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During Your Flight

Never a Middle Seat
More Comfort
More Productivity
More Fun
Personalized Dining Experience

Never a Middle Seat

Our redesigned cabin provides you with a spacious seating configuration with no middle seats, which means more personal space.

More Comfort

We've reconfigured our aircraft with specially designed ergonomic seats based upon your precise needs. All of our BusinessElite seats include 60" of pitch and recline a full 160°.

BusinessElite customers enjoy refreshing, nature-inspired products in personal amenity kits, complements of LATHER—a personal care company known for creating all-natural body, skin care, and aromatherapy products.

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More Productivity

All of our seats have individual reading lights and increased console space to let you get more accomplished while in the air. Our battery-saving Empower™ system allows you to power your laptop or other portable electronic devices. All you need is a compatible adapter you can purchase at many computer accessory retail stores, online, and on board aircraft through the Duty Free program on international flights to Europe, Africa, Japan, the Middle East, Argentina, Brazil, and Chile.

More Fun

When work is done, relax with your personal in-seat entertainment system featuring:

  • Newly released movies
  • Favorite movie classics
  • Sitcoms, plus news and sport segments
  • Wide selection of listening favorites
  • Classic arcade games
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Personalized Dining Experience

Enjoy eating at your own pace with Delta's personalized dining service. Savor our international five-course dining menu featuring new entrees from celebrity chef Michelle Bernstein, including dishes like:

  • Grilled filet of beef with shrimp scampi, served with lemon risotto, sautéed zucchini, and squash
  • Lamb chops accented by pomegranate glaze, served with rice pilaf with cherries, green beans, and pearl onions

Following your meal, indulge in an assortment of the world's finest cheeses or treat yourself to an ice cream sundae.

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

Menu from U.S. Cities

   
Months BusinessElite Entrees Celebrity Chef Entrees
October, January, April, and July
  • Roasted breast of chicken enhanced by lemon thyme glaze served with Toscana orzo and creamed spinach
  • Seared grouper accented by tarragon sauce accompanied by butternut squash puree and asparagus
  • Mascarpone cheese and sun dried tomato ravioli tossed with pomidori sauce, arugula, and walnuts
 Grilled filet of beef with shrimp scampi, served with lemon risotto, sautéed zucchini, and squash
August, November, February, and May
  • Roasted breast of chicken stuffed with artichokes in a creamy supreme sauce with herbs, accompanied by sautéed bok choy and orzo with roasted apples
  • Macadamia nut crusted Mahi Mahi with pineapple salsa, accompanied by a tomato and zucchini medley and jasmine rice
  • Butternut squash ravioli in a brown butter sage sauce, garnished with roasted squash, apples, and toasted pecans
 Braised beef short ribs served with red wine sauce, parsnip puree, and Brussels sprouts
September, December, March and June
  • Rack of lamb accented by grain mustard sauce served with redskin mashed potatoes, baby carrots, and sauteed Belgain endive
  • Crab cakes enhanced by chili aioli accompanied by baked spaghetti squash, snow pea, and fennel medley
  • Fettuccine Alfredo with broccolini, garnished with roasted tomatoes and hazelnuts
 Grilled chicken Ras el Hanout with yogurt sauce accompanied by zucchini and leeks medley olive couscous
   

Menu to U.S. Cities

   
Months BusinessElite Entrees Celebrity Chef Entrees
October, January, April, and July
  • Roasted breast of chicken with roasted red pepper and goat cheese sauce, served with ratatouille and polenta
  • Seared fillet of cod enhanced with tomato and olive ragout, potato galette, and sautéed leeks
  • Penne pasta tossed with vegetable bolognaise sauce, arugula and mushrooms
 Lamb chops accented by pomegranate glaze, served with rice pilaf with cherries, green beans, and pearl onions
August, November, February, and May
  • Grilled breast of chicken with Marsala mushroom sauce, accompanied by gnocchi, green beans, and carrots
  • Grilled fillet of turbot in creamy saffron and tomato sauce served with a medley of snow peas and bell peppers and Basmati rice
  • Linguine tossed with spinach in a light Gorgonzola sauce, topped with sun-dried tomatoes and walnuts
Tender filet of beef with peppercorns sauce, sautéed spinach, macaroni, and cheese
September, December, March and June
  • Blue cheese crusted tenderloin of beef enhanced by Port wine sauce, accompanied by asparagus and creamy mashed potatoes
  • Grilled breast of chicken with pistachio cilantro pesto, served with eggplant and tomato ragout and saffron rice
  • Rigatoni pasta in a pesto cheese sauce tossed with radicchio, garnished with tomatoes and pinenuts
 Pan seared sole with grapes and capers, served with cauliflower puree and sautéed spinach
   

Calling all Foodies: Check out our Featured Recipe.

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