The Derby Piano and Dessert Bar inside The Kentucky Grand Hotel & Spa features upscale gourmet bites and desserts and live piano players every night of the week.  The menu includes signature drinks such as “Lucy in the Sky with Diamonds,” and food items such as the “Winning Colors Mixed Green Salad with Pickled Watermelon Rind” and the “Big Browns Triple Godiva Chocolate Cheesecake.”  The grand piano positioned above the main bar is one of the striking decorations to the ornate room that holds 65 patrons.  The 1940s-looking bar contains beautifully framed images of race horses and five stunning chandeliers. The servers are dressed in dark vests, red ties, and white shirts with black armbands.  Long, golden drapes hang over the windows, and cushy seating areas are scattered around the room.

Come and see why we are being called by many national industry insiders as  “one of the best bars anywhere in the United States!”

The Derby Piano & Dessert Bar is open Monday through Thursday from 5 to 10 P.M. and on Friday and Saturday from 5 P.M. to midnight.  Closed on Sunday.




The Barbaro Charcuterie Board  $19

A striking display of cheeses and cured meats paired with seasonal fruits–served with ‘lavosh’ crackers

Brie & Apple Grilled Cheese  $10

Brie slices, granny smith apples, corn cob jelly, and arugula on sourdough

Apollo Asparagus Risotto Balls  $15

Asparagus and risotto fried in duck fat topped with bresaola and drizzled with a truffle aioli               

The Sir Barton Caprese Garlic Loaf  $8

French bread, basil pesto, marinated mozzarella, and cherry tomatoes with an olive oil

Balsamic glaze—topped with chiffonade basil

Winning Colors Mixed Green Salad with Pickled Watermelon Rind  $7

Mixed greens, pickled watermelon rind, jicama, maple Dijon vinaigrette, halved

grapes, and ginger walnuts

 Kissin’ George Bison Sliders  $16

Ground bison, roasted corn, pimentos, cumin, oregano, pepper jack cheese, and tobacco

fried onions served on a dainty pretzel bun

 Derby Fries  $8

Sweet potato fries, chili rub, minced garlic, and parsley–drizzled with a hoisin glaze

and served with a Thai chili sauce

 Gourmet Pretzel Twist with Beer Cheddar Sauce  $9

Our cheese lovers delight–cheddar sauce mixed with a dark ale

 *** Caldwell’s Quirky Cookery Jams and Jellies used in Savory and Dessert Recipes

*** Our aioli is made with raw eggs (consumption of raw eggs may result in food-borne illness)




Acey-Duecy Apple Bombs  $10

Poached honey crisp apple stuffed with walnuts, butter, and cinnamon—wrapped in a house made pastry shell then covered in a grand mariner caramel syrup—served with Bernoulli’s vanilla ice cream

Big Brown’s Triple Godiva Chocolate Cheesecake  $12

A rich chocolate trio in the classic dessert

Chocolate Tart Trifecta  $12

Pure cacao indulgence with a medley of fresh berries

Salted Chocolate Bourbon Cake  $10

A salted chocolate bourbon cake with bourbon frosting, bourbon maple drizzle, and a candied bacon garnish, topped with Bernoulli’s bourbon chocolate chunk ice cream

Mascarpone and Vanilla Bean Tart  $10

Zesty Italian cream cheese blended with vanilla beans and topped with seasonal fruit

Gourmet Bourbon Chocolate Plate  $12

An exclusive chocolate platter provided by Art Edibles out of Louisville, the world’s only certified bourbon truffle chocolatier.  The plate consists of 3 bourbon truffles, 2 chimeres, and 2 caramels. 

Godiva White Chocolate Cheesecake  $12

A signature cheesecake with a cherry bourbon reduction topping

 ***Add Bernoulli’s Small Batch Handmade Ice-Cream to any Dessert $2.50 per Scoop

****Add a Ballotin Flight with Any of Your Decadent Desserts  $16

****Add a Ballotin Shot in and Chocolate Edible Shot Glass to any of the Decadent Desserts  $16




Bourbon Cream Alexander $12
Our take on the classic cocktail. John Lennon’s favorite with a bluegrass twist.
Mule $12
A Kentucky style mule with a barrel aged brandy you’d be hard-pressed to say wasn’t bourbon.
Sidecar $12
The true litmus test of a bartender’s ability. Fresh citrus in an elegant classic.
Starry Night $12
Acai-blueberry vodka and sparkling rose come together for a delicate and refreshing aperitif.
Pecan Pie Mudslide $12
A decadent dessert in a glass.
Lucy in the Sky with Diamonds $12
Blood orange and full bodied brandy create a mind-bending treat.
Martini $10
Ice cold immature brandy from Copper & Kings creates one of the most unique and flavorful martinis you will ever have the pleasure of imbibing. Try with bleu cheese olives.
Mojito $10
Muddled mint and lime create the intense flavors of this archetypal cocktail try with muddled blackberries.
Old Fashioned $10
The Butchertown craft Brandy is nearly a perfect beverage with a dash of black walnut bitters and some cracked ice. Try this one Wisconsin style with muddled Luxardo cherries and a slice of orange.
Paloma $10
Putting the bitter citrus of grapefruit to great use with a cayenne and salt rim for spicy contrast.
PB&J $10
Chocolate bourbon, Van Gogh’s incredible PB&J vodka and a touch of cream create a dessert martini that will leave you craving another.
Autumn Rickey $10
Taking the classic Rickey and adding a touch of maple syrup creates a remarkable bubbly treat.
Julep $10
True to our name—enjoy this classic with a flavorful barrel aged brandy.
Manhattan $10
Our take on this immortal concoction utilizes Dolan’s sweet vermouth and Cherry Heering




White Glass/Bottle
Chardonnay “Custard”, California Sonoma Coast 2014 10 40
Chardonnay “Rodney Strong Estates”, California Sonoma County 2014 65
Chardonnay “Frei Brothers Reserve”, California Russian River Valley 2014 60
Unoaked Chardonnay “Seagrass”, Santa Barbara 2014 35
Unoaked Chardonnay “Mersoliel Silver”, Monterey 2014 85
Gewürztraminer “Domaine Zind-Humbrecht”, France Alsace 2013 120
Riesling Spatlese “Leonard Kreush”, Germany Rheinhessen 2014 9 35
Riesling Auslese “Leonard Kreush”, Germany Rheinhessen 2012 9 35
White Blend “The White Doe”, California AOC 2013 50
Sauvignon Blanc “Merry Edwards”, California Russian River Valley 2014 160
Sauvignon Blanc /Split “Merry Edwards”, California Russian River Valley 2014 75
Sauvignon Blanc “Walnut Block”, New Zealand Marlborough 2014 9 35
Sauvignon Blanc “Frei Brothers”, California Russian River Valley 60
Pinot Gris “Kings Estate”, Oregon Willamette Valley 2014 55

Red Glass/Bottle

Cabernet Sauvignon “Carnivor”, California AOC 2014 10 40
Cabernet Sauvignon “Far Niente”, California Napa Oakville 2013 375
Cabernet Sauvignon “Caymus”, California Napa Valley 2014 200
Cabernet Sauvignon “Ravage”, California 2015 9 35
Cabernet Sauvignon “Frei Brothers”, Alexander Valley Sonoma County 40
Red Blend “Col Solare”, Washington Red Mountain 2012 200
Red Blend “Justin Isoceles”, California Central Coast Pasa Robles 2013 240
Red Blend “Stags Leap Hands of Time”, California Napa Valley 2013 100
Red Blend “Primus”, Chile Colchagua Valley 2012 80
Petite Sirah “The Crusher”, California Clarksburg 2013 9 35
Malbec “Vina Cobos”, Argentina Mendoza 2014 10 40
Malbec “Cobos”, Argentina 2012 350
Red Blend “Prisoner”, California Napa Valley 2014 135
Zinfandel “1000 Stories”, California Mendocino County 2014 65
Coundoulet Rouge “Beaucastel”, Rhone Valley Chateauneuf du Pape 2012 95
Chateauneuf du Pape Rouge “Beaucastel”, Rhone Valley Chateauneuf du Pape 2011 250
Pinot Noir “MacMurray Ranch”, Russian River Valley 2014 80
Pinot Noir “Meiomi”, California Monterey, Sonoma, Santa Barbara 2014 85
Pinot Noir “Crossbarn by Paul Hobbs”, California Sonoma Coast 2013 115
Grenache “Joel Gott and Dave Phinney”, France 2012 130

Dessert, Port, Rose, Sparkling

Moscato “Foris”, Oregon Rogue Valley 2015 9 35
Ice Wine “Kiona”, Washington Red Mountain 2014 95
Port “Taylor Fladgate late bottle Vintage Port”, Portugal 2010 100
Rose “Acrobat”, Western Oregon 2014 10 40
Champagne Brut “Roederer Estates”, California Anderson Valley NV 10 40
Champagne Rose “Moet & Chandon Imperial”, France Champagne NV 200
Champagne Rose “Veuve Clicquot”, France Champagne 2008 300
Prosecco “Cupcake” 9 35
Royal Tokaji “Aszu’” Tokaji Region 2009 130
Wine Flight “Ravage” Cabernet/“Acrobat” Rose/“Custard” Chardonnay 20