British Airways unveiled its winter menu for flights departing New York (JFK) for London (LHR). The menu, in collaboration with catering company DO & CO, debuts in November and features high-quality, local and fresh ingredients.

Premium-class passengers will enjoy an amuse-bouche of seared beef tataki with spicy green beans and sesame mayonnaise. Appetizer options include caramelized goat’s cheese on a bed of beetroot with fig chutney or marinated king prawns on a spicy papaya tartare with a curried cream dressing. The featured soup and salad will be a butternut squash and ginger soup and a warmed chicken brochette with baby beetroot, fig chutney and fresh horseradish.

Travelers can then opt for one of three entrée choices, including prime Nebraska beef fillet with a creamy potato mash, seared asparagus and prosciutto; grilled Chilean sea bass with Portuguese octopus, cauliflower cream and red pepper sabayon; and homemade pea and mint ravioli dressed with shaved Parmesan and fresh pea shoots. The exquisite menu is finished off with something sweet: crunchy hazelnut and passion fruit tart with Valrhona pearls and vanilla sauce.

All of this can be paired with a selection of wines, among them Merry Edwards Sauvignon Blanc 2012, Russian River Valley, California, and Napanook 2007, Dominus Estate, Napa Valley, California. Should a glass of bubbly be more your fancy, sample the Taittinger Brut Réserve.

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Food Flight

One On One: John McDonald, Vice President Marketing, British Airways