American Airlines has unveiled a significant update to its lounge dining menus nationwide, providing travelers in its Flagship and Admirals Club locations with new seasonal options curated by award-winning chefs.
The release of these fall-inspired dishes underscores the airline’s ongoing commitment to enhancing the ground experience for premium passengers and aligns with emerging industry trends placing greater value on fresh, chef-driven airport dining. The change also signals American’s continued partnership with the James Beard Foundation, reflecting the growing importance of culinary excellence within the airline’s brand identity. These updates come at a time when American Airlines has also implemented changes to its baggage policies, impacting the broader passenger experience.
Menu highlights include:
- Dallas Fort Worth (DFW): Puffed millet granola with yogurt; Roasted swordfish with asparagus coin vinaigrette
- Los Angeles (LAX): Chicken pineapple yakitori with microgreen salad
- Miami (MIA): Jerk-roasted chicken thighs; Grilled broccolini agrodolce
- Philadelphia (PHL): Heirloom corn grits with beech mushrooms, creamed corn and basil
Other fall dishes in Flagship lounges nationwide include:
- Cider mustard chicken (DFW)
- Braised beef tips with wild mushrooms (Chicago, ORD)
- Seared salmon with lemon caper sauce (LAX)
- Pumpkin bread French toast (PHL)
- Roasted Amish chicken pottage (PHL)
- Roasted acorn squash bisque (PHL)
The Admirals Club lounges are also introducing a diverse menu of globally inspired comfort foods for the season, including:
- Argentinian crispy BBQ beef (LAX, SNA, SFO)
- Korean BBQ pork loin (DFW, AUS)
- Cantonese sweet and sour chicken meatballs (ORD, STL, YYZ)
- Butter curry chicken (New York, JFK, LGA, Newark, EWR)
- Magnolia Bakery vanilla cupcake (Multiple locations)
These menus are available now, with Admirals Club fall menus transitioning to winter selections in November, and Flagship lounges updating in December.
Other Culinary Changes at American Airlines
In September, American Airlines expanded its destination-inspired dining program to routes in Oceania and South America, offering chef-curated menus in Flagship Business, Premium Economy and Main cabins. Dishes reflect local flavors — for example, sweet chile sea bass, Kona-crusted beef, pan-fried sea bass, mozzarella cappelletti, and teriyaki beef ragout.
American Airlines have also partnered recently with Champagne Bollinger to enhance its premium hospitality. Bollinger Special Cuvée will be served in Flagship lounges and onboard Flagship First & Business. The partnership underscores American’s commitment to refined experiences as it approaches its centennial.
American Airlines Baggage Policy
In addition to the menu update, American Airlines announced changes to its baggage policies this week. The airline has begun removing metal bag sizers from boarding gates, with agents now advised to use their judgment in determining bag compliance. This change is intended to simplify and expedite the boarding process, although size rules remain in effect, and sizers will still be available at check-in lobbies.
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