Oysters and clams on ice
Cocktail hour
Two kitchens and a bakery
Executive chef Spiros Kannavos runs them, right under our ballrooms in Howard Beach. Pasta is made from scratch for your event, and every cake, wedding cakes included, comes out of our own bakery.
You taste the whole menu before it’s final
Nothing is agreed off a page. Once your date is booked, you sit down with the chef, taste every course and change what you like at the table.
A table in service
First course
A plated entrée
Main course
Dessert has its own room
Late in the evening the Venetian hour opens all at once: more than a hundred desserts from the bakery downstairs, with coffee, espresso and cappuccino. Then everyone heads back to the dance floor.
Plated, table by table
The beef comes from Pat LaFrieda and is aged and cut to our chef’s specs here. Dinner is plated and brought out with staff assigned table by table, so two hundred people and a keynote still eat on schedule.
Before the tasting
What hosts ask about the menu before the tasting.
Once your date is booked. Tastings run by appointment in two seatings.
Yes. You build it with the chef at the tasting. Kosher catering is available, and so are Albanian, Polish, Greek and Caribbean dishes.
No. Every course and every cake comes out of our kitchens and bakery downstairs.
Yes. Bring them to the tasting and the chef will build around them, plate by plate.
Check your date
Send us your date and a rough headcount. Once your date is booked, we’ll set up your tasting with the chef. Or call (718) 843-5055 or email [email protected].