Seasonal Inflight Menus

Four Seasonal Inflight Menu Programs

Each seasonal menu is rebuilt from scratch every year around peak ingredient availability. We don't rotate the same dishes — we design new menus tuned to what is actually excellent in each season.

• Spring Seasonal Menu (March–May)

  Foraged morel mushrooms, wild ramps, fiddlehead ferns, rack of Colorado lamb, Pacific halibut, spring pea velouté, Meyer lemon tarts. Wine pairings: Sancerre, Grüner Veltliner, Crémant d'Alsace.

• Summer Seasonal Menu (June–August)

  Maine lobster, grilled swordfish, striped bass, heirloom tomato gazpacho, burrata with stone fruit, compressed watermelon, strawberry pavlova. Wine pairings: Provence Rosé, Blanc de Blancs Champagne, Vermentino.

• Autumn Seasonal Menu (September–November)

  Roasted pheasant, truffle-crusted beef tenderloin, braised prime short rib, pan-seared duck breast, wild mushroom risotto, butternut squash velouté, apple tarte tatin. Wine pairings: Burgundy Pinot Noir, Côtes du Rhône, Barolo.

• Winter Seasonal Menu (December–February)

  A5 Wagyu short rib, Châteaubriand with Périgueux sauce, Osetra caviar service, foie gras torchon, black truffle chicken en croûte, Valrhona chocolate fondant, Vintage Port. Wine pairings: Grand Cru Burgundy, Dom Pérignon, Château d'Yquem.