The American Virgins are at it again. Wait. No. That sounds too NSFW. Let’s try that again.

Virgin America is rolling out a new seasonal menu for Fall 2014. Yes. That’s better and much more accurate. The new additions follow Virgin America‘s ethos of fresh, local, and sustainable and that applies to both First Class, which is getting the most exciting new items, and Main Cabin, where a few new sandwiches are spicing things up.

In First Class, Fall 2014 is seeing the debut of:

Roasted Chicken with Artichokes: Sumac herb marinated chicken breast that is roasted with the skin-on and served with marinated gigante beans, seared artichokes, roasted radish mix and caramelized fennel with sherry chicken jus. The dish is then garnished with a salsa rustica of charred tomatoes, onions, poblano peppers, capers and anchovies.

Spicy Ginger Pepper Noodles: Lo mein noodles with seared Chinese long beans, red bell peppers, and onions that are topped with a sautéed shitake and oyster mushroom mix, tossed with a spicy garlic ginger pepper sauce and garnished with scallions and cilantro.

Soy Ginger Marinated Salmon Salad: Soy ginger salmon sitting on arugula pesto, mixed faro, sugar snap peas, togarashi, English cucumber, radish, watercress, cilantro and red rice tossed with a sesame honey vinaigrette and slivered almonds.

 

New Main Cabin items for everyone:

Pastrami on Marble Rye Sandwich Marbled rye, topped with sliced beef pastrami, caramelized yellow onions, swiss cheese, and kale-broccoli slaw in a horseradish cream sauce. Served with a Dijon mustard packet and a Nib Mor Dark Chocolate square.

Autumn Veggie Wrap 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.

There’s also a new cocktail on-board: Austin Cocktails Cucumber Vodka Mojito – a fresh vodka-based cocktail that is sweetened with organic agave nectar and features an earthy cucumber flavor with a citrusy kick.

If you happen to be flying to/from New York’s JFK Int’l Airport, you get even more choices in the Main Cabin:

Marrakesh Chicken Salad: Spiced and herb-roasted chicken breast placed on a bed of mixed faro and red rice salad with grilled squash, Portobello mushrooms and red cherry tomatoes tossed with a Za’atar vinaigrette and feta cheese.

…and that Soy Ginger Marinated Salmon Salad from the First Class menu is also available for purchase.

It’s nice to see an airline so dedicated to offering food that goes beyond traditional “airplane food.” Good for you, Virgin America.