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  • VX F Menu

    Virgin America has printed menu now


    From Los Angeles to Seattle, we get a hot breakfast service, but there is no choice and it is a mini version of the printed menu.

    Here is the one hot breakfast tray with appetizer, entrée (just the turkey wrap without the strawberry salad), and cold banana bread (not warmed)


    Fresh Mango and Lychee
    Ripe mango and lychee fruit tossed with ginger syrup and topped with toasted coconut, candied ginger and fresh mint



    Fresh Baked Banana Breakfast Bread


    Roasted Turkey Panini with Strawberry Panzanella Salad
    Panini frilled sun-dried tomato flat bread layered with oven roasted turkey, baby spinach, roasted tomatoes, creamy basil pesto



    Virgin America First Class Menus
    Eastbound Menu
    From Los Angeles and Las Vegas

    Breakfast/ Flights departing before 10am

    Fresh Baked Banana Breakfast Bread
    Fresh Mango and Lychee
    Ripe mango and lychee fruit tossed with ginger syrup and topped with toasted coconut, candied ginger and fresh mint

    Entrées
    Roasted Turkey Panini with Strawberry Panzanella Salad
    Panini frilled sun-dried tomato flat bread layered with oven roasted turkey, baby spinach, roasted tomatoes, creamy basil pesto
    Strawberry panzanella salad with marinated strawberries, blueberries, muesli, raisins, and almonds
    Or
    Tropical Fruit Plate with Greek yogurt and Rustic Granola
    Fresh pineapple, mango, oranges, papaya, raspberries, blueberries, kiwi, strawberries and red grapes
    Creamy Greek yogurt, fresh crispy granola baked with toasted pecans, almonds, sunflower seeds and honey

    Mid-Flight Snack/ Served on flights longer than 3 hours
    Southwestern Chicken Wrap with Chipotle Aioli
    Grilled chicken, spicy chipotle pepper aioli, roasted corn, black beans, onions and cilantro, lettuce and Monterey Jack cheese rolled in a southwestern tortilla wrap

    Lunch and Dinner/ Flights Departing after 10am
    Olive Bread

    Appetizer
    Olive Oil Poached Fingerling potatoes and Asparagus Salad
    Baby Russian fingerling potatoes poached in extra virgin olive oil and served with green asparagus, goat cheese, micro greens and mustard vinaigrette

    Entrées
    Boursin Stuffed Chicken Breast
    Seared breast of chicken stuffed with boursin cheese
    Spicy chipotle sweet potato puree, roasted beets, parsnips, butternut squash and fresh sage
    Orange and pomegranate sauce
    Or
    Baked Eggplant with Zucchini, Tomato, Basil and Mozzarella
    Crisp sautéed eggplant, layered with grilled zucchini, yellow squash, ripe tomatoes, melted mozzarella and Parmesan cheese
    Rich tomato & basil sauce, basil oil and toasted French bread for dipping

    Dessert
    Roasted Plantain and Coconut Sweet Rice “Sushi”
    Sweet ripened roasted plantain in coconut infused sticky rice
    Finished with chopped pistachios, ginger cream Anglaise and fresh berries

    All Night Flights/ Flights arriving next day
    Smoked Turkey with Black Pepper Bacon, Brie Cheese and Cranberry-Orange Chutney
    Freshly baked wheatberry bread pilled high with shaved smoked turkey breast, crisp black pepper bacon, creamy Brie cheese and a tangy cranberry-orange chutney
    Tropical Fruit Plate

    Snacks/Available anytime
    Snacks vary per flight
    Ask your in-flight team for today’s selections

    Wines/Selection vary
    White Wines
    Cline Cellars Viognier 2008
    Buehler Vineyards Russian River Chardonnay 2008

    KARMA Sparkling Wine
    A fashion-forward brut, built for the trendiest nightclubs and lounges but with the refreshing subtlety of melon and pear

    Red Wines
    Perrin Reserve Cotes du Rhone 2007
    Los Cardos Malbec 2008

  • #2
    Very nice food for such a short flight.
    HUGE AL

    Comment


    • #3
      Virgin America First Class Menu
      April to July 15, 2011
      Eastbound flights from San Francisco, Los Angeles and Las Vegas
      Northbound flights from Los Angeles to Seattle

      Breakfast (Before 10am)

      Appetizer
      Fresh Tropical Fruit with Passion Fruit, Coconut
      Fresh cut tropical fruits of mango, papaya, kiwi, pineapple, fresh berries tossed with passion fruit puree and topped with toasted coconuts

      Entrée
      Herb Egg Quesadilla with Chorizo
      Fresh grilled southwest flatbread filled with a cage free egg &herb omelet, poblano chilies, chorizo sausage, tomatillo puree, sour cream, Monterey jack cheese, sweet balsamic onions and maple roasted sweet potatoes served with an heirloom tomato pico salad, roasted pumpkin seeds, cotija cheese and salsa verde
      Or
      Fresh Tropical Fruit, Yogurt, Granola and Milk
      Fresh cut pineapple, mango, sliced kiwi, orange and grapefruit sections, papaya, green grapes and fresh berries with Greek style yogurt garnished with pomegranate, served with vanilla scented nut granola and low fat milk

      Snack – served prior to arrival on long haul flights
      Mini Tea Sandwich, Fruit & Cheesecake
      Miniature vegetable Reuben sandwich and vegetable Greek pita served with dolmas, dried fruit, fresh berries, grilled vegetables and fresh baked raspberry cheesecake

      Lunch & Dinner (after 10am)


      Appetizer
      Exotic Lettuce Bundle
      Fresh exotic salad greens rolled in a bundle with fresh European cucumber, served with a spring peach vinaigrette and teardrop tomatoes


      Entrée
      Spring Lamb Medallions
      Sautéed medallions of spring lamb, lightly brushed with pomegranate molasses and coated with pistachio & hazelnut dukkah, served with English pea spaetzle, fresh vegetables, minted chimichurri and a light lamb jus
      Or
      Stir Fried Shiitake Mushrooms Noodles with Baby Bak Choy
      Stir fried fresh Chinese egg noodles tossed with bak choy, shiitake mushrooms, snap peas, peppers and a sesame ginger sauce, served with sizzling rice, tofu and tempura eggplant, asparagus, sweet potato



      Dessert


      Chocolate Whiskey Cheesecake
      Layered vanilla and dark chocolate and whiskey cheesecake with a graham cracker crust and garnished with a fresh berry

      Thai Coconut Tapioca
      Light and fluffy tapioca infused with fresh Thai basil, lemongrass and coconut milk, topped with lightly spiced fresh mangoes

      Drinks
      Wine selections may vary.

      Red Wine
      Los Cardos Malbec 2008
      Big House “The Slammer” Central Coast Syrah 2008

      White Wine
      Buehler Vineyards, Russian River Chardonnay 2008
      Dashwood Marlborough Sauvignon Blanc 2009

      The Good Stuff
      Absolut Vodka
      Bombay Sapphire Gin
      Jack Daniel’s
      Bacardi Rum
      Bailey’s Irish Cream
      Glenlivet 12 Years Old Scotch
      VeeV Acai Spirit
      Sauza Hornitos Reposado
      Karma Sparkling Wine
      Heineken
      Bud Light
      Black Star Beer
      Blue Moon

      The Good Stuff (Minus the Booze)
      Ghiradelli Hot Chocolate, Honest Tea Beverages, E-Boost
      Coco-Cola, Diet Coke, Coke Zero, Ginger Ale, Sprite, Seltzer, Tonic Water, Cranapple Juice, Orange Juice, Apple Juice, Bloody Mary Mix, Bottled Water, Coffee, Jasmine Green tea, Peppermint tea
      (No special hot tea is provided because they are in the midst of switching brands – only regular black tea)

      EB-LAX/LAS CYC2

      Comment


      • #4
        Virgin America Eastbound/LAX-SEA/PDX January 2013

        January 2013 Menus

        Virgin America Winter Menu

        First Class Menu
        Eastbound from Los Angeles, San Francisco and Las Vegas/ Los Angeles to Seattle and Portland

        Breakfast
        Flights departing before 10am


        Winter Fruit Salad
        With Roasted Butternut Squash Omelet
        Fresh mango, pineapple, oranges, and blueberries topped with kiwi, strawberry, toasted coconut, and pecans. Served alongside a cage-free egg omelet filled with braised kale, roasted butternut squash, and smoked Gouda cheese, accompanied by a rutabaga and potato hash, spicy tomato compote, and maple bacon chicken sausage




        Or
        Fruit Plate with Granola and Milk
        Fresh pineapples, kiwi, grapefruit, grapes, orange slices, strawberries, and mango served with vanilla yogurt, blueberries, whole-wheat granola, and two-percent milk

        Mid-Flight Snack
        Eastbound flights over four hours
        Black Bean Hummus And Pita
        Black bean hummus topped with spicy corn relish and served with mini wheat pita bread, fresh carrots, bell pepper, cucumber, celery, olives, and a chocolate for dessert

        Lunch and Dinner
        Flights departing after 10am


        Appetizer
        Eastbound flight over four hours

        Yellow Beet and Citrus Salad
        Yellow beets, orange sections, baby arugula, picked onions, and toasted pecans, tossed with Champagne citrus vinaigrette


        Entrées
        Wagyu Beef Cheeseburger
        Char-grilled Wagyu beef burger in a brioche bun with havarti cheese, butter lettuce, red onion, tomato, and zucchini pickles
        Served with a warm German-style potato salad


        Or
        Southwestern Chili Pepper Rissole
        Rissole of Arborio rice, cremini mushrooms, poblano chiles, black beans, cilantro, and Monterey Jack served over ribbons of zucchini and yellow squash, and garnished with roasted corn, pumpkin seeds, and chipole chili sauce

        Dessert
        L’Artisan French Macarons
        Madagascar Vanilla and Kona Coffee L’Artisan macarons, made from scratch in San Francisco using local ripe fruits, nuts, and all-natural colorings.



        Drinks
        Red Wines
        Va Vina Aljibes

        White Wines
        Chateau Ducasse Graves

        The Good Stuff
        La Campana Sparkling Wine

        Eastbound CYC1

        Comment


        • #5
          Virgin America Westbound/SEA/PDX to LAX January 2013

          Virgin America Winter Menu

          First Class Menu
          Westbound and Seattle and Portland to Los Angeles

          Breakfast
          Flights departing before 10am

          Winter Fruit Crumble
          With Mozzarella Omelet
          Fresh mango, pineapple, and Granny Smith apples tossed in vanilla yogurt with dried cranberries, dates, and orange zest, topped with gluten-free granola, blueberries, and raspberries. Accompanied by a cage-free egg omelet filled with roasted tomato, fresh mozzarella, Parmesan cheese, and fresh basil, served over a vegetable ratatouille with Romesco sauce.
          Or
          Fruit Plate with Granola and Milk
          A selection of fresh pineapples, kiwi, grapefruit, grapes, and oranges served with strawberry yogurt, crisp granola, and two-percent milk

          Mid-Flight Snack
          Westbound flights over four hours
          Black Bean Hummus And Pita
          Black bean hummus topped with spicy corn relish and served with mini wheat pita bread, fresh carrots, bell pepper, cucumber, celery, olives, and a chocolate for dessert

          Lunch and Dinner
          Flights departing after 10am

          Appetizer
          Westbound flight over four hours
          Artichoke Salad
          Artichokes, hearts of palm, red onion, baby zucchini, and green onion tossed with olive oil and white balsamic vinegar, served with mache lettuce, teardrop tomatoes, olives, and shaved Parmesan

          Entrées
          Grilled Tamarind Chicken Breast served over a sweet potato puree and sautéed French green beans, topped with a chicken surpreme sauce and toasted hazelnuts
          Or
          Portobello and Fontina Ravioli
          Portobello and fontina cheese ravioli served with four-cheese beggar’s purse pasta over fresh spinach, with roasted tomato and a lemon beurre blanc sauce. Garnished with crispy spinach leaves.



          Dessert
          Mini Chocolate Brownies
          Just a few bites of delicate, chocolatey almond goodness


          Drinks
          Red Wines
          Va Vina Aljibes

          White Wines
          Chateau Ducasse Graves

          The Good Stuff
          La Campana Sparkling Wine

          WB CYC1

          Comment


          • #6
            VX 798 SEA-LAX June 2013

            June 2013

            Virgin America First Class
            VX 798
            Seattle to Los Angeles

            Dinner
            There is no longer a starter service on Seattle to LAX flights.



            Main Courses
            Cuban Steak Chimichurri

            Or
            Black Pepper Fettuccine

            Dessert
            Raspberry Cookies

            Comment


            • #7
              VX 170 LAX-EWR June 2013 Redeye First Class

              June 2013
              Virgin America First Class Menu
              Redeye service from West Coast to East Coast

              Food and drinks are served right after takeoff, but if you’d like to be served later, no problem. Just ask your in-flight team!

              Midflight Snacks
              Served on all night flights

              Breakfast Panini and Tropical Fruit Salad
              Grilled Panini filled with cage-free eggs, prosciutto, sautéed spinach, pesto, Parmesan, mozzarella, and roasted tomatoes, served with fresh mango, pineapple, papaya, and blueberries topped with kiwi, orange slices, strawberries, raspberries and lime zest
              Contains wheat, pork, nuts and dairy






              Tropical Fruit Salad with Granola
              Fresh mango, pineapple, papaya, and blueberries topped with kiwi, orange slices, strawberries, raspberries and lime zest, and served with gluten-free granola.
              Contains fruits and nuts.

              Comment


              • #8
                Virgin America First Class Menu September 2013

                Fall 2013 (September 2013)
                Virgin America First Class Menu

                Westbound and Seattle/Portland to Los Angeles

                Breakfast
                Flights departing before 10am

                Spinach and Asparagus Torta with Winter Fruit Salad
                Egg and potato torta layered with fresh spinach, roasted red peppers, tomatoes, asparagus, ricotta, and fontina, served alongside arugula salad with dried cranberries and teardrop tomatoes tossed in tomato dill vinaigrette. Accompanied by fresh apples and pears marinated in orange, cinnamon, and lime-tangerine honey, and topped with dried cherries, kiwi, and a strawberry
                Contains sugar, eggs, and dairy
                Or
                Fruit Plate with Granola
                Fresh pineapple, orange, mango, lychees , red seedless grapes, and strawberries with creamy strawberry yogurt, garnished with a raspberry, and served with gluten-free granola and milk on the side
                Contains nuts, dairy, and sugar

                Mid-Flight Snack
                Westbound flights over four hours
                Tabbouleh and Baba Ghanoush
                A duo of tabbouleh and baba ghanoush served with mini whole-wheat pita, country olives, grilled asparagus, teardrop tomatoes, and a chocolate truffle cup for dessert
                Contains wheat, dairy, and sugar

                Lunch & Dinner
                Flights departing after 10am


                Appetizer
                Westbound flights over four hours
                Tapas Duo
                Grilled asparagus, artichoke, country olive, basil olive oil marinated mozzarella, teardrop tomato, and grilled baby zucchini served alongside tabbouleh salad garnished with preserved lemon
                Contains dairy






                Entrées
                Chicken and Mango Mojo
                Grilled chicken breast marinated in olive oil, basil, and garlic, topped with a mango mojo sauce and served over ginger basmati rice tossed with toasted pine nuts, carrots, celery, red bell pepper, scallions and currants. Accompanied by a medley of pineapple, snap peas, carrots, broccolini, and roasted red peppers.
                Contains poultry and nuts.
                Or
                Stuffed Eggplant
                Grilled eggplant stuffed with ratatouille and ricotta cheese, lightly breaded, pan-fried, and topped with melted mozzarella. Served with tomato wine sauce and fresh sautéed spinach, and garnished with olives.
                Contains wheat, nuts and dairy.





                Dessert
                Chocolate Hazelnut Bar
                Rich dark chocolate hazelnut mousse served on a buttery wheat
                Contains dairy, nuts, and wheat


                WB-CY4

                Comment


                • #9
                  VX 312 LAX-MCO November 2013

                  November 2013
                  Virgin America Eastbound Cycle 4

                  First Class Menu
                  Eastbound from Los Angeles, San Francisco and Las Vegas/Los Angeles to Seattle and Portland
                  Food and drinks are served right after takeoff, but if you’d like to be served later, no problem. Just ask your in-flight team!

                  Breakfast
                  Flights departing before 10am
                  Sorrel Omelet with Poached Apples and Pears
                  Cage-free egg, beet, and goat cheese omelet topped with a sorrel pesto yogurt sauce, served with chicken mango sausage and Moroccan spiced potato cakes. Accompanied by frehs pears and apples poached in Port Wine, Vanilla, and spiced, topped with dried fruit and a fresh strawberry.








                  Fruit Plate with Granola
                  Fresh pineapple, orange, mango, lychees, red seedless grapes, and strawberries with creamy strawberry yogurt, garnished with a raspberry, served with gluten-free granola and milk on the side.

                  Mid-Flight Snack
                  Eastbound flights over four hours
                  Tabbouleh and Baba Ghanoush
                  A duo of tabbouleh and baba ghanoush served with mini whole wheat pita, country olives, grilled asparagus, teardrop tomatoes, and a chocolate truffle cup for dessert






                  Lunch & Dinner
                  Flights departing after 10am

                  Appetizer
                  Eastbound flights only
                  Tapas Duo
                  Roasted beets tossed in an orange, mustard, and caraway seed vinaigrette, garnished with feta cheese and mandarin orange. Served alongside honey poached button mushrooms tossed with roasted red peppers, dried figs, green onions, and olive oil.

                  Entrées
                  Beef Fillet
                  Grilled beef fillet topped with spicy poblano and tomatillo sauce, served with sweet potato puree, asparagus, and sunburst squash. Garnished with roasted green pumpkin seeds and Cotija cheese.

                  Vegetable Sopes
                  Corn masa cup filled with black beans, roasted corn, jalapenos, bell peppers, Monterey Jack cheese, green onions, and cilantro. Served with chipotle tomato sauce, roasted butternut squash, and Brussels sprouts garnished with crisp romaine lettuce, Cotija cheese and pepitas.

                  Dessert
                  Lemon Tart Bar
                  Tangy lemon cream served atop a buttery crush

                  Eastbound-CYC4

                  Comment


                  • #10
                    Winter Menu Westbound/ SEA/PDX to LAX

                    Winter 2013 (December 2013)
                    Virgin America First Class Menu
                    Westbound and Seattle and Portland to Los Angeles

                    Breakfast
                    Egg and Vegetable Pie with Winter Fruit Salad






                    Scrambled eggs with light cream cheese, chives, roasted crimini mushrooms, Brussels Sprouts, and a root vegetable mix of carrot, turnip, parsnip, golden beet, sweet potato, onion, and thyme. On the side are chicken-apple sausages, a togarashi-seasoned puff, and a fresh fruit salad of pineapple, blueberries, strawberries, and Amarena cherries.
                    Or
                    Fruit Plate with Granola
                    A selection of fresh pineapple, grapefruit, orange, green grapes, kiwi, mango, and strawberries served with Udi’s granola, milk, low-fat vanilla yogurt, and a blueberry garnish.

                    Mid-flight Snacks
                    Westbound flights over four hours
                    Pita Rounds with Ratatouille Tapenade
                    Roasted tomato and olive chickpea tapenade, with wholewheat pita slices, dolma, and cucumber, and a decadent chocolate truffle dessert.

                    Lunch & Dinner
                    Flights departing after 10am

                    Appetizer
                    Westbound flights over four hours
                    Roasted Pear Salad with Goat Cheese
                    Roasted pear and gratin of goat cheese, served on arugula mesclun salad, with toasted walnuts, dried figs, grape tomato, and fig vinaigrette



                    Entrées
                    Filet of Beef Saltimbocca
                    Prosciutto-wrapped beef fillet, served with sautéed mushrooms, horseradish-chive mashed potatoes, onions, and green and yellow beans.
                    Or
                    Pumpkin Ravioli With Brown Butter and Sage
                    Pumpkin and sage-stuffed al dente ravioli, with roasted butternut squash, toasted hazelnuts, roasted tomato, and sage brown butter sauce – all garnished with fresh sage leaves and parsley.



                    Dessert
                    Chocolate Coconut Bar
                    By Sweet Lady Jane


                    WB-CYC1

                    Comment


                    • #11
                      Winter Menu Eastbound & LAX to SEA/PDX

                      Winter 2013 (December 2013)
                      Eastbound from Los Angeles, San Francisco and Las Vegas/Los Angeles to Seattle and Portland

                      Breakfast
                      Flights departing before 10am
                      Chilaquiles with Cranberry-Poached Pears
                      Corn tortillas layered with sweet potato, roasted poblano chili, zucchini, yellow squash, corn, cilantro, and sour cream then topped with tomatillo sauce and Monterey Jack and Cotija cheeses. On the side is a grilled vegetable mix dusted with gremolata, pecans and Cotija cheese. Save room for cranberry-vanilla poached pears with balsamic candied figs and a garnish of fresh strawberries, and blackberries.





                      Or
                      Fruit Plate with Granola
                      A selection of fresh pineapple, grapefruit, orange, green grapes, kiwi, mango, and strawberries served with Udi’s granola, milk, low-fat vanilla yogurt, and a blueberry garnish.

                      Mid-flight Snacks
                      Westbound flights over four hours
                      Pita Rounds with Ratatouille Tapenade
                      Roasted tomato and olive chickpea tapenade, with wholewheat pita slices, dolma, and cucumber, and a decadent chocolate truffle dessert.

                      Lunch & Dinner
                      Flights departing after 10am

                      Appetizer
                      Eastbound flights over four hours
                      Seared Cauliflower with Red Rice Salad
                      Seared cauliflower served on Himalayan red wild rice salad, with Nicoise olives and Gorgonzola cheese drizzled with muscatel vinaigrette



                      Entrées
                      Tamarind Chicken
                      Grilled tamarind-marinated chicken breast, served with sweet potato puree, and sautéed thin French green beans – topped with chicken supreme chive sauce and toasted hazelnuts



                      Or
                      Farro Pilaf with Roasted Vegetables
                      Sun-dried tomato and faro pilaf, with roasted grilled beets, sweet potatoes, and parsnips served with a side of sautéed arugula and leek, and drizzled with tomato-herb garbanzo sauce

                      Dessert
                      Raspberry Bar
                      By Sweet Lady Jane


                      Eastbound-CYC1
                      Last edited by Carfield; 4 January 2014, 05:28 AM.

                      Comment


                      • #12
                        VX Premium Route Eastbound April 2014

                        April 2014
                        Virgin America First Class Menu
                        Eastbound

                        Premium Flights (NYC & BOS)

                        Breakfast
                        Flights departing before 10am
                        Scrambled Eggs with herb crème fraiche and Tropical Fruit salad
                        Cage-free scrambled eggs served with herb crème fraiche, sage-roasted Yukon Gold potatoes, a grilled Roma tomato, and optional maple chicken and bacon sausages. On the side is a tropical fruit salad of mango, kiwi, strawberry, pineapple, and a basil-lime dressing.
                        Contains dairy and poultry.
                        Or
                        Fruit Plate with Granola and Yogurt
                        Assorted fruit plate of kiwi, pineapple, blackberries, raspberries, strawberries, lychees, green grapes, grapefruit, and oranges, served with strawberry low-fat yogurt and gluten-free granola.
                        Or
                        Protein Plate with Farro Pudding and Edamame Hummus
                        Coconut-mango cardamom faro pudding served with a protein plate of edamame hummus, one boiled cage-free egg, red grapes, radishes, dolma, yellow roasted tomato, marinated artichoke heart, mini pita breads, and sliced Cheddar and Camembert Cheeses
                        Contains dairy

                        Mid-Flight Snack
                        Edamame Hummus Plate
                        Edamame hummus plate with yellow roasted tomato, English cucumber, red and yellow bell peppers, mozzarella cheese, pita slices, and a Belgian chocolate truffle
                        Contains wheat, dairy, and sugar

                        Lunch & Dinner
                        Flights departing after 10am

                        New amuse-bouche and warmed mixed nuts service prior to meal service – not sure if this is only for premium meals only!



                        Appetizer
                        Eastbound flights over four hours
                        Mixed Herb Salad with Bresaola
                        A fresh mixed herb salad of cilantro, basil, parsley, chervil, and chives, served with roasted cashews, Japanese cucumber, red teardrop tomato, hearts of palm, and a sweet chili vinaigrette and topped with savory bresaola beef. Let your Inflight Teammate know if you’d prefer the vegetarian version.







                        Entrées
                        Chicken Puttanesca with Israeli Couscous
                        Puttanesca wine-braised boneless chicken thigh served with an Israeli herb couscous of sliced almonds, pattypan squash, grilled zucchini, and a roasted cherry tomato.
                        Contains nuts and dairy.
                        Or
                        Lemongrass Shitake Mushroom Soba Noodles
                        Buckwheat soba noodles, daikon radishes, shitake mushrooms, and edamame beans in a lemongrass soy-shitake broth garnished with leek and shiso leaf



                        Or
                        Herb-Roasted chicken with Kale Salad
                        Roasted herb marinated chicken with a mixed salad of red quinoa, kale, and arugula tossed with sliced toasted almonds, and a lemon-cumin vinaigrette
                        Contains nuts.

                        Dessert
                        Flights departing Los Angles and Las Vegas
                        Mango Coconut Pave
                        Spicy sponge cake with mango and passion fruit mousse
                        Contains wheat, dairy, and sugar.



                        Flights departing San Francisco
                        Humphry Slocombe Ice Cream
                        San Francisco creamery Humphry Slocombe sweetens the skies with two mile-high flavors, Tahitan Vanilla and Butter by Moodlight, a custom flavor created exclusively for Virgin America.
                        Contains dairy and sugar.

                        Eastbound Premium-CYC1

                        Comment


                        • #13
                          VX Non-Premium Route Eastbound April 2014

                          April 2014
                          Virgin America First Class Menu
                          Eastbound

                          Non-premium Flights (everywhere except NYC/BOS)

                          Breakfast
                          Flights departing before 10am






                          Scrambled Eggs with herb crème fraiche and Tropical Fruit salad
                          Cage-free scrambled eggs served with herb crème fraiche, sage-roasted Yukon Gold potatoes, a grilled Roma tomato, and optional maple chicken and bacon sausages. On the side is a tropical fruit salad of mango, kiwi, strawberry, pineapple, and a basil-lime dressing.
                          Contains dairy and poultry.



                          Or
                          Fruit Plate with Granola and Yogurt
                          Assorted fruit plate of kiwi, pineapple, blackberries, raspberries, strawberries, lychees, green grapes, grapefruit, and oranges, served with strawberry low-fat yogurt and gluten-free granola.

                          Mid-Flight Snack
                          Edamame Hummus Plate
                          Edamame hummus plate with yellow roasted tomato, English cucumber, red and yellow bell peppers, mozzarella cheese, pita slices, and a Belgian chocolate truffle
                          Contains wheat, dairy, and sugar


                          Lunch & Dinner
                          Flights departing after 10am

                          Appetizer
                          Mixed Herb Salad with Bresaola
                          A fresh mixed herb salad of cilantro, basil, parsley, chervil, and chives, served with roasted cashews, Japanese cucumber, red teardrop tomato, hearts of palm, and a sweet chili vinaigrette and topped with savory bresaola beef. Let your Inflight Teammate know if you’d prefer the vegetarian version.

                          Entrées
                          Chicken Puttanesca with Israeli Couscous
                          Puttanesca wine-braised boneless chicken thigh served with an Israeli herb couscous of sliced almonds, pattypan squash, grilled zucchini, and a roasted cherry tomato.
                          Contains nuts and dairy.
                          Or
                          Lemongrass Shitake Mushroom Soba Noodles
                          Buckwheat soba noodles, daikon radishes, shitake mushrooms, and edamame beans in a lemongrass soy-shitake broth garnished with leek and shiso leaf

                          Dessert
                          Flights departing Los Angles and Las Vegas
                          Mango Coconut Pave
                          Spicy sponge cake with mango and passion fruit mousse
                          Contains wheat, dairy, and sugar.

                          Flights departing San Francisco
                          Humphry Slocombe Ice Cream
                          San Francisco creamery Humphry Slocombe sweetens the skies with two mile-high flavors, Tahitan Vanilla and Butter by Moodlight, a custom flavor created exclusively for Virgin America.
                          Contains dairy and sugar.

                          Eastbound CYC1

                          Comment


                          • #14
                            VX Non-Premium Route Westbound Spring 2014

                            Virgin America First Class
                            Spring Menu
                            Westbound
                            Non-Premium Flights (Everything except JFK/EWR/BOS)

                            Breakfast
                            Flights departing before 10am

                            Scrambled eggs with Fingerling Potatoes and Peppers
                            Herb cage-free scrambled eggs with mango chicken sausage, fingerling potatoes, roasted peppers and onions, and a grilled Roma tomato. On the side is a tropical fruit salad of mango, papaya, strawberry, and pineapple, drizzled with sliced toasted almonds and passion fruit-lime dressing
                            Contains dairy, nuts, and wheat

                            Fruit Plate with Granola
                            Assorted fruit plate of kiwi, pineapple, blackberries, raspberries, strawberries, lychees, green grapes, grapefruit, and oranges, served with strawberry low-fat yogurt and gluten-free granola.

                            Mid-Flight Snack
                            Westbound flights over four hours
                            Edamame Hummus Plate
                            Edamame hummus plate with yellow roasted tomato, English cucumber, red and yellow bell peppers, mozzarella cheese, pita slices, and a Belgian chocolate truffle
                            Contains wheat, dairy, and sugar

                            Lunch and Dinner
                            Flights departing after 10am

                            Appetizer
                            Westbound flights over four hours
                            French Green Bean Salad
                            Cold haricot verts salad sprinkled with shaved Parmesan cheese, pitted country olives, lemon and olive oil zest, and a toasted hazelnut-lemon vinaigrette.
                            Contains dairy and nuts.




                            Entrées
                            Chicken Breast with Apple Fig Compote
                            Roasted chicken breast with Apple Fig Compote
                            Roasted chicken breast in an oregano, rosemary, and lemon marinade and a fig-apple Madeira jus compote, served with roasted garlic cauliflower puree and collard greens sautéed shiitake mushrooms
                            Contains poultry

                            Or
                            Farro Risotto with Spring Succotash
                            Creamy risotto of whole-grain farro, corn puree, mascarpone, basil, and Parmesan cheese, topped with sweet corn, herb and leek succotash, and sautéed shitake mushrooms.
                            Contains dairy.




                            Dessert
                            Raspberry Key Lime Pave
                            Vanilla Sponge cake with ginger and raspberry and key lime mousse
                            Contains wheat, dairy, and sugar.



                            WB-CYC1
                            Last edited by Carfield; 2 June 2014, 12:48 AM.

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                            • #15
                              Virgin America First Class Eastbound Fall 2014

                              October 2014
                              Virgin America First Class
                              Eastbound

                              Breakfast
                              Flights departing before 10am
                              Chive Cheese Omelet
                              Omelet made with chives, Monterey Jack and Parmesan cheeses, served with orange and purple herb roasted sweet potatoes, sautéed shiitake mushrooms, sugar snap peas with chicken apple sausage
                              Served with a fruit salad of orange, mango, blackberries, strawberries with toasted silvered almonds and honey cardamom syrup
                              Contains eggs, poultry, dairy, and nuts



                              Or
                              Hot Steel Cut Oatmeal
                              Organic Steel Cut oatmeal served with optional dried apricots, currants, almonds and brown sugar.
                              Contains optional nuts and brown sugar.

                              Snacks Anytime
                              Westbound flight over four hours
                              Top Shelf Bites
                              Nibble on a spread of delectable snacks throughout the flight.

                              Lunch & Dinner
                              Flights departing after 10am


                              Appetizer
                              Grilled Mushroom Medley
                              Mesclun lettuce mix topped with sautéed mixed mushroom mix with toasted hazelnuts and slices of watermelon radish and optional shaved Parmesan and Dijon sherry vinaigrette
                              Contains nuts and optional dairy.



                              Entrées
                              Roasted chicken with artichokes
                              Sumac herb marinated skin-on roasted chicken breast served with marinated gigante beans, seared artichokes, roasted radish mix and caramelized fennel with sherry chicken jus, garnished with salsa rustica of charred tomatoes, onion, poblano, capers, and anchovies
                              Contains poultry and optional fish



                              Or
                              Spicy Ginger Pepper Noodles
                              Lo mein noodles with sautéed Chinese long beans, red bell peppers and onions topped with sautéed shiitake and oyster mushroom mix and a spicy garlic ginger pepper sauce, garnished with optional scallions and cilantro.
                              Contains wheat

                              Dessert
                              Flights departing Los Angeles
                              Chocolate Hazelnut Feuilletine by Jin Patisserie
                              Bittersweet chocolate mousse layer with chocolate sponge and crunchy hazelnut feuilletine

                              Flights departing San Francisco
                              Humphrey Slocombe Ice Cream
                              Virgin America’s signature flavor #ButterByMoodlight, brown butter ice cream with a berry compote swirl is paired with a scoop of Outside Lands Chocolate Gold Rush, dark chocolate ice cream with chunks of bittersweet chocolate covered cones.
                              A flavorful mix of sour cherries and wholesome sliced almonds amidst a flaky butter pastry



                              Main Classics
                              Take a bite out of our Main Cabin menu items

                              Chicken and Salami Sandwich
                              Dig into some Genoa salami, sliced chicken breast, oven-roasted yellow tomato, arugula, grilled zucchini and lemon pesto spread, all sandwiched between a pretzel roll.
                              Served with a Dijon mustard packet and a Nib Mor Dark Chocolate square
                              Contains wheat, poultry, dairy and pork.

                              Artisan Cheese Plate (Travel Light)
                              Feeling puckish? Try this light sampling of smoked Gouda, mild Cheddar, Muenster, and Camembert cheeses, nestled alongside a green grape cluster, dried apple, and apricot.
                              Served with gluten-free olive oil and sea salt crackers.
                              Contains dairy

                              Protein Plate
                              Get your dose of protein with a cage-free hard-boiled egg, smoked Gouda, mild Cheddar, and Muenster cheeses, a grilled chicken breast slice, red grape tomatoes, carrot, celery, and cucumber batons, wheat mini pita rounds, and a green grape cluster. Served with Greek yogurt hummus.
                              Contains wheat, poultry, and dairy

                              Autumn Veggie Wrap
                              Taste a bit of the season in this lemon pesto salad with farro dressed in edamame and roasted red pepper hummus, baby spinach, roasted butternut squash and zucchini mixed with crumbled feta cheese, all wrapped in a spinach tortilla. Served with a tropical fruit salad of pineapple, grape, mango, and strawberry.
                              Contains dairy and wehat

                              Snacks Anytime
                              Top Shelf Bites
                              Nibble on a spread of delectable snacks throughout the flight.

                              Eastbound-CYC3
                              Last edited by Carfield; 23 November 2014, 03:08 PM.

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