Domestic and international airlines like United Airlines, Delta Air Lines and Air France are introducing new menus and snacks to upgrade the customer experience and offer enhanced in-flight dining experiences.

United refreshes their BusinessFirst menu on its p.s. Premium Service to Newark Liberty International at the end of this month, offering new appetizers like roasted duck with stone-ground mustard and fig; and peppered goat cheese with pumpernickel bread; as well as new salads such as butternut squash with haricots verts, pumpkin seeds, bleu cheese, cranberries and pickled onions; or Granny Smith apple with shaved fennel and beets. New restaurant-quality entrées include flat-iron steak with grilled broccolini, gigante beans and red chimichurri; duck confit ravioli, mushroom ragout, semi-dried tomatoes and sautéed asparagus; and lamb shoulder with sautéed gnocchi, eggplant confit and lamb jus.

From Nov. 1, United provides new lunch and dinner choices for United First and United Business customers flying throughout the United States and Canada to Mexico, the Caribbean and Latin America. New dishes will include specialties like Spanish paella, mushroom risotto and seafood cioppino on select flights, or entrée salads including a Napa salad with grilled salmon, goat cheese and fig and an arugula salad with Milanese-style chicken on other flights. Learn more online.

As part of its commitment to adding more regional flavors on board flights across the country, Delta Air Lines is serving locally sourced and unique culinary options on select flights. Passengers flying first class on select routes from New York (LGA) are treated to Bantam Bagels, a reinvented version of the Big Apple’s unofficial delicacy featuring cream cheese stuffed in mini, ball-shaped bagels.

Out of Atlanta (ATL), select evening domestic flights delight passengers’ taste buds with hometown favorite honeysuckle gelato. System-wide, flights are also offering Nourish Snacks, a New York-based company started by NBC’s health guru Joy Bauer.

As part of its commitment to promoting French haute cuisine, Air France is serving business-class passengers new gourmet creations from renowned French chef Francois Adamski for the next six months. Dishes include lightly grilled smoked salmon with a vegetable medley and creamy lemon sauce; tender roast chicken filet with carrots and celery in a cumin sauce; chicken tagine and vegetable semolina with lemon confit and Thai coriander; roast duckling filet with sweet potato purée and tangy lime sauce; cod fish filet and hazelnut crumble with celery and chestnuts; and slow-cooked knuckle of veal and truffle paste with potato purée.

Have you had a delicious in-flight meal experience recently? What did you eat and with which carrier? How about a negative dining experience? Email us. Please include your full name and location with your email.