Following seven months of tasting and development, Continental Airlines is introducing new BusinessFirst menus on international flights. The first in a series of four...

Following seven months of tasting and development, Continental Airlines is introducing new BusinessFirst menus on international flights.

The first in a series of four different cycles of lunch and dinner menus debuts on Continental’s transatlantic, South American and transpacific routes this month.


Different menus will rotate each month and will vary by region, each menu created by a celebrity chef: James Canora of Delmonico’s and NYC Culinary Events, Bryan Caswell of Houston’s Reef, Michael Cordua of Houston’s Americas and Paul Minnillo of Cleveland’s Baricelli Inn.

In addition, Continental Airlines has developed new meals for BusinessFirst customers departing Europe with the creative input of two top European chefs: Ralph Stockle of Die Scheuer restaurant in Hofheim am Taunus, Germany, and Gill Tournadre of Restaurant Gill in Rouen, France.

“Our customers are treated to a broad selection of international and regional fare in menus that fuse current trends with more traditional flavors,” says Siegfried Lang, Continental’s executive chef.

Continental Airlines' huge, all-Boeing fleet includes 16 long-haul 767-400ERs (one is pictured here), as well as 20 777-200ERs, 10 767-200ERs and 41 757-200ERs. Each of Continental's 767-400ERs in configured to seat 35 in Business First and 200 in economy-class

Continental Airlines' huge, all-Boeing fleet includes 16 long-haul 767-400ERs (one is pictured here), as well as 20 777-200ERs, 10 767-200ERs and 41 757-200ERs. Each of Continental's 767-400ERs in configured to seat 35 in Business First and 200 in economy-class

A new meal choice on a typical Houston-to-Frankfurt flight includes broiled tenderloin steak accented with asiago cheese broth, brown butter gnocchi and marinated asparagus. Another choice is a Latin-inspired tamale-filled breast of chicken with ancho chile and corn sauce, roasted tomatoes and grilled yucca batons.

BusinessFirst customers on a typical Copenhagen-to-Newark flight have a choice of four new main courses, including Cioppino fish stew featuring halibut, scallops, herbed shrimp and calamari with potatoes and roasted vegetables; or a savory option of rack of lamb au jus with haricots verts, herbed vegetables and potato gratin. Continental has also introduced new pasta and poultry entrees.

Other featured changes include new hot canapes such as seafood-filled pastry blossoms, vegetable samosas and lamb kabobs flavored with honey and thyme. Soup demitasse selections include basil cream essence and tomato scallop bisque.

Continental’s dessert cart will continue to feature the airline’s signature ice cream sundae, as well as light petite dessert options.

The new BusinessFirst menus enhance Continental’s five-course gourmet meal, which is presented restaurant-style complete with linen, fine china and flatware. Local touches are offered in various markets, including sushi appetizers and a complete Japanese meal option on Tokyo flights; authentic local Asian noodle dishes on flights serving Beijing, Shanghai and Hong Kong; a fresh pasta course on flights serving Milan and Rome; and an Indian-Vegetarian entree option on Delhi and Mumbai flights.

Premier champagnes and regional fine wines and beers are offered, as well as barista-quality espresso and cappuccino on all flights served by Boeing 767 and Boeing 777 aircraft.

Continental says it constantly reviews and updates its menus and beverage selections with the assistance of 16 chefs, known as the Congress of Chefs. They serve as advisors and periodically fly on board to be familiar with food service at 35,000 feet, allowing them to incorporate customer feedback into the development of new menus.

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