AIRLINES & AIRPORTS

Continental Airlines launches new BusinessFirst menus on International Flights
31/10/2006
Continental Airlines has introduced new BusinessFirst menus on its international flights. The gourmet meals, which first debuted on trans-Atlantic and South American flights October 29, were created by members of Continental’s Congress of Chefs, including: Michael Cordúa of Americas of Houston; Paul Minnillo of the Baricelli Inn at Cleveland; Tim Keating of the Biltmore Hotel in Coral Gables, Fla.; and James Canora of NYC Culinary Events in New York City.
“We’ve taken the best and most popular dishes from some of the world’s greatest chefs and blended their wonderful regional cuisines into our BusinessFirst menus, creating a fusion of international flavors,” said Continental’s Executive Chef Siegfried Lang.
After six months of development and taste-testing, Continental finalized four different lunch and dinner menus - each under the signature of a celebrity chef - to rotate monthly and vary by region.
A typical BusinessFirst menu on an international flight includes an appetizer, salad, choice of four entrees, cheese and fruit service and dessert. Travelers can enjoy new main courses such as: veal osso bucco with saffron risotto accompanied by steamed broccolini and rapini; a lighter option of grilled Escolar fish with rosemary shrimp accented with a bouillabaisse sauce, artichoke barigoule and steamed sugar snap peas; and grilled Churrasco-style tenderloin steak, enhanced by a chimichurri sauce, roasted champignons, grilled bell pepper, steamed broccoli and a spicy corn and rice blend.
Continental will also introduce new hot canapés and soup demitasse appetizers, as well as an assortment of petite desserts for those seeking a lighter dessert option to Continental’s signature ice cream sundae.
Tailoring its product for specific routes, Continental’s dining experience includes regional touches in various markets. For example, a sushi appetizer and a complete Japanese meal are options on Tokyo flights, and an Indian-Vegetarian entrée is one option offered on flights to Delhi. Linens, Fine China, Flatware and Fine Wines
Continental’s BusinessFirst five-course gourmet meals are presented restaurant-style, complete with linen, fine china and flatware. Premier Champagnes, regional fine wines and beers are served, and barista-quality espresso and cappuccino are offered on all Boeing 767 and 777 flights. In addition, BusinessFirst customers on flights between the U.S. and Paris, London and Tokyo, take part in the annual global rollout of the famous wine Beaujolais Nouveau each November.