Delta has launched a new onboard winter menu for Delta One business class passengers, partnering with Roman trattoria Maialino in New York City.
Created by Maialino’s executive chef Jason Pfeifer, the menu draws inspiration from rustic Italian cooking. Highlights include prosciutto e mozzarella, braciole di Manzo and cavatelli con calsiccia di Maiale.
Commenting on the new menu, Pfeifer said: “For me, Italian cuisine is about ingredients and I think we have really captured that cooking philosophy for Delta fliers. The simplicity of the dishes allow for the ingredients to become the star of the show, so we have been very thoughtful how each ingredient is sourced, using many of the local New York farmers and purveyors Maialino has collaborated with since the restaurants opening.”
Pfeifer’s creations will be prepared daily in Union Square Events Kitchen in New York, and paired with wines selected by Delta’s Master Sommelier Andrea Robinson.
The new menu will be offered until February 28 for breakfast, lunch and dinner on selected transatlantic routes from New York JFK and transcontinental routes between JFK and Los Angeles and San Francisco.
Other Delta services will offer a separate winter menu including fresh black truffle and potato ravioli, olive oil poached halibut, and duo of chicken with fennel puree and haricots vert.
