In the latest refresh of its food service, United is introducing new menu options on North and Latin American flights in all classes of service.
The changes start October 25 on Premium Service p.s. transcontinental flights, which on that date will begin operating out of United’s Newark hub, moving there from New York JFK.
Premium cabin customers on those flights will see new lunch and dinner offerings with appetizers like roasted duck with stone-ground mustard and figs, or peppered goat cheese with pumpernickel bread; new salads like granny smith apple with shaved fennel and beets, or butternut squash with haricots verts, pumpkin seeds, bleu cheese, cranberries and pickled onions. New entrees include flat-iron steak with broccolini, gigande beans and red chimichurri; duck confit ravioli, mushroom ragout, semi-dried tomatoes and sauteed asparagus; and lamb shoulder with sauteed gnocchi, eggplant confit and lamb jus. And desserts will still include made-to-order sundaes and cookies baked on board.
On November 1, United will bring changes to lunch and dinner service in United First and United Business cabins. For one thing, lunch service will be expanded to flights longer than three hours that depart between 1:30 p.m. and 3:59 p.m. Options include Napa salad with grilled salmon, goat cheese and fig; and an arugula salad with Milanese-style chicken. Late-night flights between Hawaii and Houston, Chicago, Newark and Washington will get full dinner service with new entrees like hoisin short ribs with wasabi grits and stir-fried vegetables.
Sandwiches like a pretzel burger with bleu cheese dressing, arugula and pickled onions will be offered after takeoff on late-night, non-p.s. transcon flights; flights between Hawaii and Los Angeles, San Francisco and Denver; and other late-night flights of at least five hours and 20 minutes.
November 1 is also the date for changes to the food-for-purchase selections in United’s economy class Choice Menu Bistro, for flights of more than three and a half hours that depart before 8 p.m. A new breakfast selection is a Southwestern bistro scramble; new lunch/dinner options include a rustic Italian sandwich and a French country-style bowl with slow-cooked beef, roasted carrots, onions, parsnips and white rice.
Do you think United’s food offerings have improved lately? What’s your favorite United dish? Please leave your comments below.
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