American Airlines Updates Premium Class Menus for Transcontinental Flights
February 13 2006 - 4:07AM
PR Newswire (US)
FORT WORTH, Texas, Feb. 13 /PRNewswire/ -- If you are what you eat,
then prepare for changes in 2006, at least if you dine on American
Airlines. For the first time since 1999, American has redesigned
First and Business Class menus on transcontinental flights,
including breakfast, lunch, dinner, and midnight snack service.
"With new and health-conscious choices, we're giving our premium
class customers the products and services we know they appreciate
and value," said Mary McKee, American's Managing Director -
Inflight Products. New transcontinental dinner entrees in First
Class include beef fillet with (Japanese) miso demi-glace and
cilantro potatoes, and salmon with sweet potatoes and haricot vert
carrot medley. Business Class passengers can select from dinner
entrees including tortellini with red roasted peppers; and beef
fillet with madiera demi, augratin potatoes and asparagus. In
addition to the ever-popular ice cream sundaes, grand marnier fruit
has been added as a First Class dessert option, and seasonal fresh
fruit as a Business Class dessert option. The new lunch menu
features soups, salads and sandwiches. Examples of the new soups
include navy bean with portobello mushrooms, cream of chicken with
wild rice and corn chowder with red peppers. Sandwich choices
consist of a roast beef au jus or roasted chicken. The breakfast
menu features morning favorites such as omelets, turkey sausage,
potato wedges, and potato sausage hash. For late-night snackers,
fruit and cheese and antipasto plates are among the new offerings.
The new menus were developed by Conclave Chef Nancy Brussat-Barocci
of Convito Italiano & Betise in Wilmette, Ill. DATASOURCE:
American Airlines CONTACT: Mary Sanderson, Corporate Communications
of American Airlines, +1-817-967-1577, or Web site:
http://www.aa.com/
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