Casual Dress acceptable in the Lounge Area

Business Casual+ Dress in the Library and Cellar

 

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.

A Special Note to our Patrons

We will be closed Saturday, February 22nd, 2020, to attend the Ocala Royal Dames for Cancer Research, Inc., Annual Tiara Ball.  Please visit the Ocala Royal Dames website to purchase your tickets and join us for this most important annual event.  See you there!

www.ocalaroyaldames.org


 

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

 

Wine and gourmet food pairing

First Course

Fresh Burrata, Baby Heirloom Tomato Bruschetta, Truffle Glaze & Warm Naan

-or-

Jumbo Lump Crab Cakes, Fine Cabbage Slaw, Cebollitas & Honduran Aioli 

Paired with Cá Furlan Prosecco Cuvé Beatrice Brut

 

Second Course

Sea Bass Bisque, Micro Cilantro & Crisp Garlic
Paired with Johannes A. Koch Riesling (94pts)

-or-

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

 Wally Sauvignon Blanc, Loire Valley

 

Third Course

Seared U8 Scallops on Lobster Ravioli, Pecan Oil & Parmesan White Truffle Dust

Tenuto Pinot Grigio 2016  (90 points)

-or-

Bacon wrapped Duck Breast on Basil Marmalade Risotto with Red Apple Reduction
Carson Scott Pinot Noir

 

Fourth Course

Cookie Butter Crème Cake
Paired with Riesling Kabinett, Neirstienere Spiegelberg

-or-

Dark Chocolate Hazelnut Mouse Cake

Paired with Fonsaeca Bin 27 Reserve Tawny Pory

 

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

Green Hill Triple Crème— Thomasville, GA. Pasteurized cow’s milk that is soft ripened. Buttery flavor and silky texture.

Asher Blue Sweet Grass Dairy—Thomasville, GA. Unexpectedly mild, notes of mushroom, earth and slight salt finish.

Barbers 1833 Cheddar— Somerset, England. Matured for 24 months, rich smooth flavor with a creamy crunchy texture.

Beemster X.O. Gouda— Aged for 26 months, is a hard, dense cheese with intense flavors of butterscotch, smoky caramel and toasted almonds.

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

 Charcuterie
Italian Prosciutto and Cured Chorizo

Gluten Free Available

 

 

Á La Carte Menu

 

Gourmet  Appetizers

Fresh Burrata, Baby Heirloom Tomato Bruschetta, Truffle Glaze & Warm Naan 13

Sweet Corn Aprea wrapped in Prosciutto with White Wine Fig, Shallot and Blue Cheese 14

Naan Flatbread  with Hummus, Roasted Chickpeas, Gouda & Fresh Avocado 14

New Zealand Large Shell Mussels, Spanish Chorizo in an Island Curry Broth 15

Jumbo Lump Crab Cakes, Fine Cabbage Slaw, Cebollitas & Honduran Aioli 15

Lamb Sliders with Soft Shell Crab on Pandebono, Garlic Aioli & Micro Mint 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

 Sea Bass Bisque, Micro Cilantro & Crisp Garlic 9

 

Gourmet Salad

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

 

Gourmet Entrée Plates 

Steak and  Lobster Four Cheese Risotto, with Roasted Candied Pistachios & Micro Arugula 28 GF

Bacon wrapped Duck Breast on Sweet Potato Gnocchi, Siracha Glaze & Micro Cilantro 30 GF

Grilled Spanish Octopus on Black Ink Fettuccini in a Pancetta Lobster Cream 30

Seared U8 Scallops on Lobster Ravioli, Pecan Oil & Parmesan White Truffle Dust 34

Chilean Seabass on Bamboo Rice with Coconut Reduction & Micro Cilantro 48 GF

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

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

Cookie Butter Crème Cake 11       

Dark Chocolate Hazelnut Mouse Cake 11   

Coconut Cake with Coconut Ice Cream 11

 French Macrons with Pistachio Ice Cream 12

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.