Oct 14, 2015, 3:37 pm
Last edit by: WineCountryUA
UA Press Release dated October 14 2015.
Oct 25: PS menus get upgraded and look delicious
Nov 1: Domestic first flights between 1:30 and 3:59pm that are more than 3 hours get lunch
Nov 1: Hawaii and transcon redeyes get dinner service
Beginning Nov. 1, the airline will refresh lunch and dinner choices for United First and United Business customers on flights throughout the U.S. and Canada, and to Mexico, Caribbean and Latin America leisure markets.
United-operated flights that currently offer meal service will addnew dishes, like Spanish paella, mushroom risotto and seafood cioppino on shorter dinner flights.
Meal window expansion
The carrier will also expand meals to:
Lunch flights longer than three hours, departing between 1:30 and 3:59 p.m., which will offer options that include seasonal entree salads like a Napa salad with grilled salmon, goat cheese and fig and an arugula salad with Milanese-style chicken; and
Late-night flights between Hawaii and Houston, Chicago, New York/Newark and Washington, which will offer full dinner service with new entrees, such as hoisin short ribs with wasabi grits and stir-fried vegetables.
Late-night non-p.s. transcontinental flights and service between Hawaii and Los Angeles, San Francisco and Denver, as well as other late-departing flights of at least five hours and 20 minutes, will offer hearty sandwiches after takeoff, such as a pretzel burger with bleu cheese dressing, arugula and pickled onions, followed by warmed pastries before arrival.
United will continue to offer its p.s. made-to-order sundaes for dessert, followed by bake-on-board cookies prior to arrival.
Oct 25: PS menus get upgraded and look delicious
Nov 1: Domestic first flights between 1:30 and 3:59pm that are more than 3 hours get lunch
Nov 1: Hawaii and transcon redeyes get dinner service
Beginning Nov. 1, the airline will refresh lunch and dinner choices for United First and United Business customers on flights throughout the U.S. and Canada, and to Mexico, Caribbean and Latin America leisure markets.
United-operated flights that currently offer meal service will addnew dishes, like Spanish paella, mushroom risotto and seafood cioppino on shorter dinner flights.
Meal window expansion
The carrier will also expand meals to:
Lunch flights longer than three hours, departing between 1:30 and 3:59 p.m., which will offer options that include seasonal entree salads like a Napa salad with grilled salmon, goat cheese and fig and an arugula salad with Milanese-style chicken; and
Late-night flights between Hawaii and Houston, Chicago, New York/Newark and Washington, which will offer full dinner service with new entrees, such as hoisin short ribs with wasabi grits and stir-fried vegetables.
Late-night non-p.s. transcontinental flights and service between Hawaii and Los Angeles, San Francisco and Denver, as well as other late-departing flights of at least five hours and 20 minutes, will offer hearty sandwiches after takeoff, such as a pretzel burger with bleu cheese dressing, arugula and pickled onions, followed by warmed pastries before arrival.
United will continue to offer its p.s. made-to-order sundaes for dessert, followed by bake-on-board cookies prior to arrival.
Hi everyone,
As a follow-up to our recent news release about investments we’re making in dining onboard and in our United Clubs, we have a number of details to share about changes coming this weekend to every cabin on many of our North and Latin America flights, to offer you restaurant-quality meals. These latest upgrades come in addition to those we made October 25 to premium-cabin dining on our p.s. Premium Service.
For a more in-depth look at the investment we’re making in our food, UnitedAirtime.com now includes insightful foodie stories and a new video about why we want the food we serve to be exciting and interesting – something we’re working on in partnership with The Trotter Project, a nonprofit organization dedicated to educating and inspiring new generations of culinary minds.
Here are some highlights of menu changes on flights within the U.S., Canada, the Caribbean, and leisure markets in Mexico; which will be reflected beginning November 2 on our united.com North America premium-cabin dining page and Choice Menu page:
p.s. Premium Service enhancements beginning October 25:
Premium-cabin dining changes beginning November 1:
We hope many of you have the opportunity to experience these new dining options and we look forward to hearing from you.
-UA Insider
As a follow-up to our recent news release about investments we’re making in dining onboard and in our United Clubs, we have a number of details to share about changes coming this weekend to every cabin on many of our North and Latin America flights, to offer you restaurant-quality meals. These latest upgrades come in addition to those we made October 25 to premium-cabin dining on our p.s. Premium Service.
For a more in-depth look at the investment we’re making in our food, UnitedAirtime.com now includes insightful foodie stories and a new video about why we want the food we serve to be exciting and interesting – something we’re working on in partnership with The Trotter Project, a nonprofit organization dedicated to educating and inspiring new generations of culinary minds.
Here are some highlights of menu changes on flights within the U.S., Canada, the Caribbean, and leisure markets in Mexico; which will be reflected beginning November 2 on our united.com North America premium-cabin dining page and Choice Menu page:
p.s. Premium Service enhancements beginning October 25:
Premium-cabin dining changes beginning November 1:
-New seasonal entrée salads with refreshed protein component served on the side
-New side salads and transcon/Hawaii starter salads
-The United Business cabin on three-cabin aircraft will offer all entrée choices served in the United First cabin
-United Express two-cabin regional jet service will also offer new premium-cabin lunch, dinner and snacks, and expanded lunch meal service to flights longer than three hours
Choice Menu Bistro on Board changes beginning November 1 We hope many of you have the opportunity to experience these new dining options and we look forward to hearing from you.
-UA Insider
Starting Oct 25 '15 UA PS/HNL long-haul redeyes/mid-cons will feature BETTER options!
Mar 2, 2015, 9:31 pm
#331
Join Date: Jan 2005
Location: ORD
Programs: UA 1K & MM
Posts: 61
Sandwich option today from ORD - DEN was a "Dilled Pork Sandwich" served hot. Well, I can't stand dill, so I went with the Southwest Salad and Soup. That honestly wasn't bad.
Mar 2, 2015, 9:52 pm
#332
Join Date: Jan 2009
Location: LHR (sometimes CLE, SFO, BOS, LAX, SEA)
Programs: UA 1K
Posts: 5,893
Originally Posted by parody press release
Excess United First meals will be available on a first-come first-served basis to United Economy Plus (tm) passengers for $11.95 for lunch, and $14.95 for dinner selections.
Mar 2, 2015, 10:01 pm
#333
Join Date: Apr 2010
Location: 5280 feet
Programs: UA GS
Posts: 674
I will almost always go with the salad. The lettuce is always crisp, the veggies pretty edible, and the meat is generally solid. Healthier than the other options and more refreshing with the crisp romaine.
Mar 2, 2015, 10:19 pm
#334
Join Date: Nov 2009
Location: LAX
Programs: AA(EXP)UA(1K/1MM) Marriott(PP,LifeTime Plat) Hertz(5*)
Posts: 449
It looks like the only difference between yours and the First class is probably the plating.
Mar 2, 2015, 10:35 pm
#335
Join Date: Oct 2004
Location: NYC
Programs: AS MVP Gold, BA Silver, AA Gold, Marriott Titanium, Hyatt Globalist
Posts: 1,619
The HNL-EWR F meal, for those who are curious, is:
(1) After takeoff -- cold chicken sandwich with hot onion soup and crackers.
(2) Mid-flight -- items from the 'refreshment basket' were available in the galley.
(3) Before landing -- cereal, yogurt, and croissant.
No choices. The flight is advertised as 'snack' and departs a bit after 9pm.
(1) After takeoff -- cold chicken sandwich with hot onion soup and crackers.
(2) Mid-flight -- items from the 'refreshment basket' were available in the galley.
(3) Before landing -- cereal, yogurt, and croissant.
No choices. The flight is advertised as 'snack' and departs a bit after 9pm.
Mar 3, 2015, 4:03 am
#336
Join Date: Jan 2013
Location: BOS
Programs: Hyatt Discoverist, Marriott/SPG/Hilton Gold, PreCheck + Clear
Posts: 2,306
Mar 3, 2015, 9:24 am
#337
Original Member
Join Date: May 1998
Location: CT/NY
Programs: UA 1K/1MM, AA EXP, Marriott LT Titanium, Hyatt Globalist, IHG Plat Amb
Posts: 6,020
Mar 3, 2015, 11:30 am
#338
FlyerTalk Evangelist
Join Date: Jan 2012
Location: Northern Calif./Eastern Ida.
Programs: Amethyst Premier Plutonium Medallion
Posts: 20,642
*highest bidder requires bidder not have existing UA mileageplus premier status. dynamic pricing offers will be given to those with 25K+ annual spend a co-branded UA credit card. special offers available for those in BG5 or sitting in row 30 and above.
Mar 3, 2015, 12:38 pm
#339
FlyerTalk Evangelist
Join Date: Jun 2003
Location: DEN
Programs: UA MM Plat; AA MM Gold; HHonors Diamond
Posts: 15,866
Mar 4, 2015, 11:00 am
#340
FlyerTalk Evangelist
Join Date: Feb 2007
Location: PDX
Programs: UA 1K, Marriott Plat
Posts: 11,500
Had three options on EWR-PDX a couple of weeks ago:
Pasta
Chicken Tamale
Short rib
I went with the short rib because I had seen a few pictures of the tamale and wasn't sure if it was me.
We were served the warm nuts and a drink, then they brought out the tray with the salad and bread, then they brought the mains on their own, collecting our salad bowl and replacing it with the main course. I thought the salad was a little strange. It was a bed of still frozen spinach with some bell peppers and fried onions (I think) and a side of quinoa. It wasn't particularly tasty.
The short rib was decent and was served with polenta and carrots.
After that we received ice cream with some typical toppings. It was a smaller serving than what I usually see on the transcons.
About an hour before arrival they served a warm chocolate chip cookie.
My neighbor ordered the chicken tamale and it actually looked pretty good in this case and I regretted my decision.
Overall it was an ok tasting meal, definitely better than what we used to receive. Hopefully the options rotate fairly regularly.
Pasta
Chicken Tamale
Short rib
I went with the short rib because I had seen a few pictures of the tamale and wasn't sure if it was me.
We were served the warm nuts and a drink, then they brought out the tray with the salad and bread, then they brought the mains on their own, collecting our salad bowl and replacing it with the main course. I thought the salad was a little strange. It was a bed of still frozen spinach with some bell peppers and fried onions (I think) and a side of quinoa. It wasn't particularly tasty.
The short rib was decent and was served with polenta and carrots.
After that we received ice cream with some typical toppings. It was a smaller serving than what I usually see on the transcons.
About an hour before arrival they served a warm chocolate chip cookie.
My neighbor ordered the chicken tamale and it actually looked pretty good in this case and I regretted my decision.
Overall it was an ok tasting meal, definitely better than what we used to receive. Hopefully the options rotate fairly regularly.
Mar 4, 2015, 11:12 am
#341
Join Date: Feb 2002
Location: NYC: UA 1K, DL Platinum, AAirpass, Avis PC
Posts: 4,599
Mar 4, 2015, 11:20 am
#342
Senior Moderator
Join Date: Oct 2001
Location: San Francisco, CA
Programs: UA Plat/2MM [23-yr. 1K, now emeritus] clawing way back to WN-A List; MR LT Titanium; HY Whateverist.
Posts: 12,396
Was pleasantly surprised with today's F breakfast choices SFO-ORD on the 6 a.m.: 3 choices instead of 2. A large slice of vegetarian quiche with turkey sausage, or 2 decent-sized hot cheese blintzes with thick Canadian bacon, or the ever-present honey-nut Cheerios/fruit combo
Was impressed with the blintz choice. Served with a warm, light blueberry compote and a cup of tasty fruit. However, time to retire the Honey-Nut Cheerios -- please.
Was impressed with the blintz choice. Served with a warm, light blueberry compote and a cup of tasty fruit. However, time to retire the Honey-Nut Cheerios -- please.
Mar 4, 2015, 11:22 am
#343
Join Date: Jan 2013
Location: BOS
Programs: Hyatt Discoverist, Marriott/SPG/Hilton Gold, PreCheck + Clear
Posts: 2,306
Mar 4, 2015, 12:25 pm
#344
Join Date: Feb 2009
Location: Los Angeles, CA
Programs: UA Premier Gold, Starwood Gold, Plat AE, CO PP MC, Marriott Rewards Plat, Virgin Elevate Gold
Posts: 1,416
Flew Domestic F MCO-LAX, here were my food choices
Part of the new streamlined food offerings on United, my choices were Chili w/jalapeno muffin, butternut squash pasta (my choice), or grilled chicken w/rice
I meant to take a photo for posting, but forgot.
I got the sundae with hot fudge (pretty decent) as well as a fresh baked chocolate chip cookie
All in all, not bad
I meant to take a photo for posting, but forgot.
I got the sundae with hot fudge (pretty decent) as well as a fresh baked chocolate chip cookie
All in all, not bad
Mar 4, 2015, 6:51 pm
#345
FlyerTalk Evangelist
Join Date: Aug 2002
Location: Bay Area, CA
Programs: UA Plat 2MM; AS MVP Gold 75K
Posts: 35,068
Air Canada over-caters J so that people are more likely to have their choice. Extras, if any, are sold in the back.
UA, OTOH, had such bad First Class food, its "reinvententd North America premium cabin dining" was, in some cases, inspired by its Coach buy-on-board offering.