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United is enhancing the in-flight dining experience for our premium customers.
We're partnering with legendary, award-winning Chicago-based restaurant owner and chef Charlie Trotter. Chef Trotter has collaborated with United's Corporate Executive Chef Gerry Gulli on exclusive menu items. Passengers who fly in United First® and United Business® on most U. S. outbound international flights and on p.s.®–United's premium transcontinental service–can savor these delightful and delicious celebrations of flavor.*
New Charlie Trotter designed menu items are available beginning in July. These items may be available on the following routes through June, 2008.*
First Class – U.S. outbound to Europe, South America and Japan.
Business Class – U.S. outbound to Europe.
Service begins on p.s. in October.
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| Entrée and Appetizer Samples** |
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First Class
Appetizers:
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| Short rib wonton |
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| Crab salad |
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| Farfalle pasta |
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| Pot pie |
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| Herbed chicken |
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| Citrus salmon |
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| Braised pork |
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- Sautéed prawns and crispy short rib wontons with organic Thai barbeque sauce and chilled sweet and sour cucumber relish
- Roasted mushroom duck tart and seared sea scallops with organic kalamata olive-caper vinaigrette and fig chutney
- Seared crab cake and shredded chicken salad with cashew nuts with organic yuzu-miso vinaigrette and chilled sweet and sour relish
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Main courses: |
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- Apricot curry braised lamb medallion with Israeli couscous and spicy roasted eggplant
- Grilled sea bass and creamy stone ground grits with braised collard greens and organic tomato-herb finishing sauce
- Orange and ginger cured duck confit with roasted shallot vinaigrette, braised fennel and hazelnut jasmine rice
- Wild mushroom and coriander braised celery with farfalle pasta
- Roasted vegetable pot pie with a sweet red wine reduction sauce
- Braised vegetable "cannelloni" with organic tomato-herb finishing sauce
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Business Class
Appetizers: |
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- Orange and ginger duck leg confit and soba noodle salad with jicama and organic ginger-soy-hijiki sauce
- Citrus cured smoked salmon with a caramelized fennel citrus salad and organic yuzu-miso vinaigrette
- Sweet crab salad on fresh bok choy with organic yuzi-miso vinaigrette
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Main courses: |
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- Wild mushroom risotto and herb rubbed chicken breast with caramelized rutabaga and organic kalamata olive-caper sauce
- Mustard braised pork medallion with roasted banana fingerling potatoes and rosemary honey glazed carrots
- Thai barbecue braised boneless short ribs with Yukon gold potato puree, sautéed baby bok choy and caramelized pearl onions
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| **Selection may vary from flight to flight. |
About Charlie Trotter
Chef Charlie Trotter is the author of 14 cookbooks, the subject of two management books, and is the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter. His 20-year-old restaurant in Chicago, Charlie Trotter's, has established itself as one of the finest restaurants in the world. The restaurant is recognized by a variety of prestigious national and international institutions including Relais & Chateaux: Relais Gourmand, Mobil Travel Guide: Five Stars, AAA: Five Diamonds, Traditions & Qualité, The James Beard Foundation: Who's Who of Food and Beverage in America and the Award for Outstanding Wine Service. The restaurant has received the Grand Award from the Wine Spectator, which also named Charlie Trotter's as The Best Restaurant in the United States (2000). Visit www.charlietrotters.com for more information.
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