Wine and gourmet food pairing

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 Katya Vineyards is pleased to present gourmet plates by Executive Chef Tony Deras 

 

 

Artisan Cheese and CHARCUTERIE

Three cheeses & All accompaniments   30

Three cheeses + Two Charcuterie  & All accompaniments  40

Five cheeses & All accompaniments  40

Five cheeses  + Two charcuterie & All accompaniments  50

 

 

Artisan Cheese Selection

 FenoGreek Gouda, Marieke Gouda,  the rBGH free cows milk from the Penterman Farm cows couldn’t be fresher being piped directly from the first milking of the day directly into the processing vat.

SeaHive, Beehive creamery from North Utah, hand-rubbed with local honey and Redmond RealSalt. Made from the milk of Jersey cows in northern Utah, this is a full-bodied cheese with a smooth, creamy texture.

Smoky Blue from Rouge Creamer , Vermont, a long, gentle cold-smoking over shells from Oregon hazelnuts infuses Rogue Creamery’s Smokey Blue cheese with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a cakey yet smooth blue cheese reminiscent of candied bacon. Cave aged for 90 days.

Ménage from Carr Valley Cheese, this mixed-milk beauty is aged for intense flavor and a drier texture. It’s dipped in a lovely wax as vibrant and green as Wisconsin’s summertime pastures.

St. Angel —An ivory delight with the texture of chilled, whipped butter, with a hint of earth & white mushroom.

 

Charcuterie

Italian Prosciutto and Genoa Salami

Wine and gourmet food pairing

Caviar

Each 1 oz. serving of caviar is accompanied  by crumbled egg yolk, crumbled egg white, red onion, and crème fraiche with traditional toast points.

 Black Caviar

Russian Beluga Sturgeon Caviar ~   The Beluga pearls are the most delicate with a mild buttery flavor…100

Siberian OSETRA Sturgeon Caviar is revered for its firm bead and wonderful taste of the sea…………….50

Red Caviar

Russian Kupecheskaya Caviar has well-formed beads, as well as a lightly salted, delicate taste……………30

Pairing Menu

First Course

Fresh Burrata Bulb, Roasted Tomato, Fresh Basil, Warm Naan & Fig Balsamic Reduction

or

Shrimp and Salmon Cakes, Micro Green Salad & Old Bay & Lime Aioli

Paired with Ma Maison New York State Champagne or Cá Furlan Prosecco Cuvé Beatrice Extra Dry

Second Course

Cauliflower Broccoli Bisque, Fresh Chive & White Truffle Oil

or

Spring Greens, Baby Heirlooms, English Cucumber, Grilled Fennel, Crushed Pistachios with a Raspberry Balsamic Vinaigrette

Paired with Alexandra Estate Grape Proprietary Blend

 Third Course

Chicken & Shiitake Marsala Risotto with Fresh Burrata

or

Lobster Ravioli with White Truffle Carbonara

Paired with Johannes A. Koch Riesling, Gold Medal, (94 pts) ~ or ~ Rosé

Fourth Course

Bourbon Chocolate or Lemon Raspberry Gallet

Paired with Riesling Kabinett, Neirstienere Spiegelberg 

 The Above Wine Pairing (Wine Selection & Four Course Gourmet plates)……………………………………..100

Á La Carte Menu 

Gourmet  Appetizers 

Chef’s Hummus with Black Garlic and Warm Herbed Naan 13

Fresh Burrata Bulb, Roasted Tomato, Fresh Basil, Warm Naan & Fig Balsamic Reduction 14

Naan Flatbread with Shrimp, Heirloom Tomato Bruschetta, Aged Gouda and Sweet Chipotle Aioli 15

Mussels Fra Diablo (a bit of spice), Spanish Chorizo with Homemade Rosemary Bread 14

White Wine Fig and Steak Bruschetta with Smoked Blue and Shallots 15

Filet Mignon Steak Tartare with White Anchovy, Coturnix Quail Egg, Caper, Shallot & Asparagus in a Champagne Vinaigrette 19 

Kobe & Kagoshima Wagyu Sliders on Bono Pan & Micro Greens Salad 20

Grilled Spanish Octopus, Polenta Cake, Chef’s Pickled Onions, & Cilantro Aioli 20

Seared Grade A Foie Gras, Maple French Toast, Vanilla Bing Cherry Reduction, Fire Rosemary 20

AAA Saku Ahi Tuna, Sriracha Oil, Fennel Basil Slaw on Crisp Wonton on Pink Salt Brick 22 

Gourmet Soup

Crab and Corn Bisque, Fresh Chive & White Truffle Oil 9 

Gourmet Salad 

Spring Greens, Baby Heirlooms, English Cucumber, Grilled Fennel, Crushed Pistachios with a Raspberry Balsamic Vinaigrette 9

Entrée Plates

Chicken & Shiitake Marsala Risotto with Fresh Burrata 28

Lobster Ravioli with White Truffle Carbonara 28

Cumin Crusted Saku Ahi Tuna Steak, Seared and on top a Radicchio Salad & Champagne Vinaigrette 30

Seared U-8 Scallops on Black Linguini 34

Chilean Sea Bass, Coconut Rum Risotto & Saffron Onions 46

Black Angus Filet Mignon 8oz, Truffle Puréed Potatoes, Chef’s Vegetables with a Sweet Chili Sauce 50

Surf & Turf – Black Angus Filet Mignon 8oz with Florida Lobster Tail 8oz, Truffle Puréed Potatoes, Chef’s Vegetables with a Sweet Chili Sauce 69

Certified KOBE Ribeye with Truffle Puréed Potatoes, Chef’s Vegetables with a Sweet Chili Sauce 110

Certified Japanese Kagoshima Ribeye, Kagoshima Prefecture with Truffle Puréed Potatoes, Chef’s Vegetables with a Sweet Chili Sauce. Served table side by Chef 115

Gourmet Sweet Endings

Matcha Green Tea Cheesecake 10

Lemon & Raspberry Gallet 11

Bourbon Chocolate Cake 11

White and Dark Chocolate Dome 11

French Macrons & Pistachio Ice Cream 11

Americano ~ 4.50  Espresso ~ 4.50    Cappuccino ~ 5    Latte ~ 5    (Decaf Available)

 

“Favorite spot in all of Central Florida.”

“One of the best dinning experiences we have had in  long time!”

“Can’t believe this is on Ocala. Excellent!”

“Everything was amazing. The Food and Wine Pairing was awesome!”

“You made our anniversary perfect!”

“A superb adventure of a dinning experience!”

“Awesome staff, food and atmosphere. Thank you and God Bless!”

“So glad to have you as a part of Ocala.”

 “New favorite spot in Downtown Ocala!”

“Seriously enjoyed ourselves! We WILL be back!”

“Awesome wine, beer and amazing food. Tony & Kat are the best hosts!”

The Chef

Our Executive Chef, Tony Deras, is committed to bringing you world class food on a weekly basis. His menu is created weekly to guarantee that only the freshest seasonal products end up on his incredible dishes. Feast your eyes upon some of the incredible creations you’ll find at Katya Vineyards weekly. Find Out More.

Dr. Wine

He is a man who knows his wine. So many wines and so little time. But if you want to know which wine to drink with your deliciously prepared salmon or Wagyu steak then find out more.

It Changes Weekly

Chef Tony Deras is hard at work always bringing you the freshest seasonal ingredients for his dishes at Katya Vineyards Tasting Room. We are committed to the finest, freshest and most sensational ingredients every single week. See this Week’s Menu!

Stay Informed

If you want to keep up to date with all of our goings on then you’ll want to join this list. Events, wine releases, wine education, delicious food pairings, wine and more wine.