American Airlines has unveiled its new autumn menus for its Flagship and Admirals Club lounges , developed with the James Beard Foundation.
At Dallas/Fort Worth, Chef Tiffany Derry offers puffed millet granola and roasted swordfish for €15 to €25 per dish. Los Angeles features Chef Brandon Kida’s chicken pineapple yakitori, while Miami’s Chef Timon Balloo serves jerk-roasted chicken thighs. Philadelphia’s Chef Randy Rucker presents heirloom corn grits with beech mushrooms.
The menus, part of a broader reinvention including new lounges and cabins, phase out in November for winter offerings.
Legacy menus will phase out in November, replaced by winter offerings in December.
Tiffany Derry shared: “The puffed millet granola with warm autumn spices turns a preflight breakfast into something almost meditative. The jerk-roasted chicken thighs bring Miami’s Caribbean soul to the lounge.”
