markis10
Veteran Member
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- Nov 25, 2004
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Virgin America, the California-based airline already known for its award-winning cuisine and international-grade First Class cabin, today announces a new enhanced First Class menu and service that will launch on its long-haul business flights between San Francisco and Los Angeles to Newark, New York, Boston and Washington, D.C. (Ronald Reagan Washington National Airport) – as of March 4, 2014.
First Class guests on Virgin America will enjoy an even more upscale menu and service experience as of March 4, with tempting offerings like a mixed herb salad with bresaola, soba noodles with lemongrass shiitake broth and faro risotto with spring succotash. The full First Class menu can be found here (http://www.virginamerica.com/vx/inflight/first-class-food?int=wob_food_first-class) starting March 4, and highlights from the upcoming spring menu include (selections vary by route):
Breakfast:
Scrambled Eggs with Herb Creme Fraiche and Tropical Fruit Salad: Cage-free scrambled eggs served with herb creme fraiche, sage-roasted Yukon Gold potatoes, a grilled Roma tomato, and optional maple chicken-and-bacon sausages. On the side is a tropical fruit salad of mango, kiwi, strawberry, pineapple, and a basil-lime dressing.
Protein Plate with Farro Pudding and Edamame Hummus: Coconut-mango cardamom farro pudding served with a protein plate of edamame hummus, one boiled cage-free egg, red grapes, radishes, dolma, yellow roasted tomato, marinated artichoke heart, mini pita breads, and sliced cheddar and camembert cheeses.
Protein Plate with Granola and Strawberry Yogurt: Assorted fruit plate of kiwi, pineapple, blackberries, raspberries, strawberries, mango, lychees, green grapes, grapefruit, and oranges, served with strawberry low-fat yogurt and gluten-free granola.
coughtail Hors d'oeuvre: Roasted tomato, marinated artichoke heart, olive and mozzarella skewer, served with warmed mixed nuts.
Appetizers:
Mixed Herb Salad: A fresh mixed-herb salad of cilantro, basil, parsley, chervil, and chives, served with roasted cashews, Japanese cucumber, red teardrop tomato, hearts of palm, and a sweet chili vinaigrette.
French Green Bean Salad with Prosciutto: Cold haricot verts salad sprinkled with shaved parmesan cheese, pitted country olives, lemon and olive oil zest, and a toasted hazelnut-lemon vinaigrette with savory prosciutto on the side.
Entrees:
Chicken Breast with Apple Fig Compote: Roasted chicken breast in an oregano, rosemary, and lemon marinade and a fig-apple Madeira jus compote, served with roasted garlic cauliflower puree and collard greens sauteed in sage and pancetta.
Protein Plate with Mixed Nuts and Edamame Hummus: Edamame hummus and mixed nuts with a protein plate of one boiled cage-free egg, red grapes, radishes, dolma, yellow roasted tomato, a marinated artichoke heart, mini pita slices, and cheddar and camembert cheeses.
Tomato Bisque Soup with Spanish Turkey Prosciutto Sandwich: Half Spanish turkey prosciutto sandwich and tomato-bisque soup with an herb and lemon creme fraiche garnish and a Belgian chocolate truffle.
Desserts:
Spiced Chocolate Cake: Rich Chocolate cake drizzled in sherry sauce and a pinch of candied sunflower seeds.
Humphry Slocombe Ice Cream: San Francisco creamery Humphry Slocombe sweetens the skies with two mile-high flavors, Tahitian Vanilla and one custom flavor created exclusively for Virgin America.
Raspberry Key Lime Pave: Vanilla sponge cake with ginger and raspberry and key lime mousse.
http://finance.yahoo.com/news/virgin-america-introduces-posh-first-192500814.html
First Class guests on Virgin America will enjoy an even more upscale menu and service experience as of March 4, with tempting offerings like a mixed herb salad with bresaola, soba noodles with lemongrass shiitake broth and faro risotto with spring succotash. The full First Class menu can be found here (http://www.virginamerica.com/vx/inflight/first-class-food?int=wob_food_first-class) starting March 4, and highlights from the upcoming spring menu include (selections vary by route):
Breakfast:
Scrambled Eggs with Herb Creme Fraiche and Tropical Fruit Salad: Cage-free scrambled eggs served with herb creme fraiche, sage-roasted Yukon Gold potatoes, a grilled Roma tomato, and optional maple chicken-and-bacon sausages. On the side is a tropical fruit salad of mango, kiwi, strawberry, pineapple, and a basil-lime dressing.
Protein Plate with Farro Pudding and Edamame Hummus: Coconut-mango cardamom farro pudding served with a protein plate of edamame hummus, one boiled cage-free egg, red grapes, radishes, dolma, yellow roasted tomato, marinated artichoke heart, mini pita breads, and sliced cheddar and camembert cheeses.
Protein Plate with Granola and Strawberry Yogurt: Assorted fruit plate of kiwi, pineapple, blackberries, raspberries, strawberries, mango, lychees, green grapes, grapefruit, and oranges, served with strawberry low-fat yogurt and gluten-free granola.
coughtail Hors d'oeuvre: Roasted tomato, marinated artichoke heart, olive and mozzarella skewer, served with warmed mixed nuts.
Appetizers:
Mixed Herb Salad: A fresh mixed-herb salad of cilantro, basil, parsley, chervil, and chives, served with roasted cashews, Japanese cucumber, red teardrop tomato, hearts of palm, and a sweet chili vinaigrette.
French Green Bean Salad with Prosciutto: Cold haricot verts salad sprinkled with shaved parmesan cheese, pitted country olives, lemon and olive oil zest, and a toasted hazelnut-lemon vinaigrette with savory prosciutto on the side.
Entrees:
Chicken Breast with Apple Fig Compote: Roasted chicken breast in an oregano, rosemary, and lemon marinade and a fig-apple Madeira jus compote, served with roasted garlic cauliflower puree and collard greens sauteed in sage and pancetta.
Protein Plate with Mixed Nuts and Edamame Hummus: Edamame hummus and mixed nuts with a protein plate of one boiled cage-free egg, red grapes, radishes, dolma, yellow roasted tomato, a marinated artichoke heart, mini pita slices, and cheddar and camembert cheeses.
Tomato Bisque Soup with Spanish Turkey Prosciutto Sandwich: Half Spanish turkey prosciutto sandwich and tomato-bisque soup with an herb and lemon creme fraiche garnish and a Belgian chocolate truffle.
Desserts:
Spiced Chocolate Cake: Rich Chocolate cake drizzled in sherry sauce and a pinch of candied sunflower seeds.
Humphry Slocombe Ice Cream: San Francisco creamery Humphry Slocombe sweetens the skies with two mile-high flavors, Tahitian Vanilla and one custom flavor created exclusively for Virgin America.
Raspberry Key Lime Pave: Vanilla sponge cake with ginger and raspberry and key lime mousse.
http://finance.yahoo.com/news/virgin-america-introduces-posh-first-192500814.html
