Wine and gourmet food pairing

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Reservations Are Recommended. We cannot guarantee walk-in seating.
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 Katya Vineyards is pleased to present gourmet plates by Executive Chef Tony Deras 

 

 

 Wine and gourmet food pairing

First Course

  Fresh Burrata with Black Garlic, Heirloom Tomatoes, Toasted Pine Nuts & Hazelnut Oil     

or

Steak and White Wine Fig Bruschetta on Arepa with Grilled Shallots Smoked Blue   

Paired with Ma Maison New York State Champagne or Cá Furlan Prosecco Cuvé Beatrice Extra Dry

Second Course

 Roasted Red Pepper Bisque with Steak, Crisped Jalapeño & Micro Cilantro 

or

 Baby Organic Greens, Heirloom tomatoes, Shaved Fennel, Smoked Blue, Summer Berries,

Pistachios and Basil. Chef’s Champagne Vinaigrette

Paired with Alexandra Estate Grape Proprietary Blend

Third Course

 Steak & Tiger Shrimp Risotto with Fresh Burrata, Fig Balsamic Reduction & Roasted Pistachios

or

Roasted Heirloom Chicken, White Wine Fig, Prosciutto & Smoked Blue

with White Asparagus on Truffle Puréed Potatoes      

   Paired with Johannes A. Koch Riesling, Gold Medal, (94 pts) ~ or ~ Rosé Selection

Fourth Course

Bourbon Chocolate Fudge Cake ~ or ~  Strawberry Shortcake

Paired with Katya, Katya Vineyards ~ or ~ Nikolai, Katya Vineyards

The Above Wine Pairing (Wine Selection & Four Course Gourmet plates)…………………………100

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

Duet of Bread – Katya Homemade Roasted Red Pepper Bread & Bono Pan    5

Fresh Burrata with Black Garlic, Heirloom Tomatoes, Toasted Pine Nuts & Hazelnut Oil  14

Sweet Corn Arepa with Prosciutto, White Wine Fig, Shallot and Smoked Blue 14 

Flatbread with Lobster, Spanish Chorizo & 24 month aged Gouda with Porcini Glaze  14

Mussels Fra Diablo with Saffron Pickled Onion &
 Micro Wasabi with  
Katya Homemade Roasted Red Pepper Bread

Wagyu Sliders on Bono Pan, Garlic Aioli & Micro Arugula   20

Filet Mignon Tartar with White Anchovy, Opened Coturnix Quail Egg, Shallots, & Sweet Drop Peppers   19

(You May Upgrade to Kobe Tartar 36)

Seared Grade A Foie Gras in Savory Challah French Toast, Citrus Honey Reduction  & Candied Pecans 20

Grilled Spanish Octopus & Chorizo on Roasted Red Pepper Polenta Cake & Roasted Hazelnuts    20

AAA Saku Ahi Tuna, Shaved Fennel & Sun-Dried Tomato Slaw served on a Pink Himalayan Salt Brick   22

 

Gourmet Soup

  Roasted Red Pepper Bisque with Steak, Crisped Jalapeño & Micro Cilantro  9

 

Gourmet Salad

 Baby Organic Greens, Heirloom tomatoes, Shaved Fennel, Smoked Blue, Summer Berries, Pistachios and Basil. Chef’s Champagne Vinaigrette    10

 

Gourmet Entrée Plates 

Steak & Tiger Shrimp Risotto with Fresh Burrata, Fig Balsamic Reduction & Roasted Pistachios 28

Roasted Heirloom Chicken, White Wine Fig, Prosciutto & Smoked Blue with
White Asparagus on Truffle Puréed Potatoes   28

Potato Gnocchi in a Four Cheese Truffle Alfredo topped with Shiitake Mushrooms, Jumbo Blue Lump Crab  30

Cumin crusted Saku Ahi Tuna Steak, Jicama Pineapple Salad & Sriracha Aioli   30

Spinach Ravioli with Prosciutto wrapped U8 Scallops in a Basil Pesto Cream 32

New Zealand Rack of Lamb on Truffle Pureed Potatoes,
White Asparagus, Citrus Basil Reduction & Garlic Mint Aioli 32

Red Snapper with Sautéed Butternut & Zucchini  Spirals with Sweet Drop Peppers  & Fig Balsamic Reduction 30

Black Angus Filet Mignon, Chef’s Vegetables & Truffle Pureed Potato’s    50

Surf /Turf with Black Angus Filet Mignon 8oz with Florida Lobster Tail 8oz, 

Chef’s Vegetables & Truffle Puréed Potatoes    69

Japanese Wagyu Gourmet Entrée Plates

Certified Japanese KAGOSHIMA Wagyu Ribeye with Chef’s Selection Vegetables & Truffle Puréed Potatoes    115

(Winner of the 2017 all Japan Competition  for Ribeye held every 5 years (beating Kobe Ribeye) Kagoshima

Prefecture is located on Japan’s southern island, Kyushu. Our Wagyu is sourced from Nozaki Farm where

decades of breeding has produced a herd that delivers an unparalleled level of quality and consistency.)

Certified Japanese MIYAZAKI Wagyu Filet with Chef’s Selection Vegetables & Truffle Pureed Potatoes   115

(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 Wagyu New York Strip with Chef’s Selection Vegetables & Truffle Puréed Potatoes    115

(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 Berry & Basil Sorbet  8  ~  Strawberry Shortcake 10

 ~  Hazelnut Mousse Cake & Dark Chocolate Ganache 10 ~Cookie Butter Creme Cake 11

~  Bourbon Chocolate Fudge Cake 11 ~  PeanutButter & Dark Chocolate Tart 10

French Macarons with Katya Made Peach Ice Cream 11

 

 

Americano ~ 4.50  Espresso ~ 4.50    Cappuccino ~ 5    Latte ~ 5    (Decaf Available)

 

 

 

 

 

“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.