Major upgrade in transcon catering
JFK-LAX J, dinner flight
Starter
Smoked Salmon Dip
With roasted garlic baguettes
(delicious - more of a tartare, I'd say, with spicy micro-greens)
Salad
Spring Mix with Tomatoes and Vegetable Ribbons
With your choice of carrot ginger miso dressing or balsamic vinaigrette
(definitely a fancier salad. architecturally layered, fresh)
Entrees
Grilled Beef Filet
With truffleyaki butter, mushroom medley and polenta cake
(the beef was overcooked, in a sea of bland gravy. polenta was very rich and well flavored)
Panko Crusted Mahi Mahi
With barley fried rice
Turmeric Paneer
With red tikka curry, jeera rice and roasted two-color cauliflower
(this was absolutely delicious - fresh and flavorful)
Dessert
Traditional Ice Cream Sundae
Vanilla ice cream with your choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and chopped nuts
Gourmet Cheese Plate
An assortment of fine cheeses
New wines (include European wines on domestic flights; is that new?):
Ca Bolani NV Prosecco, Italy (quite a step up from the previous bubbly)
Stone Barn Chardonnay, California
Pasqua Pinot Grigio Venezie, Italy (not half bad)
El Circo Contorsionista Cabernet Sauvignon, Cariņera, Spain
Lyeth Meritage, Sonoma, California