American Airlines Unveils New Flagship Lounge Menu Items

As part of its regular menu rotation, American Airlines this week unveiled a new slate of food options for travelers using its Flagship lounges.

The new items will debut in American’s Flagship lounges at Dallas Fort Worth International Airport (DFW), Chicago O’Hare (ORD), Miami International (MIA), Los Angeles International (LAX) and John F. Kennedy International (JFK). All dishes feature fresh, seasonal ingredients and were created by James Beard Award-winning chefs local to each city.

Here’s what’s coming to each location:

• Dallas Fort Worth (DFW): Coconut chicken curry with carrots, onions, potatoes and peas, from Tiffany Derry, owner of Roots Southern Table, Roots Chicken Shak and Radici Wood Fired Grill in Farmers Branch, Texas.
• Chicago O’Hare (ORD): Marinated lentil salad with smoked salmon, jammy eggs and chicories, from James Beard Award-winning chef Sarah Grueneberg, owner of Monteverde Restaurant in Chicago.
• Miami (MIA): Dutch baby potatoes with salsa verde in the Flagship Lounge, and pink shrimp ceviche in the Flagship First Dining space, from Timon Balloo of The Katherine in Fort Lauderdale.
• Los Angeles International (LAX): A bao bar offering crispy maitake mushroom bao or fried chicken bao, from Brandon Kida, chef at Los Angeles’ Hinoki & the Bird and Go Go Bird.
• New York (JFK): Shrimp skewers with white beans, roasted peppers, lemon and cilantro at the Chelsea and Soho lounges, from Ayesha Nurdjaja, chef at New York’s Shuka and Shukette.

Travelers can access the lounges if they are flying on a Flagship ticket internationally, on transcontinental routes, or domestically, depending on the itinerary. Those flying in international first class may also bring one guest.

AAdvantage Executive Platinum, Platinum Pro and Platinum members with a same-day international flight are also eligible for access.