Wine and gourmet food pairing

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Reservations Are Recommended. We cannot guarantee walk-in seating.
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Katya Vineyards is pleased to present gourmet plates by Executive Chef Tony Deras

 

Wine and gourmet food pairing

First Course

Fresh Burrata in Roasted Butternut Squash with Pepitas & Fig Balsamic Reduction     

Or

 Sweet Corn Arepa with White Wine Figs, Steak, Shallots, Oregon Smoked Blue & Fried Quail Egg  

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

 

Second Course

Lobster Bisque, Creme Fraiche & Fresh Chive

Or

Baby Organic Greens, Heirloom tomatoes, Shaved Fennel, Fresh Fruits, Pistachios and Basil. Chef’s Champagne Vinaigrette   

Paired with Johannes  Wally Sauvignon Blanc

 

Third Course

Chilean Sea Bass on Bamboo Rice & Black Garlic Shoyu   

Or

  Black Angus Filet Mignon on Truffle Puréed Potatoes & Chef’s Vegetables   

Paired with Johannes A. Koch Riesling, Gold Medal, (94 pts) ~ or ~ CT, Cortijo Trifillas En Clave, 2013

 

Fourth Course

Limoncello & Mascarpone Creme Cake  ~ or ~  Hazelnut Mousse Cake with Dark Chocolate Ganache  

Paired with Riesling Kabinett, Neirstienere Spiegelberg ~ or ~ Nikolai, Katya Vineyards

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

Caviar

Our Caviar is sourced directly from Russian Purveyors assuring the best, traditional Russian processing.

Each 1 oz. serving of caviar served with traditional accompaniments, Crème Fraîche and 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

May we suggest a selection of delicious champagne Castel Faglia Franciacorta Satèn 2017  or an

exceptional prosecco Cá Furlan Prosecco Cuvé Beatrice Extra Dry to accompany your caviar selection

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

SeaHive, Irish Style Cheddar, 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.

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

Smoky Blue,  Smokey Blue is made from certified sustainable cow’s milk, smoked over Oregano hazelnuts and aged for a minimum of 6 months. Cold smoke adds a sweet flavor of caramel & hazelnut creamy & smokey; like candied bacon.

Beemster XO Gouda, Revered for its rich flavors of butterscotch, whiskey, and pecan, Beemster X-O has a deep ocher interior and a firm, crumbly texture. Aged for more than 2 years, it is studded with crunchy, mouthwatering crystals.

Malko Glockner – Passion fruit and nutmeg inspire in the fragrance to associations of a flower meadow over refreshing fruits up to fine oriental spices. Notes of cream and light caramel. Aged 12 months Austria

Charcuterie

Italian Prosciutto and Genoa Salami

Á La Carte Menu

Gourmet  Appetizers

Duet of Bread – Katya Homemade Roasted Pepper Bread with PandeBono & Black Garlic   6

Fresh Burrata in Roasted Butternut Squash with Pepitas & Fig Balsamic Reduction   14

Sweet Corn Arepa with White Wine Figs, Steak, Shallots, Oregon Smoked Blue & Fried Quail Egg   16

Naan Flatbread with Spanish Chorizo & Lobster, Irish Style Cheddar & Micro Mustard Greens   14

New Zealand Large Shell Mussels, Tomato Curry Broth, Autumn Squash Nest Katya Homemade Roasted Pepper Bread   15

Lamb Sliders with Soft Shell Crab on PandeBono, Micro Wasabi & Garlic Aioli  15  (Two pieces per order)

Black Angus Tartar, Italian White Anchovies, opened Quail Egg, Capers, Shallots, Shaved Truffle & Roasted Potato Pan Points    19

Seared Grade A Foie Gras on a Savory Challah French Toast, Black Berry Reduction & Raw Honeycomb    20

AAA Saku Ahi Tuna, Shaved Fennel & Sun-Dried Tomato Slaw & Fresh Avocado served on a Pink Himalayan Salt Brick   22

 

Gourmet Soup

Lobster Bisque, Creme Fraiche & Fresh Chive 9

 

Gourmet Salad

Baby Organic Greens, Heirloom tomatoes, Shaved Fennel, Fresh Fruits, Pistachios and Basil. Chef’s Champagne Vinaigrette    10

 

Gourmet Entrée Plates 

Saffron Arborio Risotto with Lobster, Spanish Chorizo & Fresh Burrata Bulb   28

Roasted Heirloom Chicken with White Wine Fig, Prosciutto & Oregon Smoked Blue on Truffle Puréed Potatoes with Asparagus   28

Prosciutto wrapped U8 Scallops, seared & placed on Lobster Ravioli   32

Florida Lobster Tail 8 oz stuffed with Lump Crab on Sundried Tomato Arborio Risotto   40

Chilean Sea Bass on Bamboo Rice & Black Garlic Shoyu   46

Black Angus Filet Mignon on Truffle Puréed Potatoes & Chef’s Vegetables   50

Surf /Turf ~ Black Angus Filet Mignon 8oz, Florida Lobster Tail 8oz Chef’s Vegetables & Truffle Puréed Potatoes  69

 

Japanese Wagyu Gourmet Entrée Plates

Certified Japanese KAGOSHIMA Wagyu Ribeye with Chef’s Selection Vegetables & Truffle Puréed Potatoes    115

(Winner of the 2017 all Japan Competition  for Ribeye held every 5 years (beating Kobe Ribeye) Kagoshima

Prefecture is located on Japan’s southern island, Kyushu. Our Wagyu is sourced from Nozaki Farm where

decades of breeding has produced a herd that delivers an unparalleled level of quality and consistency.)

Certified Japanese KOBE Wagyu New York Strip with Chef’s Selection Vegetables & Truffle Puréed Potatoes    115

(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 Made Cognac Ice Cream  10  ~  Katya Made Pistachio Ice Cream    10

Limoncello & Mascarpone Creme Cake 11 ~ Five Layer Dark Chocolate Cake   11

Hazelnut Mousse Cake with Dark Chocolate Ganache   11

French Macarons with choice of Katya Made Ice Cream   12

 

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

Iced Tea ~ 2   Diet Coca Cola ~ 2  Coca Cola ~ 2

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.