Continental revamps BusinessFirst menus

After six months in development, Continental Airlines this week rolled out new menus on its BusinessFirst flights on trans-Atlantic and South American routes.

Continental has a five-course meal on typical BusinessFirst routes. It has an appetizer, salad, and choice of four entrees, cheese, fruit and dessert. Among the new offerings are veal osso bucco with saffron risotto with steamed broccolina and rapini. Also on the new menus are Escolar fish with rosemary shrimp accented with bouliabaisse sauce, artichoke barigoule and steamed sugar snap peas. Continental is also offering grilled Churrasco-style tenderloin steak with chimichurri sauce, roasted champignons, grilled bell pepper and spicy corn and rice bread.

Executive Chef Siegfried Lang worked with members of the airline’s Continental Congress of Chefs on the new menus. Those mentioned as making particular contributions were: Paul Minnillo of the Baricelli In Cleveland; Tim Keating of the Biltmore Hotel in Coral Gables, Fla.; Michael Cordur of Americas in Houston and James Canora of the NYC Culinary events in New York.