American Airlines Food

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American Airlines Food & Beverage Highlights Changes Implemented Since August 2005 Passengers traveling in First and Business Class on American Airlines have come to expect a delicious meal and a glass of fine wine on our flights. Since August 2005, American has introduced a number of changes to food and beverage items and service, many guided by customer feedback. As a result, American Airlines customers are in for a palate-pleasing inflight experience.

Following is a description of the various menu changes implemented to date. US-Europe American introduced new First and Business Class menus on flights between the United States and Europe in August 2005. The new menus offer authentic dishes from both sides of the Atlantic.

In the United States, acclaimed Chef Stephan Pyles of Dallas designed the new menu for flights from the United States to Europe. Appetizers to Europe include citrus-marinated scallops, coppa ham with mozzarella, and shrimp marinated in mojito sauce. Entrées include cowboy steak, lamb shank, chicken madeira, and are served with seasonal vegetables such as grilled yellow squash, sautéed spinach, sun-dried tomatoes and artichoke bottoms with chive whipped potatoes.

Desserts include an ice cream sundae or tart (pecan, mixed berry or key lime depending on the time of ... more. less.

year). European chefs submitted proposals for the new menu for U.S.-bound flights. From these imaginative offerings, the airline selected appetizers, salads, main courses and desserts with a European flair. New appetizers to the United States include apple soy marinated beef served with horseradish cream and thin potatoes, portobello mushroom carpaccio and smoked sesame salmon with sweet chili cucumber. Main courses include soy ginger salmon, fillet of beef, roasted chicken and Girasole mushroom pasta. À la carte vegetables include thyme-scented potatoes, spinach and tomatoes. For dessert, customers looking for an alternative to an ice cream sundae can feast on gourmet tarts (pecan, mixed berry or key lime depending the time of year). For high-resolution downloadable photos and additional information on the new menu options, please visit: http://www.aa.com/content/amrcorp/pressReleases/2005_08/15_menus.jhtml . Delhi American 9s first flight to Delhi, India, departed Chicago on Nov. 15, 2005. With assistance from the American Airlines Indian Employee Resource Group, and in conjunction with Indian chefs based in the United States and India, American structured a special menu for the Delhi flights that features Indian, Indian-inspired vegetarian and Western meal selections. American devised a menu mostly of Northern Indian food that excludes beef and pork in deference to Indian travelers. As such, American 9s Delhi menu features chicken, lamb, seafood and vegetarian dishes. In addition, the menu contains more vegetarian choices than usual, such as channa masala, a traditional dish with chickpeas, biryani rice, cauliflower and carrots, and spiced Indian cheese. For high-resolution downloadable photos and additional information on the new menu options, please visit: http://www.aa.com/content/amrcorp/pressReleases/2005_11/15_delhi.jhtml . American Airlines Food & Beverage Highlights Page 2 Shanghai American 9s first flight to China departed Chicago on April 2, 2006. With assistance from the American Airlines Asian/Pacific Islander Employee Resource Group, and in conjunction with Chinese chefs based in the United States, American created a special menu for the Shanghai flights that features both Chinese- and Western-inspired selections that will appeal to all passengers. Examples of the new Chinese-inspired entrées include sweet and sour sea bass with steamed rice; Kung pao chicken with fried almonds, stir fried noodles, carrots and peppers; and stir fried chicken with Chinese sausage and stir fried rice. The Western entrées include cowboy fillet with red chili onions and corn-bean ragout; cheese tortellini; eggplant ravioli; and a beef filet with red onions served in a garlic sauce. American also offers an award-winning wine selection and a variety of beer, soft drinks, juices and bottled water as well as Tsingtao, a popular Chinese beer. For high-resolution downloadable photos and additional information on the new menu options, please visit: http://www.aa.com/content/amrcorp/pressReleases/2006_03/28_chinamenu.jhtml . Japan In May 1978, American Airlines made its first flight to Japan and today the company offers daily service on its Boeing 777 aircraft to Japan from Chicago O 9Hare International Airport, Los Angeles International Airport, New York 9s John F. Kennedy Airport, and Dallas/Fort Worth International Airport. In September and November 2006, with assistance from the Japanese employees in Japan and the United States, flight attendants, and in conjunction with Gate Gourmet International, American expanded its menu options for flights between the United States and Japan that feature both Japanese- and Western-inspired selections that appeal to all passengers. Examples of the Japanese-inspired entrées include a kobachi dish of rice wine-marinated calamari accented by wasabi mayonnaise, presented with flying fish roe on a bed of radish sprouts, red and yellow cherry tomatoes, and leaf lettuce. As well as a hassun dish of grilled chicken topped with carro paste, accompanied by cauliflower with seared dengaku miso, sweet-simmered herring, cod roe egg cake, and grilled shishito pepper filled with cream cheese. In addition, the menu features traditional Japanese soups such as miso soup with wakame seaweed and tofu. Menus are updated seasonally. For high-resolution downloadable photos and additional information on the new menu options, please visit: http://www.aa.com/content/amrcorp/pressReleases/2006_10/24_japanmenu.jhtml . Also, effective December 2006, American announced a new option allowing First and Business Class passengers to pre-order Japanese-style entrées. For information on the pre-order option, please visit: http://www.aa.com/content/amrcorp/pressReleases/2006_11/30_preorder.jhtml Brazil American introduced new menu items on flights departing from Rio De Janeiro and Sao Paulo in Brazil in January 2005. The new Brazilian menu items include grilled halibut and parmesan cheese crusted chicken. New main cabin entrees include beef stew and chicken casserole. Domestic Transcontinental American introduced new First and Business Class menus on transcontinental flights in January 2006. Developed by Conclave Chef Nancy Brussat-Barocci of Convito Italiano & Betise in Wilmette, Ill., the new transcontinental menu options are being offered for breakfast, lunch and dinner, as well as the midnight snack service on overnight flights. This was the first time American completely revamped the transcontinental menus since 1999. American Airlines Food & Beverage Highlights Page 3 The breakfast menu features morning favorites such as a cheese vegetable omelet with roasted turkey sausage, basil pesto potato wedges and fire-roasted pepper sauce; and a three cheese omelet with saffron onions and potato sausage hash. Other breakfast entrées that were introduced include three- cheese omelette with a poblano cream sauce; basil pesto potatoes and fire-roasted turkey sausage, garnished with roasted tomatoes; and a breakfast quesadilla filled with bacon, egg and cheddar cheese garnished with queso blanco and served with a black bean and corn salad. The new lunch menu features soups, salads and sandwiches. Examples of the new soups, served in the spring and summer, include navy bean with Portobello mushrooms, asiago cheese with garlic croutons, and cream of chicken with wild rice. In the autumn and winter, soups served include harvest mushroom, corn chowder with red peppers, and pumpkin bisque. Available sandwich choices include a roasted chicken and swiss cheese on ciabatta with a chipotle ranch spread, a warm roast beef with provolone cheese, and a buffalo barbeque chicken sandwich. Lunch entrées include (a salad precedes all entrées) a grilled miso chicken breast served cold with a tomato-basil potato salad and grilled salmon served cold on a bed of linguini noodles, enhanced with a jalapeno and papaya relish. In February 2006, American introduced new dinner entrees in First Class including beef filet with miso demi-glace and cilantro potatoes; salmon with sweet potatoes and haricot vert carrot medley; and grilled chicken breast with vegetable canneloni and broccolini. Business Class passengers feast on dinner entrées including tortellini with red roasted peppers; beef fillet with madeira demi, au gratin potatoes and asparagus; and beef torte roma with spinach gnocchi. In addition to the ever-popular ice cream sundaes, a Grand Marnier fruit dessert was added as a First Class dessert option along with an assortment of baked-on-board chocolate chip and sugar cookies for lunch and dinner flights in both First and Business Class, and seasonal fresh fruit as a Business Class dessert option. For late-night snackers, large fruit and cheese plates, a mesclun salad with Italian beef, and a large mixed green salad with lemon chicken and goat cheese are among the new offerings. A marinated cheese antipasto snack is offered as an alternative to warm mixed nuts in First Class. For high-resolution downloadable photos and additional information on the new menu options, please visit: http://www.aa.com/content/amrcorp/pressReleases/2006_01/30_newmenus.jhtml . In July 2007, First and Business Class customers began to savor specific wine recommendations 3 offered by American 9s new wine consultant Diane Teitelbaum 3 with select premium cabin menu entrées on transcontinental routes. Wine and food pairings will change monthly. To read the announcement, go to http://www.aa.com/content/amrcorp/pressReleases/2007_06/26_pairings.jhtml Entire Network In September 2006, American Airlines expanded its culinary options and overall service in First and Business Class cabins as part of a continued investment in products and services that traveler 9s value. All First and Business Class cabins now feature silverware and warm cloth towels. International flights feature artisan breads, after-dinner gourmet chocolates, pre-landing sparkling water service and individual salt and pepper shakers in both the First and Business Class cabins. First Class passengers traveling to Europe, Asia and Latin America may enjoy a marinated cheese antipasto snack as an option to warm mixed nuts, an enhanced appetizer and a salad garnished with seasoned chicken. European markets also feature new dessert tarts in mixed berry, pecan and key lime flavors in First Class, as well as a mid-flight snack option for westbound flights, and new breakfast options. To read the announcement, please visit: http://www.aa.com/content/amrcorp/pressReleases/2006_09/18_reaffirm.jhtml American Airlines Food & Beverage Highlights Page 4 Wine Fine wine is at the center of American's premium service having won critical acclaim time after time. American Airlines selects fine wines from the major wine growing regions of the world and, at any given time, has more than 60 wines available on its flights. Our wine consultant, Diane Teitelbaum, has 25 years in the wine business as a consultant to hotels, restaurants and collectors; a wine educator for schools and the hospitality industry; an appraiser; and a wine writer. In an effort to bring customers the finest wines available in First and Business Class, American maintains 15 different wine lists, specially selected for various routes. In addition, American changes the wine list regularly and produces an online pamphlet describing each route 9s selections in detail. Earlier in 2007, American received new accolades for its wine program in the Cellars in the Sky 2006 Awards conducted by Business Traveller and Wine & Spirit Magazine . American Airlines was named a winner in two categories: Best First Class Wine Cellar for overall selection and Wild Card Wine for its Lustau La Plaza Vieja Sherry. To read the announcement, please visit: http://www.aa.com/content/amrcorp/pressReleases/2007_02/13_cellars.jhtml For a complete list of American 9s wine lists, please visit: http://www.aa.com/wine .

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