SAN FRANCISCO – Virgin America, the California-based airline known for its fresh, award-winning in-flight cuisine, today launches its spring in-flight menu and joins with San Francisco International Airport (SFO) to celebrate the food at its new home at San Francisco International Airport’s Terminal 2 (T2).
Virgin America is an anchor tenant at SFO’s new T2, which aims to be one of the most sustainable airport terminals in the world. Part of SFO’s sustainability efforts included recruiting Slow Food® vendors that serve local and sustainably-sourced cuisine. Today the airline announces the rollout of its new spring onboard menu in conjunction with the unveiling of new vendors at SFO which include restaurants from Food Network Host and Bay Area-based chef Tyler Florence and Iron Chef Cat Cora.
The food purveyors and restaurants in SFO’s next generation Terminal 2 (T2) fire up the ovens and display their wares today for a “Taste of T2” – a special event highlighting the delicious cuisine options that will be available to passengers traveling through SFO. Inspired by San Francisco’s historic Ferry Building, T2 offers a beautiful food marketplace and retail street featuring the best of the Bay Area’s retailers and restaurants offering locally-sourced, organic menu items. T2 will feature notable local establishments such as Andale, Napa Valley Farms, Vino Volo, Peets Coffee & Tea and The Plant Cafe Organic. As part of SFO’s sustainability efforts, all T2 vendors are also required to use compostable utensils and containers.
Since its launch, Virgin America has aimed to serve local and sustainable cuisine onboard. The airline’s menu helped it capture the “Best Domestic Airline for Food” award in Travel + Leisure 2009 World’s Best Awards.
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 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 system allows travelers to order a variety of cocktails, snacks and meals right from their seatback touch-screen any time during a flight. Virgin America is the only airline in the U.S. with a touch-screen seatback menu that enables “anytime” ordering during a flight.
The latest menu is available through June 2011. Selections featured will vary by route, but include items such as:
First Class Breakfast (all First Class meals are complimentary)
Fresh Tropical Fruit: Fresh hand cut tropical fruits of mango, papaya, kiwi, pineapple, and fresh berries all tossed with passion fruit puree and topped with toasted coconut.
Herb Egg Quesadilla with Chorizo: Fresh grilled southwest flatbread filled with a cage free egg and 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 and cotija cheese.
Fresh Tropical Fruit with Yogurt, Granola: 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 with low fat milk.
Mini Tea Sandwich, Fruit & Cheesecake: Miniature vegetable Rueben sandwich and vegetable Greek pita, served with dolmas, dried fruit, fresh berries, grilled vegetables and fresh baked raspberry cheesecake.
Grapefruit Brulee: Fresh juicy pink grapefruit topped with caramelized sugar served with fresh raspberries.
First Class Appetizers and Entrees:
Exotic Lettuce Bundle: Fresh exotic salad greens rolled in a bundle with fresh cucumber, served with a spring peach vinaigrette and teardrop tomatoes.
Lemongrass Chicken: Fresh breast of chicken, marinated in lemongrass, ginger, cilantro and tamari, served on a red quinoa pilaf with almonds, and ginger. Served with a side of broccolini, sugar snap peas and peppers on a Thai leaf with a coconut curry sauce.
Marinated Beet Citrus Salad: Roasted yellow and red beet salad, tossed with Mache lettuce, orange segments, capers, Belgium endive and crispy chickpeas, served with whole grain mustard vinaigrette.
First Class Desserts:
Apple & Fig Compote with Bacon Toffee: Compote of figs and apples served with white chocolate mousse and smoked bacon toffee.
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 mangos.
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 $5-9, and are complimentary in Main Cabin Select.
18 Rabbits Granola with Fruit, Milk and Yogurt: Toasty 18 Rabbits granola served with fresh tropical fruit and low fat fruit yogurt.
Umpqua Oats: A great kick start to the day or an anytime snack, Umpqua Oats are all natural and delicious with nuts, fruit and a dash of brown sugar.
Spanish Tuna Salad Sandwich: Filet of albacore tuna tossed with Spanish olives, artichokes, capers, paquillo peppers, fresh basil, oregano and mayonnaise served on traditional New England anadama bread (wheat with molasses) with crispy lettuce and ripe roma tomatoes. Served with a Ghirardelli chocolate.
Chipotle Chicken Hand Roll: Southwestern flavored tortilla filled with chipotle marinated chicken strips, adobo cheese spread, frisse lettuce, bell peppers and fresh cilantro rolled with smokey cabbage slaw and a Ghirardelli chocolate for dessert.
Fruit & Cheese Selection: Camembert, white cheddar, Swiss, Muenster and herb goat cheese served with red seedless grapes, dried fruit and nuts and rustic crostini crackers.
Vegetable Cobb Salad: Mixed baby lettuce, tomatoes, European cucumbers, ripe olives, broccoli, chickpeas, and corn kernels. Served with olive oil vinaigrette
In addition to the fresh offerings onboard, Virgin America flights offer prepared meal boxes in four varieties:
Comfort (Vegetarian): Mott’s applesauce, Madi K’s blend of almonds, raisins and chocolate, Famous Amos chocolate chip cookies, a Clif Organic Energy Bar, Sun butter, Late July Organic Crackers and Dickenson’s strawberry preserves.
Hearty: 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: Bumble Bee lemon pepper tuna, Athenos whole wheat bagel chips, Wild Garden sundried tomato hummus, Partners crackers, Fisher mixed nuts, Ocean Spray Craisins and a Toblerone chocolate.
Jetset Kid Pack: Coming in May, this fun children’s box contains Giddy Strawberry Dip’ems Snacks, Ritz Peanut Butter Crackers, Pepperidge Farm Whole Grain Goldfish , Fruit By The Foot, Dolphin Ear buds and Glide Puzzle.
Each meal box is available for $7. Virgin America also offers a wide selection of cocktails and snacks on-demand including a special selection of ‘Cocktails with Altitude’ which were created by Virgin America’s in-flight teammates.
Virgin America also recently added Blue Moon Beer to its drink selection, as well as San Francisco’s very own Ghirardelli Hot Chocolate. Snacks include offerings such as 479 Popcorn Fleur Del Sel Carmel, Jelly Belly Jelly Beans Fruit Bowl mix and Popchips and are available for $3-4.