United States

New York

Suffolk County

Kansas

Long Island

A personalized wine pairing will give your tasting buds an even better experience!

wine pairing

<p>I grew up on the island of St. Vincent, watching my grandfather, who was both an avid fisherman and a farmer. Watching how he cared about food and the process of food production sparked my interest in food. After immigrating to the US, I became more interested as I worked in various kitchens throughout New Jersey. This led me to attend the Culinary Institute of America, where I graduated. After graduating, I have experimented with a wide variety of cuisines including French, Asian, American, Mediterranean, and Eastern European. I have worked alongside some of the world's best chefs and in culinary establishments throughout New York City, such as Mastros Steak House, Restaurant Daniel, and Oceana Restaurant to name a few.  Most recently, I opened a restaurant with one of my friends in Manhattan, Pekarna NYC, where I also served as the executive chef/partner until I decided to venture out on my own and start a private chef and catering company with my wife.</p>

Roasted Pear Salad
crumbled goat cheese, cherry tomatoes, apple cider vinaigrette

Roasted Pear Salad

Filet Mignon
Roasted Fingerling Potatoes, Glazed Carrots, Burgundy Pearl Onion Reduction

Filet Mignon

Mascarpone cheesecake with house made berry compote

Mascarpone cheesecake

3 Course Steak Menu

Roasted Apple Salad
crumbled goat cheese, cherry tomatoes, apple cider vinaigrette

Roasted Apple Salad

Pan-Seared Atlantic Salmon
Corn Pepper Succotash roasted fingerling potatoes and lemon sauce

Pan-Seared Atlantic Salmon

Chocolate souffle 
wild berries & vanilla gelato

Chocolate souffle

3 Course Salmon

Heirloom Beet Salad 
Candy Cane Red Beets, Candied Oranges, Pecan Brittle, Herb Labneh, Baby Arugula

Heirloom Beet Salad

Honey Roasted Chicken with Pearl Onion Reduction
Roasted Fingerling Potatoes & Grilled Asparagus

Honey Roasted Chicken with Pearl Onion Reduction

Vanilla Crème Brûlée

3 Course Chicken

Garden Salad 
Crispy Yucca and Sherry Wine Vinaigrette

Garden Salad

Wild Stripe Bass 
Roasted Fingerling Potatoes & Green Bean Almondine

Wild Stripe Bass

Chocolate Soufflé with Wild Berry Compote

Chocolate Soufflé

3 Course Bass Menu

Ginger Chicken
mango and tamarind chutney

Ginger Chicken

Mini Beef Tenderloin on Toast Brioche
fig compote

Mini Beef Tenderloin on Toast Brioche

Option 1: Pan-Seared Atlantic Salmon

Potato Gnocchi 
Wild Mushroom & Tomato Sauce, Finished with Parmesan Cheese

Option 2: Potato Gnocchi

Chocolate Souffle 
wild berries & vanilla gelato

Chocolate Souffle

4 Course Menu with Options

Tomato Bruschetta 
basil goat cheese on toasted rye crostini

Tomato Bruschetta

Creole marinade shrimp
garlic tomato aioli

Creole marinade shrimp

Oyster Rockerfeller

Roasted pear salad
crumbled goat cheese, cherry tomatoes, apple cider vinaigrette

Roasted pear salad

Option 1: NY Strip Steak (8 oz)

Option 2: Wild Stripe Bass (6 oz)

Option 3: Herb Crusted Rack of Lamb

Grilled Asparagus

Garlic Mashed Potatoes

4 Course Menu

Coconut Shrimp

Option 1: Wild Stripe Bass

Stuffed Roasted Butternut Squash 
Black beans, Spinach, Vegan Cheese, and Pomegranate Reduction

Option 2: Stuffed Roasted Butternut Squash

Option 1: Chocolate Soufflé

Option 2: Mascarpone cheesecake

Mini Mushroom Sliders 
House made Cole Slaw

Option 1: Mini Mushroom Sliders

Option 2: Herb Chickpea Bruschetta

Roasted Tomatoed, Basil Hummus Feta & Radish Toast

Option 3: Roasted Tomatoed, Basil Hummus Feta & Radish Toast

Option 4: Twice Baked Potatoes

Roasted Brussels Sprouts 
Sweet Chili Sauce

Option 5: Roasted Brussels Sprouts

Vegetable Crudité 
Choice of White Bean or Ranch Dip 
Pita Chips

Option 6: Vegetable Crudité

Potato Gnocchi

4 Course Vegetarian Menu

Classic Caprese

Roasted Cauliflower Salad 
Calabrian Chilis, Toasted Almonds, Raisins, and Herb Labneah Sauce

Roasted Cauliflower Salad

Herb Crusted Rack of Lamb 
Parsnip Mascarpone Puree, Potato Souffle, & Burgundy Wine Reduction

Herb Crusted Rack of Lamb

Mascarpone Cheesecake 
Blueberry Compote & Rum-Infused Caramel Sauce

3 Course Bass Menu

Indication of Chef Kamal Hoyte's skills and specialties

Garden Salad

Wild Stripe Bass

Chocolate Soufflé

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Kamal Hoyte

Other menus by Chef Kamal Hoyte

3 Course Steak Menu

3 Course Salmon

3 Course Chicken

4 Course Menu with Options

4 Course Menu

4 Course Menu

4 Course Vegetarian Menu

4 Course Mediterranean Dinner