Intercontinental Business Elite®

WORLD-CLASS FARE 
FOR WORLD-CLASS TRAVELERS


When you fly BusinessElite, you are treated to cuisine that rivals any fine dining establishment on the ground. Our international five-course dining menu features seasonal delights and many regional specialties. Each entrée pairs perfectly with our selection of fine wines carefully selected from Master Sommelier Andrea Robinson.

BusinessElite Seasonal Lunch/Dinner Selection (from most U.S. cities)

January, April, July and October

  • Grilled filet of beef served with demi- glace sauce, wasabi mashed potatoes, snap peas
  • Stuffed chicken breast with cornbread and chicken sausage, gravy and haricot verts
  • Strozzapreti pasta tossed with eggplant and cherry tomato sauce
  • Cold plate of beef tenderloin and gravlox, egg mousse stuffed tomato and jicama slaw

February, May, August and November

  • Braised beef short ribs served with red wine sauce, parsnip puree and baby carrots
  • Pan-seared cod filet with citrus butter, accompanied by farro risotto and sautéed harcots vers
  • Fettuccini alfredo tossed with broccolini, tomatoes and hazelnuts
  • Cold plate of lobster salad and herb roasted chicken with a deviled egg, grilled artichoke and balsamic chipollini onions

March, June, September and December

  • Seared beef tenderloin served with béarnaise sauce, risotto gremolata and broccolini with garlic
  • Roasted chicken breast, artichoke and piquillo pepper sauce, polenta and haricot verts
  • Bucatini tossed with marinara sauce with olives and fresh mozzarella
  • Cold plate of beef tenderloin, seared scallops, egg mouse stuffed tomato, fennel slaw


BusinessElite Seasonal Lunch/Dinner Selection (to most U.S. cities)

January, April, July and October

  • Grilled filet of beef served with port wine sauce, potato wedges and grilled asparagus
  • Pan seared chicken breast with barbecue onions, scallion mashed potatoes, roasted root vegetables
  • Rigatoni Pasta, tossed with tomato sauce, white beans and kale
  • Cold plate of beef tenderloin and gravlax with deviled egg, roasted beets and daikon pepper slaw

February, May, August and November

  • Tender filet of beef enhanced by blue cheese sauce, served with lyonnaise potatoes and sautéed haricots verts
  • Pan-seared chicken breast topped with citrus salad and accompanied by mashed potatoes and grilled asparagus
  • Gemelli pasta with cheese sauce tossed with radicchio, spinach and shitake mushrooms
  • Cold plate of beef tenderloin and smoked salmon with potato salad and egg mousse filled tomato

March, June, September and December

  • Tender filet of beef with peppercorn sauce, served with mashed sweet potatoes and sautéed spinach
  • Roasted chicken breast with olive tomato sauce, couscous and snap peas
  • Linguini tossed with spinach cream sauce and butternut squash topped with ricotta salata
  • Cold plate of beef tenderloin and grilled shrimp with a deviled egg, grilled asparagus and mango salsa

Special Meals

Gluten-free? Kosher? Diabetic? No problem. We accommodate seventeen different special meals. These special meals are available in First Class, BusinessElite® and Economy Class on flights where complimentary meal service is offered. View the complete list of special meals to determine which meal meets your need.

Please make all special meal requests through My Trips at least 24 hours before your scheduled flight departure. Once you check in, let the gate agent and a flight attendant know that you ordered a special meal.

 
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2014-3-24
 
 
 
 
 
 
 
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2014-04-24

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2014-04-24

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