American Airlines has upgraded the food service on major US transcontinental routes and some international routes for business and first class passengers, as well as expanding its economy class “purchase on board scheme”:
Throughout First and Business Class, dining and beverage options are complimentary. New transcontinental dinner entrees in First Class include beef filet with (Japanese) miso demi-glace and cilantro potatoes; salmon with sweet potatoes and haricot vert carrot medley; and grilled chicken breast with vegetable canneloni and broccolini. Business Class passengers will feast on dinner entrees including tortellini with red roasted peppers; beef fillet with madiera demi, augratin potatoes and asparagus; and beef torta roma with spinach gnocchi and a mushroom beef sauce. In addition to the ever-popular ice cream sundaes, grand marnier fruit has been added as a First Class dessert option, and seasonal fresh fruit as a Business Class dessert option. The new lunch menu features soups, salads and sandwiches. Examples of the new soups include navy bean with portobello mushrooms, asiago with garlic croutons, cream of chicken with wild rice and corn chowder with red peppers. Sandwich choices consist of a roast beef au jus or roasted chicken. The breakfast menu features morning favorites such as a cheese vegetable omelet with fire roasted turkey sausage, basil pesto potato wedges and fire roasted pepper sauce; and a three-cheese omelet with saffron onions and potato sausage hash. In addition, for late-night snackers, fruit and cheese and antipasto plates are among the new offerings.
Competition at the premium end of the US domestic market is clearly intensifying much as competition has for price conscious passengers. United’s P.S. premium service has motivated American to differentiate itself by food. Clearly there is a market for high quality service within the US - this appears to be a higher priority than service on international routes.
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