Wine & gourmet food pairing
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Reservations Are Recommended. Please Contact Us to make your reservations now!
Each 1 oz. serving of caviar is accompanied by traditional condiments: crumbled egg yolk, crumbled egg white, green onion, red onion, and crème fraiche with traditional toast points. Ask us re: wines to pair wonderfully with each caviar. Na Zdravie!
Black Caviar
Russian Beluga Sturgeon Caviar The Beluga pearls are the most delicate and have a mild buttery flavor.
100
Hackleback Sturgeon Caviar, known as Wild American Sturgeon, has a nutty, sweet, and buttery flavor.
70
Siberian OSETRA Sturgeon Caviar is revered for its firm bead and wonderful taste of the sea.
50
Red Caviar
Russian Standart Kremlya Caviar has well-formed beads, as well as a lightly salted, delicate taste.
30
First Course A selection of ONE of the following:
Baked Prosciutto Wrapped Peaches with Fresh Buratta or Shrimp and Salmon Cakes, Garlic Aioli
Paired with Ma Maison Sparkling Wine
Second Course
Butternut Squash Lobster Bisque with Truffle Oil
Paired with Alexandra, Katya Vineyards White Blend
Third Course A selection of ONE of the following:
Gnocchi, with Portobello, Sun-dried Tomato, with Pesto Cream
Paired with Château Saint Mejans Lubron Rosé or Roasted Heirloom Chicken, Chorizo Risotto & Fresh Burrata
Paired with Costamolino Vermentino de Sardegna
Fourth Course A selection of ONE of the following:
Peanut-Butter Mousse & Dark Chocolate Galette or Dark Chocolate Mousse
Paired with Nikolai, Katya Vineyards Red Blen
The Above Wine Pairing (inclusive of wine selection and Four Course Gourmet plates)
75
(Please ask for Recommended Wine Pairings)
Hors d’oeuvres
Baked Prosciutto Wrapped Peaches with Fresh Buratta
13
Shrimp and Salmon Cakes, Garlic Aioli
14
Black Pepper & Honey Pork Belly on Sweet Corn Arepa with Green Chili
15
Portobello Cap with Broccoli Rapini, Argentinian Shrimp & Crab Meat with Lobster Cream
15
Himalayan Salt Brick Tuna Crudo with Fennel Slaw
16
Black Angus Tartare, Heritage Egg, Anchovy, Shallot, Sun-Dried Tomato and Sweet Chipotle Aioli
17
Soups
Butternut Squash Lobster Bisque with Truffle Oil
9
Gourmet Entré Plates
Grilled Octopus, Spanish Chorizo on Homemade Truffle Polenta Cake with Sweet Pepper Sauce
22
Gnocchi, with Portobello, Sun-dried Tomato, with Pesto Cream
22
Roasted Heirloom Chicken, Chorizo Risotto & Fresh Burrata
25
Spinach Ravioli with Grilled Octopus with Roasted Red Pepper Sauce
28
Seared Sea Bass on Fresh Pea & Polenta Cake with Mission Fig Reduction
34
Center Cut Black Angus Filet with Black Garlic Cream & Roasted Purple Potatoes 48
*** Kobe Style Wagyu Filet Mignon
75
Desserts
Chef’s Sundae 10
Hazelnut & Toffee Torte 11
Raspberry Chantilly Patisserie 11
Selection of French Macarons 11
Peanut-Butter Mousse & Dark Chocolate Galette 11
Dark Chocolate Mousse 11
Note: Plated Flowers are Edible ~ Grown and Harvested at Katya Vineyards
***We are proud to bring to Ocala our stunning Kobe Style Wagyu beef. After considerable research and vetting of our chosen provider we offer you the pure-bred Japanese Black, Tajima-Gyu strain (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle) raised according to the strict standards of Hyōgo Prefecture. Special feeds are used: forage, grasses, and rice straw supplemented with corn, barley, soybean, wheat bran, and beer during the summer (to increase appetite). Wagyu fat melts at a lower temperature than any other cattle’s, resulting in a rich, buttery flavor unseen in other strains of beef. This fat is also unsaturated and high in Omega-3 and Omega-6 fatty acids. We have confirmed that our offering is of the highest quality: Japanese quality scale A5 (highest possible rating); Intense Marbling/Sashi scale (BMS) 10+ Abundant Reserve Grade (highest possible rating). Na Zdravie (Cheers!)