The Inflight Feed Take
Delta describes the menu as “elevated classics”. The main change is giving customers more control: you can order entrées up to 18 hours before your flight, choose a coffee and croissant instead of the morning meal, and try non-alcoholic versions of two classic cocktails. While the burger stands out, the real difference is the wider range of choices.
Delta is launching a new food, drink, and hospitality programme on Delta One transoceanic flights from Los Angeles International Airport this autumn. The programme will expand to the global network in 2027.
Culinary
Delta’s culinary team developed the menu with Chef Simon Hulstone, who has led a restaurant with a 20-year Michelin-star legacy, and Master Sommelier Andrea Robinson.
Chefs Norio Ueno and Jereme Leung provide advice on regional dishes.
The Delta One Wagyu beef burger is served with caramelised onions, cheddar, and cornichons on a toasted brioche bun.
Other main dishes include roasted sea bass, which Delta’s overview calls Hong Kong-style, with tomato tarragon sauce, grilled asparagus, and parsley mashed potatoes.
The menu also offers braised lamb with red wine demi-glace and beef short rib with potato gratin.
From February 2027, flights between the US and Tokyo Haneda will feature grilled salmon with ginger soy sauce.
For dessert, a new sundae features chocolate sauce, Amarena cherries, and pecan praline crumble. A dairy-free sorbet is also available, with the option to add a Champagne Taittinger float.
Beverage
Robinson and SkyMiles Members helped create the wine programme. Delta evaluated 1,600 wines and selected 13 from 11 wineries for service between October 2026 and September 2027.
Delta now also serves Champagne Taittinger in Delta One on domestic flights.
Blanton’s Single Barrel Bourbon will be available from 1 December, bottled at 93 proof. Delta says it is the first and only airline to serve this bourbon.
Dassai 45 sake will be offered on all Delta One flights to and from Tokyo Haneda from 3 November.
The cocktail and mocktail programme includes both alcoholic and non-alcoholic versions of the Hugo Spritz and the Paloma.
This will launch on international routes in March 2027 and on domestic routes in April 2027.
Choice and service
Customers can now choose their entrée up to 18 hours before departure, which is six hours closer to takeoff than before. Delta says no other US airline offers such a late selection window.
Gluten-free meals and lighter options like protein salads are also available. On long flights, customers who want to rest can skip the morning meal and have a coffee and croissant before landing.
A new “sip-and-settle” moment puts a hot towel, warm nuts, and a preferred drink on the console.
The first course also includes cracked pepper. Delta says over 200 flight attendants and team members helped develop this service over 14 months, including 36 trial flights.
From 3 November, the Missoni Winter Elsewhere amenity kit will include a wrist strap, the first of its kind, along with Grown Alchemist skincare and a Marvis dental kit.
A Missoni Mini pillow will replace the current cuddle pillow on transoceanic routes. The new tableware features the Delta logo and includes over 60 new pieces.
Delta’s Porsche tarmac transfers will expand from 40 to 70 hybrid vehicles at 15 airports and hubs by 2028. Delta One customers who book VIP Select can access this service.
Photos: Delta Air Lines
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.