Award-Winning Airline Launches New Seasonal First Class and Main Cabin Menus and Expands Healthy Food Selection with “Travel Light” Options for Calorie-Weary Holiday Travelers
VIRGIN AMERICA, the California-based airline known for its award-winning cuisine, announces its new seasonal winter menu. Since its launch in 2007, VIRGIN AMERICA has earned a list of travel industry awards including “BEST DOMESTIC AIRLINE” in the CONDE NAST TRAVELER 2008, 2009, 2010, and 2011 READERS’ CHOICE AWARDS and recently won “BEST DOMESTIC AIRLINE” in TRAVEL + LEISURE’S WORLD’S BEST AWARDS for the fifth consecutive year.
Headquartered in California, VIRGIN AMERICA offers guests attractive fares and a host of innovative features aimed at reinventing air travel. In just over five years flying, the airline has expanded to 20 airport destinations and has created 2,600 new jobs. Virgin America flies to San Francisco, Los Angeles, New York, Washington D.C. (IAD), Las Vegas, San Diego, Seattle, Boston, Fort Lauderdale, Orlando, Dallas-Fort Worth, Los Cabos, Cancun, Chicago, Puerto Vallarta, Palm Springs, Philadelphia, Portland, Washington D.C.’s Reagan National (DCA) and starting April 2, 2013 – Newark.
Earlier this year, Virgin America rolled out enhancements to its ELEVATE FREQUENT FLYER PROGRAM — including ELEVATE GOLD and ELEVATE SILVER status levels that offer perks such as: priority check-in, security clearance and boarding; points earning bonuses; free checked bag allowances; enhanced digital/social rewards; private discounts; an expanded advance purchase upgrade window for the airline’s exclusive eight-seat First Class; complimentary space-available upgrades to the carrier’s premium Main Cabin Select service; and complimentary access to the best seat assignments within Main Cabin.
VIRGIN AMERICA is the only airline in the U.S. with a touch-screen seatback menu that enables “anytime” ordering during a flight. Virgin America’s Red platform includes an additional suggested “pairings” menu and an “open tab” feature that allows guests to swipe their card only once and keep their tab open for continuous ordering during the flight.
The airline refreshes its offerings quarterly to provide travelers with a wide range of seasonal and locally-sourced food options. The latest menu update includes a new selection of specialty cocktails – and to toast VIRGIN AMERICA‘s new partnership with THE COSMOPOLITAN OF LAS VEGAS (the newest luxury resort located in the heart of the Las Vegas Strip) – the airline is featuring a signature Cosmopolitan cocktail onboard all flights. Virgin America is also debuting a brand new selection of “Travel Light” menu items like the ROASTED PORTOBELLO WRAP and TUNA NICOISE SALAD curated by GILT TASTE and even a gluten free snack, KUKO BITES – all natural cookies made with goji berries, seeds, nuts, dried fruit and cacao nibs. The latest “Travel Light” menu options list nutritional content and calorie count for those guests trying to watch their waistline during the holiday season and includes both fresh food items as well as snack options – like the delicious 479° POPCORN SEA SALT CARMEL. In First Class, flyers onboard Virgin America will also enjoy a selection of delicious new menu offerings including the yellow beet and citrus salad, followed by a char grilled WAGYU BEEF BURGER served with a side of warm German style potato salad, and finished with L’ARTISAN FRENCH MACAROONS.
All of Virgin America’s menus are crafted using an assortment of sustainable and fresh ingredients, including local fruits and vegetables, premium meats and artisan breads. The airline’s focus on a fresh, diverse range of menu options has helped the airline capture the “Best Domestic Airline for Food” Award in TRAVEL + LEISURE 2009 WORLD’S BEST AWARDS as well as recognition for its wide range of healthy menu selection. The new Main Cabin and Main Cabin Select menus are available “on-demand” to Virgin America flyers via the airline’s innovative touch-screen seatback entertainment platform. The RED IN-FLIGHT ENTERTAINMENT platform allows travelers to order drinks, snacks and meals right from their seatback touch-screen any time during the flight.
The latest menu is available through the winter season. Selections featured will vary by route, but include:
FIRST CLASS BREAKFAST (all First Class meals are complimentary):
ROSEMARY FIG SCONE: Fresh-baked rosemary fig scones.
FRUIT AND CHEESE PLATE: A protein packed snack of cheddar and Swiss cheese, red seedless grapes, cage free hardboiled egg and vanilla yogurt with blueberries.
FRUIT PLATE WITH MUSHROOM AND CHEESE BISCUIT: Fresh pineapple, kiwi, grapefruit sections, green grapes, sliced orange, strawberries and mangos served with vanilla yogurt with blueberries, and a mushroom and cheese biscuit.
FRUIT PLATE WITH CHIVE AND ONION BISCUIT: Fresh pineapple, kiwi, grapefruit sections, green grapes, sliced orange, strawberries and mangos served with vanilla yogurt with blueberries, and a chive and onion biscuit.
WINTER SALAD WITH ROASTED BUTTERNUT SQUASH OMELET: Fresh mango, pineapple, oranges and blueberries, topped with kiwi, strawberry, toasted coconut and pecans. Served with a cage free egg omelet filled with braised kale, roasted butternut squash and smoked gouda cheese, served with rutabaga and potato hash, spicy tomato compote and maple bacon chicken sausage.
FRUIT PLATE WITH GRANOLA: Fresh pineapple, kiwi, grapefruit sections, green grapes, sliced orange, strawberries and mangos served with vanilla yogurt with blueberries and whole wheat granola and two percent milk.
BLACK BEAN HUMMUS WITH MINI PITAS: Black bean hummus topped with spicy corn relish and served with mini whole wheat pita bread, fresh carrot, bell pepper, cucumber, celery and olives and a chocolate for dessert.
WINTER FRUIT CRUMBLE WITH MOZZARELLA OMELET: Fresh mango, pineapple, granny smith apples, dried cranberries, dates, orange zest and cinnamon tossed in vanilla yogurt and topped with gluten free granola, blueberries and raspberries. Served with a cage free egg omelet filled with roasted tomato, fresh mozzarella and Parmesan cheese and fresh basil, served over vegetable ratatouille of baby zucchini, fresh herbs, onion, garlic and tomatoes and finished with romesco sauce.
FIRST CLASS SNACKS, APPETIZERS, AND ENTREES:
ROAST BEEF SANDWICH: Shaved medium-cooked roast beef, romesco spread, green leaf lettuce, roma tomato, and sliced provolone cheese, served on a basil and cheese focaccia roll served with a fresh fruit salad of mangos, pineapple, oranges and blueberries, topped with kiwi, strawberries, toasted coconut and pecans and a TCHO chocolate for dessert.
PEPPERED TURKEY SANDWICH WITH WINTER FRUIT CRUMBLE: Shaved black peppered turkey breast with lettuce, Roma tomato, Swiss cheese, pickled red onions, and a smoky chipotle mustard spreads on dark rye. Served with fresh mangos, pineapple, granny smith apples, dried cranberries, dates, orange zest, and cinnamon tossed in vanilla yogurt and topped with gluten free granola, blueberries, and raspberries and a TCHO chocolate for dessert.
YELLOW BEET AND CITRUS SALAD: Yellow beats, orange sections, baby arugula, pickled onions and toasted pecans tossed with citrus champagne vinaigrette.
WAGYU BEEF CHEESEBURGER: Char grilled wagyu beef burger served on a brioche bun with havarti cheese, butter lettuce, red onion, tomato and zucchini pickles. Served with a side of warm German style potato salad.
SOUTHWESTERN CHILI PEPPER RISSOLE: Rissole of Arborio rice, crimini mushrooms, poblano chilies, black beans, cilantro, and Monterey jack cheese served over ribbons of zucchini and yellow squash and garnished with roasted corn pumpkin seeds and chipotle tomato chili sauce.
ARTICHOKE SALAD: Tossed salad of artichokes, heart of palm, red onion, baby zucchini, green onions, olive oil and white balsamic. Served with mache lettuce, teardrop tomatoes, olives and shaved Parmesan.
GRILLED TAMARIND CHICKEN BREAST: Grilled breast of tamarind marinated chicken served on sweet potato puree, sautéed thin French green beans and topped with toasted hazelnuts and chives.
PORTOBELLO AND FONTINA RAVIOLI: Portobello and fontina cheese ravioli with four cheese beggars purse pasta on served on a bed of fresh spinach with roasted tomato and a lemon beurre blanc sauce and garnished with crispy spinach leaves.
PANELA AND ROASTED TOMATO SALAD: Crisp lettuce with Panela Cheese, fresh basil and an oven roasted tomato served with a Mexican herb vinaigrette dressing.
BARBEQUE CHICKEN MIXIOTE: Traditional Mexican pit BBQ chicken Mixiote smothered in Adobo sauce and wrapped in a corn husk. Served with sliced buttered carrots and potato-Castilla squash puree.
CASTILLA SQUASH AND MUSHROOM CREPES: Vegetarian crepes filled with sautéed mushrooms, Castilla squash and epazote served with a green pumpkin seed and pumpkin puree and garnished with toasted ancho chili.
FIRST CLASS DESSERTS:
L’ARTISAN FRENCH MACAROONS: Madagascar vanilla and Kona coffee flavored French macaroons made from scratch in San Francisco.
MINI CHOCOLATE BROWNIES: Four bites of delicate chocolaty almond goodness.
PEARS POACHED IN RED WINE: Sliced pears poached in red wine and served with fresh mint.
FIRST CLASS WINES:
VINA ALJIBES: From the LOS ALJIBES WINERY in Albacete, southwestern Spain. A full bodied wine with deep cherry notes and rich aromas with hints of coffee against a background of blackberry and black cherry.
CHATEAU DUCASSE: A white Bordeaux blend with 50% Sauvignon Blanc grapes that gives off light aromas of tart pineapple and mixed citrus, evolving to sweet peach and distinctive lime; a great wine to pair with the Grilled Tamarind Chicken Breast, Portobello Ravioli or the Southwestern Chili.
MAIN CABIN WINES:
35 SOUTH CHARDONNAY (175ML)
35 SOUTH CABERNET SAUVIGNON (175ML)
LA CAMPANA SPANISH SPARKLING WINE (175ML)
WENTE MORNING FOG CHARDONNAY (375ML)
WENTE SOUTHERN HILLS CABERNET SAUVIGNON (375ML)
MAIN CABIN BEERS:
GORDON BIERSCH MARZEN
In MAIN CABIN and MAIN CABIN SELECT, guests can select their meal and snack options at the touch of a button using the RED™ SYSTEM’S INTERACTIVE SEATBACK ENTERTAINMENT platform at any time during their flight. The on-demand ordering system is only offered by Virgin America and is part of the airline’s standard, award-winning service model. Prices for the new Main Cabin seasonal menu options range from $4 – $9, and are complimentary in Main Cabin Select. These include:
SAN FRANOLA GRANOLA WITH FRESH FRUIT AND YOGURT: Hand roasted in small batches with less sugar and toastier flavor, San Franola granola is served with fruit yogurt and a side of fresh pineapple, red seedless grapes and strawberries.
HAIL MERRY GRANOLA WITH FRESH FRUIT AND YOGURT: This delicious gluten free and vegan granola is served with fresh pineapple, red seedless grapes and strawberries with fruit yogurt on the side.
PEPPERED TURKEY SANDWICH (TRAVEL LIGHT): Shaved black peppered turkey breast with lettuce, Roma tomato, Swiss cheese, pickled red onions and a smoky chipotle mustard spreads on dark rye.
ROASTED PORTOBELLO WRAP (TRAVEL LIGHT): Rosemary garlic tortilla wrap filled with roasted Portobello mushrooms, roasted red pepper, goat cheese, baby arugula lettuce and tomatoes served with a smoky tomato and balsamic spread and a side of fresh pineapple, red seedless grapes, and strawberries.
ROAST BEEF ROMESCO SANDWICH: Shaved medium-cooked roast beef, romesco spread, green leaf lettuce, roma tomato and sliced provolone cheese, served on a basil and cheese focaccia roll and served with a TCHO chocolate for dessert.
SPICY QUINOA WRAP (TRAVEL LIGHT): Cool cucumber tortilla wrap with edamame hummus spread, a spicy red quinoa salad (onion, cashews, chickpeas, green onion, fresh mint, tahini, rice vinegar and chili sauce), lettuce, tomatoes, carrots and feta cheese. Served with a side of fresh pineapple, red seedless grapes and strawberries.
TUNA NICOISE SALAD (TRAVEL LIGHT): Gilt Taste gave this classic salad a lighter spin with crisp Romaine and mesclan lettuce topped with thin French green beans, flaked albacore tuna, potatoes, tomatoes, hard boiled cage free eggs and pitted kalamata olives. Served with a balsamic and olive oil dressing on the side.
ARTISAN CHEESE SELECTION (TRAVEL LIGHT): Have a picnic at 35,000 feet with a selection of artisan cheeses including brie, Swiss, pepper jack, and cheddar all served with red seedless grapes, dried apple slices, a fig and gluten free Crunchmaster crackers.
PEANUT BUTTER & JAM HALF SANDWICH: A universal kid-pleaser: half PBJ sandwich made with soft wheat bread, creamy peanut butter and strawberry jam. Served with Tasty brand fruit snacks for dessert.
MOLE CHICKEN SANDWICH: Raisin baguette with Mole marinated chicken breast, lettuce, red pepper, tomato, panela cheese and picked onions. Served with a Guayaba roll Guava candy.
MARINATED CECINA BEEF WRAP: Chipotle Wheat Tortilla with marinated Cecina dried beef with poblano dressing, spinach, carrot, cucumber, tomato and yellow pepper. Served with a side salad of cucumber, onion, celery and yogurt and a Guayaba roll Guava candy for dessert.
KUKO BITES: More than just cookies, Kuko Bites are all natural, gluten free and made with goji berries, seeds, nuts, dried fruit and cacao nibs.
KRAVE BASIL CITRUS TURKEY JERKY: Turkey breast infused with tangy citrus for a jerky that subtly seasoned but bursting with flavor.
479° POPCORN SEA SALT CARMEL (TRAVEL LIGHT): A delicious mix of sweet and salty: organic popcorn in buttery caramel with a sprinkle of Fleur de Sel on top.
BBQ POPCHIPS (TRAVEL LIGHT): A unique potato chip that’s not fried or baked, made with just a little heat, pressure and the tangiest barbeque seasoning.
In addition to the fresh offerings onboard, Virgin America flights offer prepared meal boxes in three varieties (available for $7 each):
HEARTY: This anytime combination includes Old Wisconsin beef salami, Late July Organic Crackers, Oakfield Farms cheddar cheese, Snyder’s mini pretzels, Welch’s fruit snacks, and Thin Addictives Cranberry Almond cookies.
PROTEIN: This protein-packed meal combines Bumble Bee lemon pepper tuna, multi-seed crackers, Wild Garden sundried tomato hummus, Partners crackers, Emerald’s natural almonds and yummy fruit snacks.
JET SET KID PACK: This fun kids’ snack box comes with Giddy Dip’ems Snacks, Ritz Peanut Butter Crackers, Pepperidge Farm Whole Grain Goldfish, 18 Rabbits Bunny Bar, Dolphin Earbuds and a slide puzzle to pass the time.
Virgin America also offers a wide selection of cocktails and snacks on-demand including wines and a special selection of ‘COCKTAILS WITH ALTITUDE‘ (available for $6 – $8 each) which were created by Virgin America’s in-flight teammates as well as suggestions from the airline’s frequent flyers, including:
THE COSMOPOLITAN: Absolute Vodka and Cranapple with a squeeze of lime and, like the hotel, just the right amount of wrong.
ROCK & ROLL: Absolute Vodka and Rockstar Lemonade with a squeeze of lemon…record deal not included.
FUNKIN MARGARITA: Sauza Hornitos Tequlia and Funkin Mix with a squeeze of lime.
DIRTY MARGARITA: Fiesta in a cup! Sauza Hornitos Reposado Tequila, Funkin Margarita Mix, Bud Light and a squeeze of lime.
ENGLISH MARY: The perfect drink to loosen up that stiff upper lip. Bombay Sapphire Gin, bloody Mary mix and squeeze of lime. Cheers!
For more, visit: www.virginamerica.com
SOURCE: VIRGIN AMERICA
Web Site: http://www.virginamerica.com