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