American Airlines has added dishes inspired by regions in Europe to summer menus for passengers travelling in its premium cabins.
The dishes are available to passengers flying in Flagship Business, Flagship Suite Preferred seats or Flagship Suite to Barcelona, Dublin, Edinburgh, Frankfurt, London, Milan, Madrid, Munich, Nice, Paris, Rome and Venice.
The main courses available include ratatouille or a porcini short rib paired with creamy polenta, blue cheese, walnuts and a medley of roasted beets and courgette. These are dishes inspired by the Provence region of France.
Herbed short rib with a butternut squash medley and pea risotto, finished with a thyme demi-glace or a pan-seared halibut with fingerling potatoes and olive-caper relish is inspired by the Amalfi coast in Italy.
Germany’s cuisine is drawn upon for spaetzle tossed with grilled courgette, cremini mushrooms and sun-dried tomatoes or a schnitzel accompanied by potatoes and blistered tomatoes.
The dishes of mar y mar paella and seared paprika sea bass served with squid ink rice and piquillo pepper sauce are Spanish in origin.
Mustard-crusted lamb served with turnips, peas and baby carrots in a rich lamb reduction draws on Britain and Ireland for inspiration. That’s also true of the peppercorn short rib dish with roasted potatoes and seasonal vegetables finished in a demi sauce.
The new food options are being added as the airline begins operating new summer routes to destinations across Europe, including Edinburgh, Naples and Venice.
Passengers have an additional four hours before flights to pre-order their meals, as the last opportunity to do so has been decreased from 24 hours before departure to 20 hours.
