American Airlines Updates Premium Class Menus for Transcontinental Flights

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.

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