Delta is revamping its food and drinks menu in preparation for the holiday season, partnering with award-winning chefs to create new snacks, meals, and wine offerings.
“Memorable meals are part of the travel experience – whether you’re 35,000 feet in the air or exploring the streets of your destination,” said Kristen Manion Taylor, S.V.P. of Inflight Service at Delta Air Lines. “This is why we work with the best chefs, sommeliers and partners to keep our onboard food and beverage program fresh, because a thoughtfully curated in-flight menu can turn routine travel into an unforgettable journey.”
For peckish passengers, Delta now offers a choice of one of four sweet and savoury snacks: Lotus Biscoff biscuits, 88 Acres dark chocolate sea salt seed and oat bar, 30K snack mix, and SunChips Garden Salsa flavoured whole grain snacks, while Delta Comfort+ and First-Class customers select their choice from a premium snack basket, including vanilla-filled Lotus Biscuit sandwiches.
For those who need a more substantial meal on flights over 900 miles, new menus have been introduced to Delta One, First-Class, and Delta Premium Select cabins, curated using data and feedback from customers and in partnership with expert chefs. Passengers are able to pre-order their meals seven days before the flight, gaining access to a ‘limited selection’ menu.
“Delta teams work hard to design a menu that’s delicious and works well at 35,000 feet,” commented Manion Taylor. “Our goal is to serve you familiar and comforting foods with a sophisticated twist, while offering variety and well-rounded meals to keep you feeling your best while travelling.”
The refreshed First-Class menu from Atlanta, curated by Chef Mashama Bailey, features roasted chicken salad or Pasta Mami spinach ricotta ravioli with marinara sauce and parmesan cheese. For breakfast, bacon and eggs with potatoes and white cheddar cheese; pecan honey bun with apple-cranberry compote; or Grey Market pecan granola with peach compote and almond milk are on offer.
Delta One on transcontinental flights out of JFK can now enjoy cocao-brasied short rib with polenta and vegetables, or butternut squash ravioli with beurre blanc, pumpkin seeds, pickled squash and mild Fresno chiles.
Chef Guy Martin has designed the Delta One menu from CDG to the U.S., featuring braised beef with red wine sauce; roasted chicken breast with quinoa risotto; or courgette and cheese cannelloni.
Jon and Vinny’s braised meatballs with Bianco DiNapoli marinara, garlic bread and Goia ricotta will see flights to Los Angeles, Seattle, Portland and Salt Lake City – available for customers in domestic First Class where meal service is offered.
The wine menu has also received a makeover in partnership with sommelier Andrea Robinson, designed to complement the meals onboard. Delta One passengers will have a selection of two red wines, two white wines, rosé, champagne, and port. First Class may choose from one white and one red option, while Delta Premium Select, Delta Comfort+ and Main Cabin customers can opt for a complementary white or red wine on long-haul routes.
Finally, the airline is launching a sustainable update with paper cups emerging later this month, eliminating 7 million pounds of single use plastics onboard by 2025.
Photos: Delta
