Three months on from the last ‘What’s Onboard’ feature, IFSA highlights more new menu offerings global airlines are presenting to passengers as part of their latest food and beverage updates.
SWISS: Canton of Nidwalden-Inspired Cuisine Takes Off
For the next three months, Swiss International Air Lines (SWISS) will serve culinary creations from the Canton of Nidwalden in First and Business Class on long-haul flights departing Switzerland.
The dishes have been created by Michelin-starred Seerestaurant Belvédère’s Head Chef Fabian Inderbitzin, and are inspired by the pleasures of a Swiss summer: fresh herbs, sun-ripened fruits, and refined fish and meat specialties.
In First Class, passengers can opt for a starter of responsibly sourced duck liver parfait served with quince gel, marinated shimeji and shiitake mushrooms, dried pear purée, and Nidwalden meat specialties such as venison Mostbröckli, cured pork, and chili sausages.
For mains, options include lamb loin with an herb crust and eggplant purée or Black Cod with Piment d’Espelette, saffron beurre blanc, and beluga lentils. Finally, a pistachio flan with strawberry essence, fresh summer berries, and an almond financier is available for dessert.
In Business, the Nidwalden-inspired appetizer consists of marinated salmon trout served with caviar, horseradish cream, and ponzu-rooibos gel. Main course selections include braised beef with black truffle jus and potato-celeriac purée or pikeperch with pea velouté and saffron polenta. To conclude, SWISS serves a chocolate marquise with raspberry gel and Chantilly cream.
Meanwhile, in Premium Economy, passengers will receive beef stroganoff with tagliatelle and bell peppers, accompanied by regional cheese specialties such as ‘Langentannen’ and ‘Dallenwiler Weichi Geiss’ served with Swiss pear bread, before rounding off with a lemon cake with mascarpone cream and lemon gel.
JetBlue: New Mint Culinary Partners Enable Crown Shy, Birdee Dishes Inflight
JetBlue has announced Kent Hospitality Group and Four Clovers Hospitality Group as the new culinary partners for its Mint business class experience.
Beginning July 31, JetBlue will start introducing new New York-inspired menus across its domestic and transatlantic Mint experience, featuring dishes influenced by Kent Hospitality Group’s restaurants, Birdee and Crown Shy. Offerings from Four Clovers Hospitality Group’s Red Hook Tavern and Hometown Bar-B-Que are to follow in early 2027.
On the ground, bakery and all-day cafe Birdee offers a rotating selection of pastries, breakfast sandwiches, lunch offerings, specialty coffee and seasonal sweets, while Michelin-starred Crown Shy is known for its contemporary American menu. Red Hook Tavern serves a seasonal menu focused on responsibly sourced meats, seafood and produce, including the renowned Red Hook Tavern Burger. Finally, Brooklyn-based Hometown Bar-B-Que blends traditional American barbecue techniques with global flavors.
At launch, Mint customers will experience menu selections by Crown Shy and Birdee, including elevated breakfast selections inspired by Birdee’s beloved Bacon, Egg and Cheese, alongside lunch and dinner dishes drawing from Crown Shy favorites like its Signature Citrus-Marinated Chicken and Pork Katsu.
Virgin Atlantic: Showcasing Modern British Flavors Across Classes
Virgin Atlantic has refreshed the onboard menu across its Upper Class, Premium and Economy cabins.
The new Upper Class menu offers a truffle and garlic-stuffed chicken with a crisp panko coating, and summer greens; chilli and lime roasted salmon with potato gratin; pea tortellini with pistachio and mint pesto cream; and a buttermilk chicken burger in a brioche bun with pickles, sriracha ketchup and Cajun-spiced wedges.
In Premium, customers can enjoy elevated British classics, including truffle macaroni cheese with wild mushrooms and a garlic crumb; dill-roasted salmon with smashed minted peas and crushed parsley potatoes; and a herb chicken mini pie with mash, broccoli and rosemary jus.
In Economy, new mains include chicken with lemon and herb crème fraiche, served with potatoes, peas and beans; alongside mafaldine pasta in a rich tomato sauce with a golden cheese crumb.
The airline has also introduced an updated kids meal across all cabins for younger travelers aged 2–12 of breadcrumb-coated chicken with mashed potato, roasted carrots, broccoli and a creamy cheese sauce, served alongside fresh fruit.
Hawaiian Airlines Switches to Pre-Order, Showcases New Menus
From July 1, guests in Main Cabin on most flights between Hawaii and the US continent will enjoy pre-ordered meals from a fresh menu curated by Maui-based James Beard Award finalist Chef Sheldon Simeon.
Simeon’s menu features elevated takes on local favorites and comfort foods, including dishes such as crispy mochiko chicken with garlic noodles, barbecue teriyaki chicken bento and corned beef hash with eggs. Many items highlight signature flavors from Simeon’s restaurants, including his popular sauces, K mayo, teriyaki and banana bread syrup, as well as his popular crispy topping made from rice crackers and furikake.
Complimentary onboard touches will continue, including a welcome beverage, snacks by new local partners Anahola Granola and Diamond Bakery and a mahalo sweet treat from Hawaiian Host Chocolates or Honolulu Cookie Company served before arrival.
In addition to complimentary alcohol for guests seated in Premium Class, Hawaiian will introduce new complimentary onboard bites for guests seated in Premium Class: Kauaʻi-based Anahola Granola’s Tropical Granola Bar, which features island favorites, papaya and pineapple, paired with honey-roasted oats.
Main Cabin guests will enjoy Hawaiian shortbread macadamia nut cookies by Diamond Bakery, made in Hawai‘i and crafted with rich, indulgent flavors served in the morning, and Hawaiian Maui onion kettle chips served in the afternoon.
Alaska Airlines/Hawaiian Airlines: New Summer Drinks Now Flying
Alaska Airlines is expanding its partnership with Stumptown Coffee with the debut of Stumptown Copilot Cold Brew, now offered exclusively on board select domestic Alaska and Reykjavík routes. Crafted in small batches using ethically sourced beans, the bright, full-bodied cold brew features a smooth, chocolatey finish and just two ingredients: coffee and water.
Stumptown Copilot Cold Brew will be complimentary for Alaska’s First Class and Premium Class guests and available for purchase for guests seated in the Main Cabin.
Elsewhere, a new curated international business class wine program has been rolled out across both Alaska and Hawaiian, including wines with sophisticated flavor profiles designed to pair with the airline’s multi-course menus.
Highlights include Louis Roederer Collection Champagne, which has bright citrus, stone fruit and delicate toasted notes; Stag’s Leap Wine Cellars Armillary Cabernet Sauvignon, which is and expressive, with layers of dark fruit; and Paul Hobbs Russian River Chardonnay, described as vibrant and balanced, with crisp orchard fruit, citrus zest and subtle spice.
Lastly, Hawaiian Airlines is introducing a new wine offering for Main Cabin passengers from Tide & Vine. The selection includes a red blend, white blend and brut bubbles, each inspired by the spirit of the Islands and the ocean that surrounds them.
Virgin Australia: Taps into TikTok Trends with Cheeseburger Toastie
Virgin Australia sells nearly a quarter of a million Ham and Cheese Toasties on its flights each year, and is now offering a more luxurious version as part of its buy on board menu for economy passengers in the form of the Cheeseburger Toastie, which is made with 100% Australian ground beef, melted cheese, ketchup, mustard, a pickle and cheesy sauce.
The refreshed Economy menu also includes corn chips with zesty salsa, a golden falafel wrap, and a creamy mac and cheese. The beverage range has also been expanded with new additions such as a new ready-to-drink lemon flavor alcoholic beverage from Hard Rated.
The carrier has also introduced a new line-up of dishes across breakfast, lunch and dinner in business class. Breakfast options include pistachio & coconut oat balls; ricotta chocolate hazelnut filled crepes with banana custard; and crumpet French toast with spiced apple & mascarpone.
For lunch and dinner, passengers can choose from dishes including grilled chicken with miso-roasted sweet potato, brown rice, quinoa and edamame beans with a Japanese style dressing; smokey pulled beef with garlic crushed potato and tomato basil pesto salsa; and a Mexican-style chicken parmigiana with sweet potato wedges.
Eurowings: An Elevated Approach to Currywurst
Retail inMotion has provided an update to Eurowings’ WINGS Bistro range with a selection of products specially selected or developed for use at cruising altitude.
The highlight is a new onboard Currywurst, created by Michelin-starred chef Tim Raue. Featuring sausage from the traditional Dönninghaus butcher shop in Bochum, fruity tomato sauce and Tim Raue’s signature spice blend, it provides an authentic taste of Berlin above the clouds.
Also new on board is another German street food classic in the form of a “Döner Style” flatbread with chicken kebab meat served with feta-style cheese and fresh vegetables. Passengers can also purchase Butter Chicken with Basmati Rice, featuring tender chicken thigh meat in a tomato and yoghurt sauce.
