Virgin America unveiled 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). SFO’s new T2 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. The airline announced 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.
Sample menu items include, in first class breakfast, 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. A sample first-class entree is lemon grass chicken with a marinated beet citrus salad. Coach selections include a chipotle chicken hand roll and vegetable Cobb salad. In addition to the fresh offerings onboard, Virgin America flights offer prepared meal boxes in four varieties: vegetarian, hearty, protein and kid packs. For more information, visit www.virginamerica.com.
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