When you visit Katya Vineyards we consider you as Family

PLEASE be sure to make a reservation

PLEASE let us know if there are any Disabilities, Special Needs or Food Allergies in your party when you make your Reservation

We wish you to truly enjoy your visit with us

 

PARKING for Katya Vineyards available at the rear of our building…just a few steps from our front door.

 

Casual Dress acceptable in the Lounge Area

Business Casual+ Dress in the Library and Cellar

Hours of Operation – Through April 2020

Tuesday ~ 4:00pm – 10:00pm

Wednesday ~ 4:00pm – 10:00pm

Thursday ~ 4:00pm – 10:00pm

Friday ~ 4:00pm – 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

 

Wine and gourmet food pairing

First Course

Fresh Burrata, Prosciutto, Marcona Almonds, Beets, Blood Oranges, Micro Arugula & Fig Reduction

Cá Furlan Prosecco Cuvé Beatrice Brut

-or-

Pear & Four Cheese Purse, Crisp Pancetta, Pecan Oil & White Truffle Parmesan Dust

Cá Furlan Prosecco Cuvé Beatrice Brut

 

Second Course

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

Chalk Hill Chardonnay, Russian River Valley, CA

-or-

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

Lexicon Sauvignon Blanc, New Zealand

 

Third Course

Seared U8 Scallops on Coconut Saffron Risotto, Micro Cilantro & Peruvian Sweet Drop Peppers

Frog’s Leap Pink (Rosé) Napa, CA

-or-

Bacon wrapped Duck Breast with Basil Marmalade Risotto & Red Apple Reduction

Pembrook Cabernet Napa, CA

 

Fourth Course

Chef’s Tres Leches

Pairing Thomas Schmitt Riesling, Germany

-or-
Dark Chocolate Hazelnut Mousse Cake

Croft Ruby Port, Portugal

 

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

Barley Buzzed Beehive Creamery—Hand crafted Cheddar from Utah, hand rubbed rind of Espresso and Lavender

Beemster X.O. Gouda— Aged for 24 months, is a hard, dense cheese with intense flavors of butterscotch, smoky caramel and toasted almonds.

1800 ManchegoSheep’s milk cheese from La Mancha ,Spain. Aged between 60 days resulting in a firm and compact consistency with a buttery and sweet nut flavor.

Sheep Milk & Truffle—Carr Valley, WI.  Flavors of fresh, buttery sheep cheese and savory, earthy truffles.

English Stilton—The Long Clawson creamery has been making this traditional English cheese for over 100 years. Creamy mouth feel, nutty flavors with beautiful blue veins through out this cows milk cheese.

 Charcuterie

Italian Prosciutto and Cured Chorizo

Gluten Free Available

 

 

Á La Carte Menu

 

Gourmet  Appetizers

Pear and Four Cheese Pasta Purse with Crisp Bacon, Pecan Oil & White Truffle Dust 14

Fresh Burrata, Prosciutto, Marcona Almonds, Beets, Blood Oranges, Micro Arugula & Fig Reduction  14

White Wine Fig and Prosciutto Bruschetta with Shallots and Cave Man Blue 14

Naan Flatbread with Octopus, Hummus, Roasted Chick Peas & Barely Buzzed Cheddar 15

Crab Cake Sliders on Pandebono with Soft Shell Crab, Old Bay Aioli & Micro Wasabi 17

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

 

Gourmet Soup

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

 

Gourmet Salad

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

Gourmet Entrée Plates 

Roasted Oyster Mushroom Steak with Pear and Gorgonzola Ravioli, Pecan Oil & White Truffle Dust 28

Heirloom Chicken topped with Steak, White Wine Fig, Shallots, Cave Man Blue on Truffle Pureed Potatoes 28

Bacon wrapped Duck Breast with Basil Marmalade Risotto & Red Apple Reduction 30

Seared U8 Scallops on Coconut Saffron Risotto, Micro Cilantro & Peruvian Sweet Drop Peppers 34

Veal Osso Bucco, Roasted Rainbow Carrots, Truffle Purred Potatoes, Red Wine Au Jus Reduction 38

Chilean Seabass on Shaved Brussel Sprouts & Pancettta, Marcona Almonds & Blood Orange Glaze 48

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

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

 

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

Katya Made Coconut Sorbet (coconut milk and coconut water imported from Thailand) ~ One Scoop ~ 5

Katya Made Pistachio (harvested from the region Syria to the Caucasus with a touch of French Armagnac Cognac) Ice Cream~ One Scoop ~ 5

Katya Made Marcona Almond Ice Cream (Marcona Almonds, the “Queen of Almonds,” are imported from Spain with a touch of Courvoisier VSOP Brandy) ~ One Scoop ~ 5

Chef’s Tres Leches 10 

Dark Chocolate Hazelnut Mousse Cake 11 

Cookie Butter Crème Cake 11   

Red Velvet Gallet 11

Caramel Dulce de Leche Cheesecake 12

 

GF ~ Gluten Free

 

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.