Morning
Apple Cider Brioche French Toast
$32 · per portion
Spiced cider glaze, mascarpone, candied pecans and warm maple.
Chef’s seasonal menu · Autumn 2026
The Autumn Flight Menu
A chef-led collection for cooler departures, balancing familiar comforts with polished cabin presentation.
Four editions each year
Spring, summer, autumn and winter menus give frequent travelers something new while keeping cabin service precise and dependable.
First
Roasted Butternut Squash Velouté
$26 · per portion
Brown butter, toasted pepitas, sage and a restrained maple finish.
First
Autumn Pear & Burrata
$32 · per portion
Roasted pear, burrata, prosciutto, candied walnut and aged balsamic.
Sea
Miso Glazed Black Cod
$125 · per portion
Sweet miso lacquer, baby bok choy, ginger scallion and steamed rice.
Land
Braised Short Rib with Parmesan Polenta
$68 · per portion
Red wine braise, creamy polenta, glazed carrot and gremolata.
Land
Herb Roasted Chicken with Sage Jus
$62 · per portion
Free range breast, brown butter root vegetables, sage jus and crisp skin.
Plant
Harvest Vegetable Composition
$62 · per portion
Farro, roasted squash, wild mushrooms, pomegranate and herb vinaigrette.
Plant
Wild Mushroom Risotto
$64 · per portion
Carnaroli rice, forest mushrooms, thyme and shaved parmesan, prepared for the cabin.
Sweet
Spiced Pumpkin Cheesecake
$68 · serves 4
Gingersnap crust, cinnamon chantilly and salted caramel.
Sweet
Warm Apple Tarte Tatin
$72 · serves 4
Caramelized honeycrisp apple, puff pastry and vanilla bean cream.
Offered September through November. Selections change with the market and the season, and every plate is packed for cabin service. Dietary accommodations are welcomed with advance notice.
Winter
December to February
Warm, composed and celebratory
Spring
March to May
Bright, delicate and garden-led
Summer
June to August
Cool, vibrant and travel-ready
Autumn
September to November
Layered, comforting and refined
Prepared for the cabin, not adapted afterward.
Every seasonal plate is considered for holding, reheating, finishing and presentation at altitude.