If you can eat four star meals on the ground, why not in the air as well?
Virgin America presents 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. To supplement the traditional after-takeoff cocktail service, the new menu will include the addition of cocktail hors d’oeuvres of roasted tomato, marinated artichoke heart, olive and mozzarella skewer, served with warmed mixed nuts – as well as a choice of two appetizers and three entrees in-flight.
The ‘cherry on the top’ of the new service is the debut of the airline’s first custom ice cream flavor, developed in collaboration with San Francisco’s cult favorite ice cream maker, Humphry Slocombe. The artisanal ice cream will be hand-delivered daily to the airline’s sleek home base at San Francisco International Airport’s (SFO) Terminal 2 to be served to First Class guests on the airline’s eastbound flights from SFO. Today, the airline is inviting its ‘foodie’ travelers to help decide the soon-to-be signature Virgin America ice cream flavor by casting their vote via Twitter for one of three exclusive ice cream flavors created for the airline by Humphry Slocombe. Travelers in any cabin can also score a free scoop of Humphry Slocombe’s ice cream at either of the outlet’s two San Francisco locations (The Ferry Building & Mission) by presenting their Virgin America boarding pass from March 4-June 30th. The airline is also updating its First Class service settings, with hot towel and linen table service available on all flights.
Sounds delicious…
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.
Cocktail 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.
