SkaterJasp
Sep 17, 09, 3:48 pm
Here is the new menu according to the press release.
http://www.reuters.com/article/pressRelease/idUS138077+17-Sep-2009+PRN20090917?sp=true
The First Class menu will vary by route, but includes some of the following
selections:
Breakfast:
-- Green tea citrus fruit: Refreshing selection of kiwi, orange sections,
mango, strawberries, blueberries, blackberries and raspberries
marinated
together with green tea, honey and fresh mint.
-- Herb omelet on grilled challah: Farm fresh egg omelet cooked with fine
herbs, served on grilled Challah bread with olive tapenade, with salad
of California Heirloom tomatoes tossed with basil, olive oil and feta.
-- Bircher muesli with fruit and honey: A classic breakfast dish of
rolled
oats, granny smith apple, passion fruit, dried apricots, dried figs,
toasted hazelnuts, farm fresh yogurt and milk, served with fresh
blackberries, blueberries and strawberries and honey served on the
side.
-- Fruit and cheese plate: Selection of cheeses, including hand-cut
brie,
aged cheddar, havarti and smoked gouda, with pumpernickel rye.
Garnished with raspberry, blackberry, grape-tomatoes and baby frisee.
-- Summer fruit bowl: Selection of fresh hand cut mango, watermelon, plum
wedges and blackberries, served with a fruit skewer of fresh cut juicy
pineapple, kiwi fruit and strawberry.
-- Tomato and mozzarella omelet with pork sausage: Farm fresh egg omelet
folded with fresh herbs, fresh mozzarella and roasted yellow tomatoes
served with crisp apple wood smoke bacon strips, grilled pork sausage
links and a zesty tomato and chili compote and fresh cilantro.
-- Spanish egg and potato tortilla: Classic Spanish potato and baked egg
frittata with onions, cream and parmesan cheese. Served with a
toasted
buttery English muffin and poached asparagus and a hollandaise sauce
infused with blood oranges.
-- Bake Onboard Croissants: Golden brown croissants freshly baked
in-flight.
Lunch/Dinner:
-- Filet of beef with mushrooms, asparagus and broad beans: Juicy seared
filet of beef topped with wild mushrooms and wrapped in a light, crisp
feuille de brick pastry and baked until golden brown, served with
balsamic-glazed tomatoes, asparagus and farm fresh fava beans,
finished
with a natural jus.
-- Baked eggplant with zucchini, tomato, basil and mozzarella: Fresh
eggplant dipped in farm fresh egg flour and Japanese bread crumbs,
sauteed in olive oil until crisp, layered with herb-grilled zucchini,
yellow squash, vine-ripened tomato slice and baked with fresh
mozzarella. Served with a basil and tomato sauce.
-- Naan tandoori chicken: Free range chicken marinated in tandoori spice,
yogurt, lime juice and ginger, served with whole wheat flat bread,
tangy mango chutney, pickled red onions, fresh cilantro and yogurt.
-- Pork medallions with honey glazed apples: Seared medallions of pork
tenderloin topped with honey glazed apples and figs, served with oven
roasted potatoes and fresh broccolini.
-- Grilled vegetables with balsamic glaze: Seasoned and char grilled
fresh
cut zucchini, eggplant, sweet carrot, red pepper, asparagus and red
onion served with a zesty balsamic vinegar reduction.
-- Roast turkey breast with sage stuffing: Oven-roasted turkey breast
with
sage stuffing served over ginger-infused sweet potato puree and topped
with flat leaf parsley, dried cranberries and preserved lemons.
-- Zucchini frittata with roasted tomato and corn salsa: Farm fresh egg
frittata made with fresh zucchini, red onions, chives and pecorino
cheese, topped with a roasted tomato and corn salsa with basil, lime
juice, broccolini and snipped chives.
Dessert:
-- Raspberry or blueberry clafoutis: Rustic French country dessert made
with fresh raspberries or blueberries, amaretto and almond all baked
until golden brown and served with creme anglaise.
Virgin America's new seasonal fresh menu in the Main Cabin includes the
following options for fall (prices range between $7- $10 in Main Cabin, and
options are complimentary in Main Cabin Select):
-- Bagel, fresh fruit and yogurt: Fresh-baked plain bagel served with
cream cheese, strawberry preserves, yogurt and fresh tropical fruit.
-- Fruit, vegetables and cheese plate: Selection of cheeses, including
muenster, aged cheddar, creamy hand-cut brie, provolone and fresh
mozzarella, complimented with red grapes, kalamata olives, cherry
tomatoes, artichokes and crackers.
-- Chicken pesto hand roll: Cool cucumber tortilla flat bread filled
with
a basil pesto cream cheese, grilled julienne chicken breast,
thin-sliced
crisp cucumber, ripe roma tomatoes, yellow bell pepper, green leaf
lettuce and baby frisee. Served with an Italian pasta cobb salad and
Toblerone chocolate.
-- Banh mi flat iron beef sandwich: A traditional street-vended
Vietnamese
sandwich made of grilled Asian marinated sliced flat iron steak with
shaved cucumber, green leaf lettuce, baby frisee, fresh sprigs of
cilantro and topped with a Vietnamese slaw of julienne carrots, daikon
radish and red onion. Asian ginger dressing served on the side.
-- Veggies with chatpata chana and raita dip: A healthy selection of
Mediterranean dips served with crisp carrots, broccoli and cauliflower
florets, sweet red and yellow bell pepper, cucumbers, daikon radish,
sugar snap peas, grape tomato, kalamata olives, a stuffed grape leaf.
Served with Stacy's Pita Chips.
http://www.reuters.com/article/pressRelease/idUS138077+17-Sep-2009+PRN20090917?sp=true
The First Class menu will vary by route, but includes some of the following
selections:
Breakfast:
-- Green tea citrus fruit: Refreshing selection of kiwi, orange sections,
mango, strawberries, blueberries, blackberries and raspberries
marinated
together with green tea, honey and fresh mint.
-- Herb omelet on grilled challah: Farm fresh egg omelet cooked with fine
herbs, served on grilled Challah bread with olive tapenade, with salad
of California Heirloom tomatoes tossed with basil, olive oil and feta.
-- Bircher muesli with fruit and honey: A classic breakfast dish of
rolled
oats, granny smith apple, passion fruit, dried apricots, dried figs,
toasted hazelnuts, farm fresh yogurt and milk, served with fresh
blackberries, blueberries and strawberries and honey served on the
side.
-- Fruit and cheese plate: Selection of cheeses, including hand-cut
brie,
aged cheddar, havarti and smoked gouda, with pumpernickel rye.
Garnished with raspberry, blackberry, grape-tomatoes and baby frisee.
-- Summer fruit bowl: Selection of fresh hand cut mango, watermelon, plum
wedges and blackberries, served with a fruit skewer of fresh cut juicy
pineapple, kiwi fruit and strawberry.
-- Tomato and mozzarella omelet with pork sausage: Farm fresh egg omelet
folded with fresh herbs, fresh mozzarella and roasted yellow tomatoes
served with crisp apple wood smoke bacon strips, grilled pork sausage
links and a zesty tomato and chili compote and fresh cilantro.
-- Spanish egg and potato tortilla: Classic Spanish potato and baked egg
frittata with onions, cream and parmesan cheese. Served with a
toasted
buttery English muffin and poached asparagus and a hollandaise sauce
infused with blood oranges.
-- Bake Onboard Croissants: Golden brown croissants freshly baked
in-flight.
Lunch/Dinner:
-- Filet of beef with mushrooms, asparagus and broad beans: Juicy seared
filet of beef topped with wild mushrooms and wrapped in a light, crisp
feuille de brick pastry and baked until golden brown, served with
balsamic-glazed tomatoes, asparagus and farm fresh fava beans,
finished
with a natural jus.
-- Baked eggplant with zucchini, tomato, basil and mozzarella: Fresh
eggplant dipped in farm fresh egg flour and Japanese bread crumbs,
sauteed in olive oil until crisp, layered with herb-grilled zucchini,
yellow squash, vine-ripened tomato slice and baked with fresh
mozzarella. Served with a basil and tomato sauce.
-- Naan tandoori chicken: Free range chicken marinated in tandoori spice,
yogurt, lime juice and ginger, served with whole wheat flat bread,
tangy mango chutney, pickled red onions, fresh cilantro and yogurt.
-- Pork medallions with honey glazed apples: Seared medallions of pork
tenderloin topped with honey glazed apples and figs, served with oven
roasted potatoes and fresh broccolini.
-- Grilled vegetables with balsamic glaze: Seasoned and char grilled
fresh
cut zucchini, eggplant, sweet carrot, red pepper, asparagus and red
onion served with a zesty balsamic vinegar reduction.
-- Roast turkey breast with sage stuffing: Oven-roasted turkey breast
with
sage stuffing served over ginger-infused sweet potato puree and topped
with flat leaf parsley, dried cranberries and preserved lemons.
-- Zucchini frittata with roasted tomato and corn salsa: Farm fresh egg
frittata made with fresh zucchini, red onions, chives and pecorino
cheese, topped with a roasted tomato and corn salsa with basil, lime
juice, broccolini and snipped chives.
Dessert:
-- Raspberry or blueberry clafoutis: Rustic French country dessert made
with fresh raspberries or blueberries, amaretto and almond all baked
until golden brown and served with creme anglaise.
Virgin America's new seasonal fresh menu in the Main Cabin includes the
following options for fall (prices range between $7- $10 in Main Cabin, and
options are complimentary in Main Cabin Select):
-- Bagel, fresh fruit and yogurt: Fresh-baked plain bagel served with
cream cheese, strawberry preserves, yogurt and fresh tropical fruit.
-- Fruit, vegetables and cheese plate: Selection of cheeses, including
muenster, aged cheddar, creamy hand-cut brie, provolone and fresh
mozzarella, complimented with red grapes, kalamata olives, cherry
tomatoes, artichokes and crackers.
-- Chicken pesto hand roll: Cool cucumber tortilla flat bread filled
with
a basil pesto cream cheese, grilled julienne chicken breast,
thin-sliced
crisp cucumber, ripe roma tomatoes, yellow bell pepper, green leaf
lettuce and baby frisee. Served with an Italian pasta cobb salad and
Toblerone chocolate.
-- Banh mi flat iron beef sandwich: A traditional street-vended
Vietnamese
sandwich made of grilled Asian marinated sliced flat iron steak with
shaved cucumber, green leaf lettuce, baby frisee, fresh sprigs of
cilantro and topped with a Vietnamese slaw of julienne carrots, daikon
radish and red onion. Asian ginger dressing served on the side.
-- Veggies with chatpata chana and raita dip: A healthy selection of
Mediterranean dips served with crisp carrots, broccoli and cauliflower
florets, sweet red and yellow bell pepper, cucumbers, daikon radish,
sugar snap peas, grape tomato, kalamata olives, a stuffed grape leaf.
Served with Stacy's Pita Chips.