Continental revamps first class meal service

First class passengers on Continental Airlines flights in the United States, Canada and routes to Latin America and the Caribbean are enjoying an a new selection of gourmet sandwiches and entrées.

The new meals were first boarded Nov. 1 after six months in development. Among the choices developed by Siegfried Lang and the Continental Congress of Chefs include a selection of roast beef and turkey sandwiches on marble rye bread, chicken fajita wraps and ricotta cheese calizones. Lunch flights will also offer a salad entrée with grilled shrimp, red onion, oven roasted yellow and cherry tomatoes or romaine salad with herbed chicken breast.

Other hot entrée choices include beef short ribs with mashed potatoes and Parisian carrots; mushroom ravioli with sautéed spinach and marinara sauce and breast of chicken with Thai curry sauce over vegetable fried rice.

“Out customers want healthy, comfort food so we are serving newly designed sandwiches and soups with more salads and fresh fruit,” says Lang.

A full story on Continental Airlines and Chelsea Catering can be found in the September/October issue of PAX International.