1875: The Steakhouse is named for the year of the inaugural Kentucky Derby. The winner was Aristides, ridden by jockey Oliver Lewis. A picture of Aristides hangs at the main entrance of 1875: The Steakhouse.



Baked Lobster Mac ’N Cheese - $15
Tender lobster and spiral fusilli pasta with a creamy three-cheese blend, topped with herbed breadcrumbs and parmesan cheese
Wine recommendation: Clos du Bois Russian River Chardonnay - $14

Ahi Tuna - $18
Fresh Ahi tuna dusted with shiitake mushroom, seared rare and served with wakame salad, balsamic vinegar and wasabi aioli.
Wine recommendation: Santa Ema Merlot - $9

Jumbo Lump Crab Cakes - $18
Jumbo Lump Crab Cakes with black bean, roasted sweet corn and red pepper salsa, garlic chives aioli and sweet potato haystack
Wine recommendation: Ecco Domani Pinot Grigio - $9



Lobster Bisque - $11
Tender, sweet, cold water lobster and sherry flavor this delicate bisque

Creamy Five Onion Soup - $11
Blend of five onion varietals served in a colossal onion bowl topped with melted gruyere and parmesan cheese


Signature Salads

Boston Bibb - $11
Tender bibb lettuce plated with roasted shallot vinaigrette, dried cranberry, candied walnuts and crumbled Point Reyes bleu

“The Wedge” Salad - $13
Crisp iceberg lettuce, baby radish, blackened tomato, and smoked bacon with crumbled bleu cheese dressing

Caesar Salad - $13
Refreshing hearts of romaine with fresh baked croutons, and shaved parmesan.(Anchovy fillets are available upon request)


Chopped Salad - $13
Composed of mixed greens, carrots, celery, cucumber, onions, garbanzo beans, haricot vert, cherry tomatoes, and topped with a poppy seed vinaigrette



Blackened Tomato & Mushroom Napoleon - $22
Blackened tomatoes, chipotle hummus, and grilled baby portobello layered with parmesan, served with grilled asparagus, boursin cream sauce and balsamic reduction


Diver Scallops - $42
Pan seared hand harvested sea scallops served on a bed of garlic whipped potatoes with sautéed mushrooms, rendered pancetta and melted leeks


Duroc Pork Chop - $40
Grilled Duroc pork chop topped with demi glace, marinated mushrooms and onions served with bourbon smoked paprika oven roasted potatoes and grilled asparagus.


Truffled Wagyu Beef Steak Burger - $32
Fresh ground Wagyu beef and diced black truffles, smoked Gouda, watercress, garlic aioli, vine ripened tomatoes and red onion on an oversized honey wheat roll served with frites.


Semi Boneless Chicken Breast - $30
Semi boneless chicken breast capped with morel mushroom sauce accompanied with savory parmesan polenta and fresh grilled asparagus
Wine recommendation: Clos du Bois Russian River Chardonnay $14


Chilean Sea Bass - $45
Pan seared Chilean sea bass served over creamy parmesan polenta and steamed broccolini


Shrimp Linguini - $38
Sautéed shrimp served over al dente linguini tossed with white wine, parmesan, and garlic cream sauce, asparagus and diced bell peppers garnished with diced fresh tomatoes


Saffron Shrimp - $42
Sautéed colossal shrimp served with seasoned basmati rice and a saffron cream sauce


Loch Duarte Salmon Fillet - $38 • Oscar Style $53
Accompanied by apricot glaze with hint of horseradish.



One Pound Baked Potato - $6
Served with choice of sweet butter, sour cream, crisp bacon, scallions and shredded cheese


Steak Fries - $5
Hearty potato wedges, fried and piled high, finished with a dash of kosher salt


Roasted Garlic Mashed Potatoes - $5
Creamy potatoes finished with roasted garlic, real butter and heavy cream


Jumbo Fresh Asparagus - $6
Steamed or grilled served with fresh lemon


1875 Derby Mushrooms - $5
A hearty steak-worthy companion, slow roasted with sherry, Worcestershire sauce and brown sugar


Truffled Corn Ragout - $9
Sweet Indiana corn simmered with cream and finished with truffle oil


Creamed Spinach - $5
Blended with garlic and sauce béchamel, finished with a dash of fresh nutmeg


Center of the Plate

All steaks plated with fresh 1875 demi-glace. Steaks are hand picked to meet our specifications from the finest prime, choice and angus beef available. All steaks are aged to achieve the most tender and tastiest beef in the country.


Filet Mignon
Petite - $43
Grand - $54


New York Strip - $45
The strip steak is a cut of beef steaks from the short loin. It consists of a muscle that does little work, making the meat particularly tender.


Prime Flat Iron Steak - $34
This tender cut of Beef has a deep, rich flavor that is pre-pared best at medium temperature and then profession-ally sliced by our Chef accenting the grain of the meat.


Dry Aged Prime Bone-In Rib Eye - $54
Aged 21 days


Center Cut Porterhouse - $58


Dry Aged KC Strip Steak - $62
Aged 21 days


Australian Rack of Lamb
Single - $42
Double - $68


Twin Lobster Tails - $105
Add 1 Maine Lobster Tail to any steak - $52


Platinum Steaks

Wagyu Strip Sirloin
4-5 wagyu marble score
Single 8oz. - $68
Double 16oz. - $95


1875 Steak Toppings
Sautéed Portabella Mushrooms - $5
Melted Gorgonzola - $5


Hollandaise $4 • Béarnaise $4 • Bleu cheese $5 • Maitre d'hôtel butter $5 • Green peppercorn $5 • Morel Mushroom $5


Colt and Filly Menu

Kids Menu


Salmon Filet - $28
Served with choice of side


Classic Half Pound Waygu Burger - $16
Served with melted smoked gouda and choice of side


Grilled Chicken Breast - $22
Served with choice of side


Sliced Prime Flat Iron Skillet Steak — $34
Served with choice of side


Tenderloin of Beef
Served with choice of side
7 ounce - $49
4 ounce - $27


Mac and Cheese - $12



Garlic Whipped Potatoes • Steamed Broccolini • House-made Fries • Steak Fries • Grilled Asparagus

More Info

The Board of Health recommended temperatures for burgers is a medium well or above. Nuts, shellfish, gluten products, dairy and eggs are used in this kitchen.


Venue Wait Times