A look at foods on offer at Belmont Stakes

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Arepas

The corn flatbread from Venezuela and Colombia is growing in popularity in New York, and Chef Bell wanted to reflect that with her version, available in cheese, shrimp, chicken or vegetable varieties, and served with cilantro slaw, picante aïoli, salsa verde and radishes.

Belmont Beef Tenderloin

A tradition at the Belmont Stakes, it’s carved at all restaurant and hospitality areas.

Belmont Beef Tenderloin Sandwich

The tenderloin is also sold as a sandwich, topped with with mushrooms and served on brioche with a sour pickle and kettle chips.

“It’s one of those Belmont Stakes classics which people love,” Centerplate regional vice president Peter Metra said. “Always a fan favorite.”

Belmont Charcuterie

A selection of cured meat from all over the world and cheeses from New York, Connecticut and New Jersey are available in the Garden Terrace restaurant, as well as in box seats, which also have a full bar.

The Belmont Jewel

Belmont Park’s answer to Churchill Downs’ Mint Julep is made with 1.5 ounces of bourbon, an ounce of pomegranate juice and two ounces of lemonade, served over ice with a lemon twist.

Manja Pasta

Spaghetti and meatballs are a New York classic. Belmont Park’s version has 7-ounce meatballs and Pecorino Romano cheese.

Roasted Chickpea and Tomato Salad

A variety of salad options are available on the buffet, including this one with Middle Eastern flair.

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