Reservations Strongly Encouraged

Your Katya Vineyards Family

352.528.CORK (2675)

Hours of Operation

Tuesday ~ 4:00pm – 9:00pm

Wednesday ~ 4:00pm – 9:00pm

Thursday ~ 4:00pm – 9:00pm

Friday ~ 4:00pm to 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.



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


The Creations of Executive Chef Antonio Deras 


Gourmet   Appetizers

Parmesan Truffle Fries, Sun-dried Tomatoes & Basil with Sweet Chili Balsamic 10

Pear & Four Cheese Pasta Purses, Candied Pistachios & Coconut Reduction 13

Fresh Burrata on Crisp Fried Eggplant, Saffron Tomato Cream & Fresh Basil 14

Tiger Shrimp Ceviche, Peruvian Drop Peppers & Fried Jalapeno served in Crisp Plantain Cups 15

Flatbread with Lobster & Chorizo, aged Gouda, Fresh Basil & Porcini Reduction 15

Dry Aged Angus Sliders with Lump Crab, Garlic Aioli & Baby Heirloom Tomato Salad 19

***Black Angus Filet Mignon Tartar with Caper, Shallot & White Truffle Oil on Black Forbidden Rice with Butter Poached Lobster Claw 20

***AAA Saku Ahi Tuna, Sriracha Oil, Fennel Sun-Dried Tomato Slaw on Crisp Wonton 22

 ***this is a raw product


Gourmet  Soup

 Coconut Seafood Soup, Fried Garlic, White Truffle Oil & Coconut Reduction 9


Gourmet  Salad

Baby Spring Greens, Shaved Fennel, Baby Heirloom Tomatoes, Fresh Fruits, Roasted Pistachios & English Blue with a Champagne Vinaigrette 10


Gourmet  Entrée Plates 

Steak & Lobster Risotto, Roasted Pistachios with Fresh Burrata & Fig Reduction 28

Roasted Duck, wrapped in Maple Bacon, served on Apple Rosemary Risotto with Red Apple Reduction 30

Seared U8 Scallops, wrapped in Prosciutto, served on Lobster Ravioli in a Myer Lemon Oil & Preserved Lemon 34

Black Ink Fettuccini de Mare with Sea Bass, Lobster, Scallop & Shrimp in a Tomato Curry Broth 38

Chilean Sea Bass on Baby Bok Choy, Garlic Teriyaki & Ginger Reduction 48

Prime Black Angus Filet Mignon, Chef’s Vegetables & Truffle Pureed Potatoes 60

Katya Vineyards Facility 7 Week Dry Aged, Generous Cut, NY Strip, Chef’s Vegetables & Truffle Pureed Potatoes 65

Surf & Turf with Prime Black Angus Filet Mignon, Lobster Tail, Chef’s Vegetables & Truffle Pureed Potatoes 72

American raised, purebred, Tajima Washu 田島鷲羽 & Akage Washu あかげ鷲羽 New York Strip   75

Katya Vineyards purchases American Wagyu ONLY from ONE farm that interbreeds only the Tajima and Fujiyoshi lines of Wagyu (和牛) (A4+, 10+ ~ 35% above Prime Grade USA). The same closed herd & multi-trait selection process used for Kobe beef was adopted & certified by U.S. trade associations. Prized for their rich flavor, among the finest in the world.


Gourmet  Japanese Wagyu Entrée Plates

All Japanese Wagyu Entrees are Served with Chef’s Vegetables, Truffle Puréed Potatoes & Presented Table Side


Certified Japanese KAGOSHIMA (A5+ 12) New York Strip 120

Since 1966 Japan’s beef industry has held a nationwide competition every five years to crown the best beef in the country. It’s called Zenkoku Wagyu Noryku Kyoshin-kai (全国和牛能力共進会) but it’s known also as “The Wagyu

Olympics.” Kagoshima received the Fat Quality Award (脂肪の質賞),awarded to the beef with the highest content of monounsaturated fatty acids (the good kind) including oleic acid, which is an indicator of awesome taste. Kagoshima beef first in overall contest scores; the best beef in Japanese Wagyu (和牛) beef right now, …even Kobe!


Certified Japanese MIYAZAKI (A5+ 12) Ribeye  120

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) New York Strip      120

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

White Chocolate Creme Brulee with Fresh Fruits 10

Sugar dusted Churros served with Pistachio Ice Cream 12

Caramel Dulce de Leche Cheesecake 12

Triple Layer Dark Chocolate Fudge Cake 12




Thank you! We can’t wait to see you all this week!   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.