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.

Katya Vineyards is going through some growing pains. Our menu items will be limited for the next few weeks. The end result will be fantastic. Find out more.


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

Artisan Cheese and CHARCUTERIE

Every good wine deserves a friend.  At Katya Vineyards we bring fresh cheeses and charcuterie to your table. Ask a family member what wonderful cheese and charcuterie are available this week. Feel free to ask our advice concerning which wines pair beautifully with your selections.

Three cheeses & All accompaniments   25

Three cheeses + Two Charcuterie  & All accompaniments  35

Five cheeses & All accompaniments  35

Five cheeses  + Two charcuterie & All accompaniments  45

Cheese Selection

Chef’s Choice: Goat Cheese aged/cured in red wine providing a mild experience.
Katya’s Choice: Cow milk cheese beautifully balanced, full of flavor but with a very mild sharpness.
Papa’s Choice: A soft blue-veined cheese handcrafted & aged 90 days in caves giving an earthy flavor.
Mama’s Choice: Aged Modena Balsamic & Sweet Cipollini Onion Cheese, Wonderful!
Family Choice: 100% Cow Milk Brie in the French Tradition—snow white, soft and creamy.


Italian Prosciutto and Genoa Salami

Wine and gourmet food


Each 1 oz. serving of caviar is accompanied  by crumbled egg yolk, crumbled egg white, green onion, red on ion, 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

Hackleback Sturgeon Caviar, known as Wild American Sturgeon, has a nutty, sweet, buttery flavor

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

Red Caviar

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

Pairing Menu

First Course
Fresh Burrata, Heirloom Tomato Bruschetta, Seasonal Greens & Warm Petite Naan
House made hummus, Mama’s Olives and Petite warm naan
(Paired with Katya Vineyards Mikhail Estate Grape Proprietary Red Blend)

Second Course
Lobster Bisque with Lobster Claw, Chive & White Truffle Oil
(Paired with Johannes A. Koch Riesling (dry), Gold Medal, 94 pts)

Third Course
Lobster & Crab Ravioli with Argentinian Shrimp in a Heirloom Tomato Broth
Baked Heirloom Chicken with Ginger & Soy on Mandarin Citrus Risotto
(Paired with Katya Vineyards Alexandra Estate Grape Proprietary White Blend)

Fourth Course
Cookie Butter Creme Cake with Caramel Corn
Peanut Butter Dark Chocolate Fudge Cake
(Paired with Riesling Kabinett, Neirstienere Spiegelberg)

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

Á La Carte Gourmet Plate Menu

Hors d’oeuvres
Fresh Burrata, Heirloom Tomato Bruschetta, Seasonal Greens & Warm Petite Naan
White Wine Mission Fig &  Prosciutto Sliders, with Grilled Shallots, Spanish Blue & Micro Arugula on Bono Pan
Naan Flatbread with Roasted Portobello, Fresh Chèvre, Pesto, Sweet Drop Pepper & Porcini Reduction
Garlic Baked Argentinian Shrimp, Creamed Polenta, Crisp Spanish Chorizo & Micro Cilantro
Black Angus Filet Mignon Tartare with Opened Quail Egg, Caper, Shallot & Truffle Aioli
**AAA Saku Ahi Tuna, Sriracha Oil, Jicama Fennel Slaw on a Pink Himalayan Salt Brick
Sous Vide Spanish Octopus, Mom’s Olives & Candied Proscuttio & Pistachio Crumble
***Seared Grade A Foie Gras on Grilled Challah & Apricot Basil Reduction with Micro Mint
Sautéed Razor Clams, Raw Petite Ratatouille, Lime Champagne Vinaigrette, Micro Arugula served in Shell

Lobster Bisque with Lobster Claw, Chive & White Truffle Oil

 Gourmet Entrée Plates
Escargot, Enoki Mushrooms with Pan Seared Gnocchi in a Black Pepper Corn Cream & Micro Wasabi
Lobster & Crab Ravioli with Argentinian Shrimp in a Heirloom Tomato Broth
Baked Heirloom Chicken with Ginger & Soy on Mandarin Citrus Risotto
Duck Legs, Seared and served on Blackberry Risotto with Sweet Potato Jam
Seared U-8 Scallops on a Nest of Black Ink Linguini in a Lobster Saffron Cream
Black Angus Filet Mignon 8oz, Gouda Cheese & Eggplant Croquette with Chef’s selection of vegetables
Land & Sky Black Angus Filet Mignon 8oz with seared Grade A Foie Gras & Gouda Cheese Eggplant Croquette & Chefs Selection of Vegetables
****Certified Japanese KOBE Filet Mignon with superb marbling ( 9 to 10+) & Selection of Roasted Vegetables. Prepared Table Side by Chef
****Certified Japanese KOBE Ribeye & Selection of Roasted Vegetables. The Kobe Ribeye cut naturally contains a higher degree of marbling (10+ to 12) and provides a rich, satisfying profile. Prepared Table Side by Chef

Sweet Endings

Cookie Butter Creme Cake with Caramel Corn 10
Hazelnut Mousse & Dark Chocolate Ganache 11
French Macarons & Pistachio Ice cream 11
Peanut Butter Dark Chocolate Fudge Cake 11

Esspresso ~ 4.50
Cappuccino ~ 5
Latte ~ 5
Decaf Available

**At Katya Vineyards we only use certified, true, Saku sashimi AAA grade yellowfin center  cut loins. You will notice a firmer, richer, and more flavorful taste and texture! Line caught  & flash frozen within hours of catch.

*** Katya Vineyards is proud to bring to Ocala our stunning, certified, Japanese Kobe Beef. We offer you the pure-bred Japanese Black, Tajima-Gyu strain raised according to the strict standards of Hyōgo Prefecture. Special feeds are used: forage, grasses, and rice straw supplemented with corn, barley, soybean, wheat bran, and beer during the summer. Wagyu fat is unsaturated and high in Omega-3 and Omega-6 fatty acids. Our Imported Japanese Kobe Beef is harvested within the Hyōgo Prefecture: Japanese quality scale A5 (highest rating); Intense Marbling/Sashi scale (BMS) 10+ Abundant Reserve Grade.

Na Zdravie (Cheers!)

At Katya Vineyards we are proud to have an exclusive partnership with Captain Caliente premium hot sauces ~ fresh, sustainable and local. Periodically our chef incorporates this quality product in his creations.

“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.