BusinessElite Dining

Savor our international five-course dining menu featuring entrées from celebrity chef Michelle Bernstein. Following your meal, indulge in an assortment of the world’s finest cheeses or treat yourself to an ice cream sundae.

New wine selections from Master Sommelier Andrea Robinson will allow you to experience the many innovations by vintners worldwide from the comfort of your seat.

The menu in our BusinessElite cabin is determined primarily by two factors: season and whether you're flying to or from the U.S. Special meals are also available on all flights.

Lunch/Dinner menu from most U.S. cities

January, April, July, and October

• Crab Cakes and lemon aioli, accompanied by baked spaghetti squash, and leeks with red pepper
• Grilled beef tenderloin and shrimp scampi served with lemon risotto and sugar snap peas
• Cold plate of roast beef and herbed chicken breast with a deviled egg, asparagus and tomato, served chilled

Celebrity Chef Selection: Cheese ravioli, tossed with eggplant and artichoke caponata

February, May, August, and November

• Grilled filet of beef with bearnaise sauce, accompanied by redskin potatoes and green beans with red onion
• Seared Mahi Mahi topped with lemon butter sauce, served with asparagus and paella rice
• Cold plate of roast beef and smoked salmon, with a deviled egg, grilled peppers and artichoke, served chilled

Celebrity Chef Selection: Three cheese vegetarian spaghetti carbonara, tossed with english peas and roasted cherry tomatoes

March, June, September, and December

• Filet of beef with grain mustard sauce, accompanied by sweet potato wedges, zucchini and yellow squash
• Lasagne pasta bites tossed with spinach and radicchio in a light gorgonzola sauce, topped with pine nuts
• Cold plate of roast beef and gravlax with a deviled egg and hearts of palm and tomato, served chilled

Celebrity Chef Selection: Sautéed salmon Française with citrus Mojo sauce, boniato puree and grilled asparagus

Lunch/Dinner menu to most U.S. cities

January, April, July, and October

• New York strip steak with port wine sauce, accompanied by potato wedges and asparagus
• Rigatoni Pasta, tossed with stewed tomato sauce, olives and capers
• Cold plate of roast beef and smoked salmon with deviled egg, grilled zucchini, yellow squash and capers, served chilled

Celebrity Chef Selection: Roasted chicken breast with balsamic cipollini onions and blue cheese sauce, served with mashed potatoes and sauteed spinach

February, May, August, and November

• Tender filet of beef enhanced by horseradish sauce, served with lyonnaise potatoes and grilled asparagus
• Spiral pasta tossed with roasted garden vegetables, tomato sauce and herbed ricotta cheese
• Cold plate of roast beef and grilled shrimp with a deviled egg, grilled asparagus and roma tomato

Celebrity Chef Selection: Roasted chicken breast garnished with olives and tomatoes, accompanied by sweet couscous and sugar snap peas

March, June, September, and December

• Tender filet of beef and peppercorn sauce, served with chive mashed potatoes, sauteed spinach and carrots
• Ricotta and basil fettuccine tossed with an assortment of sauteed vegetables
• Cold Plate of roast beef and grilled shrimp with a deviled egg, grilled zucchini and peppers, served chilled

Celebrity Chef Selection: Parmesan crusted chicken breast with marinara sauce, accompanied by gnocchi and broccolini