocado, cilantro-lime vinaigrette

ENTRÉES lime-rubbed grilled chicken, black beans, cilantro rice, pico de gallo, cabbage-carrot-cumin slaw

ancho-grilled skirt steak, chimichurri, paprika potatoes, green beansmushroom-jack cheese enchiladas, Spanish rice, black beans, chipotle crema

DESSERT house-made churros, cinnamon sugar

Mexican chocolate brownie

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2 5-g u e s t m i n i m u mM e n u i n c l u d e s f re s h l y b a ke d b re a d , f re s h l y b re we d cof fe e , h o t te a , i ce d te a

MEDITERRANEAN SOUP

sweet pepper, orzo, chicken sausage, feta, lemon-herb oil

DESSERT baklava

lemon yogurt panna cotta, macerated fruit

SKEWER BAR citrus-marinated chicken, red wine-marinated lamb, olive-marinated swordfish

feta cheese sauce, mint-fennel relish, roasted pepper coulis, lemon-avocado spread, olive tapenade, spinach-almond rice pilaf

MEZZE marinated olives, hummus, oil-cured eggplant,

tzatziki, minted cucumber-carrot salad, spicy red pepper dip, tabbouleh, crispy-herb flatbread, focaccia, pita

LU N C H B U F F E T



B OX E D LU N C H1 5-g u e s t m i n i m u m | m i n i m u m s a n d w i c h o rd e r of 1 0

B oxe d l u n c h i n c l u d e s c h o i ce of s a n d w i c h , s e a s o n a l g o u r m e t s i d e s a l a d o r s l aw, c h i p s , s e a s o n a l w h o l e f r u i t , h o u s e m a d e co o k i e s , p l a s t i c u te n s i l s

SANDWICHES roasted turkey, swiss, mixed greens, caramelized onion aioli, multigrain bread

honey-glazed ham, giardiniera, provolone, dijonaise, arugula, radicchio, asiago bread

roast beef, cheddar, horseradish chive aioli, arugula, asiago bread

bu�alo chicken salad, Bibb, bleu cheese, celery, baguette

marinated mushrooms, sweet peppers, fennel, basil pesto, spinach wrap

egg salad, romaine, brioche bun

*celiac-friendly selections available upon request

roasted garlic and white bean spread, carrot, kale, eggplant, olive tapenade

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P L AT E D LU N C H2 5-g u e s t m i n i m u m

M e n u i n c l u d e s f re s h l y b a ke d b re a d , f re s h l y b re we d cof fe e a n d h o t te a

S P R I N G | S UM M E R

Pricing does not reflect Service Charge (24%) or Tax (8%). Multiple selections will be charged at the highest entrée price; a maximum of three entrées may be pre-selected. Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions.


STARTER pan-seared artichoke-quinoa-feta cake, watercress, roasted pepper vinaigrette

macerated stone fruit, arugula, local goat cheese, ginger pickled cucumber, coriander-honey vinaigrette

local tomato, arugula, lemon-basil vinaigrette, mozzarella toast

spinach salad, pickled blueberry, radish, almond brittle, creamy tarragon dressing

spinach, strawberries, candied pecans, bleu cheese dressing

romaine salad, pickled onions, roasted peppers, radicchio, parmesan, Caesar dressing

classic vichyssoise, crispy shallots, chive oil

kale, cucumber, beet, feta, pine nut, creamy leek vinaigrette

ENTRÉE grilled beef filet, carrot puree, roasted fingerling potato, sweet onion-veal jus, watercress pistou

seared sustainable salmon, zucchini, almond-braised leek-herb orzo, charred pepper butter

grilled hanger steak, chimichurri, roasted fingerling potato, tossed arugula, fennel, chilis

pan-seared trout, creamed corn, French green beans, smoked paprika oil

jerk-marinated chicken, red beans and rice, sweet corn-pepper-tomato stew

summer ratatouille cakes, roasted red pepper coulis, fried chick pea, arugula, parmesan, lemon vinaigrette

sweet corn polenta cakes, local mushrooms, swiss chard, onion cream, port reduction

pan-roasted chicken thighs, spring onion wild rice pilaf, radishes, asparagus, chicken jus

grilled marinated chicken, roasted peaches, whipped chèvre, toasted pistachios, local watercress, Champagne vinaigrette

DESSERTchocolate-peanut butter mousse, shortbread, vanilla cream

lemon meringue tart, berry coulis

vanilla mousse, strawberry compote, whipped cream

peach cake, cinnamon Chantilly cream

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P L AT E D LU N C H2 5-g u e s t m i n i m u m




STARTER sweet potato purée, toasted walnut, local goat cheese, Bibb lettuce, apple cider vinaigrette

spinach, shaved mushrooms, braised leeks, crispy parmesan, hazelnut vinaigrette

arugula, roasted beets, feta, pistachios, roasted garlic vinaigrette

shaved Brussels sprouts, baby kale, parmesan, cornbread croutons, anchovy dressing

roasted apple, sharp cheddar, endive, frisée, arugula, cider vinaigrette

romaine, pickled onions, roasted peppers, radicchio, parmesan, Caesar dressing

creamy parsnip soup, chili oil, rye crouton

local Bibb, toasted pecans, bleu cheese crumble

smoked tomato bisque, scallion foam, parmesan tuille

ENTRÉE seared beef filet, parsnip purée, sautéed spinach, truµe jus

braised short rib, rapini, creamy polenta, thyme jus

seared arctic char, corn-braised leek cream, crispy potato cake, local greens

lamb pastitsio, red pepper coulis, arugula, olives, lemon vinaigrette

beer-braised chicken thighs, rye spätzle, local baby greens, shaved crispy garlic, lemon Amish butter

herb-crusted trout, sautéed chard, glazed carrots, potato purée, fennel-caper berry relish

vegan cavatelli, herbs, roasted mushrooms, braised leeks, toasted pine nuts, charred pepper sauce

herb-roasted chicken, sweet potato-bacon-pearl onion hash, sautéed kale, cider jus

DESSERTfig spice cake, cream cheese icing, blackberry coulis

chocolate hazelnut cake, chocolate Chantilly cream, candied hazelnuts

dark chocolate, chocolate cake, strawberry

blackberry tuille, compote, meringue

AU T UM N | W I N T E R

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COOKIES and MILK chocolate chip, trail mix, ginger, shortbread, peanut butter, 2% milk, chocolate milk, soy milk

FRUIT and ENERGYseasonal whole fruit, granola bars, energy bars, fruit roll-ups

POPCORN BARselect three: parmesan, chile-roasted garlic, rosemary, herb butter, salted caramel and nuts

TAKE A DIP individual crudité, buttermilk ranch shots, housemade hummus, naan, crostini,

freshly sliced seasonal fruit, berries, seasonal yoghurt dip

BALLPARK SNACKS soft pretzels, cheese, mustard, housemade kettle corn, chicken sausage corn dogs, miniature all-beef hot dogs,

stadium mustard, yellow mustard, ketchup, diced onions, sweet relish

25-guest minimumM O R N I N G a n d A F T E R N O O N S N AC KS

H I G H T E ABREADS

assorted housemade mu¬ns, breads, croissants, housemade clotted cream, seasonal jam, marmalades, lemon curd

TEA SANDWICHES cucumber, mascarpone, parmesan, fine herb | mozzarella, rosemary, squash, honey |

fig mostarda, speck, arugula | Taleggio, balsamic, radicchio

PASTRIES sticky buns, madeleines, chocolate ganache tarts, peppermint-crunch fritters,

cranberry tarts, chocolate mousse cake, French macarons

FRESH FRUIT

TEAselection of teas, lemon wedges, honey, cinnamon, mint sprigs, ginger

25-guest minimum

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Minimum of 25 pieces per selection



SEAFOODwalleye cake, caper tartar, micro herb

salmon roe, cucumber, chive crème fraîche, pumpernickel croutonsmoked salmon, fresh dill, corn custard tart

Indian spiced shrimp salad, naan, mango chutneyseared tuna, sesame wonton, chili-scallion sauce

longline tuna nigiri, soy ginger aioli smoked trout, latke, horseradish crème fraiche, candied lemon

Chesapeake crab cake, classic remouladescallop ceviche, honey-lime crema, endive

Maine lobster salad, citrus-tarragon aioli, cucumber cup

VEGETABLEendive, compressed watermelon, local feta, arugula pesto

spring pea cake, pickled onion, mint aiolibutternut squash cake, eggplant caponata, micro greenchickpea fritter, tomato-onion chutney, za’tar yoghurt

cucumber disc, whipped goat cheese, beet relish, micro mintbrioche croustade, apple-walnut chutney, buttermilk bleu cheese

roasted tomato-polenta cake, house ricotta, olive-fennel-chive relishsticky rice cake, marinated shiitake mushroom, wasabi aioli

crispy vegetable spring roll, ginger crema roasted vegetable-parmesan arancini, spicy marinara

polenta cake, eggplant purée, sweet pepper-olive relishsesame soy-marinated tofu skewer, Thai peanut sauce, mango relish

yellow beet chip, white bean spread, pickled pepper

ratatouille-mozzarella panini, parmesanspinach-sweet pepper stu�ed mushroom, lemon aioli

PA S S E D H O R S D ’O E U V R E S

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POULTRYseared duck, root vegetable chip, bleu cheese, strawberry gastrique

lemongrass chicken skewer, cashew-ginger glaze tarragon chicken salad, profiterolesmoked chicken arancini, romesco

chipotle-braised turkey taco, jicama slaw, pepper-mango-chive salsasesame-soy marinated chicken, wonton chip, chili-scallion sauce

buttermilk-crusted chicken skewer, mustard aiolimaple-smoked chicken, Ohio corn cake, pepper jelly, crème fraîcheduck rillettes, sweet potato biscuit, cauliflower pickle, red onion jam

chicken liver pâté, cherry gastrique, croustade

BEEF | LAMB | PORKlocal hanger steak, potato gaufrette, chimichurri

flat iron steak, asiago toast, giardiniera prosciutto, mozzarella, pesto panini

truµed pork rillettes, currant gastrique, briocheshort rib, potato pu�, horseradish cream osso bucco, vegetable relish, risotto cake

sumac-braised lamb, pita chip, cucumber-lemon yogurt lamb meatball, minted yoghurt sauce, pepper chutney

pan-seared lamb loin, naan, tomato chutney, cilantro yogurtpetit lamb chop, sundried cherry-sage glaze

Minimum of 25 pieces per selectionPA S S E D H O R S D ’O E U V R E S

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ARTISANAL CHEESE and MARKET VEGETABLE DISPLAYartisanal cheese, croustades, breadsticks, sliced seasonal fresh fruit, dried fruits, toasted nuts,

seasonal vegetable crudité, roasted red pepper dip, housemade French onion dip

CHARCUTERIE DISPLAY artisanal cured meats, housemade pickled vegetables, olives, roasted red pepper croustades, breadsticks

FLATBREAD STATIONcured meats, mozzarella | herbs, cheese | local tomato, pesto | glazed short rib, peppadew, Shropshire bleu cheese |

spinach artichoke, herbs, cheese | wild mushrooms, herb, goat cheese, red wine glaze | chef’s seasonal creation

SLIDER STATIONmeatloaf slider, German mustard, caramelized onion jam | turkey burger, carrot, cabbage, toasted cumin |

beef tenderloin slider, creamy horseradish | mushroom duxelles slider | salmon cake slider, lemon aioli, arugula | black bean burger, chipotle aioli | pesto chicken slider, parmesan, focaccia | potato-walleye slider slaw, caper aioli

WESTSIDE MARKET STATIONlocal cheese and charcuterie display, chicken parmesan sliders, walleye cake sliders, sausage and pepper slider,

seasonal Ohio City Pasta ravioli, seasonal vegetable and grain salad

ASIA TOWN STATIONvegetable spring rolls, chicken pot stickers, beef and broccoli, kung pao chicken, mapo tofu

LITTLE ITALY STATIONprosciutto, melon board | cured meat flatbread | tomato, mozzarella, pesto flatbread |

wild mushroom, Hungarian pepper, parmesan risotto | meatballs, marinara

SLAVIC VILLAGE STATIONOhio City Pasta Yukon Gold truµe pierogi, Ohio City Pasta four-cheese pierogi, Salisbury steak sliders

kielbasa sliders, sauerkraut, traditional latkes, sour cream, applesauce, red onions, scallions



25-guest minimumH O R S D ’O E U V R E S STAT I O N S

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25-guest minimum

PHO STATIONginger-braised short rib, grilled chicken thigh, seared local tofu, beef broth, vegan broth, bahn pho noodle,

buckwheat soba, bean sprouts, snow peas, red pepper, shiitake mushroom, cilantro, crushed peanuts, chilis, scallions, Thai basil, soy sauce, chili sauce, hoisin, sriracha

OYSTER BAR assortment of three seasonal oysters, mignonette, horseradish, smoked tomato gastrique,

chimichurri, eel sauce, ginger cucumber relish

SUSHI STATION assorted maki, nigiri, seaweed salad, baby octopus salad, wasabi, ginger, soy, shrimp chips

GNOCCHI STATIONParisian gnocchi, Ohio City Pasta gnocchi, tomato-basil marinara, spinach-leek cream, smoked chicken, local sausage, roasted wild mushrooms, pickled Hungarian peppers, toasted pine nuts, parmesan, olives,

roasted seasonal vegetables, fresh herbs

GREEK MEZZE eggplant-fennel-rice stu�ed miniature peppers, red pepper sauce

lamb meatballs, minted yoghurt, marinated olives, roasted baby squash, cucumbers, carrots, radishes, dried fruits, toasted nuts, assorted breads, pita, crackers

ROASTED TURKEYsage-roasted turkey breast, carved-to-order | turkey jus, cranberry orange chutney, freshly baked rolls

BEEF TENDERLOINherbed beef tenderloin, carved-to-order | red wine jus, caramelized onion jam, horseradish cream sauce,

freshly baked rolls



H O R S D ’O E U V R E S STAT I O N S

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S M A L L P L AT E STAT I O N S25-guest minimum

S P R I N G | S UM M E Rvegan cavatelli, leek-mushroom-roasted pepper ragout, pine nut, fine herbs

morel mushroom-asparagus risotto, cabernet syrupwild mushroom ravioli, oyster mushrooms, snap peas, roasted carrot cream

soy-glazed local tofu, edamame, red pepper relish

Parisian gnocchi, roasted local vegetables, garlic herb-Amish butter

seared chicken thigh, roasted tomato, onion, red and white quinoa, thyme-parsley pistougrilled chicken, orzo stu�ed zucchini, tomato-basil chutney

grilled local tofu, watermelon radish, sweet corn, wild rice, peppadew gastrique

wild salmon, baby vegetables, chimichurri

seared walleye, crispy potato corn cake, avocado salsa

grilled hanger steak, fava bean, horseradish jus

Thai-curry beef short rib, sticky rice cake, mango barbecue glaze grilled hanger steak, roasted fingerling potatoes, sautéed squash

seared bronzini, grilled asparagus, Moroccan couscous, olive-herb vinaigrette

AU T UM N | W I N T E Rmushroom ravioli, parmesan broth, Swiss chard

root vegetable cassoulet, vegetables, white beans, sage-rosemary crust

wild mushroom cake, roasted mushrooms, rutabaga, spinach, white wine butterseared local tofu, black bean ragout, stewed okra-sweet pepper-onion

gnocchi, roasted butternut squash, bleu cheese, thyme cream, port reductionbeer-braised chicken thigh, rye bread pudding, braised red cabbage, paprika juspan-roasted chicken, sweet potato-bacon-onion hash, sautéed greens, cider jus

grilled polenta cake, romesco, grilled broccoli raab, shaved romano

herb-crusted trout, pepper-fennel coulis, roasted cauliflower, swiss chard steamed clams, purple potato purée, green beans, bacon, herb butter sauce

braised chicken thigh, tomato, mushroom, celeriac purée, pearl onion-chicken jus arctic char, crispy potato cake, braised leeks, radishes, onion cream, arugula

beef short rib, gruyère-potato gratin, pink peppercorn jus

wild salmon, parsnip purée, Brussels sprouts, tarragon beurre blanc

beef-pork meatball, potato-parsnip purée, mushroom-caramelized onion jusseared lamb loin, root vegetables, rutabaga purée, rosemary jus



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TIER Ichef’s selection of assorted: dessert bars, cookies, miniature tarts, seasonal cannolis

TIER IIminiature cookies, dessert bars, seasonal bark, seasonal cannolis, miniature tarts, seasonal trifles,

seasonal fresh fruit, berries

TIER IIIassorted petit fours, macarons, assorted bonbons, seasonal cannolis, miniature tarts,

chocolate-dipped berries, seasonal trifles, sliced seasonal fresh fruit, berries

THE ART OF A PERFECT DESSERTchef’s selection of assorted desserts and pastries, seasonal fresh and dried fruits

Pastry chef consultation included

25-guest minimum Menu includes freshly brewed coffee and hot tea station



D E S S E RT STAT I O N S

SPICE BOXFire Spice Company spice and recipe boxes

Chef Douglas Katz’s, hand-crafted spices and recipe boxes from his kitchen to yours!

TRUFFLESassorted flavors

MACARONSassorted flavors

MINIATURE COOKIESchef's assorted selection

CAKE or BROWNIE MIXchef’s custom cake or brownie mix | glass jar, recipe card, custom ribbon

BRITTLEassorted brittles

25-guest minimum Items are packaged and tied with a customized ribbon to match your décor

PA RT Y FAVO R S

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D I N N E R B U F F E T2 5-g u e s t m i n i m u m


S P R I N G | S UM M E R



SALAD | select twobutter lettuce, strawberry, chèvre, pickled fennel, toasted almond, lemon-tarragon vinaigrette

baby spinach, mushrooms, roasted peppers, cornbread croutons, crispy onions, roasted garlic dressing

local tomato, fresh mozzarella, basil, fresh lemon, arugula, balsamic, olive oil, smoked sea salt

ENTRÉE Chablis herb-braised lamb, mint-onion-basil relish

sliced beef sirloin, chimichurri, smoked Fresno chili jus, horseradish-cilantro crema

grilled chicken breast, creamed corn, sweet pepper chutney

seared arctic char, wild leeks, spring herb cream

asparagus risotto cakes, red pepper coulis

grilled shrimp, yellow pepper coulis, cilantro, tomato confit, cucumber relish

potato-mushroom-leek gratin, sweet corn coulis

DESSERTchef’s selection of assorted dessert bars, cookies,

miniature tarts, seasonal cannolis

ACCOMPANIMENTS | select twosautéed greens

roasted French beans

yellow squash-carrot purée

brown rice pilaf, onions, spring garlic

broccolini, lemon-basil-chili crust

zucchini-red pepper-corn succotash

roasted crushed fingerling potatoes, lemon-garlic butter

Tuscan kale, green and wax beans, chick peas, roasted carrots, peppers, roasted red onions, feta, lemon-oregano vinaigrette

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D I N N E R B U F F E T2 5-g u e s t m i n i m u m


AU T UM N | W I N T E R

ENTRÉE braised beef short ribs, pearl onion-burgundy jus

lemon-roasted chicken, herb-roasted garlic jus

herb-crusted chicken thighs, braised artichokes, mushrooms, carrot-chicken jus

seared rainbow trout, almond-shallot butter sauce

soy-glazed local tofu, ginger-pea purée

Moroccan vegetable couscous, cauliflower purée, roasted broccoli, sweet pepper-ginger sauce

roasted vegetable cassoulet, stewed white beans, herb crust

DESSERTchef’s selection of assorted dessert bars, cookies, miniature tarts, seasonal cannolis

ACCOMPANIMENTS | select tworoasted zucchini, local honey, tarragon, parsley, chive

mashed sweet potatoes, brown sugar, crushed hazelnut butter

cauliflower gratin, local cheddar, sage

farro pilaf, lemon zest, chopped parsley, shallots

braised lentils, carrots, celery, leeks, herbs

glazed carrots, parsnips, turnips

roasted Brussels sprouts, shallots, maple

roasted baby red potatoes, roasted garlic, herbs



SALAD | select twokale, black grapes, hazelnuts, roasted sweet potato, grilled red onion, balsamic vinaigrette

roasted beets, butter lettuce, radicchio, frisée, local goat cheese, candied walnuts, mustard vinaigrette

spinach, roasted mushrooms, chopped eggs, bacon, shaved onion, brioche croutons, bleu cheese dressing

romaine leaves, roasted red pepper, shaved fennel, kalamata olives, pickled onions, feta, basil-oregano vinaigrette

22

P L AT E D D I N N E R2 5-g u e s t m i n i m u m


S P R I N G | S UM M E RSALAD

prosciutto, melon, ricotta salata, virgin olive oil, candied lemonmacerated stone fruit, whipped bleu cheese, frisée, arugula, candied walnut, champagne vinaigrette

pistachio-crusted goat cheese, asparagus, crushed pink peppercorns, arugula, balsamic dressinglocal greens, strawberries, cucumber, radishes, toasted almonds, honey-poppy seed dressing

local greens, blueberries, pistachios, local goat cheese, minted honey vinaigrettebutter lettuce, herb salad, julienne peppers, shaved fennel, toasted pine nuts, red wine vinaigrette

baby arugula, local tomato, mozzarella toast, parmesan, lemon-basil vinaigrette

ENTRÉE grilled filet, carrot purée, potato gratin, red wine jus

braised-barbecue beef short rib, grilled fingerling potatoes, kale, barbecue jussautéed halibut, spring pea purée, wild rice, shallots, toasted almonds

Chablis-braised lamb shank, ratatouille couscous, Swiss chard, onion cream, lamb jus

sliced hanger steak, chimichurri, marble potatoes, green beans, roasted tomato jusseared arctic char, snap peas, pearl onions, quinoa-almond pilaf, spring herb beurre blanc

black cod, sweet corn purée, grilled peppers, braised fennel, parsley oil

blackened trout, napa slaw, fried okra, crispy fingerling potatoes, creole-tomato remoulade herb-roasted chicken, brown rice, summer squash, herb cream, chicken jus

roasted vegetable lasagna, ricotta, parmesan, tomato fondue, basil oil vegan cavatelli, mushroom, leek, spinach, pine nut, cashew-herb cream

crispy polenta, summer squash-sweet corn-pepper sauté, pepper coulis, pickled chilies, chive crema

DUET ENTRÉES grilled petit filet, pink peppercorn jus | Chesapeake crab cake, lemon aioli

fingerling potatoes, wild mushrooms, pearl onions, asparagus

beef short rib, cabernet jus | pan-seared halibut, chive beurre blanc garlic-whipped potatoes, pearl onions, French green beans

grilled hanger steak with chimichurri | roasted chicken with red pepper sauce sweet corn, zucchini and sweet onions

DESSERTkey lime tart, whipped cream, coconut, crystallized lavender

raspberry panna cotta, white chocolate croquant, crushed pistachioschocolate carmelita crunch tart, nibs, passion fruit gel

strawberry shortcake, macerated berries, basil gel, white chocolate cherry almond crisp, vanilla meringue



23

P L AT E D D I N N E R2 5-g u e s t m i n i m u m


AU T UM N | W I N T E RSALAD

watercress, endive, mushrooms, pine nuts, braised leeks, creamy lemon-parmesan dressingbaby spinach, roasted parsnips, shaved apples, pickled shallot, parmesan pu�, cider dressing

roasted beets, butter lettuce, radicchio, frisée, local feta, candied walnuts, blood orange vinaigrette arugula, local goat cheese, shaved fennel, oranges, Kalamata olives, orange vinaigrette

kale, radicchio, roasted local squash, pickled red onions, toasted walnuts, creamy horseradish-honey dressingseasonal greens, red wine-poached pear, toasted hazelnuts, bleu cheese, red wine vinaigrette

ENTRÉE seared beef filet, parsnip-potato gratin, baby vegetables, red wine-pearl onion jus

crab and trout roulade, roasted vegetable couscous, broccoli raab, sweet pepper butter, herb salad potato-crusted halibut, celery root purée, Tuscan kale, sa�ron jus

grilled striploin, cauliflower purée, Brussels sprouts, carrot jus

arctic char, crispy potato cake, roasted pepper-leek cream, sautéed fall greensbraised lamb shank, roasted local baby vegetables, risotto cake, pear-mint gastrique

sweet-soy glazed hanger steak, mushroom stir fried rice, baby bok choy, creamy chili-chive sauce

pan-seared chicken thighs, sweet potato-bacon-pearl onion hash, shaved Brussels sprouts, cider juspan-roasted chicken, autumn forest vegetables, marble potatoes, rosemary-burgundy jus

vegan cavatelli, mushroom, leek, pine nut, roasted pepper-herb saucebutternut squash disc, braised red cabbage, roasted fingerling potatoes, creamy onion-leek sauce

stewed white beans, roasted vegetables, kale, compressed apples, crispy onions, fermented chili oil

DUET ENTRÉES seared petit filet, red wine jus | pan-seared halibut, lemon-herb butter

whipped potatoes, local mushrooms, roasted root vegetablesbeef short rib, burgundy jus | arctic char with pepper-fennel chutney potato-parsnip purée, roasted carrots, Brussels sprouts, crispy leeks

grilled hanger steak, pearl onion jus | herbed French chicken with leek butter French lentils, glazed carrots, rutabaga, turnips, sautéed kale

DESSERTberry tart, coulis, Chantilly cream 12.00

pear almond cake, cream cheese frosting, bourbon anglaisechocolate-espresso mousse cake, whipped cream, cocoa dust

carrot cake, salted caramel cream cheese, candied walnuts chocolate bread pudding terrine, hot fudge, whipped cream, salted caramel



tiramisu trifle, housemade lady fingers, amaretto creamlate harvest raspberry trifle, vanilla cream, chocolate mousse

braised beef short rib, roasted local roots, parsnip purée, Burgundy jus, cornmeal shallots

24

SPIRITSTito’s Handmade Vodka

Bombay Dry GinBacardi Superior Rum

Jim Beam BourbonBulleit Rye Whiskey

Dewar’s “White Label” ScotchMilagro Silver Tequila

WINEHayes Valley Chardonnay

Three Thieves Pinot GrigioChateau Souverain Cabernet Sauvignon

Line 39 Pinot Noir

IMPORTED BEERselect two

Stella ArtoisModelo Especial

Stella Artois CidreSeasonal Import

CRAFT BEERselect two

Great Lakes Dortmunder Gold LagerGreat Lakes Seasonal Selection

Fat Head’s Head Hunter IPAMarket Garden Prosperity Wheat

Thirsty Dog Siberian Night Imperial Stout

BAR STANDARDSCoors Lights

Erdinger (non alcoholic) Bottled Water

Soft Drinks Juices

two hoursthree hoursfour hours

H OST E D B A R S E RV I C E

SPIRITS Grey Goose Vodka

Bombay Sapphire GinBacardi Superior Rum

Captain Morgan Original Spiced RumWoodford Reserve Bourbon

Jack Daniel’s Tennessee WhiskeyJohnnie Walker Black Label Scotch

Don Julio Blanco Tequila

WINE Storypoint ChardonnayProphecy Pinot Grigio

Wente Cabernet Sauvignon10 Span Pinot Noir



Stella Artois Cidre Seasonal Import






Erdinger (non alcoholic)Bottled Water

Soft Drinks Juices

two hours three hours four hours

SIGNATURE BAR PREMIUM BAR

Pricing does not reflect Service Charge (24%) or Tax (8%). Regulations of the Ohio Liquor Control Commission prohibit spirits, wine, or beer to be supplied by anyone other than Provenance. Bon Appétit reserves

the right to request proof of legal drinking age. Alcoholic beverages will be denied to any guest who is or appears to be intoxicated or are under [email protected] | (216) 707-2141 | 11150 East Boulevard, Cleveland, Ohio 44106

Hosted bar includes standard service of one bartender per 75 guests.

SIGNATURE BAR PACKAGES PREMIUM BAR PACKAGES

Pricing per drink Pricing per drink

25

SPIRITSTito’s Handmade Vodka

Bombay Dry GinBacardi Superior Rum

Jim Beam BourbonBulleit Rye Whiskey

Dewar’s “White Label” ScotchMilagro Silver Tequila

WINEHayes Valley Chardonnay

Three Thieves Pinot GrigioChateau Souverain Cabernet Sauvignon

Line 39 Pinot Noir



Stella Artois CidreSeasonal Import

CRAFT BEER select two





Erdinger (non alcoholic) Bottled Water

Soft DrinksJuices

pricing per drink

C A S H B A R S E RV I C E

SPIRITSGrey Goose Vodka

Bombay Sapphire GinBacardi Superior Rum

Captain Morgan Original Spiced RumWoodford Reserve Bourbon

Jack Daniel’s Tennessee WhiskeyJohnnie Walker Black Label Scotch

Don Julio Blanco Tequila

WINEStorypoint ChardonnayProphecy Pinot Grigio

Wente Cabernet Sauvignon10 Span Pinot Noir



Newcastle Brown AleStella Artois CidreSeasonal Import






Erdinger (non alcoholic)Bottled Water

Soft DrinksJuices

pricing per drinkSIGNATURE BAR PREMIUM BAR



Bartender service is additional for cash-bar packages.

26

B A R E N H A N C E M E N TS



CHAMPAGNE TOASTS

CORDIAL PACKAGES

MARTINIS

SPECIALTY DRINKS

SPECIFIC BRAND REQUESTS

WINE SERVICE

N O N - A LCO H O L I C B E V E R AG E Ssparkling water

still water

Naked Juice

juice

tea

soda

freshly brewed co�ee

hot tea

iced tea

lemonade

Upgraded packaging and specialty drinks are available upon request.

27

Spaces: [email protected] | (216) 707-2141 | 11150 East Boulevard, Cleveland, Ohio 44106

E V E N T I N FO R M AT I O N

28

EVENT SCHEDULINGAll evening events in the Atrium may not begin until an hour and a half after the museum closes to the public for hte day. The Private Dining Room and Banquet Room are available during and after museum hours with no booking restrictions.

FOOD and BEVERAGE SERVICEAll food-and beverage-related services will be provided by Bon Appétit, the exclusive caterer for Provenance at the Cleveland Museum of Art. Food and beverage minimums are applied to all events. Regulations of the Ohio Liquor Control Commission prohibit spirits, wine, or beer to be supplied by anyone other than Provenance. Insurance regulations prohibit food that is not supplied by Provenance from entering the museum. All food and beverages served at an event must be consumed on museum premises. Food and beverages will be prohibited in certain areas of the museum in order to protect the artwork. Bon Appétit reserves the right to request proof of legal drinking age. Alcoholic beverages will be denied to any guest who is or appears to be intoxicated or are under age.

DEPOSIT and BALANCE DUEAn initial, non-refundable 50% facility deposit is required at the time of contract execution to secure the date and space(s) on a permanent basis. An 80% catering deposit is required at the time of the banquet event order (BEO) execution when the menu and event details have been finalized. The remaining balance is invoiced after the event and full payment is required within 7 business days of approving the final invoice.

PRICES, SERVICE CHARGES, and TAXESA 24% service charge and all applicable state and local taxes will be added to all pricing. Menus are reviewed annually, prices are subject to change.

ADDITIONAL CHARGESBasic security, engineering and facilities services are included in your rental fee. Services at an additional cost include: parking, coat check, special exhibitions and gallery experiences. A ticketing fee may be applicable for viewing special exhibitions.

GUARANTEEAlthough all event details are to be finalized at least two weeks prior to the event date, a final confirmation (the “guarantee”) of your anticipated num-ber of guests is required prior to the scheduled event date. A preliminary guarantee is due 7 business days prior to your event and a final guarantee is due 3 business days prior to your event date. The final guarantee may increase from the preliminary guarantee, but cannot decrease as initial food and beverage orders would have already been placed.

FLOWERS | LINEN | PHOTOGRAPHY | ENTERTAINMENT | SET-UPRoom Rental pricing includes standard dinner and bu�et tables, china, glassware, flatware, and banquet chairs for up to 400 guests. Specialty linens and napkins can be customized and ordered for your event. Our sales and event planning sta� are happy to assist you with all necessary arrangements for rental equipment. Provenance has an approved/preferred list of the finest professionals in the greater Cleveland area who are delighted to work with you in the planning of your event. Open flames, potted plants, confetti, balloons, laser shows, fog or smoke machines, and dry ice are not permitted. All floor and design plans must be approved through our special events department.

REQUIRED CERTIFICATE OF INSURANCEA certificate of insurance in the amount of $1,000,000 naming the Cleveland Museum of Art and Bon Appétit as beneficiaries must be on file from the party hosting the event at least 72 hours before the event.

ADDITIONAL LABOR FEESProvenance reserves the right to charge service fees for room set-ups with extraordinary requirements. A required labor fee of $35.00 per hour, per person, four hour minimum is charged for each bartender, server, carver, or specialty chef above and beyond company labor standards.

PRINTED MATERIALThe content of all printed materials related to the event, including invitations, programs, press releases, and any promotional material, must be submit-ted for approval before they are finalized and printed. The Cleveland Museum of Art may not be identified as a “co-host,” or “co-sponsor,” in invita-tions and promotional materials. The Cleveland Museum of Art name may be used in materials only to identify event location.

DELIVERIES and LOAD-IN/LOAD-OUT AREAAll deliveries and loading of equipment or materials by vendors or entertainment must enter the building through the Cleveland Museum of Art load-ing dock, located next to the parking garage on Jeptha Drive, as coordinated by our sales and event planning sta�. All event spaces that are operated as public spaces during regular Cleveland Museum of Art hours have a load-in and set-up start time of 3:00 p.m. All event materials must be loaded out at the conclusion of the event.

ART WORK and ART SPACE CLEARANCE RESTRICTIONArtwork from outside sources cannot be brought into the museum. Artwork within the museum is installed and rotated regularly; current exhibited artwork is not guaranteed to remain on display during your event, and new artwork may be installed prior to your event. In addition, there is no guar-antee with respect to Museum's decor, signage or artwork on display in event spaces at the time of the event. A six-foot space in all directions must be maintained around all sculptures and artwork for security and safety reasons. Food and beverage stations, bu�ets, bars, and seating tables where food and beverage will be consumed are restricted in gallery spaces.

E V E N T G U I D E L I N E S


29

HOW DO I PLAN MY EVENT AT THE MUSEUM?Please contact us at directly at (216) 707-2141 or via email at [email protected]. Our event specialists are happy to assist with all of your event planning needs.

WHAT KIND OF EVENTS CAN BE BOOKED AT THE MUSEUM?Almost any event can be held at the Cleveland Museum of Art. Meetings, fundraisers, holiday parties, weddings, rehearsal dinners, engagement parties, showers and other social engagements.

HOW FAR IN ADVANCE CAN I BOOK AN EVENT?Our booking window is 18 months in advance from today's current date. Applicable facility deposit is required to confirm the event date.

HOW DO I CHECK ON SPACE AVAILABILITY?We have several spectacular venues available including the Atrium, Private Dining Room, Banquet Room, Gartner Auditorium, Lecture and Recital Hall. For availability, please contact us at (216) 707-2141 or via email at [email protected].

CAN I ARRANGE FOR A PRIVATE VIEWING OF THE GALLERIES?Private gallery viewings may be arranged for an additional cost. A ticketing fee may be applicable for viewing special exhibitions.

WHAT IS INCLUDED IN MY FACILITY FEE?Facility fees include basic level of security, housekeeping, utilities and on-site engineer.

WHAT IS THE MUSEUM’S POLICY ON DEPOSITS AND RESERVATIONS?An initial, non-refundable deposit is required at the time of contract execution no less than 30 days prior to the scheduled event. The deposit will be applied to the client’s final bill.

CAN I HOST AN EVENT WHEN THE MUSEUM IS CLOSED?Yes! Private events can be arranged after museum hours and have quickly become a preferred choice among clients. Private events in the Atrium are only available after museum hours.

WHERE WILL MY GUESTS PARK?Self-pay parking is available at the museum parking garage located o� of Jeptha Drive. Additional information regarding hosted parking and valet services is available upon request.

CAN MY GUESTS WITH SPECIAL DIETARY NEEDS BE ACCOMMODATED?Please inform your event specialists of all known special requests and vegetarian meal needs to ensure availability for your event.

ABOUT CATERING BY PROVENANCE AT THE CLEVELAND MUSEUM OF ARTProvenance, Provenance Café and Catering by Provenance is a family of hospitality services formed through a partnership with the Cleveland Museum of Art, Bon Appétit Management Company and Chef Douglas Katz. Catering by Provenance is a full-scale catering service providing entertainment and special event opportunities at the Cleveland Museum of Art with a unique menu designed by Chef Douglas Katz.

HOW IS CHEF DOUGLAS KATZ INVOLVED?Celebrated Chef Douglas Katz is the creative culinary force behind all the menus at the Cleveland Museum of Art including Provenance, Provenance Café and Catering by Provenance. Additional information with regard to Chef Katz attending your event is available upon request.

CAN I BRING IN AN OUTSIDE INDIAN CATERER?Our sales and event planning team, in partnership with Chef Douglas Katz, can provide you with our specialty Indian Inspired Packages or customized menus upon request. Through his travels to India, Chef Katz has developed a deep understanding of classic Indian cuisine. He has an appreciation and expertise for ethnic cooking, and considers his tandoor oven the heart of his kitchen at both Fire Food and Drink and Provenance. Chef Katz takes pride in toasting and grinding his own spices; he incorporates many of these spices into his classic dishes. For more than 15 years, Fire's traditional Indian dinners have become some of the most popular of the restaurant's featured events.

F R EQ U E N T LY A S K E D Q U E ST I O N S


30

A P P ROV E D V E N D O R S

RENTAL EQUIPMENTEvent Source(216) 901-0000*CMA Exclusive Rental Vendor

VALETASV ServicesChris Albu (440) 724-2000

NOW Valet ServiceSteve Nowak (216) 314-2810

TENTSAable Rents (216) 692-9800

Everything Tented (216) 429-0991

LIGHTING & PRODUCTIONColortone Staging & Rentals Robert Mier (440) 914-9500

Hughie’s Event Production ServicesBrian Lackritz (216) 361-4600

NAC TechnologiesRick Galbraith & Dave Cooper (216) 333-1451

NPI Joe Thompson (216) 514-5023

Rock the House Entertainment Group Matt Radicelli (440) 232-7625

Vincent Lighting Chris Shick (216) 475-7600

Raise the Roof Rob Kall (440) 941-5553

Image credit: Dale McDonald | [email protected] | (216) 707-2141 | 11150 East Boulevard, Cleveland, Ohio 44106

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P R E F E R R E D V E N D O R S

FLORISTSCharles Phillips Beautiful Flowers Charles Phillips (216) 583-9076

Flowerville Michael Day (216) 932-7550

Heatherlily Inc. Heather Thomas (216) 862-2864

Joe Mineo CreativeJoe Mineo (330) 286-3024

Neil Leeson Decor Floral Neil Leeson (330) 535-0220

Plantscaping and BloomsArne Klein (216) 367-1200

Pieter Bouterse Studio Inc.Pieter Bouterse (216) 765-0700

Tokar Event Design Stephen Tokar (216) 431-0578

EVENT PLANNERSGail Palmer EventsGail Palmer (907) 223-0999

Kirkbrides Valerie Kirkbride Falvey (216) 288-4325

Noteworthy Events Kim Singerman (216) 570-6661

ENTERTAINMENTArlen Music Productions Ken Arlen (847) 869-8826

Cleveland Music Group Scott Jones (216) 986-1808

Opus 216 Ariel Clayton (214) 755-3548

Raise the Roof Rob Kall (440) 941-5553

Rock the House Matt Radicelli (440) 232-7625 PHOTOGRAPHERS

Genevieve Nisly Photography Genevieve Nisly (330) 679-8347

Making the Moment Brett Yacovella (440) 835-5000

New Image Photography Candace & Jonathan Kolsen (216) 464-8959

Peak Moments Wedding Photography Dale McDonald (440)-836-3501

Z MediaJulie & Chris First (216) 469-8267

WEDDING CAKESFlour Girl / Luna Bakery Bridget Cavanaugh Thibeault (216) 231-8585

Hummingbird Bakery Kim Coryea (773) 550-3712

Michael Angelo’s Bakery (440) 526-0499

White Flower Cake Shoppe (216) 514-2253

Wild Flour Bakery (440) 331-2950

TRANSPORTATIONA-1 Mr. Limo (440) 943-5466

Lolly the Trolley (216) 771-4484

Thomas Limousine (330) 733-5372

HOTELSCourtyard by Marriot (216) 791-5678

Glidden House (866) 812-4537

Hilton Cleveland Downtown (216) 413-5000

InterContinental, Cleveland (216) 707-4100

The Ritz-Carlton, Cleveland (216) 623-1300


Shi-Shi Events Gina Jokilehto-Schigel (440) 623-3822

Wyndham Cleveland at Playhouse Square (216) 615-7500

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