Dinner Menu

STARTERS

Maryland Style Crab Cake *
Lump Crab, Smoked Remoulade,
Roasted Corn Fennel Slaw

Deviled Eggs
Lobster, Chives, Salmon Roe

Whipped Goat Cheese Fondue
Spiced Chickpea, Roasted Tomato, Crostini, Herbs, Arbequina Olive Oil

Rock Shrimp & Calamari Fritto Misto
Old Bay, Peppadew, Pepperoncini,
Meyer Lemon Aioli

“Millionaire” Braised Benton’s Bacon
Pickled Cucumber Salad, Benne Seed

Horseshoe Onion Rings
Comeback Sauce, Herbs

Pimento Cheese, Sweet Corn & Bacon Arancini
Roasted Red Pepper Coulis, Parmesan Cheese

CHARCUTERIE + CHEESE

SLICED TO ORDER

Pony Board
Selection of 3 Meats & 3 Cheeses

Thoroughbred Board
Selection of 6 Meats & 6 Cheeses

An Assortment of Housemade Jams, Mustards, Pickled Vegetables, Nuts + Crostini

RAW + CHILLED

FRESH SELECTIONS DAILY

Oysters On The Half Shell

Matt Winn’s Classic Shrimp Cocktail
Miami Mustard, Zesty Horseradish Sauce

King Crab Legs

Maine Lobster Tail

• Winner’s Circle Grand Plateau •
Chef’s Selection Of Items From The Raw, Chilled Bar

A selection of Old Bay Mignonette, Bloody Mary Cocktail, Horseradish + Lemon will be available with Raw Bar selections

Soups & Salads

French Onion Soup
Sherry, Brioche Bread, Kenny’s Kentucky Cheese

Seafood Gumbo
Fresh Seafood, Okra, Saffron Rice

Classic Caesar Salad
Romaine Lettuce, White Anchovy, Parmigiano Reggiano, Rustic Crouton

Matt Winn’s Wedge Salad
Heirloom Tomato, Applewood Bacon, Pickled Onion, Egg, Smoked Bleu Cheese Dressing

Bibb & Kale Salad
Shaved Pickled Beet, Apple, Goat Cheese, Spiced Pecan, Grain Mustard Vinaigrette

• ADD PROTEIN •

Butcher Cut Steak
Chicken Breast
Shrimp Scampi
Salmon

From the Grill

• PRIME STEAKS •

Petite Filet of Beef * 6oz

Filet of Beef * 10oz

NY Strip Steak * 16oz

Bone-In Ribeye * 18oz

Porterhouse * 24oz

• SAUCES •

Béarnaise

Red Wine & Bone Marrow Demi- Glace

Horseradish Mustard Cream

Chimichurri

Brandy Peppercorn Sauce

• CHARRED CHOICES •

Wagyu Short Rib * 8oz.
Wild Mushroom & Black Truffle Risotto, Red Wine & Bone Marrow Demi-Glace

Steak Frites *
10oz Butcher’s Cut with Pommes Frites & Garlic Butter

• ENHANCEMENTS •

Oscar Style
Jumbo Lump Crab, Béarnaise

Scampi Style
White Wine, Garlic Herb Butter, Lemon

Seared Sea Scallops

Braised Benton’s Bacon

Bleu Cheese Crust

FROM THE KITCHEN

Double Cut Pork Chop *
Bourbon Brined, Spiced Apple Chutney, Sweet Potato Purée

Pan Roasted Chicken
Whipped Potatoes, Kale, Herb Poulet Demi

Seared Sea Scallops
Butternut Squash Purée, Pomegranate Molasses

Scottish Salmon
Brussel Spout, Celery Root Purée, Mint Salsa Verde

Ruby Red Trout
Yukon Gold Potato & Pork Belly Hash, Smoked Almond Butter

Side Dishes

• CLASSIC •

Macaroni & Cheese
Kenny’s Kentucky Cheddar,
Fontina, Cavatappi Pasta

Whipped Potatoes

Glazed Carrots

Maple & Local Honey

Pommes Frites

Roasted Garlic Aioli

Salt Crusted Baked Potato
Butter, Sour Cream
Loaded Option
Scallions, Kenny’s Kentucky Cheddar, Bacon

• MARKET •

Roasted Asparagus
Meyer Lemon Hollandaise

Broccolini
Sea Salt, Lemon

Sweet Potato Purée
Bourbon Brown Butter, Kale, Candied Pecan

Brussels Sprouts
Crisp Country Ham, Aged Sherry Vinegar

Pan Roasted Cremini Mushrooms

CLOSING COCKTAILS

Chocolate Nuts & Berries
Chambord, Frangelico, and heavy cream shaken over ice with dark chocolate shavings to close your Matt Winn’s experience.

Kentucky Coffee
Matt Winn’s Signature Coffee, with Bourbon Cream Liqueur and served piping hot

Our Colonel’s Finish
Our Matt Winn’s Signature Bourbon
presented slightly chilled and sweetened
with an accent of Amaretto.
Garnished with candied ginger bourbon ball

Kentucky Caramel Mocha
Matt Winn’s 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 & 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 six 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!

Download PDF

*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.

Matt Winn’s Steakhouse is undergoing a transformation to become an elevated dining offering for premium live race dates, as well as a unique luxury setting for private gatherings, celebrations, and corporate functions. While we will no longer operate as a standalone restaurant, we look forward to creating extraordinary experiences for our guests on the most special of occasions while continuing to showcase unparalleled hospitality.

 
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