Dinner Menu
Dinner Menu
Starters
Jumbo Lump Crab Cake * 22
Spring Onion Remoulade, Quail Egg, Roasted Garlic Relish
Roasted Bone Marrow 18
Nduja Crust, Deviled Egg Mousse, Pickled Red Onion, Grilled Baguette
Black Hawk Farm Meatballs 16
Ham Bone Tomato Gravy, Mozzarella, Crispy Shallot, Focaccia Toast
Kung Pao Calamari 14
Sorghum Chile Crisp, Peanut, Celery, Lime
CHARCUTERIE + CHEESE
TABLESIDE • SLICED TO ORDER
Pony Board 25
Selection of 3 Meats & 3 Cheeses
Thoroughbred Board 44
Selection of 6 Meats & 6 Cheeses
An assortment of Peach Jam, Sorghum Mustard, House Made Pickles, Marcona Almonds, Honeycomb, and Pretzel Toast Points will be available with the Charcuterie + Cheese selections
RAW + CHILLED
TABLESIDE • FRESH SELECTIONS DAILY
• Winner’s Circle Grand Plateau 130 •
Chef’s Selection Of Items From The Raw + Chilled Bar
East or West Coast Oyster 3.5
Pacific Tiger Shrimp 3.5
Maine Lobster Tail 14
Alaskan King Crab 36
Chef’s Selection of Tartare, Ceviche & Crudo 14
A selection of Old Bay Mignonette, Bloody Mary Cocktail, Horseradish + Lemon will be available with Raw Bar selections
Soups & Salads
French Onion Soup 14
Copper & Kings Brandy, Kenny’s Kentucky Rose, Duck Fat Crouton
Lobster Bisque 14
Butter Poached Lobster, Scallion Oil
Classic Caesar Salad 15
Little Gem Lettuce, White Anchovies, Parmigiano-Reggiano, Garlic Wafer
Matt Winn’s Wedge Salad 15
Smoked Blue Cheese Dressing, Candied Broadbent Bacon, Preserved Tomato, Pickled Onion, Sieved Egg
Roasted Baby Beet Salad 16
Old Kentucky Tomme, Caramelized Honey Vinaigrette, Pistachio, Grapefruit, Baby Lettuce
ADD PROTEIN
Cedar Plank Salmon * 18
Petite Filet of Beef * 38
Heritage Chicken Breast 14
From the Grill
• PRIME STEAKS •
Petite Filet of Beef * 6oz. 38
Filet of Beef * 10oz. 58
Bone-In Strip Steak * 16oz. 53
Bone-In Ribeye * 18oz. 59
Steak Frites * 30
10oz. Flat Iron with Pommes Frites & Garlic Butter
• SAUCES •
Bearnaise 6
Red Wine & Bone Marrow Demi Glace 8
Henry Baines 4
Charred Scallion Chimichurri 8
Copper & Kings Brandy Au Poivre Sauce 8
Horseradish Crème Fraiche 4
Kenny’s Blue Cheese Fondue 8
Black Truffle Compound Butter 6
Roasted Garlic & Herb Compound Butter 4
• TABLESIDE CARVERY •
Chef’s Inspiration
Market Price
• LARGE FORMAT •
Porterhouse * 40oz. 142
Black Truffle Beurre Blanc, Creamed Wild Mushrooms
• ACCOMPANIMENTS •
Butter Poached Lobster Tail 14
Oscar Style, Jumbo Lump Crab, Bearnaise 12
Grilled Tiger Prawns 16
Seared Foie Gras 18
Roasted Bone Marrow 8
FROM THE KITCHEN
Freedom Run Lamb Rack * 58
Crushed Pea Salad, Dijon Mustard, Mint
Bourbon Smoked Dry-Aged Pork Chop * 34
Weisenberger Grits, Country Ham Jus
Heritage Roasted Chicken Breast 28
Parisienne Gnocchi, Wild Mushrooms, Roasted Chicken Jus
Cedar Plank Verlasso Salmon * 32
Jasmine Rice, Jalapeño & Citrus Chutney, Puffed Grains
Ricotta Gnocchi 25
Charred Onion Broth, Wilted Greens, Ricotta Salata, Market Vegetables
Side Dishes
• CLASSIC •
Loaded Marble Potatoes 10
Broadbent Bacon, Kenny’s Reserve White Cheddar, Crème Fraiche
Macaroni & Cheese 10
Smoked Gouda, Black Truffle
Whipped Potatoes 8
Cultured Butter
Creamed Spinach 10
Parmigiano-Reggiano, Garlic Crumble
Kennebec Pomme Frites 8
Rosemary, Smoked Maldon Salt
Roasted Asparagus 12
Meyer Lemon Hollandaise
• MARKET •
Pickle Fried Cauliflower 10
Goat Cheese, Brown Butter Vinaigrette, Hazelnut
Wild Mushroom Gratin 18
Bourbon Barrel Worcestershire, Crème Fraiche
Haricot Vert 10
Caramelized Shallot, Almonds, Garlic Chips, Lemon
Harissa Spiced Carrots 12
Pistachio Romesco, Goat Feta
Dessert Menu
Baked Kentucky 15
Sweet Corn Sponge Cake, Peach Ice Cream, Copper & Kings Brandy, Blackberry
Caramelized White Chocolate Pot de Crème 12
Passionfruit Butterscotch, Macadamia Nut Brittle, Brown Butter Crumble
Red Eye S’more 14
Espresso Marshmallow, Rye Whiskey Chocolate Cremeux, Country Ham Crumble, Graham Cracker
Cheese Plate 15
Chef’s Selection Of Three Fine Cheeses with Traditional Accompaniments
Dessert Cart
Ice Cream/Sorbet with Housemade Garnish: 3 per scoop
Macarons I Housemade Cookies: 2 each
Petit Four I Truffles I Bon Bon: 2.50 each
Cake I Tart I Pie: 9 to 12 per slice
Closers
Coffee 3
Signature Blend
Espresso 3.50
Double Espresso 5.50
Cappuccino 5.50
Irish Coffee 13
Signature Coffee, Jameson Irish Whiskey, Baileys Irish Cream, Whipped Cream
Kentucky Caramel Mocha 14
Signature Coffee, Double Chocolate Bourbon, Salted Caramel Cream Liqueur, Whipped Cream
Dessert Wines
Please See Our Wine Book For A Selection Of Ports, Madeiras, Sherry And Sweet Wines
*Please be advised that consuming undercooked or raw fish, shellfish, eggs, or meat may increase your risk of foodborne illness. An automatic gratuity of 20% applies to parties of eight or more
COLONEL MARTIN J. “MATT” WINN ( 1861-1949)
“He alone made it what it is today” – 1949 New York Times Article
Winn’s passion for horse racing began as he watched the first Kentucky Derby from the back of his father’s horse-drawn wagon at the young age of 13, not knowing that a few years later he would have such a historic impact on the race and Churchill Downs.
Colonel Winn used his love of the sport and understanding of marketing to weave an aura of romance and grandeur around the Kentucky Derby; attracting men & women from both fashionable society and the ordinary working classes to gather together to enjoy the majesty of horseracing.
Winn’s passion for Churchill Downs is evident in the many traditions that we still hold dear today: the design of the coveted Derby Trophy, the official Mint Julep glass, the garland of roses, the singing “My Old Kentucky Home” during the post parade and the pari-mutuel wagering system~ just to name a few.
Matt Winn’s Steakhouse pays homage to the legacy of Colonel Winn and invites guests to take part in the longstanding traditions of Churchill Downs and the Kentucky Derby. So sit back, relax, and treat yourself to tableside service, a bottle of wine from our extensive cellar or a glass of Bourbon from our list that is second to none.
Welcome to Matt Winn’s Steak House – Grab your hat and turn some heads!
*Please be advised that consuming undercooked or raw fish, shellfish, eggs, or meat may increase your risk of foodborne illness. An automatic gratuity of 20% applies to parties of eight or more.