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Exclusive Charlie Trotter menu designs take flight
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
- 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
- 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
Business Class
- 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
- 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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Short rib wonton
Crab salad
Farfalle pasta
Pot Pie
Herbed chicken
Citrus salmon
Braised pork
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