VIRGIN AMERICA is introducing
an improved First Class menu and service that will launch on its long-haul
business flights between San Francisco and Los Angeles to Newark, Boston and Washington
D.C.
To supplement the traditional
after-take-off cocktail service, the new menu will include the addition of
cocktail hors d'oeuvres of roasted tomato, marinated artichoke heart, olive and
mozzarella skewer, served with warmed mixed nuts – as well as a choice of two
appetizers and three entrees in-flight.
The 'cherry on the top' of
the new service is the debut of the airline's first custom ice cream flavour,
developed in collaboration with San Francisco's cult ice cream maker, Humphry
Slocombe. The artisanal ice cream will be hand-delivered daily to the airline's
base at San Francisco International Airport's (SFO) Terminal 2 to be served to
First Class guests on the airline's eastbound flights.
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