Wine and gourmet food pairing
Katya Vineyards is pleased to present gourmet plates by Executive Chef Tony Deras
Wine and gourmet food pairing
Prosciutto & Fig Bruschetta, Shallot, and Blue Cheese, Micro Arugula and White Truffle
Pear & Four Cheese Purses with Crisp Bacon in a Pesto Cream
Paired with Cá Furlan Prosecco Cuvé Beatrice Brut
Lobster Bisque, Fresh Chive & White Truffle Oil
Paired with Johannes A. Koch Riesling (94pts)
Organic Greens, Heirloom Tomatoes, Shaved Fennel, Fresh Fruits, Pistachios & Basil. Chef’s Champagne Vinaigrette
Wally Sauvignon Blanc, Loire Valley
Jumbo Lump Crab on Sun Dried Tomato Marsala Risotto
Tenuto Pinot Grigio 2016 (90 points)
Roasted Duck Breast on Marmalade Risotto with a Mulled Wine Reduction
Carson Scott Pinot Noir
Red Velvet Cream Cheese Gallet
Croft Ruby Port
Chef’s Tres Leches
Paired with Riesling Kabinett, Neirstienere Spiegelberg
Food & Wine Pairing 100
Food Selections Only 80
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.
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
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
Italian Prosciutto and Genoa Salami
Á La Carte Menu
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
Lobster Bisque, Fresh Chive & White Truffle Oil 9
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
“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!”
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.
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!
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.