AA CEO: New International First- and Business-Class Meals to Debut This Year
American Airlines said Wednesday it will offer “refreshed” in-flight meals in international business- and first-class cabins that are similar to what the airline is currently offering on its new non-stop flights to Sydney, Australia.
The announcement was made by AA CEO Doug Parker, who presented at the JP Morgan Aviation, Transportation, and Industrials Conference on Tuesday. Parker emphasized that the airline will further differentiate first-class meals from those offered in business-class going forward and said that the new menus will roll out this year.
Although no details of the meal services were released, they will resemble the Sydney menus although the actual menu items will vary based on destination. First-class passengers to Sydney will receive smoked almonds in addition to a pre-departure beverage prior to takeoff. Olives and potato chips are to be served with the first round of drinks once aloft. Similar to what JetBlue is doing with its Mint service, American offers first-class passengers a variety of small plates in addition to traditional entrées, allowing passengers to put together their own menus. Meals start with a canapé similar to the amuse bouche that was previously offered in first.
Entrées will rotate quarterly and include such options as a mixed grill plate, cedar plank roasted halibut, and gnocchi stuffed with Asiago cheese. Desserts are to include items such as a chocolate mousse and warm sticky pudding. Following the entrée, a cheese board with three types of cheese will be offered.
Mid-flight snacks will include menu items such as Wagyu sliders and a mezze plate. Breakfast options are to include a traditional American breakfast such as scrambled eggs and bacon, a continental breakfast, and a sweet option such as lemon ricotta pancakes.
In the business-class cabin, warm nuts will be presented with the first round of drinks. Passengers may choose from four entrées such as a grilled beef fillet with lobster mac ‘n’ cheese or mushroom Wellington with sautéed spinach and slow roasted potatoes with pine nuts. Dessert options include ice cream sundaes followed by a cheese plate. Breakfast choices are similar to those in first with the exception of the sweet option.
(Photo: Accura Media Group)