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Cakes and pastries on tiered stands by candlelight, with stacks of dessert plates

The Kitchens

Two kitchens and a bakery, downstairs from the ballrooms

Check your date

Every plate, made here

The kitchens and the bakery are ours, run by executive chef Spiros Kannavos. Nothing arrives already cooked, and the kitchen that cooks your tasting is the one that cooks your wedding. Every cake is baked downstairs, wedding cakes included, and so is everything at the Venetian hour.

See the cuisine
A layered baked dish with tomato sauce and melted mozzarella, roasted potatoes and greens

Made from scratch

Pasta is made from scratch, right here in our kitchens. The beef comes from Pat LaFrieda, aged and cut to our chef’s specs.

A glazed entrée on wild rice with roasted vegetables and a carved orange half

Plated table by table

Dinner is plated and carried out by staff assigned table by table, so two hundred guests and a keynote still eat on schedule. There are no buffets.

Bring any allergies to the tasting, and the chef will build around them plate by plate.

Oysters on the half shell over ice

Shucked at cocktail hour

Oysters and clams are shucked to order, next to more than ten hors d’oeuvre stations. Kosher catering is available, and Albanian, Polish, Greek and Caribbean menus come out of the same kitchens.

A table in service, plated first courses and menu cards

Taste it with the chef

Tastings run by appointment once your date is held. Start with the date and a rough headcount, and a coordinator will call you back. Or call (718) 843-5055.

Check your date