EL AL has introduced a new inflight menu created by Michelin-starred chef Assaf Granit on its US East Coast routes to Tel Aviv from New York JFK, Newark and Boston. The refreshed dining programme spans cabin classes and centres on Israeli and Mediterranean dishes, with Business Class leading the rollout through upgraded bread service, cold starters and a choice of hot mains.
Business Class passengers can choose from salmon tataki, a salad with sun-dried tomatoes, Kalamata olives, cucumber, chickpeas, yellow pepper and cherry tomatoes, followed by panko-za’atar salmon, spring chicken or beef bourguignon. On flights departing after 9:30 p.m., EL AL swaps the beef dish for squash ravioli to suit late-night service. Breakfast has also been revised, with breads, pastries, salad, cream cheese, smoked salmon, Jibneh cheese, deconstructed muesli and a choice of omelet or pancakes.
The menu is also being adapted for Premium Economy and Economy, extending the culinary update beyond premium travellers. EL AL is using the launch to differentiate onboard service on one of its most important long-haul markets while aligning the product more closely with contemporary Israeli cuisine.