KATYA VINEYARDS IS NOW OPEN FOR REGULAR DINING

RESERVATIONS ONLY

Due to Covid19 Seating Limitations

Our  ‘take-away’ Menu will continue ( Please call one hour ahead)

352.528.CORK (2675)

Hours of Operation

Tuesday ~ 4:00pm – 9:00pm

Wednesday ~ 4:00pm – 9:00pm

Thursday ~ 4:00pm – 9:00pm

Friday ~ 4:00pm to 10:00pm

Saturday ~ 4:00pm – 10:00pm

Closed Sunday and Monday

 

Wine and gourmet food pairing

The menu is updated weekly. Join our Email List to get event and menu updates.
Reservations Are Recommended. We cannot guarantee walk-in seating.
MAKE RESERVATIONS NOW.

 


 

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

 

The Creations of Executive Chef Antonio Deras 

 

Gourmet   Appetizers

Parmesan Truffle Fries with Sun Dried Tomato, Fresh Basil & Sweet Chili Truffle Sauce 10

 Fresh Burrata on Prosciutto wrapped Sweet Corn Arepa with Baby Heirloom Tomato Salad 14

Chicken Forbidden Rice Radicchio Cups served with a Jicama & Poche Salsa 14

&  Flatbread with Shrimp, Spanish Chorizo, Aged Gouda & Fresh Basil 15

Grilled Octopus on Polenta Cake in a Duck Fat BBQ Sauce with Hazelnut Pesto  16

Beer battered Soft Shell Crab Sliders on Pandebono with Cream Cheese Jalapeño Gelee  17

 ***Black Angus Tartar with Chive, Capers & Shallot served on a Roasted Bone with Marrow  20

 ***AAA Saku Ahi Tuna, Sriracha Oil, Fennel Sun Dried-Tomato Slaw on Crisp Wonton 22

 ***this is a raw product

 

Gourmet  Soup

Lobster Bisque, Lobster Claw, Fresh Chive & White Truffle Oil 9

 

Gourmet  Salad

Baby Spring Greens, Shaved Fennel, Baby Heirloom Tomatoes, Fresh Fruits, Roasted Pistachios & English Blue with a Champagne Vinaigrette 10

 

Gourmet  Entrée Plates 

Risotto with Tiger Shrimp Sweet Corn & Fresh Peas 28

Crisp fried Eggplant with Lump Crab on a bead of Sautéed Broccoli Rappini with Lobster Saffron Cream 28

 Roasted Duck Breast, wrapped in Bacon, on Fresh Cherry & Basil Risotto with Candied Pistachios  30

 Seared Scallops, wrapped in Prosciutto, on Shrimp & Lobster Ravioli in Rosemary Oil  Ponzu Reduction 34

Bone in Veal Ossobuco with Truffle Pureed Potatoes and Au Jus Red Wine Reduction 38

 Chilean Sea Bass on roasted Baby Gold Potatoes with Chorizo & Red Apple Reduction 48

Prime Black Angus Filet Mignon, Chef’s Vegetables & Truffle Pureed Potatoes 60

 Surf & Turf with Prime Black Angus Filet and Lobster Tail, Chef’s Vegetables & Truffle Purred Potatoes 72 

 

Gourmet  Japanese Wagyu Entrée Plates

All Japanese Wagyu Entrees are Served with Chef’s Vegetables, Truffle Puréed Potatoes & Presented Table Side

 

Certified Japanese HOKKAIDO SNOW (A5+ 12) New York Strip   120

The Japanese Black Wagyu cattle are raised in the northernmost part of Japan where it gets very cold, creating the unique meat quality (extremely limited quantity) and allows the beef to become as delicate as a snowflake. The cold also lowers the melting point of the beef fat, which leads to an intense sweet flavor in the meat.

 

Certified Japanese KOBE (A5+ 12) New York Strip      120

Named after the city of Kobe in Hyogo Prefecture, this remote region’s isolated genetics allowed for the development of what is known today as the Tajima line, a very pure genetic breed of cattle. Simply the most sought-after beef in the world.

 

Gourmet Sweet Endings

 ~ Katya Vineyard Made Cilantro and Lime with Candied Citron Peel Ice Cream ~ 7

~ Katya Vineyard Made Peanut Butter and Chocolate Crunch with Dark Chocolate Crumbles Ice Cream ~ 7

~ Katya Vineyard Made Curry, Mint & White Chocolate with White Chocolate Crumbles Ice Cream ~ 7

Dark Chocolate & Roasted Peanut Cake ~ 12

Caramel Dulce de Leche Cheesecake ~ 12

French Macarons & Pistachio Ice-cream ~ 12

 

MENU IS SUBJECT TO CHANGE DUE TO INGREDIENT AVAILABILITY. ALL MENU CHANGES WILL BE POSTED.

 

Thank you! We can’t wait to see you all this week!   Na Zdravie!

 

 

 

 

 

 

“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.