NEW MENU ITEMS ON VIRGIN AMERICA
We’re right on the heels of Spring and that means less snow, more sun, and a new menu from Virgin America. They’ll be refreshing their entire seasonal menu for both First Class and Main Cabin/Main Cabin Select starting on March 4th (selections vary by route) and First is also getting a service upgrade with hot towels and linen table service. We’ve got a little preview of the new menu items here on Fly&Dine. These are some of the new additions:
Scrambled Eggs with Herb Créme Fraîche and Tropical Fruit Salad: Cage-free scrambled eggs served with herb crème fraîche, 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.
Protein Plate with Farro Pudding and Edamame Hummus: Coconut-mango cardamom farro 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.
Protein Plate with Granola and Strawberry Yogurt: Assorted fruit plate of kiwi, pineapple, blackberries, raspberries, strawberries, mango, lychees, green grapes, grapefruit, and oranges, served with strawberry low-fat yogurt and gluten-free granola.
Cocktail Hors d’ oeuvre: Roasted tomato, marinated artichoke heart, olive and mozzarella skewer, served with warmed mixed nuts.
Mixed Herb Salad: 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.
French Green Bean Salad with Prosciutto: Cold haricot verts salad sprinkled with shaved parmesan cheese, pitted country olives, lemon and olive oil zest, and a toasted hazelnut-lemon vinaigrette with savory prosciutto on the side.
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 in sage and pancetta.
Protein Plate with Mixed Nuts and Edamame Hummus: Edamame hummus and mixed nuts with a protein plate of one boiled cage-free egg, red grapes, radishes, dolma, yellow roasted tomato, a marinated artichoke heart, mini pita slices, and cheddar and camembert cheeses.
Tomato Bisque Soup with Spanish Turkey Prosciutto Sandwich: Half Spanish turkey prosciutto sandwich and tomato-bisque soup with an herb and lemon crème fraîche garnish and a Belgian chocolate truffle.
Soba Noodles: Soba noodles with lemongrass shiitake broth (First only)
Farro Risotto: Farro risotto with spring succotash. (First only)
Herb-Roasted Chicken Breast: Herb-roasted chicken breast with kale salad. (First only)
Spiced Chocolate Cake: Rich Chocolate cake drizzled in sherry sauce and a pinch of candied sunflower seeds.
Humphry Slocombe Ice Cream: San Francisco creamery Humphry Slocombe sweetens the skies with two mile-high flavors, Tahitian Vanilla and one custom flavor created exclusively for Virgin America.
Raspberry Key Lime Pavé: Vanilla sponge cake with ginger and raspberry and key lime mousse.
HELP PICK VIRGIN AMERICA’S SIGNATURE ICE CREAM FLAVOR
In addition to the new menu items, Virgin America is in the process of choosing their new signature flavor from San Francisco’s go-to artisanal ice cream maker Humphry Slocombe. They’ll be picking the winner from three different options and you can join the process by tweeting your favorite flavor between now and February 28th.
The three flavors are:
- #ButterByMoodlight:Inspired by Virgin America’s signature moodlighting, this flavor is a creamy combination of brown butter and blueberry glaze.
- #RedHotBanana: Combines buttery banana cream with sweet cinnamon spice from mashed Red Hot candies.
- #CoconutBlondAmbition: A nod to Virgin Group’s inimitable founder Sir Richard Branson, Humphry Slocombe’s signature vanilla marshmallow fluff mingles with lemon citrus sorbet and a creamy coconut finish.
Tweet your vote by hashtag to @VirginAmerica.
You can also taste-test the new flavors at T2 inside SFO and if you fly Virgin between March 4th and June 30th, head to a Humphry Slocombe shop with your Virgin America boarding pass (any cabin) and a get a free scoop of your choice. Sounds pretty sweet to me.
More new menu developments here: