From an American Airlines employee newsletter, there’s several new catering changes on American Airlines flights:
New Smoothies for Red-Eye Transcon Flights
New fruit smoothies by Chobani will replace current offering on red-eye arrivals. These 10 oz. fruit and Greek yogurt smoothies will rotate between two flavors, mixed berries and straw’nana, and are served in the rocks glass.
More Chef Inspired Menu Offerings:
New menu offerings, designed by chef Maneet Chauhan, will debut in First and Business class on flights to Europe and South America. Customers will enjoy:
- New pre-departure flavored water in watermelon, citrus and honey (FC only) flavors
- New appetizer selection, including duck rillettes with cherry compote, charcuterie plate, herbed goat cheese (FC only) or grape and goat cheese lollipops (BC only)
- New soup of butternut squash with coconut (FC only)
- New entrée selections will include herbed crusted Norwegian salmon with cauliflower puree, braised short rib rendang, Nori crusted chicken with shiitake soba noodles, or roasted mushroom and ancient grain meatloaf (FC only). Business Class will feature surf and turf with piri piri sauce, Jamaican jerk mahi mahi southern bar-b-que chicken or roasted cauliflower with tikka masala sauce.
- New warmed onboard desserts pre-plated in large bowl of warmed upside down toffee jackfruit cake (IFS/FC only)
New Pre-Arrival Entrée Selections from Europe: First and Business Class customers will receive new pre-arrival entrée selections, inspired by celebrity chef Mark Sargeant, on all flights from Europe:
- New hot entrée featuring a barbecue beef toasties with sea salt crisps and seasonal fruit
- New “power bowl” cold entrée featuring wild rice, beet root, broccoli and feta. First Class will include optimal salmon filet on the side.
Enjoy some of these new improvements in American Airlines premium cabins!
Jamie Larounis is an avid traveler, blogger and miles/points educator. Traveling well over 100,000 miles a year and staying in hotels for over 100 nights, he leverages miles, points and other deals to fly in first class cabins, and stay in 5-star hotels. The Forward Cabin shares his experiences, musings, reviews, tips, tricks, resources and industry news with you, the fellow traveler.
Most of these aren’t new. I was served the grape and goat cheese lollipops on a DFW-Europe flight in March. They were terrible – inedible actually – unripe grapes & low quality cheese stuck on a pretzel stick. Good in theory (and maybe the test kitchen) but horrible in in-flight execution.