I had the opportunity to learn about (and taste) American Airlines new first class menu offerings on Monday in Dallas. Everything tasted slightly salty to me, but I’ll caveat that with two things: 1. I don’t tend to put much salt on food & 2. We are on the ground. I had the same experience with trying United’s menu on the ground and everything tasted fine in the air. So I’ll avoid pointing that part out, but YMMV.
Transcontinental First Class Menu
The new menu selections were inspired by restaurateur Sam Choy, a chef, restaurateur and television personality known as a founding contributor of “Pacific Rim cuisine”, who was present at the event. He was also a contestant on Chopped, one of my favorite shows.
- Spicy Crab
with Sushi Rice, Avocado, and Wasabi Sauce
- Burrata Cheese
with Oregano and Capers
I wasn’t a huge fan of the vegetable accompaniment, but the burrata was very good and soft. It had the proper consistency and I was (wrongfully) expecting it to be more mozzarella-like.
- Edamame Hummus
with Toasted Garlic Boguettes
- Beef Oscar
with Crab, Asparagus, Béarnaise Sauce, and Smashed potatoes
This was really great. The Béarnaise sauce was tasty and the beef was tender. I could see the smashed potatoes tasting a little dry in the air, but I guess I need to fly to find out!
- Steamed Sea Bass
with Soy glaze and Ginger Cilantro, Pesto Rice
This tasted just like sea bass. I happen to not like sea bass, but it wasn’t fishy or dry or anything. So it seemed successful.
- Lobster Risotto
with Shaved Brussel Sprouts, Lemon Oil and Parmesan Crisp
I was unfortunately & fortunately deep in conversation with the wine team when this one went around, so I didn’t get to try it.
- Wagyu Meatloaf
with Siracha Ketchup, Roasted Garlic, Mashed Potatoes, and Candied Onions
This was really good. The texture was great. The mashed potatoes were tasty. And I don’t like meat loaf!
- Pan Roasted Coconut Lime Chicken
with Olives and Garlic Mashed Potatoes
These two were not avaliable for tasting, but I found out that the chicken is completely organic. A lot of the inspiration behind the transcontinental menu is “farm-to-(tray) table”. I think that’s an emphasis keeping with the times.
- Turmeric Paneer
with Red Tikka Curry, Jeera Rice, and Roasted Two-color Cauliflower
Summer Seasonal Vegetables
- Baby Sunburst Squash and Zucchini (East)
- Blanched Baby Carrots and Sugar Snap Peas (West)
All of these menu options will be available in American’s transcontinental First Class cabins on flights from MIA-LAX-MIA, JFK-LAX-JFK, and, JFK-SFO-JFK beginning in July
Flagship Lounge Snacks
There will be a new selection of snacks available in American’s Flagship Lounge beginning mid-July. The idea behind these snacks is to be a tour around the world.
- South America
Perivian Causa Yellow Potato West Coast Dungerness Crab Aji Amanillo Basil Cilantro Oil
These were just cool to eat. They were available in yellow or purple and everyone scooped up the purple ones.
It was an almost-play dough like texture I’m not used to, but it really worked.
Ricotta Whipped with Lemon and Extra Virgin Olive Oil Ciabatta Crostini
I didn’t get a shot of this one, but it was a typical Italian crostini. It wasn’t especially special but it tasted good.
Cool Sesame Saba Noodles Chicken Satay
This tasted fine, but I probably wouldn’t be eating a lot of it in the lounge. The noodles were a little difficult to eat when standing, so that may have biased me.
The chicken was decently moist.
- North America
Classic All American Macaroni and Cheese Fritter
I loved this. But according to View from the Wing, they are replacing it with three different styles of mac & cheese without the fritter part.
It’s a shame because it is so tasty.
I went back for
seconds thirds fourths extra portions of this one.
Domestic First Class Menu
These new menu items will be available in our domestic class cabins in July.
- Warm Mixed Nuts
- Antipasto Skewers
- Tomato Tart
- Wedge Salad
- Romaine and Kale Salad
- Beef Filet with Lobster Mac N Cheese
I loved this dish and was amazed that it is on the domestic first class menu. The beef only required a fork to cut into it, so when it is potentially overcooked in the air, I think it will still be decently tender with a knife and fork.
I’m a huge fan of steak with lobster mac & cheese to begin with, so I could be pretty biased.
- Shrimp & Grits
This was also extremely tasty, but I can’t remember a time I had grilled shrimp in the air, so I’m not sure how it would translate. (Everything I’ve had has been shrimp cocktail style shrimp).
I didn’t have the opportunity to taste any of the following.
- Lentil Chili with Polenta Cakes
- Asian Slaw Salad with Teriyaki Chicken
They are moving away from completely plating the salads to make it easier to offer vegetarian options. So the salads will be served with the protein on the side.
- Salted Chocolate Caramel Premade Sundae
Remember how I said I didn’t like salt?
This was incredible. These are pre-made sundaes for domestic first class (not transcon), so it isn’t replacing the made to order sundaes that you are used to.
There are pretzels on top and liquid caramel mixed in together with the ice cream.
The menu definitely seems like an improvement on the ground. I just can’t wait to try these items in the air come July and see how it compares when it’s on a flight.