Just as flying has come a long way from a few passengers who sat alongside the pilot in an open cockpit at the start of the twentieth century, the way people in different parts of the world eat has also undergone tremendous transformation through globalization and the widespread availability of many food items.
In the U.S., luxurious 1920s-era fine dining dishes like Oysters Rockefeller, Waldorf Salad, and Chicken à la King have now become hallmarks of the luxury that many have, with the influence of literature and Hollywood, come to associate with that period.
As it prepares to celebrate the 100th anniversary of its founding in April 2026, American Airlines is now also unveiling a 1920s-inspired in-flight menu for its highest-spending customers.
American Airlines unveils first-class menu inspired by luxurious dishes from 1920s
Those traveling in the carrier’s first class on domestic flights — this fare with lie-flat seats is available on certain cross-country routes like JFK to LAX and SFO and LAX to MIA — will, beginning in April, be offered a menu of Waldorf Salad, Beef Wellington, a Boursin cream cheese dip, and a pecan tart.
International travelers in first and Flagship Business will, on flights taking off from March 2026, be offered a menu with prawn cocktail and Waldorf Salad as appetizers and Beef Wellington and Chicken Florentine roulade as entree choices.
Related: This airline launched a new luxury food menu full of tropical flavors
By April 2026, travelers will also be able to sample caviar blinis and a deviled egg with a crème fraîche topping as some of the appetizer choices. The dishes will be available to preorder for flights taking place later in the year beginning Feb. 9. American has not specified how long this menu will be available.
“Each dish reflects the elegance and culinary character of the decade, thoughtfully adapted for the modern inflight experience,” American says of promoting the new menu.
American Airlines will roll out its 1920s-inspired menu for premium fares in March and April.
American Airlines
“These menus celebrate flavors of early days of American Airlines”
The Dallas-based airline has been amping up its efforts to mark the centennial of its establishment as a mail carrier in 1926.
Other efforts to mark 100 years include an anniversary-themed livery unveiled last month for one of its Boeing 737 planes (special centennial decals will also be added to more than 1,500 planes throughout the spring, according to Simple Flying) and videos about its early history that will be played aboard flights.
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While the only way to taste these menus is to book a pricey high-fare class on routes where they are available, recent American Airlines menu changes across different travel classes include adding region-inspired dishes like beef fajita bowls, hoisin chicken, and vegetable yakiniku noodles for the main cabin on select international flights.
Also available for purchase on flights within the U.S. as well as to Canada, Mexico, and The Caribbean: a wrap with chicken salad and Boursin cheese (the airline is partnering with the cheesemaker).
“These menus celebrate the flavors that defined the early days of American Airlines in a way that feels special and memorable for today’s travelers,” American SVP of Customer Experience Design and Strategy Rhonda Crawford said in a statement on the new menu.