Alaska Airlines and Hawaiian Airlines have revealed details of new spring menus, set to launch later in February.
The seasonal menu refresh reflects each airline’s distinct culinary identity while celebrating the ingredients and regional influences of the West Coast and the Hawaiian Islands.
Alaska Airlines
Onboard Alaska Airlines, the First Class menu refresh includes Banana Crêpes, Lemon Pesto Spaghetti with Grilled Chicken, and a Lemongrass Pork Sandwich – each highlighting fresh, seasonal ingredients.
Staying onboard are the breakfast Parmesan Eggs & Bacon and Tillamook Cheeseburger.
Headlining Alaska’s new Main Cabin offerings on medium- to long-haul within North America is Beecher’s Mac & Cheese, from the iconic Seattle cheesemaker in Pike Place Market. Alaska’s culinary team spent nearly two years working on the onboard version of Beecher’s beloved dish, which was previously named as one of Oprah’s Favourite Things.
Todd Traynor-Corey, Vice president of guest experience & products, Alaska Airlines said: As Seattle’s hometown airline, Alaska is proud to partner with regional favorites that reflect where we come from and what our guests love; Beecher’s Mac & Cheese is a natural fit for our menu: iconic, high-quality and unmistakably local.”
In addition to the Beecher’s debut, Alaska’s popular Evergreens menu expands this season with the new Med In The Clouds, a Mediterranean‑inspired, plant‑forward option. Following the strong guest response to a recent vegan and gluten‑free bowl, the airline is continuing that trend with this fresh addition made with a quinoa and lettuce base, fresh vegetables, olives and a lemon‑tahini dressing.
Guests seated in Main Cabin will also enjoy a new Antipasto Platter featuring cured meats, candied walnuts and marinated mozzarella balls.
Hawaiian Airlines
Hawaiian Airlines has introduced its refreshed domestic First Class menu crafted by acclaimed Honolulu‑born chef Robynne Maii, whose thoughtful, locally-rooted culinary style has shaped kitchens from O‘ahu to New York City. Chef Maii is a long-time partner of Hawaiian.
First Class passengers from Hawaiʻi to the U.S. Continent will find island‑inspired dishes, including a smoked mozzarella frittata with Portuguese sausage served with fresh fruit, a basil Caesar salad paired with roasted chicken and ginger scallion fried rice, a beef & kimchi hand pie, ratatouille parmesan baked ziti and Lasagna alla Norma.
Inbound First Class meals to Hawaiʻi will continue to be created by Chef Wade Ueoka of Honolulu’s MW restaurant with new options including braised miso beef, grilled kalbi with kimchi fried rice, mushroom risotto cakes, pasta in a white wine cream sauce and vegetable cobb salad.
“This spring, we’re excited to share our chef-inspired menu, crafted with the freshest local ingredients; thank you to our talented chef partners for bringing the spirit of aloha to guests this season,” said Traynor-Corey. “At Alaska and Hawaiian, we’re redefining inflight dining with a culinary experience that excites our guests and elevates the journey before they even touch down.”
