SAN FRANCISCO, Dec. 18, 2012 /PRNewswire/ -- Virgin
America, the California-based
airline known for its award-winning cuisine, today announces its
new seasonal winter menu. The airline refreshes its offerings
quarterly to provide travelers with a wide range of seasonal and
locally-sourced food options. The latest menu update includes
a new selection of specialty cocktails – and to toast Virgin
America's new partnership with The Cosmopolitan of
Las Vegas (the newest luxury
resort located in the heart of the Las Vegas Strip) - the airline
is featuring a signature Cosmopolitan cocktail onboard all
flights. Virgin America is also debuting a brand new
selection of "Travel Light" menu items like the roasted Portobello
wrap and Tuna Nicoise Salad curated by Gilt Taste and even a gluten
free snack, Kuko Bites - all natural cookies made with goji
berries, seeds, nuts, dried fruit and cacao nibs. The
latest "Travel Light" menu options list nutritional content and
calorie count for those guests trying to watch their waistline
during the holiday season and includes both fresh food items as
well as snack options – like the delicious 479° Popcorn Sea Salt
Carmel. In First Class, flyers onboard Virgin America will
also enjoy a selection of delicious new menu offerings including
the yellow beet and citrus salad, followed by a char grilled Wagyu
beef burger served with a side of warm German style potato salad,
and finished with L'Artisan French macaroons.
(Logo:
http://photos.prnewswire.com/prnh/20090123/VIRGINAMERICALOGO)
All of 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 airline's
focus on a fresh, diverse range of menu options has helped the
airline capture the "Best Domestic Airline for Food" award
in Travel + Leisure 2009 World's Best Awards as
well as recognition for its wide range of healthy menu
selection. 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 platform allows travelers to order drinks,
snacks and meals right from their seatback touch-screen any time
during the flight.
Virgin America is the only airline in the U.S. with a
touch-screen seatback menu that enables "anytime" ordering during a
flight. Virgin America's Red platform includes
an additional suggested "pairings" menu and an "open tab"
feature that allows guests to swipe their card only once and
keep their tab open for continuous ordering during the flight.
Since its launch in 2007, Virgin America has earned a list of
travel industry awards including "Best Domestic Airline" in
the Conde Nast Traveler 2008, 2009, 2010, and 2011
Readers' Choice Awards and recently won "Best Domestic
Airline" in Travel + Leisure's World's Best
Awards for the fifth consecutive year.
The latest menu is available through the winter season.
Selections featured will vary by route, but include:
First Class Breakfast (all First Class meals are
complimentary):
Rosemary Fig Scone: Fresh-baked rosemary fig scones.
Fruit and Cheese Plate: A protein packed snack of cheddar
and Swiss cheese, red seedless grapes, cage free hardboiled egg and
vanilla yogurt with blueberries.
Fruit Plate with Mushroom and Cheese Biscuit: Fresh
pineapple, kiwi, grapefruit sections, green grapes, sliced orange,
strawberries and mangos served with vanilla yogurt with
blueberries, and a mushroom and cheese biscuit.
Fruit Plate with Chive and Onion Biscuit: Fresh pineapple,
kiwi, grapefruit sections, green grapes, sliced orange,
strawberries and mangos served with vanilla yogurt with
blueberries, and a chive and onion biscuit.
Winter Salad with Roasted Butternut Squash Omelet: Fresh
mango, pineapple, oranges and blueberries, topped with kiwi,
strawberry, toasted coconut and pecans. Served with a cage
free egg omelet filled with braised kale, roasted butternut squash
and smoked gouda cheese, served with rutabaga and potato hash,
spicy tomato compote and maple bacon chicken sausage.
Fruit Plate with Granola: Fresh pineapple, kiwi, grapefruit
sections, green grapes, sliced orange, strawberries and mangos
served with vanilla yogurt with blueberries and whole wheat granola
and two percent milk.
Black Bean Hummus with Mini Pitas: Black bean hummus topped
with spicy corn relish and served with mini whole wheat pita bread,
fresh carrot, bell pepper, cucumber, celery and olives and a
chocolate for dessert.
Winter Fruit Crumble with
Mozzarella Omelet: Fresh mango, pineapple, granny smith apples,
dried cranberries, dates, orange zest and cinnamon tossed in
vanilla yogurt and topped with gluten free granola, blueberries and
raspberries. Served with a cage free egg omelet filled with
roasted tomato, fresh mozzarella and Parmesan cheese and fresh
basil, served over vegetable ratatouille of baby zucchini, fresh
herbs, onion, garlic and tomatoes and finished with romesco
sauce.
First Class Snacks, Appetizers, and Entrees:
Roast Beef Sandwich: Shaved medium-cooked roast beef,
romesco spread, green leaf lettuce, roma tomato, and sliced
provolone cheese, served on a basil and cheese focaccia roll served
with a fresh fruit salad of mangos, pineapple, oranges and
blueberries, topped with kiwi, strawberries, toasted coconut and
pecans and a TCHO chocolate for dessert.
Peppered Turkey Sandwich with Winter
Fruit Crumble: Shaved black peppered turkey breast with
lettuce, Roma tomato, Swiss
cheese, pickled red onions, and a smoky chipotle mustard spreads on
dark rye. Served with fresh mangos, pineapple, granny smith
apples, dried cranberries, dates, orange zest, and cinnamon tossed
in vanilla yogurt and topped with gluten free granola, blueberries,
and raspberries and a TCHO chocolate for dessert.
Yellow Beet and Citrus Salad: Yellow beats, orange sections,
baby arugula, pickled onions and toasted pecans tossed with citrus
champagne vinaigrette.
Wagyu Beef Cheeseburger: Char grilled wagyu beef burger
served on a brioche bun with havarti cheese, butter lettuce, red
onion, tomato and zucchini pickles. Served with a side of
warm German style potato salad.
Southwestern
Chili Pepper Rissole: Rissole of Arborio rice, crimini
mushrooms, poblano chilies, black beans, cilantro, and Monterey jack cheese served over ribbons of
zucchini and yellow squash and garnished with roasted corn pumpkin
seeds and chipotle tomato chili sauce.
Artichoke Salad: Tossed salad of artichokes, heart of palm,
red onion, baby zucchini, green onions, olive oil and white
balsamic. Served with mache lettuce, teardrop tomatoes,
olives and shaved Parmesan.
Grilled Tamarind Chicken Breast: Grilled breast of tamarind
marinated chicken served on sweet potato puree, sauteed thin French
green beans and topped with toasted hazelnuts and chives.
Portobello and Fontina Ravioli: Portobello and fontina
cheese ravioli with four cheese beggars purse pasta on served on a
bed of fresh spinach with roasted tomato and a lemon beurre blanc
sauce and garnished with crispy spinach
leaves.
Panela and Roasted
Tomato Salad: Crisp lettuce with Panela
Cheese, fresh basil and an oven roasted tomato served with a
Mexican herb vinaigrette dressing.
Barbeque Chicken Mixiote: Traditional Mexican pit BBQ
chicken Mixiote smothered in Adobo sauce and wrapped in a corn
husk. Served with sliced buttered carrots and potato-Castilla
squash puree.
Castilla Squash and Mushroom Crepes: Vegetarian crepes
filled with sauteed mushrooms, Castilla squash and epazote served
with a green pumpkin seed and pumpkin puree and garnished with
toasted ancho chili.
First Class Desserts:
L'artisan French Macaroons: Madagascar vanilla and Kona coffee flavored
French macaroons made from scratch in San
Francisco.
Mini Chocolate Brownies: Four bites of delicate chocolaty
almond goodness.
Pears Poached in Red Wine:
Sliced pears poached in red wine and served with fresh mint.
First Class Wines:
Vina Aljibes: From the Los Aljibes winery in
Albacete, southwestern Spain. A full bodied wine with deep
cherry notes and rich aromas with hints of coffee against a
background of blackberry and black cherry.
Chateau Ducasse: A white Bordeaux blend with 50% Sauvignon Blanc grapes
that gives off light aromas of tart pineapple and mixed citrus,
evolving to sweet peach and distinctive lime; a great wine to pair
with the Grilled Tamarind Chicken Breast, Portobello Ravioli or the
Southwestern Chili.
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 $4 - $9, and
are complimentary in Main Cabin Select. These include:
San Franola Granola with Fresh Fruit and Yogurt: Hand
roasted in small batches with less sugar and toastier flavor, San
Franola granola is served with fruit yogurt and a side of fresh
pineapple, red seedless grapes and strawberries.
Hail Merry Granola with Fresh Fruit and Yogurt: This
delicious gluten free and vegan granola is served with fresh
pineapple, red seedless grapes and strawberries with fruit yogurt
on the side.
Peppered Turkey Sandwich (Travel Light): Shaved black
peppered turkey breast with lettuce, Roma tomato, Swiss cheese, pickled red onions
and a smoky chipotle mustard spreads on dark rye.
Roasted Portobello Wrap (Travel Light): Rosemary garlic
tortilla wrap filled with roasted Portobello mushrooms, roasted red
pepper, goat cheese, baby arugula lettuce and tomatoes served with
a smoky tomato and balsamic spread and a side of fresh pineapple,
red seedless grapes, and strawberries.
Roast Beef Romesco Sandwich: Shaved medium-cooked roast
beef, romesco spread, green leaf lettuce, roma tomato and sliced
provolone cheese, served on a basil and cheese focaccia roll and
served with a TCHO chocolate for dessert.
Spicy
Quinoa Wrap (Travel Light): Cool cucumber tortilla wrap with
edamame hummus spread, a spicy red quinoa salad (onion, cashews,
chickpeas, green onion, fresh mint, tahini, rice vinegar and chili
sauce), lettuce, tomatoes, carrots and feta cheese. Served
with a side of fresh pineapple, red seedless grapes and
strawberries.
Tuna Nicoise Salad (Travel Light): Our friends at Gilt Taste
gave this classic salad a lighter spin with crisp Romaine and
mesclan lettuce topped with thin French green beans, flaked
albacore tuna, potatoes, tomatoes, hard boiled cage free eggs and
pitted kalamata olives. Served with a balsamic and olive oil
dressing on the side.
Artisan Cheese Selection (Travel Light): Have a picnic at
35,000 feet with a selection of artisan cheeses including brie,
Swiss, pepper jack, and cheddar all served with red seedless
grapes, dried apple slices, a fig and gluten free Crunchmaster
crackers.
Peanut Butter & Jam Half Sandwich: A universal
kid-pleaser: half PBJ sandwich made with soft wheat bread, creamy
peanut butter and strawberry jam. Served with Tasty brand
fruit snacks for dessert.
Mole Chicken Sandwich: Raisin baguette with Mole marinated
chicken breast, lettuce, red pepper, tomato, panela cheese and
picked onions. Served with a Guayaba roll Guava candy.
Marinated Cecina Beef Wrap: Chipotle Wheat Tortilla with
marinated Cecina dried beef with poblano dressing, spinach, carrot,
cucumber, tomato and yellow pepper. Served with a side salad of
cucumber, onion, celery and yogurt and a Guayaba roll Guava candy
for dessert.
Kuko Bites: More than just
cookies, Kuko Bites are all natural, gluten free and made with goji
berries, seeds, nuts, dried fruit and cacao nibs.
Krave Basil Citrus Turkey Jerky: Turkey breast infused with tangy citrus for a
jerky that subtly seasoned but bursting with flavor.
479° Popcorn Sea Salt Carmel (Travel Light): A delicious mix
of sweet and salty: organic popcorn in buttery caramel with a
sprinkle of Fleur de Sel on top.
BBQ Popchips (Travel Light): A unique potato chip that's not
fried or baked, made with just a little heat, pressure and the
tangiest barbeque seasoning.
In addition to the fresh offerings onboard, Virgin America
flights offer prepared meal boxes in three varieties (available for
$7 each):
Hearty: This anytime combination includes 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: This protein-packed meal combines Bumble Bee lemon
pepper tuna, multi-seed crackers, Wild Garden sundried tomato
hummus, Partners crackers, Emerald's natural almonds and yummy
fruit snacks.
Jet Set Kid Pack: This fun kids' snack box comes with Giddy
Dip'ems Snacks, Ritz Peanut Butter Crackers, Pepperidge Farm Whole
Grain Goldfish, 18 Rabbits Bunny Bar, Dolphin Earbuds and a slide
puzzle to pass the time.
Virgin America also offers a wide selection of cocktails and
snacks on-demand including wines and a special selection of
'Cocktails with Altitude' (available for $6
- $8 each) which were created by Virgin America's in-flight
teammates as well as suggestions from the airline's frequent
flyers, including:
The Cosmopolitan: Absolute Vodka and Cranapple with a
squeeze of lime and, like the hotel, just the right amount of
wrong.
Rock & Roll: Absolute Vodka and Rockstar Lemonade with a
squeeze of lemon...record deal not included.
Funkin Margarita: Sauza Hornitos Tequlia and Funkin Mix with
a squeeze of lime.
Dirty Margarita: Fiesta in a cup! Sauza Hornitos Reposado
Tequila, Funkin Margarita Mix, Bud Light and a squeeze of lime.
English Mary: The perfect drink to loosen up that stiff
upper lip. Bombay Sapphire Gin, bloody Mary mix and squeeze of
lime. Cheers!
Main Cabin Wines:
35 South Chardonnay (175mL)
35 South Cabernet Sauvignon (175mL)
La Campana Spanish Sparkling Wine (175mL)
Wente Morning Fog Chardonnay (375mL)
Wente Southern Hills Cabernet Sauvignon (375mL)
Main Cabin Beers:
Blue Moon
Gordon Biersch Marzen
Heineken
Black Star
Bud Light
Earlier this year, Virgin America rolled out enhancements
to its Elevate frequent flyer program — including Elevate Gold
and Elevate Silver status levels that offer perks such as:
priority check-in, security clearance and boarding; points earning
bonuses; free checked bag allowances; enhanced digital/social
rewards; private discounts; an expanded advance purchase upgrade
window for the airline's exclusive eight-seat First Class;
complimentary space-available upgrades to the carrier's premium
Main Cabin Select service; and complimentary access to the best
seat assignments within Main Cabin.
In just over five years flying, the airline has expanded to 20
airport destinations and has created 2,600 new jobs. Virgin America
flies to San Francisco,
Los Angeles, New York, Washington
D.C. (IAD), Las Vegas,
San Diego, Seattle, Boston, Fort
Lauderdale, Orlando,
Dallas-Fort Worth, Los Cabos, Cancun, Chicago, Puerto
Vallarta, Palm Springs,
Philadelphia, Portland, Washington D.C.'s Reagan National
(DCA) and starting April 2, 2013 -
Newark.
About Virgin America: Headquartered in California, Virgin America offers guests
attractive fares and a host of innovative features aimed at
reinventing air travel. Virgin America was named "Best Domestic
Airline" in the Conde Nast Traveler 2008, 2009,
2010, 2011 and 2012 'Readers' Choice' Awards and "Best
Domestic Airline" in Travel + Leisure's 2008, 2009, 2010,
2011 and 2012 'World's Best' Awards. The airline's base of
operations is SFO's sleek new Terminal 2. The airline's new
aircraft offer interactive in-flight entertainment systems and
power outlets near every seat. For more, visit:
www.virginamerica.com
SOURCE Virgin America