Bronx kitchen of 45 years with published off-site prices: half trays $25 to $95, full trays $45 to $150, 50 percent deposit.
Marina Del Rey publishes its off-site numbers, which puts it in a small minority of caterers serving Westchester. Half trays run $25 to $95. Full trays run $45 to $150. Whole roasts run $65 to $450. Individual hors d’oeuvre pieces are $1 to $2 each. Every one of those figures sits on the company’s own off-site catering page rather than a marketplace listing. The kitchen and the banquet house sit at 1 Marina Drive in the Bronx, and the business has been operating for over 45 years. Westchester County is named explicitly as a delivery area. Manhattan and Queens are named alongside it, as are Yonkers and Nassau County. The catch is what the pricing describes. This is tray service, sold by the pan. A wedding priced that way is a different animal from a staffed per person package.
These are food prices sold by the pan, and they are unusually transparent. What they leave out is labour. A staffed wedding needs servers, a bar and rentals. None of that is in the tray figures. Have the kitchen price food separately from delivery to your venue. Sterno and utensils, equipment deposits and any staff each need their own line. Then you can compare it to a per person bid honestly.
The off-site catering page at mdrnyc.com/off-site-catering. It carries the tray bands and the roast bands. The hors d’oeuvre piece prices are there too, with the deposit terms and the delivery charge. Checked September 2026. First party means the business’s own site or rate card. Marketplace means The Knot, WeddingWire, Zola, Wedding Spot or similar. Nothing here is averaged or estimated.
What is priced here is trays leaving a Bronx kitchen, not a staffed wedding service with people who stay and work the room.
A half tray at $25 to $95 and a full tray at $45 to $150 are food costs, nothing more. They do not carry servers, bartenders, china, glassware or a captain. We are not criticising the caterer for that. It is simply a description of what the number buys.
Compare it to a per person wedding package and you will get the wrong answer, because the package price includes labour and rentals that this one does not. Price the trays, then price the staff and the rentals separately, then add them up.
Every off-site order takes a 50 percent deposit. Delivery inside five miles is $30, with a surcharge past that radius. Sterno and serving utensils are billed on top of the food. Wire racks and water pans carry a refundable deposit that comes back when the equipment does.
Those four terms answer most of the questions couples end up asking a caterer three weeks before a wedding. Westchester dates will sit well outside the five mile band from 1 Marina Drive, so the delivery surcharge is the line to ask about first.
The off-site list is organised around Italian buffet specialties and Latin specialties. Whole roasts, cold salads and desserts round it out. Whole roasts at $65 to $450 are the widest band on the page, and the spread reflects the size of the animal and the cut rather than a service level.
Hors d’oeuvre at $1 to $2 a piece is the one line that reads like cocktail hour pricing. For a hundred guests at three pieces each, the arithmetic is yours to do, and we are not going to do it for you here, because the count you choose decides everything.
The kitchen is in the Bronx and the company also runs a banquet house at the same address. Westchester is served, and named, but the food travels. Get the delivery surcharge to your venue in writing, along with what time the trays land relative to when you want to eat.
Abigail Kirsch Off-Premise Catering, Amore Pizzeria and Italian Kitchen (Off-Premise Catering), Anne Booth Catering, Bedford Gourmet.