Special Events the Cleveland Museum of Art Table of Contents

SPECIAL EVENTS THE CLEVELAND MUSEUM OF ART TABLE OF CONTENTS

ROOM RENTAL RATES ...... 3

CHEF PARTNER DOUGLAS KATZ ...... 5

BREAKFAST Continental ...... 6 Buet ...... 6 Enhancements ...... 7

LUNCH Buet ...... 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 Buet ...... 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 ROOM RENTAL RATES 20% Non-Profit and Corporate Partner discounts are available.

SPACE CAPACITY RENTAL

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

Portion of Atrium 120 seated $3,500 200 reception

Banquet Room 100 seated $3,500 150 reception

Private Dining Room 60 seated $2,000 100 reception

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

Recital Hall/ 150 $750 Lecture Hall auditorium seating

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.

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

3 Howard Agriesti

Howard Agriesti 4 CHEF PARTNER DOUGLAS KATZ

Douglas 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 recipe 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 conference 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 including The Little Nell in Aspen, Colorado and Wildwood Restaurant in Portland, Oregon.

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

5 CONTINENTAL BREAKFAST 25-guest minimum Menu includes freshly squeezed orange juice, freshly brewed coffee and hot tea TIER I sliced seasonal fresh fruit, assorted breads, pastries, mu¬ns, whipped butter, seasonal jam

TIER II sliced seasonal fresh fruit, assorted yoghurts, granola, assorted breads, bagels, pastries, mu¬ns, whipped butter, whipped cream cheese, seasonal jam

BREAKFAST BUFFET 25-guest minimum Menu includes freshly squeezed orange juice, freshly brewed coffee and hot tea 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

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

6 BREAKFAST ENHANCEMENTS 25-guest minimum

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 wrap vegetarian scramble quesadilla

STEEL-CUT OATMEAL BAR brown sugar, toasted almonds, dried and fresh fruit, local honey, maple syrup, cinnamon, whipped butter, steamed milk

OMELET STATION cage-free eggs, egg whites, assorted cheeses, seasonal vegetable medley, smoked ham, turkey sausage, bacon

BEVERAGES sparkling water still water Naked Juice juice tea soda

fresh-brewed coee hot tea iced tea lemonade

7 LUNCH BUFFET 25-guest minimum Menu includes freshly baked bread, freshly brewed coffee, hot tea, iced tea

CLEVELAND MELTING POT

SOUP tomato bisque, parmesan

SALADS mixed greens, picked peppers, grape tomato, fennel, feta, Champagne vinaigrette

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

SIDES broccoli-peanut-dried cranberry salad, assorted Dirty Chips

DESSERT chef’s selection of fresh baked cookies, brownies

DELICATESSEN

BUILD-YOUR-OWN DELI SANDWICH assorted freshly baked local breads house-roasted beef, turkey, honey-glazed ham, mustard-crusted tofu relish tray of lettuce, tomato, onions, house-made pickles, peppers, sauerkraut, mustards, tomato-mayo

SALAD Greek salad: chopped romaine, cucumber, grape tomato, red onion, Kalamata olives, feta, oregano vinaigrette

SIDES freshly cut seasonal fruit, assorted Dirty Chips

DESSERT chef’s selection of freshly baked cookies, brownies

8 LUNCH BUFFET 25-guest minimum Menu includes freshly baked bread, freshly brewed coffee, hot tea, iced tea

ITALIAN

SOUP Tuscan vegetable-white bean

SALAD chopped 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, parmesan herb-seared chicken breast, marsala, crispy garlic potatoes, broccolini

DESSERT almond cake, macerated fruit, whipped mascarpone tiramisu

LATIN

SOUP chicken tortilla

SALAD quinoa, 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 beans mushroom-jack cheese enchiladas, Spanish rice, black beans, chipotle crema

DESSERT house-made churros, cinnamon sugar Mexican chocolate brownie

9 LUNCH BUFFET 25-guest minimum Menu includes freshly baked bread, freshly brewed coffee, hot tea, iced tea

MEDITERRANEAN

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

MEZZE marinated olives, hummus, oil-cured eggplant, tzatziki, minted cucumber-carrot salad, spicy red pepper dip, tabbouleh, crispy-herb ﬂatbread, focaccia, pita

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

DESSERT baklava lemon yogurt panna cotta, macerated fruit

BOXED LUNCH 15-guest minimum | minimum sandwich order of 10 Boxed lunch includes choice of sandwich, seasonal gourmet side salad or slaw, chips, seasonal whole fruit, housemade cookies, plastic utensils

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 bualo chicken salad, Bibb, bleu cheese, celery, baguette marinated mushrooms, sweet peppers, fennel, basil pesto, spinach wrap roasted garlic and white bean spread, carrot, kale, eggplant, olive tapenade egg salad, romaine, brioche bun

*celiac-friendly selections available upon request

10 PLATED LUNCH 25-guest minimum Menu includes freshly baked bread, freshly brewed coffee and hot tea

SPRING | SUMMER

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 kale, cucumber, beet, feta, pine nut, creamy leek vinaigrette spinach, strawberries, candied pecans, bleu cheese dressing romaine salad, pickled onions, roasted peppers, radicchio, parmesan, Caesar dressing classic vichyssoise, crispy shallots, chive oil

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 pan-roasted chicken thighs, spring onion wild rice pilaf, radishes, asparagus, chicken jus jerk-marinated chicken, red beans and rice, sweet corn-pepper-tomato stew grilled marinated chicken, roasted peaches, whipped chèvre, toasted pistachios, local watercress, Champagne vinaigrette 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

DESSERT chocolate-peanut butter mousse, shortbread, vanilla cream lemon meringue tart, berry coulis vanilla mousse, strawberry compote, whipped cream peach cake, cinnamon Chantilly cream

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

11 PLATED LUNCH 25-guest minimum Menu includes freshly baked bread, freshly brewed coffee and hot tea

AUTUMN | WINTER

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 local Bibb, toasted pecans, bleu cheese crumble 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 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 herb-crusted trout, sautéed chard, glazed carrots, potato purée, fennel-caper berry relish herb-roasted chicken, sweet potato-bacon-pearl onion hash, sautéed kale, cider jus beer-braised chicken thighs, rye spätzle, local baby greens, shaved crispy garlic, lemon Amish butter vegan cavatelli, herbs, roasted mushrooms, braised leeks, toasted pine nuts, charred pepper sauce

DESSERT ﬁg spice cake, cream cheese icing, blackberry coulis chocolate hazelnut cake, chocolate Chantilly cream, candied hazelnuts dark chocolate, chocolate cake, strawberry blackberry tuille, compote, meringue

12 MORNING and AFTERNOON SNACKS 25-guest minimum COOKIES and MILK chocolate chip, trail mix, ginger, shortbread, peanut butter, 2% milk, chocolate milk, soy milk FRUIT and ENERGY seasonal whole fruit, granola bars, energy bars, fruit roll-ups POPCORN BAR select 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

HIGH TEA 25-guest minimum

BREADS 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

TEA selection of teas, lemon wedges, honey, cinnamon, mint sprigs, ginger

13 PASSED HORS D’OEUV RES Minimum of 25 pieces per selection

SEAFOOD walleye cake, caper tartar, micro herb salmon roe, cucumber, chive crème fraîche, pumpernickel crouton smoked salmon, fresh dill, corn custard tart Indian spiced shrimp salad, naan, mango chutney seared tuna, sesame wonton, chili-scallion sauce longline tuna nigiri, soy ginger aioli smoked trout, latke, horseradish crème fraiche, candied lemon Chesapeake crab cake, classic remoulade scallop ceviche, honey-lime crema, endive Maine lobster salad, citrus-tarragon aioli, cucumber cup

VEGETABLE endive, compressed watermelon, local feta, arugula pesto spring pea cake, pickled onion, mint aioli butternut squash cake, eggplant caponata, micro green chickpea fritter, tomato-onion chutney, za’tar yoghurt cucumber disc, whipped goat cheese, beet relish, micro mint brioche croustade, apple-walnut chutney, buttermilk bleu cheese roasted tomato-polenta cake, house ricotta, olive-fennel-chive relish sticky 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 relish sesame soy-marinated tofu skewer, Thai peanut sauce, mango relish yellow beet chip, white bean spread, pickled pepper ratatouille-mozzarella panini, parmesan spinach-sweet pepper stued mushroom, lemon aioli

14 PASSED HORS D’OEUV RES Minimum of 25 pieces per selection

POULTRY seared duck, root vegetable chip, bleu cheese, strawberry gastrique lemongrass chicken skewer, cashew-ginger glaze tarragon chicken salad, proﬁterole smoked chicken arancini, romesco chipotle-braised turkey taco, jicama slaw, pepper-mango-chive salsa sesame-soy marinated chicken, wonton chip, chili-scallion sauce buttermilk-crusted chicken skewer, mustard aioli maple-smoked chicken, Ohio corn cake, pepper jelly, crème fraîche duck rillettes, sweet potato biscuit, cauliﬂower pickle, red onion jam chicken liver pâté, cherry gastrique, croustade

BEEF | LAMB | PORK local hanger steak, potato gaufrette, chimichurri ﬂat iron steak, asiago toast, giardiniera prosciutto, mozzarella, pesto panini truµed pork rillettes, currant gastrique, brioche short 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 yogurt petit lamb chop, sundried cherry-sage glaze

15 HORS D’OEUV RES STATIONS 25-guest minimum

ARTISANAL CHEESE and MARKET VEGETABLE DISPLAY artisanal 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 STATION cured 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 STATION meatloaf 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 STATION local 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 STATION vegetable spring rolls, chicken pot stickers, beef and broccoli, kung pao chicken, mapo tofu LITTLE ITALY STATION prosciutto, melon board | cured meat ﬂatbread | tomato, mozzarella, pesto ﬂatbread | wild mushroom, Hungarian pepper, parmesan risotto | meatballs, marinara SLAVIC VILLAGE STATION Ohio 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

16 HORS D’OEUV RES STATIONS 25-guest minimum

PHO STATION ginger-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 STATION Parisian 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 stued 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 TURKEY sage-roasted turkey breast, carved-to-order | turkey jus, cranberry orange chutney, freshly baked rolls

BEEF TENDERLOIN herbed beef tenderloin, carved-to-order | red wine jus, caramelized onion jam, horseradish cream sauce, freshly baked rolls

17 SMALL PLATE STATIONS 25-guest minimum

SPRING | SUMMER vegan cavatelli, leek-mushroom-roasted pepper ragout, pine nut, ﬁne herbs morel mushroom-asparagus risotto, cabernet syrup wild mushroom ravioli, oyster mushrooms, snap peas, roasted carrot cream soy-glazed local tofu, edamame, red pepper relish grilled local tofu, watermelon radish, sweet corn, wild rice, peppadew gastrique Parisian gnocchi, roasted local vegetables, garlic herb-Amish butter seared chicken thigh, roasted tomato, onion, red and white quinoa, thyme-parsley pistou grilled chicken, orzo stued zucchini, tomato-basil chutney wild salmon, baby vegetables, chimichurri seared walleye, crispy potato corn cake, avocado salsa seared bronzini, grilled asparagus, Moroccan couscous, olive-herb vinaigrette 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

AUTUMN | WINTER mushroom ravioli, parmesan broth, Swiss chard root vegetable cassoulet, vegetables, white beans, sage-rosemary crust wild mushroom cake, roasted mushrooms, rutabaga, spinach, white wine butter seared local tofu, black bean ragout, stewed okra-sweet pepper-onion grilled polenta cake, romesco, grilled broccoli raab, shaved romano gnocchi, roasted butternut squash, bleu cheese, thyme cream, port reduction beer-braised chicken thigh, rye bread pudding, braised red cabbage, paprika jus pan-roasted chicken, sweet potato-bacon-onion hash, sautéed greens, cider jus herb-crusted trout, pepper-fennel coulis, roasted cauliﬂower, swiss chard steamed clams, purple potato purée, green beans, bacon, herb butter sauce wild salmon, parsnip purée, Brussels sprouts, tarragon beurre blanc 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 beef-pork meatball, potato-parsnip purée, mushroom-caramelized onion jus seared lamb loin, root vegetables, rutabaga purée, rosemary jus

18 DESSERT STATIONS 25-guest minimum Menu includes freshly brewed coffee and hot tea station TIER I chef’s selection of assorted: dessert bars, cookies, miniature tarts, seasonal cannolis TIER II miniature cookies, dessert bars, seasonal bark, seasonal cannolis, miniature tarts, seasonal triﬂes, seasonal fresh fruit, berries TIER III assorted petit fours, macarons, assorted bonbons, seasonal cannolis, miniature tarts, chocolate-dipped berries, seasonal triﬂes, sliced seasonal fresh fruit, berries THE ART OF A PERFECT DESSERT chef’s selection of assorted desserts and pastries, seasonal fresh and dried fruits Pastry chef consultation included

PARTY FAVORS 25-guest minimum Items are packaged and tied with a customized ribbon to match your décor SPICE BOX Fire Spice Company spice and recipe boxes Chef Douglas Katz’s, hand-crafted spices and recipe boxes from his kitchen to yours! TRUFFLES assorted ﬂavors MACARONS assorted ﬂavors MINIATURE COOKIES chef's assorted selection CAKE or BROWNIE MIX chef’s custom cake or brownie mix | glass jar, recipe card, custom ribbon BRITTLE assorted brittles

19 DINNER BUFFET 25-guest minimum Menu includes freshly baked bread, freshly brewed coffee and hot tea

SPRING | SUMMER

SALAD | select two butter 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 Tuscan kale, green and wax beans, chick peas, roasted carrots, peppers, roasted red onions, feta, lemon-oregano vinaigrette

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 grilled shrimp, yellow pepper coulis, cilantro, tomato conﬁt, cucumber relish asparagus risotto cakes, red pepper coulis potato-mushroom-leek gratin, sweet corn coulis

ACCOMPANIMENTS | select two sautéed greens roasted French beans yellow squash-carrot purée brown rice pilaf, onions, spring garlic zucchini-red pepper-corn succotash broccolini, lemon-basil-chili crust roasted crushed ﬁngerling potatoes, lemon-garlic butter

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

20 DINNER BUFFET 25-guest minimum Menu includes freshly baked bread, freshly brewed coffee and hot tea

AUTUMN | WINTER

SALAD | select two kale, 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

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 Moroccan vegetable couscous, cauliﬂower purée, roasted broccoli, sweet pepper-ginger sauce soy-glazed local tofu, ginger-pea purée roasted vegetable cassoulet, stewed white beans, herb crust

ACCOMPANIMENTS | select two roasted zucchini, local honey, tarragon, parsley, chive mashed sweet potatoes, brown sugar, crushed hazelnut butter cauliﬂower gratin, local cheddar, sage braised lentils, carrots, celery, leeks, herbs farro pilaf, lemon zest, chopped parsley, shallots glazed carrots, parsnips, turnips roasted Brussels sprouts, shallots, maple roasted baby red potatoes, roasted garlic, herbs

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

21 PLATED DINNER 25-guest minimum Menu includes freshly baked bread, freshly brewed coffee and hot tea SPRING | SUMMER

SALAD prosciutto, melon, ricotta salata, virgin olive oil, candied lemon macerated stone fruit, whipped bleu cheese, frisée, arugula, candied walnut, champagne vinaigrette pistachio-crusted goat cheese, asparagus, crushed pink peppercorns, arugula, balsamic dressing local greens, strawberries, cucumber, radishes, toasted almonds, honey-poppy seed dressing local greens, blueberries, pistachios, local goat cheese, minted honey vinaigrette butter 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 jus sautéed halibut, spring pea purée, wild rice, shallots, toasted almonds Chablis-braised lamb shank, ratatouille couscous, Swiss chard, onion cream, lamb jus seared arctic char, snap peas, pearl onions, quinoa-almond pilaf, spring herb beurre blanc sliced hanger steak, chimichurri, marble potatoes, green beans, roasted tomato jus black cod, sweet corn purée, grilled peppers, braised fennel, parsley oil herb-roasted chicken, brown rice, summer squash, herb cream, chicken jus blackened trout, napa slaw, fried okra, crispy fingerling potatoes, creole-tomato remoulade 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 DESSERT key lime tart, whipped cream, coconut, crystallized lavender raspberry panna cotta, white chocolate croquant, crushed pistachios chocolate carmelita crunch tart, nibs, passion fruit gel strawberry shortcake, macerated berries, basil gel, white chocolate cherry almond crisp, vanilla meringue

22 PLATED DINNER 25-guest minimum Menu includes freshly baked bread, freshly brewed coffee and hot tea AUTUMN | WINTER SALAD watercress, endive, mushrooms, pine nuts, braised leeks, creamy lemon-parmesan dressing baby 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 dressing seasonal 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, saron jus grilled striploin, cauliflower purée, Brussels sprouts, carrot jus braised lamb shank, roasted local baby vegetables, risotto cake, pear-mint gastrique arctic char, crispy potato cake, roasted pepper-leek cream, sautéed fall greens sweet-soy glazed hanger steak, mushroom stir fried rice, baby bok choy, creamy chili-chive sauce pan-roasted chicken, autumn forest vegetables, marble potatoes, rosemary-burgundy jus pan-seared chicken thighs, sweet potato-bacon-pearl onion hash, shaved Brussels sprouts, cider jus vegan cavatelli, mushroom, leek, pine nut, roasted pepper-herb sauce butternut 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 braised beef short rib, roasted local roots, parsnip purée, Burgundy jus, cornmeal shallots

DUET ENTRÉES seared petit filet, red wine jus | pan-seared halibut, lemon-herb butter whipped potatoes, local mushrooms, roasted root vegetables beef 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 DESSERT berry tart, coulis, Chantilly cream 12.00 pear almond cake, cream cheese frosting, bourbon anglaise chocolate-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 cream late harvest raspberry trifle, vanilla cream, chocolate mousse

23 HOSTED BAR SER VICE Hosted bar includes standard service of one bartender per 75 guests.

SIGNATURE BAR PREMIUM BAR Pricing per drink Pricing per drink

SPIRITS SPIRITS Tito’s Handmade Vodka Grey Goose Vodka Bombay Dry Gin Bombay Sapphire Gin Bacardi Superior Rum Bacardi Superior Rum Jim Beam Bourbon Captain Morgan Original Spiced Rum Bulleit Rye Whiskey Woodford Reserve Bourbon Dewar’s “White Label” Scotch Jack Daniel’s Tennessee Whiskey Milagro Silver Tequila Johnnie Walker Black Label Scotch Don Julio Blanco Tequila WINE Hayes Valley Chardonnay WINE Three Thieves Pinot Grigio Storypoint Chardonnay Chateau Souverain Cabernet Sauvignon Prophecy Pinot Grigio Line 39 Pinot Noir Wente Cabernet Sauvignon 10 Span Pinot Noir IMPORTED BEER select two IMPORTED BEER Stella Artois select two Modelo Especial Stella Artois Stella Artois Cidre Modelo Especial Seasonal Import Stella Artois Cidre Seasonal Import CRAFT BEER select two CRAFT BEER Great Lakes Dortmunder Gold Lager select two Great Lakes Seasonal Selection Great Lakes Dortmunder Gold Lager Fat Head’s Head Hunter IPA Great Lakes Seasonal Selection Market Garden Prosperity Wheat Fat Head’s Head Hunter IPA Thirsty Dog Siberian Night Imperial Stout Market Garden Prosperity Wheat Thirsty Dog Siberian Night Imperial Stout BAR STANDARDS Coors Lights BAR STANDARDS Erdinger (non alcoholic) Coors Lights Bottled Water Erdinger (non alcoholic) Soft Drinks Bottled Water Juices Soft Drinks Juices SIGNATURE BAR PACKAGES PREMIUM BAR PACKAGES two hours two hours three hours three hours four hours four hours

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

24 CASH BAR SER VICE Bartender service is additional for cash-bar packages.

SIGNATURE BAR PREMIUM BAR pricing per drink pricing per drink

WINE WINE Hayes Valley Chardonnay Storypoint Chardonnay Three Thieves Pinot Grigio Prophecy Pinot Grigio Chateau Souverain Cabernet Sauvignon Wente Cabernet Sauvignon Line 39 Pinot Noir 10 Span Pinot Noir

IMPORTED BEER IMPORTED BEER select two select two Stella Artois Stella Artois Modelo Especial Modelo Especial Stella Artois Cidre Newcastle Brown Ale Seasonal Import Stella Artois Cidre Seasonal Import CRAFT BEER select two CRAFT BEER Great Lakes Dortmunder Gold Lager select two Great Lakes Seasonal Selection Great Lakes Dortmunder Gold Lager Fat Head’s Head Hunter IPA Great Lakes Seasonal Selection Market Garden Prosperity Wheat Fat Head’s Head Hunter IPA Thirsty Dog Siberian Night Imperial Stout Market Garden Prosperity Wheat Thirsty Dog Siberian Night Imperial Stout

BAR STANDARDS Coors Lights BAR STANDARDS Erdinger (non alcoholic) Coors Lights Bottled Water Erdinger (non alcoholic) Soft Drinks Bottled Water Juices Soft Drinks Juices

25 BAR ENHANCEMENTS Upgraded packaging and specialty drinks are available upon request.

CHAMPAGNE TOASTS

CORDIAL PACKAGES

MARTINIS

SPECIALTY DRINKS

SPECIFIC BRAND REQUESTS

WINE SERVICE

NON-ALCOHOLIC BEV ERAGES

sparkling water

still water

Naked Juice

juice

tea

soda

freshly brewed coee

hot tea

iced tea

lemonade

26 EVENT INFORMATION

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

27 EVENT GUIDELINES EVENT SCHEDULING All 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 SERVICE All 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 DUE An 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 TAXES A 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 CHARGES Basic 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.

GUARANTEE Although 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-UP Room Rental pricing includes standard dinner and buet 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 INSURANCE A 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 FEES Provenance 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 MATERIAL The 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 invitations 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 AREA All deliveries and loading of equipment or materials by vendors or entertainment must enter the building through the Cleveland Museum of Art loading 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 RESTRICTION Artwork 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 guarantee 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, buets, bars, and seating tables where food and beverage will be consumed are restricted in gallery spaces.

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

28 FREQUENTLY ASKED QUESTIONS

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 ART Provenance, 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.

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

29 APPROVED V ENDORS

RENTAL EQUIPMENT LIGHTING & PRODUCTION Event Source Colortone Staging & Rentals (216) 901-0000 Robert Mier (440) 914-9500 *CMA Exclusive Rental Vendor Hughie’s Event Production Services Brian Lackritz (216) 361-4600 VALET NAC Technologies ASV Services Rick Galbraith & Dave Cooper (216) 333-1451 Chris Albu (440) 724-2000 NPI NOW Valet Service Joe Thompson (216) 514-5023 Steve Nowak (216) 314-2810 Raise the Roof Rob Kall (440) 941-5553 TENTS Rock the House Entertainment Group Aable Rents (216) 692-9800 Matt Radicelli (440) 232-7625

Everything Tented (216) 429-0991 Vincent Lighting Chris Shick (216) 475-7600

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

30 PREFERRED V ENDORS

ENTERTAINMENT HOTELS Arlen Music Productions Courtyard by Marriot (216) 791-5678 Ken Arlen (847) 869-8826 Glidden House (866) 812-4537 Cleveland Music Group Scott Jones (216) 986-1808 Hilton Cleveland Downtown (216) 413-5000

Opus 216 InterContinental, Cleveland (216) 707-4100 Ariel Clayton (214) 755-3548 The Ritz-Carlton, Cleveland (216) 623-1300 Raise the Roof Rob Kall (440) 941-5553 Wyndham Cleveland at Playhouse Square (216) 615-7500 Rock the House Matt Radicelli (440) 232-7625 PHOTOGRAPHERS Genevieve Nisly Photography EVENT PLANNERS Genevieve Nisly (330) 679-8347 Gail Palmer Events Making the Moment Gail Palmer (907) 223-0999 Brett Yacovella (440) 835-5000 Kirkbrides New Image Photography Valerie Kirkbride Falvey (216) 288-4325 Candace & Jonathan Kolsen (216) 464-8959 Noteworthy Events Peak Moments Wedding Photography Kim Singerman (216) 570-6661 Dale McDonald (440)-836-3501 Shi-Shi Events Z Media Gina Jokilehto-Schigel (440) 623-3822 Julie & Chris First (216) 469-8267

FLORISTS TRANSPORTATION A-1 Mr. Limo (440) 943-5466 Charles Phillips Beautiful Flowers Charles Phillips (216) 583-9076 Lolly the Trolley (216) 771-4484 Flowerville Michael Day (216) 932-7550 Thomas Limousine (330) 733-5372 Heatherlily Inc. Heather Thomas (216) 862-2864 WEDDING CAKES Joe Mineo Creative Flour Girl / Luna Bakery Joe Mineo (330) 286-3024 Bridget Cavanaugh Thibeault (216) 231-8585 Neil Leeson Decor Floral Hummingbird Bakery Neil Leeson (330) 535-0220 Kim Coryea (773) 550-3712 Plantscaping and Blooms Michael Angelo’s Bakery Arne Klein (216) 367-1200 (440) 526-0499 Pieter Bouterse Studio Inc. White Flower Cake Shoppe Pieter Bouterse (216) 765-0700 (216) 514-2253 Tokar Event Design Wild Flour Bakery Stephen Tokar (216) 431-0578 (440) 331-2950

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