Lunch/Dinner:
● Filet of beef with mushrooms, asparagus and broad beans: A 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 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, 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; and
● Zucchini frittata with roasted tomato and corn salsa: 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: A 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 the Main Cabin, and options are complimentary in Main Cabin Select seating):
● Bagel, fresh fruit and yogurt: A fresh-baked plain bagel served with cream cheese, strawberry preserves, yogurt and fresh tropical fruit;
● Fruit, vegetables and cheese plate: A selection of cheeses, including muenster, aged cheddar, creamy hand-cut brie, provolone and fresh mozzarella, complemented by red grapes, kalamata olives, cherry tomatoes, artichokes and crackers;
● Chicken pesto hand roll: 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 is served on the side; and
● 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.
Related to this story:
- Virgin Atlantic Launches New Economy Class Dining Service
- Virgin America Upgrades ‘Red’ IFE System with New Features
- Virgin America Plans to Serve Mexico’s San Jose del Cabo and Cancun
- Continental Introduces New BusinessFirst Menus on Long-Haul Flights
- Virgin America Upgrades In-Flight Entertainment Options
Pages: 1 2
