Long-haul flights with American Airlines are getting a little more gourmet this fall.
The carrier just announced it’s expanding its destination-inspired in-flight menus to six new routes throughout Oceania and South America.
The dining program is an effort by American to allow travelers to start experiencing their destination’s culinary traditions—or savor one last taste of them—on board the plane.
In South America, the new dining lineup will be available on return flights to the United States from Buenos Aires, Argentina (EZE); Montevideo, Uruguay (MVD); and Santiago, Chile (SCL). Passengers in all cabin classes will notice new menu items that reflect local dishes.
Travelers departing the South America airports in Flagship business class will be treated to a selection that includes pan-fried sea bass with couscous, grilled tenderloin with zucchini spaghetti (or zoodles), grilled chicken breast with charred vegetables and garlic mash, and mozzarella cappelletti, which are “delicate pasta parcels filled with creamy mozzarella in a sun-dried tomato sauce.”
In premium economy, travelers can choose from spinach ricotta cannelloni in tomato sauce and grilled chicken breast with herb roasted potatoes and vegetables. In the main cabin, fliers will be offered slow-braised teriyaki beef ragout and cauliflower pie layered with bechamel and spices.
Travelers in Flagship business class on flights to Oceania will also have access to the refreshed menus, which will be available on flights to Sydney (SYD); Auckland, New Zealand (AKL); and Brisbane, Australia (BNE). On those routes, business class passengers can choose from two new selections: sweet chili seabass with couscous, roasted carrots, and bok choy, or a kona-crusted beef filet with mashed sweet potatoes and sauteed kale.
Earlier this year, the airline launched the destination-inspired meals program in its business class on several of its routes to Europe, including Spanish paella, French ratatouille, and German spaetzle on flights to the respective countries.
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