Churchill Downs Announces Official Menu for the 152nd Kentucky Derby

Head Chef Robert Lopez Crafts New Lineup of Delectable Spring-Forward Raceday Dishes for Third Year in a Row

LOUISVILLE, Ky. (Tuesday, March 3, 2026) - Churchill Downs Racetrack and hospitality partner Levy Restaurants have released the official menu for the 152^nd running of the Kentucky Derby presented by Woodford Reserve. The menu features Louisville-inspired classics and contemporary variations to enjoy while basking in the celebration of the Kentucky Derby on Saturday, May 2.

The Kentucky Derby is a premier sporting event where storied tradition meets modern culture, and the 2026 menu reflects that intersection. Chef Robert Lopez, Senior Executive Chef for Levy Restaurants and Head Chef at Churchill Downs, is focusing on serving fresh flavors to commemorate the weekend from start to finish with an elevated menu that promises to delight fans of every taste. Guests will have the opportunity to enjoy fresh, seasonal ingredients sourced from nearby farms and locally inspired dishes like chicken paired with roasted peach chutney and Kentucky BBQ shrimp.

"Churchill Downs is always committed to honoring its iconic traditions, and this year I'm coming to the table with familiar elements along with some exciting culinary twists," Lopez said. "The menu for the 152^nd 'Run for the Roses' features flavors that will be recognizable to returning guests, including delectable honey bourbon sauces and brown sugar caramelization, while incorporating surprise components to ensure on-track diners are immersed in the full experience."

Churchill Downs also will be offering an array of artisanal cocktails for guests to sip on as they enjoy "The Most Exciting Two Minutes in Sports."

In addition to the official menu and cocktail selections, Churchill Downs will welcome several celebrity chefs including Akhtar Nawab, Damaris Phillips, Fabio Viviani, Leah Cohen, Lorena Garcia, Rodney Scott and Tristen Epps to serve exclusive culinary offerings in select dining areas throughout the racetrack for guests in Club SI by Sports Illustrated, Spires Terrace, Turf Club and more.

For more information, including recipes and images for the official menus, please visit https://www.kentuckyderby.com/recipes/cat/official-derby-menu/. To learn more about this year's race or to purchase tickets for the Kentucky Derby, please visit https://www.kentuckyderby.com/.

The Official Kentucky Derby 152 On-Track Food Menu

Green Goddess Pasta Salad
Cheese tortellini, cherry tomatoes, red onion, mozzarella pearls and fresh basil with a creamy pesto

Kale Salad with Cider Sorghum Vinaigrette
Kale, shredded cabbage, julienne carrots, red quinoa, dried cherries, sunflower seeds and pickled red onions with a cider sorghum vinaigrette

Farmstand Vegetables and Assorted Dips
An assortment of vegetables with traditional hummus, lemon sweet pea hummus and buttermilk herb dip

Caprese Sandwich on Focaccia
Heirloom tomatoes, fresh mozzarella, basil and balsamic glaze on focaccia

Pretzel Board
Served with whole grain mustard dip, pimento cheese and vanilla glaze

Char-Grilled Short Ribs with Pomegranate and Fennel
Boneless short ribs topped with fennel and a pomegranate glaze

Honey Bourbon Grilled Chicken with Roasted Peach Chutney
Chicken breasts topped with a honey bourbon glaze and roasted peach chutney

Kentucky BBQ Shrimp and Fava Bean Relish
Large shrimp topped with a Kentucky BBQ butter sauce and fava bean relish

Ancient Grains Pilaf
Farro, quinoa, bulgur, barley and wild rice with sautéed vegetables, lemon zest and herbs

Brown Sugar Glazed Roasted Carrots and Dill Sorghum Butter
Roasted carrots tossed in dill sorghum butter

Kentucky Derby 152 Beverage Menu

Old Forester Mint Julep
Old Forester, simple syrup, fresh mint, crushed ice

Oaks Lily
Vodka, sweet and sour, Triple Sec, cranberry juice, blackberries, lemon wedge, crushed ice

Woodford Spire
Woodford Reserve, lemonade, cranberry juice, lemon twist, ice

Herradura Horseshoe Margarita
Herradura Reposado, margarita mix, lime

Kentucky Derby 152 Dining By The Numbers

50,000 blackberries will be used

100,000+ guests will be served across more than 25 dining rooms

17+ full kitchens will be used across the track

100+ Levy Chefs will come in from across the country to support

5,000 lbs. of short rib will be used

4,000 lbs. of shrimp will be used

6,000 lbs. of carrots will be used