Delta first class meals have been improving over the past few years. Recently we ran across two new meals so we thought we’d share a Delta first class meal update. We’ll share two new meals, complete with pictures, that we recently experienced.
Usually Delta offers two meal options in First Class. This flight was no different. They began taking orders from the back of the cabin and moved towards the front of the cabin. Sometimes if you are last to place an order you don’t get the option for your first choice of meal. But since we were seated in row 5, we would definitely have our first choice of meals.
Delta First Class Meal Update
The two options on this flight were the Delta First Class basil ravioli and a new dish, the Delta First Class beef stew. Since we hadn’t tried either, we chose both.
First, the ravioli. The main dish was covered in a piece of cabbage. There was a side salad, piece of carrot cake and a warm white bread roll.
The cabbage was warm and wilted but it worked. The ravioli itself was tasty, but the real treat here was the salad. The salad had artichoke tomato and hunks of cheese – it just worked. The carrot cake wasn’t that great so I passed on the calories.
The flight attendant sold the beef stew as a “new” dish. I actually can’t remember seeing it on any other flight so I tried this dish.
The plate came with beef and peppers mixed in with squash and zucchini sitting in a warm broth, on a plate. Not quite the presentation I was expecting. I guess I was thinking it would have been in a bowl of some sort.
The salad was great and the bread warm.
The beef itself was rather tough and may have dried out since it wasn’t completely immersed in the broth. But the dish was tasty for an inflight meal. Although the potatoes are a little bland, everything else works though.
Bottom Line
The two First Class meals we tried on this plane worked. The ravioli and beef stew in Delta’s First Class worked well for a late afternoon flight. This particular salad mix was very good and I’d definitely go with it again.
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The Weekly Flyer writes about travel from a business traveler perspective. He travels the world every week accumulating points and miles along the way.
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Both look awful. The best options are the burger, the calzone, and the grilled chicken with orzo pasta cold plate. It’s also hard to screw up the sandwiches they have on sub-1400 mile lunch flights.
I’m pretty sure the function of the cabbage was less being part of the dish and more to prevent it from drying out. It’s a good idea…just kinda weird.
The cabbage is put in to prevent the pasta from drying. Airline caterers use it all the time on top of rice and pasta. That being said, the FA forgot to take it off the dish before presentation.