Friday, 16 July 2010 19:28 Dine & Cook Staff Report

Butterscotch pudding with vanilla bourbon mascarpone (Recipe courtesy of pastry Chef David Lebovitz)

Grilled veggie sandwich with goat cheese and basil

Pastrami sandwich with swiss on russian rye

Baby beet salad with oranges and arugula

Prev
1 of 5
Next

US airline Virgin America unveiled its summer menu this week and it features several fresh and seasonal options-- including a creation by famed pastry chef David Lebovitz.

The new first class summer menu includes a butterscotch pudding with vanilla bourbon mascarpone by pastry chef Lebovitz, formerly of Chez Panisse Restaurant in Berkeley, California. Both the first and main cabin menus feature an assortment of fresh ingredients, including local fruits and vegetables, premium meats and artisan breads.

Prices for the new Main Cabin summer menu options range from $7 - $10, and are complimentary in Main Cabin Select.

Through October 1, 2010 guests in the First Class Cabin can enjoy (availability varies by route):

Breakfast:

Fresh baked sweet cranberry walnut bread served with sweet creamy butter.
Fresh summer fruit with candied kumquats, pomegranate and vanilla yogurt: Summer sliced mangos, pineapple, papaya, kiwi strawberries and seedless watermelon topped with sliced tangy candied kumquats. Garnished with vanilla yogurt, pomegranate seeds and fresh mint.
Fresh summer fruit: Freshly diced pineapple, crisp apples, mango, papaya, kiwi, blueberries and strawberries, tossed with fresh squeezed orange juice, lemon zest and sugar, topped with fresh raspberries, walnuts and lemon mascarpone. Garnished with a fresh mint sprig.
Chorizo sausage, potato and egg omelet: Farm fresh egg omelet filled with chorizo sausage and potatoes topped with a spicy New Mexican chili sauce and served with Ecuadorian "Llapingachos" made with potato, annatto and mozzarella cheese, topped with a pickled onion tomato curtido, garnished with crumbled cotija cheese and fresh cilantro.
Fresh herb omelet: Farm fresh egg omelet filled with goat cheese and ratatouille of zucchini, yellow squash, fresh herbs, garlic and vine ripened tomatoes served with a tangy tomato wine sauce. Served alongside a Mexican torta madewith sliced artisan bread, spinach, fontina and ricotta cheese, roasted peppers, asparagus and roasted tomatoes. All garnished with a fresh sprig of basil.
Creamy spinach and roasted corn omelet: Farm fresh egg omelet filled with skillet roasted sweet corn and spinach tossed with parmesan cheese, wine and cream; served with home-style grits slow cooked with pancetta, manchego cheese and fresh minced sage leaves. Served with crisp wild cherry wood smoked bacon and sauteed chicken sausages. Garnished with diced ripened plum tomato and garden snipped chives.
Baked eggplant, zucchini and egg frittata: Farm fresh egg frittata layered with thinly sliced eggplant, zucchini, green onions, garlic and basil and topped with seasoned egg, mozzarella and pecorino cheeses, all baked until golden brown and served with sliced grilled eggplant garnish and a chunky fire roasted pepper sauce. Accompanied by a trio of home-fried baby potatoes with fresh thyme, sweet peppers and onion and fresh Italian parsley garnish.

First Class Lunch and Dinner

Andalusian gazpacho with crostini: Traditional Andalusian chilled soup made with fresh tomatoes, European cucumbers, Sweet bell peppers, garlic, olive oil and sherry garnished with brunoise of cucumbers, tomato, peppers and parsley and served with a crisp crostini and fresh basil.
Baby beet salad with oranges and arugula: Salad of garden fresh Arugula and fresh baby red, yellow and candy stripe beets tossed in grain mustard dressing and garnished with moro and naval oranges segments, pickles sweet red onions, tear drop tomatoes, walnuts and fresh chives.
Pork tenderloin with a guava smear, port wine figs & saffron spaetzle, horseradish oil: Tender pork tenderloin brushed with guava, lightly breaded and sauteed until golden browned, served with sauteed saffron spaetzle pasta and wilted spinach tossed with feta cheese, pine nuts and roasted tomatoes. Complemented with black mission Figs marinated in port wine, a light veal jus, tangy horseradish oil and herb roasted tomatoes.
Roasted vegetable lasagna with garlic cheese toast: An upscale play on home-style lasagna, made with handmade tomato, spinach and egg pasta, layered with grilled eggplant, zucchini, yellow squash, fontina, mozzarella, parmesan and ricotta cheeses, roasted red and yellow peppers and fresh herbs all cooked till golden brown and served with a rich tomato wine sauce, buttery broccolini, grilled fennel, and a skillet roasted baby carrot, crisp roasted garlic bread with Swiss cheese served on the side
Grilled pork charmoula with crisp eggplant with ricotta, pomegranate molasses and papaya relish: Grilled pork tenderloin medallions marinated with lemon, olive oil, toasted cumin, fresh mint, cilantro leaves, garlic and smoked paprika, served with yukon gold whipped potatoes with parsley, a crispy eggplant and basil ricotta cheese fritter with, miniature vegetables of baby carrot, patty pan squash and zucchini, served with veal jus and papaya and pomegranate relish
Roasted eggplant, tomato and artichoke tart with polenta and wild mushroom mac-n-cheese: A variation of a traditional mac-n-cheese. Cavatappi pasta baked together with roasted garlic, cream, sweet cream butter, parmesan, gruyere, and cheddar cheeses, topped with wild truffled mushrooms. Served alongside an eggplant tart made with flakey puff pastry, creamy herb polenta, roasted eggplant, artichokes, spinach and tomatoes, topped with parmesan and mozzarella and baked until golden brown. All accompanied with buttery broccolini, roasted tomato and garden snipped chives.
Wellington of home-style meatloaf with prosciutto, wild mushrooms, panache of fresh vegetables and sauce cabernet: A play on an American favorite. Home style meatloaf wrapped in Prosciutto ham, wild mushrooms and sweet sherry onions all wrapped in puff pastry and baked until golden brown, served with garden fresh vegetable panache of carrots, haricot vert, fava beans and pearl onions. Finished with a light cabernet sauce and a fresh thyme sprig garnish.
Vegetable eggplant moussaka: A variation of a classic vegetarian dish of roasted eggplant, olive oil, garlic, chickpeas, ripened tomatoes, cilantro, cauliflower, broccoli and spinach all stewed together with vegetable stock, cinnamon, allspice, lime and pomegranate molasses, served with lemon basmati rice with sweet dates, cilantro, black mustard seed, and preserved lemon all garnished with Moroccan olives, grilled green onions, cilantro and a lime wedge.
Fresh Fruit & berries with passion fruit sabayon: Fresh summer mango, kiwi, raspberries, blackberries, blueberries and strawberries all tossed together and topped with a rich passion fruit sabayon. Garnished with fresh mint.
Butterscotch pudding with vanilla bourbon mascarpone (Recipe courtesy of pastry Chef David Lebovitz): Homemade rich butterscotch pudding with a hint of whiskey, topped with a vanilla and bourbon mascarpone and chocolate shavings.
Second service cheese plate: Selection of hand cut artisan cheeses of Brie, aged white cheddar, and smoked Gouda, garnished with baby frisee lettuce, quince, raspberries, blackberries and a delicate macaroon pastry.
Redeye fruit and half sandwich: Selection of Hand cut artisan cheeses of Brie, aged white cheddar, and smoked Gouda, garnished with baby frisee lettuce, quince, raspberries, blackberries and a delicate macaroon pastry, served with a half sandwich.

Main Cabin summer menu options:

Granola with fresh fruit and yogurt: Build your own yogurt parfait with 18 Rabbits pecan, almond, maple granola, fresh pineapple, kiwi, oranges, red seedless grapes, and strawberry and fresh fruit yogurt.
Vegetables and Cheese: Fresh veggies and artisan cheese; Brie, aged cheddar, and Swiss, complemented with green grapes, sliced zucchini, yellow squash, daikon radish, carrot sticks, red radish, celery sticks, broccoli florets, black olives, dried figs and grape tomatoes. Served with a fresh roasted tomato and fine herb hummus and a bag of crunchy multi grain crackers. (Gluten Free)
Pastrami sandwich with swiss on russian rye: Fresh baked dark Russian rye bread Piled high with shaved peppery pastrami, Swiss cheese, crisp green leaf and baby frisee lettuce, vine ripened tomato, creamy whole grain mustard spread served with a Toblerone chocolate for dessert.
Turkey, cranberry and brie: Fresh baked anadama bread piled high with thinly shaved turkey breast, crisp green leaf and baby frisee lettuce, vine ripened tomatoes, dried cranberries and a creamy brie cheese spread. Toblerone chocolate for dessert.
Grilled veggie sandwich with goat cheese and basil: Thin multigrain pita bread layered with grilled zucchini, yellow squash, Japanese eggplant, roasted red bell pepper, roasted tomatoes, fresh basil, baby frisee and green leaf lettuce finished with goat cheese cream cheese spread and a side of basil pesto aioli. Served with a Toblerone candy for dessert.

Virgin America has also added a special selection of “'Cocktails with Altitude” created and named by Virgin America in-flight team members. Prices for the new cocktails range from $6 - $11 and are complimentary in Main Cabin Select and First Class.

These include: