• Huge

    Kanopi is a unique destination for private events.
    Join us, and leave typical behind.

 

who we are

Passion | Composure | Collaboration | Dedication

Chef Anthony Goncalves and his team obsess over every detail of your event–Kanopi hospitality is as thoughtful as it is thorough. Our cuisine is built on a lifetime of commitment to a modern expression of the Mediterranean table, with an emphasis on fresh and organic ingredients from the bounty of the Hudson Valley. At Kanopi, we're committed to leaving an enduring impression on you and your guests.

 

 

events

At Kanopi, we provide a breathtaking environment for banquets, conferences, board meetings and all types of social affairs, including weddings, bar/bat mitzvahs, anniversary & birthday celebrations. For two to 360 guests, we deliver flawless execution and personal service. Each of our four rooms offer spectacular, one-of-a-kind skyline views, abundant natural light, and advanced technological capabilities.

capacities

Entire Space: Reception 360
South: Reception 180 • Seated 80
Sky: Reception 125 • Seated 180 • Theater 250
Farmstand: Seated 40

 

testimonials

“Your entire team went out of their way for each and every guest... I cannot think of one moment which did not go perfectly.”
-Jason & Paige B., Social Client

“Exceptional service on all levels.. No task was too big, and we truly felt like part of their family.”
-Helen P., Cambridge Forums

who’s visiting

November 17, 18 & 19, 2017 Areias de Seixo

Tiago Emanuel Santos & Paulo Amado
Gastronomy that uses seasonal and mostly Portuguese produce, much of it local. Cuisine that uses and abuses the flowers, bulbs, vegetables and herbs found in the hotel garden. Cuisine that sets off to discover the region’s fishermen and hunters. Improbable and inspiring cuisine.

August 26 & 27, 2017 Nigel Smith

Nigel’s enthusiasm and passion for food is as strong today as it was when he was a youngster, eager to learn everything he possibly could from his Grandma who was a lecturer at Liverpool catering college. His evening and weekends were spent watching in awe of this amazing lady, who created dishes with wonderful tastes and textures. Nigel soon realised that he too could create amazing food and wanted to follow in his Grandmas footsteps.

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