Delta BusinessElite Flight 466 New York-Moscow – Review

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IN-FLIGHT SERVICE

Even though it was evening, I opted for a Delta Sunrise Cocktail, which is made with Bombay Sapphire gin with cranberry apple juice and ginger ale. It was quite refreshing.

As soon we finished our climb and reached cruising altitude, the cabin crew wasted no time in serving dinner knowing that many passengers would want to maximize sleep time.

The dinner service started with an amuse bouche of shrimp served on slices of avocado. While the shrimp (and the accompanying sauce) were both quite good, the avocado didn’t seem particularly fresh.

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Next was a green salad with cranberries, pecans, and feta cheese. Not being the biggest feta cheese fan except with gyros, I left that to the side but thoroughly enjoyed the cranberries and pecans in the salad. A bowl of creamy corn and poblano soup was served alongside the salad. Admittedly, I had no idea what poblano was until I looked it up after the flight but the soup was quite tasty.

Next up was the main course, beef tenderloin, accompanied by an encrusted lobster macaroni and cheese. This was somewhat of a sad affair as the meat was tough and serving an encrusted mac and cheese on a plane is a tall order. More than sated from the dishes that had preceded it, I didn’t regret not ordering one of the other choices (grilled chicken breast or lasagna).

Since it was still early (around 6:30 p.m. New York time), I decided to have dessert, a tray of three small portions of crème brûlée, a tart, and a brownie, all of them quite good.

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