Kentucky Derby Dining and Beverage Experience 2016

April 27, 2016

The 2016 menu was developed to highlight local farmers and international partners, presenting a southern inspired menu with a twist.

“Local sourcing is as much of a tradition at the Kentucky Derby as the mint julep,” said Chef David Danielson, the Levy Restaurants executive chef at Churchill Downs Racetrack since 2013.

“Our first objective when crafting the menu is to pay homage the flavors of the south by using the bounty of local farms and producers across our menu, and then instilling touches of international delicacies.”

Dawn at the Downs
Waking up early to see contenders make their practice runs? Guests at Dawn of the Downs will be welcomed with an array of breakfast favorites including fresh baked pastries, eggs, skillet breakfast potatoes, bacon, sausage, buttermilk biscuits, Belgian waffles and fresh fruit with honey yogurt dipping sauce.

A Taste of the Kentucky Oaks
Donning pink attire to raise awareness for women’s health issues, guests of the Kentucky Oaks will find an array of fresh dishes and flavors from local sources across in the Suite and Club levels:
• Black and Blue Salad – heirloom spinach, chicory, blue cheese and toasted pecan
• Apple Butternut Squash Salad
• Orecchiette Pasta – braised lamb, eggplant, tomato, mint, red onion, feta cheese
• Bourbon Pecan Sweet Potatoes
• Colored Baby Carrots with pepper jelly glaze
• Chilled Beef Tenderloin Platter
• Kentucky Proud Charcuterie Board

The Fancy Hat Crew at the Kentucky Derby
Guests in the suites, Club sections and Churchill Downs’ exclusive Mansion will experience luxury menus and sightings and tastes from celebrity chefs:
• Watermelon Radish Salad – Arugula, almond and mint with yellow tomato vinaigrette
• Butternut Squash farrotto with roasted pears and duck confit
• Courtney Farms Zucchini Crisp
• Herb Rubbed Turkey Breast
• New York Strip Loin with truffle sea salt crust
• Derby Shrimp and Grits
• Braised Beef Short Ribs with Fingerling Potatoes

Chef Ed Lee in the Stakes Room
Celebrity Chef and Restaurateur, Edward Lee, will join Churchill Downs in the newly renovated Stakes Room on the fourth floor of the Clubhouse serving new creations at chefs’ tables during Oaks and Derby.
• Butter Poached Shrimp on Edamame & Corn Grits with Spicy Romesco
• Lamb Chops with Bourbon-Soy Marinade on Spring Succotash & Mint-Jalapeno Crème Fraiche
• Pulled Pork on Crispy Roti Bread with Apple Cider BBQ Sauce, Pimento Cheese & Pickles
• Beef Ribeye with Mushroom Ragout, Broccoli Rabe, Gochujang Butter & Bourbon Grain Mustard Sauce

Chef Rick Tramonto in the Mansion
Chef and author, Rick Tramonto has developed some of the finest dishes for guests of the Kentucky Oaks and Derby visiting the most exclusive location at Churchill Downs—the Mansion.
• Prosciutto de Parma, Melon Toast, Mascarpone Smear
• Jumbo Lump Crab Cake, Quail Egg Benedict
• Salmon BLT, Lemon Aioli, Arugula, Roasted Tomato, Smoked Bacon, Grilled Ciabatta
• Lobster Mac n’ Cheese, Truffle, Pretzel Bread Crumb
• Burrata and Caviar
• Mint Julep Donuts
• Frittata with Asparagus, Pancetta, Mushroom, Herb Crème Fraiche
• Lobster chopped Salad
• Veal Meatballs, Caramelized Onion
• Spicy Rock Shrimp Popcorn, Old Bay Salt
• Waffle with Foie, Smoked Scottish Maple Syrup Drizzle
• Watermelon cube with 50 year Balsamic

Legendary Cocktails from Charles Joly
This year, Churchill Downs has partnered with renowned mixologist and Crafthouse Cocktails Founder, Charles Joly, to create a few new cocktails for Derby fans visiting our premium areas.
Prospector’s Julep – Joly’s take on the traditional Mint Julep, made with Woodford Reserve, Koval Ginger Liqueur, lemon juice, honey syrup and mint leaves
• Trifecta – Woodford Reserve, Cherry Heering, Founder’s Breakfast Stout, Fee aromatic bitters, coffee bitters, cedar-cigar smoke
• Valentino’s Wager – Woodford Reserve, Punt e Mes sweet vermouth, lemon juice, Sicilian Blood Orange syrup, Pellegrino Blood Orange soda

Kentucky Derby Dining Menu Dining Stats
• 20,000 meals served on Oaks and Derby Days in premium areas
• 14,000 lbs of chicken used
• 11,000 lbs of turkey used
• 9,400 sticks of butter used
• 2,600 gallons of dairy used
• More than 1,000 culinary and support staff employed

Last year, fans at the Kentucky Derby consumed about:
• 127,000 Mint Juleps
• 600 lbs of diced tomatoes
• 500 crates of strawberries
• 400 lbs of green beans
• 300 lbs of cheeses
• 300 crates of mint for Mint Juleps
• 25 lbs of Bourbon smoked salt

About Levy Restaurants
Founded 1978, Levy has pioneered premium sports and entertainment dining and remains one of America’s fastest growing and most critically acclaimed restaurant companies. Named one of the 10 most innovative companies in sports by Fast Company magazine, Levy’s diverse portfolio includes award-winning restaurants, iconic sports and entertainment venues, convention centers as well as like the Super Bowl, World Series, US Open Tennis Tournament, Kentucky Derby, NHL, MLB and NBA All-Star Games. For more, visit or follow us on Facebook or Twitter.