Delta Air Lines has revealed the food and beverages that will be served onboard its flights and available through its summer menus.
Delta Premium Select passengers now have the option to pre-select meals before travelling, meaning that the airline’s premium customers have more inflight dining options than ever before. They include chef-curated menus to allergen-free snacks plus a rotating wine programme with choices curated for the summer season.
Dining aboard Delta Air Lines
Chef Jereme Leung, a global restaurateur, is known for combining culinary traditions with modern international elements for a unique fine dining experience. On the Delta service from Seattle to Taipei launched in June, Delta One customers can sample Chef Leung’s versions of Asian classics such as braised beef brisket with stir-fried beans and Chao Zhou preserved olives, potato, tomato, and steamed rice; avocado and crab meat salad with tobiko fish roe; plus soup noodles with minced pork, shiitake mushrooms, greens and carrots.
Starting in June, Delta’s domestic First class customers departing from Atlanta on most flights over 900 miles can savour Chef Mashama Bailey’s hearty Southern dishes, including the Fox Bros. Bar-B-Q’s short rib open-faced sandwich with sweet pickles and a side of cheddar and broccoli and the Fox Bros. Bar-B-Q smoked chicken salad with cabbage and beet slaw, crumbled queso fresco and toasted pepitas.
Choices from Delta One passengers departing from Paris Charles De Gaulle Airport to the US include roast chicken breast with chicken jus and artichoke-filled pasta with tomato cream sauce. A Paris-Brest with praline cream and almonds is offered for dessert.
Summer menus in the sky
From July to August, Delta One customers departing Paris can sample two limited selections from Guy Martin, chef of Le Grand Véfour restaurant in Paris. Slow-cooked lamb shoulder in a rosemary sauce with summer vegetables and haddock served with tarragon polenta, asparagus and buttered peas in shellfish sauce are available.
For Delta One customers flying from JFK to LAX or SFO, Union Square Events, a Danny Meyer concept, is serving up dishes including pastrami short rib with barbecue jus and chicken scarpariello with roasted lemon that are available through Pre-Select.
Delta Premium Select passengers on select transoceanic routes departing the US can enjoy the likes of makhani chicken curry with tomato chickpea stew and three-cheese manicotti with Bianco DiNapoli tomato sauce.
Main Cabin and Delta Comfort+ passengers can choose between a sweet or savoury option for their pre-arrival main dish on long-haul international flights. Varied selections include a spinach, egg and cheese calzone or a chocolate hazelnut calzone.
Domestic First class and Delta One passengers can choose the limited selection Wellness Entree, designed with a focus on lean protein, whole grains and fresh vegetables. Prepared with roast chicken, the dish comes with quinoa, green beans, roasted carrots and Roma tomato.
From late May, main cabin passengers have been able to appreciate the soft-baked 88 Acres Dark Chocolate Sea Salt bar, which delivers a homemade cookie taste, without gluten or nuts.
Drinks on Delta flights
New and returning beverages will be onboard during the summer.
During June and July Delta One passengers will be able to sip a Cru Bourgeois Supérieur from the Chateau La Mouline Moulis-en-Médoc AOC. From July into September, wine produced by Susana Balbo will be available.
Argyle Pinot Noir from the Willamette Valley region of Oregon returns from June until August. Gerard Bertrand Cote Des Rosé will be available from June to August.
Voodoo Ranger Imperial IPA, an amber-bronze beer with tropical, fruity flavours, comes onboard as a permanent offering.
“Our onboard food and beverage service is an integral part of the customer journey,” said Kristen Manion Taylor, Senior Vice President of In-Flight Service at Delta.
“We know customers crave variety along with a taste of the familiar – that’s why our goal with every seasonal menu refresh is to balance new flavours with reimagined classics, all while maintaining our high standards of quality,” she concluded.
