Wine and gourmet food pairing

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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

 

Wine and gourmet food pairing

First Course

Prosciutto & Fig Bruschetta, Shallot, and Blue Cheese, Micro Arugula and White Truffle

-or-

Pear & Four Cheese Purses with Crisp Bacon in a Pesto Cream

Paired with Cá Furlan Prosecco Cuvé Beatrice Brut

 

Second Course

Lobster Bisque, Fresh Chive & White Truffle Oil

Paired with Johannes A. Koch Riesling (94pts)

-or-

Organic Greens, Heirloom Tomatoes, Shaved Fennel, Fresh Fruits, Pistachios & Basil. Chef’s Champagne Vinaigrette

 Wally Sauvignon Blanc, Loire Valley

 

Third Course

Jumbo Lump Crab on Sun Dried Tomato Marsala Risotto

Tenuto Pinot Grigio 2016  (90 points)

-or-

Roasted Duck Breast on Marmalade Risotto with a Mulled Wine Reduction

Carson Scott Pinot Noir

 

Fourth Course

Red Velvet Cream Cheese Gallet
Croft Ruby Port  

 -or-

Chef’s Tres Leches
Paired with Riesling Kabinett, Neirstienere Spiegelberg

Food & Wine Pairing 100

Food Selections Only 80

 

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

Chef’s Truffle Hummus, Mom’s Olives & Warm Naan 13

Fresh Burrata Benedict on Sweet Corn Arepa, sautéed Spinach & Saffron Hollandaise 14 GF

Prosciutto & Fig Bruschetta, Shallot, and Blue Cheese, Micro Arugula and White Truffle 14

Naan Flatbread  with Hummus, Roasted Chick Peas, Grilled Chicken & Fresh Basil 14

Pear & Four Cheese Purses with Crisp Bacon in a Pesto Cream 14

Grilled Spanish Octopus on Polenta & Corn Puree with a Red Apple Reduction 18 GF

Roasted Bone Marrow with Black Angus Tartare, Chive, Caper, Shallot, Coconut Reduction & Siracha Glaze 22

AAA Saku Ahi Tuna, Shaved Fennel & Sundried Tomato Slaw on Pink Himalayan Salt Brick 22

Japanese Kobe Sliders on Pandebono & Micro Arugula 22

 

Gourmet Soup

Lobster Bisque, Fresh Chive & White Truffle Oil 9

 

Gourmet Salad

Organic Greens, Heirloom Tomatoes, Shaved Fennel, Fresh Fruits, Pistachios & Basil. Chef’s Champagne Vinaigrette  10 GF

 

Gourmet Entrée Plates 

Jumbo Lump Crab on Sun Dried Tomato Marsala Risotto 28 GF

Roasted Duck Breast on Marmalade Risotto with a Mulled Wine Reduction 28 GF

Heirloom Chicken with Tiger Shrimp with Truffle Pureed Potatoes, Asparagus & Red Apple Reduction 30 GF

Lobster & Shrimp Ravioli with Lobster Claw in Hazelnut Oil & Garlic White Truffle Dust 32

Seared U8 Scallops, wrapped in Prosciutto on Black Ink Fettucine in a Lobster Cream 34

Sea Bass 9oz on Polenta & Corn Puree with Shaved Brussel Sprouts & Fig Balsamic Reduction 48 GF

Black Angus Filet Mignon 8oz with Chef’s Vegetables & Truffle Puréed Potatoes 52 GF

Surf /Turf—Black Angus Filet Mignon 8oz, Jumbo Florida Stone Crab Claw (3) with Chef’s Vegetables & Truffle Puréed Potatoes  70 GF

 

 

Japanese Wagyu Gourmet Entrée Plates

Certified Japanese MIYAZAKI (A5+ 12) Wagyu Ribeye          120 GF

(Of the four unique Wagyu breeds raised in Japan, Miyazaki Wagyu is Japanese Black Wagyu, known as Kuroge Washu in Japan located on the southern Island of KYUSHU, the Prefecture of Miyazaki is the finest growing

region in Japan. Winner of the 2012 and 2017 all Japan Competition for tenderloin (beating Kobe Tenderloin).

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

(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

Key Lime Tart 10 

Chef’s Tres Leches 10 

Red Velvet Gallet 11 

Flourless Dark Chocolate Cake 11 GF

 

 

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.