United rolls out Polynesian menu

United customers flying in first and business class between Hawaii and Japan will experience Trader Vic’s award-winning Polynesian cuisine beginning Jan. 9, 2007.Main courses on the Hawaii-Japan flights will include tropical delights such as pan-seared lamb chops with Trader Vic’s chutney, Miso-glazed halibut with sake lemon grass sauce and pan-seared filet mignon with bearnaise sauce. The meal concludes with an ice cream sundae.

“We’re excited to partner with Trader Vic’s once again to develop a memorable in-flight experience for our customers traveling to and from Hawaii,” said Charlie Ahmes, United’s vice president of Onboard Service. “Our customers’ vacation begins once they set foot on a United flight, and being able to serve award-winning cuisine is an added complement to their overall travel experience.”

To ensure utmost quality, Trader Vic’s design chef Paul Fabre collaborated with United’s Executive Chef Gerry Gulli on the menu, which was designed exclusively for United.

“We look forward to expanding our relationship with United and continuing to provide Trader Vic’s-inspired cuisine to these customers,” said Sven Koch, vice president of American and German Operations for Trader Vic’s. “Trader Vic Bergeron founded the restaurant chain over 72 years ago, and he would be proud to know that we have brought our culinary skills to the skies.

United currently serves its first- and business-class customers Trader Vic’s menu options and complimentary Trader Vic’s original Mai Tai cocktails on flights between the U.S. mainland and Hawaii. On most United and Ted flights of five hours or longer, United Economy(R) customers also savor a taste of the islands through specially designed Trader Vic’s sandwiches and salads such as the Maui chicken sandwich or the sesame chicken salad. All sandwiches are accompanied by a bag of chips, while salads include a fresh selection of seasonal mixed fruit. Sandwiches and salads are available for $5.