British Airways has announced its winter dining menu for flights from New York (JFK) to London (LHR). Created in partnership with catering specialist DO & CO, the menu launches in November and emphasizes fresh, locally sourced ingredients and thoughtful seasonal flavors.
Passengers traveling in premium cabins will begin with an amuse-bouche of seared beef tataki accompanied by spicy green beans and sesame mayonnaise. Starters offer a choice between caramelized goat cheese served on a bed of beetroot with fig chutney, or marinated king prawns paired with a spicy papaya tartare and curried cream dressing. The menu also features a warming butternut squash and ginger soup, and a salad-style course of a warmed chicken brochette presented with baby beetroot, fig chutney and freshly grated horseradish.
For the main course, diners can select from three carefully prepared entrées. One option is a prime Nebraska beef fillet served with creamy mashed potato, seared asparagus and prosciutto. Another is a grilled Chilean sea bass accompanied by Portuguese octopus, cauliflower cream and a red pepper sabayon. Vegetarians or those seeking a lighter option can enjoy homemade pea and mint ravioli finished with shaved Parmesan and fresh pea shoots. The meal concludes with a dessert of crunchy hazelnut and passion fruit tart, complemented by Valrhona chocolate pearls and a smooth vanilla sauce.
To complement the food, the onboard wine list includes notable selections such as Merry Edwards Sauvignon Blanc 2012 from Russian River Valley and Napanook 2007 from Dominus Estate in Napa Valley. For those who prefer sparkling wine, the Taittinger Brut Réserve is available.
The winter menu reflects a focus on high-quality ingredients, balanced flavors and seasonal dishes designed to enhance the inflight dining experience between New York and London.
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