Oct

23

Delta’s New Inflight Menus

Filed Under Airlines 

Delta Air Lines has tapped renowned chef Todd English to create selections
for its new food-for-purchase menu being developed for customers flying in its Coach Class on flights within the United States.

Food on Delta Airlines
The new menu is part of an extensive upgrade to Delta´s exclusive onboard offerings available to domestic Coach, Food for sale, chicken First Class and international BusinessElite customers this fall.

Delta will begin offering a variety of breakfast, lunch and dinner entrees, as well as popular snack items, available for purchase on nonstop flights between New York´s John F. Kennedy International Airport and Los Angeles, San Diego, San Francisco and Seattle.

Menu items will be priced between $2 and $10.

In November, Delta´s food for purchase program will begin featuring Todd English´s signature creations on flights within the 48 contiguous United States of approximately 2,000 miles (four hours or more). As Delta expands the menu to more flights by spring 2008, the food for purchase will be available on flights of more than 750 miles out of many cities.

Todd English´s signature creations will include a variety of fresh sandwiches, salads and light bites. Items being considered include: smoked salmon and egg salad croissant; roast beef steak cobb sandwich; chicken and avocado wrap; beet, walnut, manchego and spinach salad; and Olives´ hummus, based on the recipe from English´s restaurant of the same name.

The new onboard enhancements complement options available in Delta´s terminal at New York JFK, including

  • Balducci´s Food Lover´s Market
  • Todd English´s Bonfire Steakhouse
  • Todd English´s Bonfire Bar
  • The French Meadow Bakery & Cafe
  • Starbucks Coffee
  • Legends Sports Bar
  • and a host of retailers.

First Class Menus

Delta´s BusinessElite celebrity Chef Michelle Bernstein, who has created the airline´s menus for international business-class customers since 2006, is extending her culinary creations to Delta´s domestic First Class customers as part of the airline´s on-board enhancements.

Already, First Class customers flying between JFK and Los Angeles, San Diego, San Francisco and Seattle will enjoy an upgraded dining experience featuring:

The Delta Airlines chef!

  • A choice of two of six new Bernstein creations, such as short ribs in a red wine sauce with Yukon Gold mashed potatoes and a zucchini/squash medley or fettuccine in a Porcini Mushroom sauce with sautéed mushrooms and sun dried tomatoes Julienne topped with parmesan cheese;
  • Hot fudge and caramel ice cream sundaes; and
  • Delta-exclusive pre-landing indulgences from the Godiva Chocoiste Collection, a new line of personal chocolates coming later in September.

Additionally starting this fall, domestic First Class once again becomes high class with customers on all flights enjoying pillows, glassware and metal cutlery, as well as Earth-friendly amenity kits – made predominantly of all-natural, recycled/recyclable and biodegradable materials – that include eye shade, ear plugs, a toothbrush, toothpaste and Lather body lotion.

Bernstein has refreshed her international BusinessElite menu for the next year with new entrees and side dishes available on flights between the United States and Africa, Asia, Argentina, Brazil, Chile, Europe, and the Middle East. Specialty entrees available during the following months include:

August, November, February and May

  • Departing the United States: Braised beef short ribs served with beef sauce, mashed potatoes and Brussels sprouts
  • Returning to the United States: Seared filet of beef with sauce au poivre, served with macaroni & cheese and sautéed spinach

September, December, March and June

  • Departing the United States: Grilled chicken breast Ras el Hanout topped with yogurt sauce, served with pearl couscous with leeks & olives and sautéed zucchini
  • Returning to the United States: Pan seared flounder with grapes and capers, served with cauliflower purée and sautéed spinach

October, January, April and July

  • Departing the United States: Grilled filet of beef & shrimp scampi, served with lemon risotto, sautéed zucchini and squash
  • Returning to the United States: Lamb chops with pomegranate glaze, served with rice pilaf with cherries, green beans and pearl onions

Bon Appetit

from Delta Airlines

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