Travelers can enjoy refreshed seasonal menus in Flagship® lounges and Admirals Club® locations nationwide — including curated offerings from James Beard Foundation-affiliated chefs.

Chef-driven and seasonally inspired fall dishes

As part of American’s ongoing partnership with the James Beard Foundation®, this fall’s Flagship® lounge offerings highlight the creativity and regional influences of award-winning chefs. Each dish brings together fresh, seasonal ingredients with bold, elevated flavor combinations.

Dallas Fort Worth (DFW): Chef Tiffany Derry

• Puffed millet granola with yogurt
  A crunchy granola featuring puffed millet and warm fall spices, paired with creamy yogurt for a balanced start to your journey.
• Roasted swordfish with asparagus coin vinaigrette
  Flaky and tender swordfish, oven-roasted to perfection and served with a savory seasonal accompaniment.

Los Angeles (LAX): Chef Brandon Kida

• Chicken pineapple yakitori with microgreen salad
  Skewered grilled chicken glazed with sweet soy and pineapple, finished with a fresh microgreen salad for a burst of brightness.

Miami (MIA): Chef Timon Balloo

• Jerk-roasted chicken thighs
  Juicy chicken thighs marinated in bold Caribbean spices and slow-roasted for rich flavor and heat.
• Grilled broccolini agrodolce
  Charred broccolini with a tangy-sweet agrodolce glaze, balancing smoky and bright flavors.

Philadelphia (PHL): Chef Randy Rucker

• Heirloom corn grits with beech mushrooms, creamed corn and basil
  Creamy, stone-ground grits made with heirloom corn and finished with a touch of butter for a rustic, comforting bite.

New fall dishes land at Flagship® lounges

Flagship^® lounges are also offering a variety of chef-crafted fall plates that highlight seasonal produce, warm spices and cozy textures. Whether you’re craving sweet, savory or somewhere in between, there’s something new to love.

• Cider mustard chicken (DFW)
  Tender chicken paired with cipollini onions, sautéed kale and apples, all draped in a tangy apple cider and whole grain mustard sauce.
• Braised beef tips with wild mushrooms — Chicago (ORD)
  Slow-braised beef, melt-in-your-mouth tender, served with earthy wild mushrooms and crispy fried leeks for crunch.
• Seared salmon with lemon caper sauce, fennel and tomato (LAX)
  Pan-seared salmon with a bright lemon caper sauce, complemented by the sweetness of fennel and roasted tomato.
• Pumpkin bread French toast with honey-maple syrup (PHL)
  Decadent slices of pumpkin-spice bread soaked and griddled, topped with sweet honey-maple syrup.
• Warm gala apple crisp with whipped cream (PHL)
  Baked apples with cinnamon and oat topping, served warm with whipped cream on the side.
• Roasted Amish chicken pottage (PHL)
  Hearty and rustic, this creamy stew features tender chicken, sweet garden peas and roasted carrots in a velvety sauce.
• Roasted acorn squash bisque (PHL)
  A silky-smooth soup with the natural sweetness of roasted acorn squash, finished with warming spices and a drizzle of cream.
• Pumpkin spice banana cafecito cake (MIA)
  A rich, moist banana cake infused with café-style espresso and warming pumpkin spice.
• Harvest salad (MIA)
  A crisp blend of romaine and kale tossed in a honey–parmesan vinaigrette, topped with creamy avocado, shaved parmesan and citrus breadcrumbs for crunch.

Global flavors, familiar comforts in Admirals Club® lounges

This fall, Admirals Club^® lounges are serving up a fresh lineup of globally inspired comfort foods that are hearty, flavorful and perfect for the season. Whether you’re in the mood for something smoky, spicy or savory — or even a sweet indulgence — there’s something new on the buffet to make your layover delicious.

Hearty and savory

• Argentinian crispy BBQ beef — LAX, Orange County John Wayne (SNA), San Francisco (SFO)
  Slow-cooked beef, shredded and crisped to perfection, tossed in a smoky Argentinian-style BBQ sauce with hints of paprika and garlic.
• Korean BBQ pork loin — DFW, Austin (AUS)
  Tender slices of pork loin marinated in a sweet and spicy gochujang glaze, offering bold flavor with every bite.
• Cantonese sweet and sour chicken meatballs — ORD, St. Louis (STL), Toronto (YYZ)
  Juicy chicken meatballs tossed in a glossy, tangy-sweet Cantonese sauce with just the right kick of ginger and garlic.
• Beef pot roast with root vegetables and potatoes — Boston (BOS), Pittsburgh (PIT), PHL
  Classic comfort food made modern — slow-roasted beef with hearty root vegetables in a rich, savory gravy.
• Cheddar polenta (BOS, PIT, PHL)
  Creamy stone-ground polenta blended with sharp cheddar cheese for a warm, velvety side dish.

Global-inspired comfort

• Butter curry chicken — New York (JFK and LGA), Newark (EWR)
  A creamy, aromatic Indian-inspired curry featuring tender chicken simmered in a spiced tomato-butter sauce.
• Mint basmati rice with chickpeas (JFK, LGA, EWR)
  Fragrant basmati rice with refreshing mint and tender chickpeas — light, herbal and a perfect companion to curry.
• Samosas chaat (DFW)
  Golden, crisp samosas served with a flavorful mix of spiced chickpeas, tangy tamarind chutney, refreshing yogurt and a sprinkle of fresh herbs — customizable to your taste.

These fall menus will begin transitioning to a fresh winter lineup starting in November at Admirals Club® locations, followed by Flagship® lounges in December. Whether you’re visiting a Flagship® lounge for a chef-crafted experience or relaxing in an Admirals Club® lounge with a seasonal treat, American is proud to bring bold flavors and thoughtful hospitality to every journey.

Stay tuned for what’s cooking this winter.