American Airlines is offering fresh summer flavors for guests to savor at its Flagship lounges. As part of the airline’s continued partnership with the James Beard Foundation, this late-summer lineup brings bright flavors and bold creativity with globally inspired dishes that spotlight seasonal produce and chef-driven creativity.
The refreshed menus include a range of flavors such as herby couscous, smoky mushrooms and garden greens brought to life with bold dressings and crisp garnishes. The pre-flight dining experience is carefully crafted by chefs, and is exclusive to the airline’s Flagship lounges.
Meet the chefs behind the summer menus:
- Philadelphia (PHL) — Chef Randy Rucker brings a playful new twist to lounge fare with squid ink biscuits served with speck ham and creole mustard—a standout snack that’s as unexpected as it is delicious.
- Los Angeles (LAX) — Chef Brandon Kida is back with a flavorful bao bar, offering two choices: crispy maitake mushroom or fried chicken, each topped with yuzu aioli for a pop of citrusy depth and creaminess.
- Dallas Fort Worth (DFW) — Chef Tiffany Derry is plating up charred mixed mushroom salad with crispy rice and furikake dressing, as well as a bright, herbaceous Mediterranean couscous salad layered with red radishes, mint, feta and crispy chickpeas.
- Miami (MIA) — Channeling peak summer flavor with global flair, Chef Timon Balloo is serving two vegetable-forward warm dishes: citrusy sweet soy and balsamic-glazed brussels sprouts and a medley of asparagus, haricot verts and peas in citrus butter—a garden-fresh celebration with every bite.
Whether customers are headed on a business trip or beachside escape, these summer dishes bring the flavor of the season to every lounge visit.
With the AAdvantage program, access to the Flagship lounge is simple. As summer winds down, passengers can unlock a range of premium perks, such as elevated comfort, curated dining, and more.
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