United Airlines is upgrading its business class dining experience with a new inflight menu program. Starting August 1, travelers flying in United Polaris business class on select long-haul international routes will be able to enjoy 30 dishes created by 11 chefs featured on Netflix’s Chef’s Table. The lineup includes renowned chefs such as Nancy Silverton, Jenner Tomaska, and Tomos Parry, along with other celebrated culinary experts from North America, Europe, South America, and Asia.
Exclusive Behind-the-Scenes Onboard
Passengers will also be able to watch exclusive behind-the-scenes content through United’s inflight entertainment system, offering a closer look at how chefs and airline teams developed the new United Polaris business class menu.
Full List of Chefs and Their New Dishes
Nancy Silverton (Osteria Mozza), Los Angeles
Course
Dish
Appetizer
Burrata with braised leeks, mustard vinaigrette, and breadcrumbs
Salad
Shaved Brussels sprouts with mint, almonds, and pecorino Romano
Entrée
Beef brasato with garlic mashed potatoes, salsa verde, and horseradish gremolata
Fariyal Abdullahi (Hav & Mar), Newark/New York
Course
Dish
Appetizer
Chilled tomato soup with jumbo lump crab meat
Salad
Baby gem and endive salad with berbere-spiced pepitas, dried cranberries, pecorino Romano, and creamy anchovy vinaigrette
Entrée
Ethiopian coffee-glazed short ribs with purple mashed potatoes, Thumbelina carrots, and charred scallions
Jenner Tomaska (Esmé, Petite Edith, and The Alston), Chicago
Course
Dish
Appetizer
Braised leeks with citrus and charred scallion vinaigrette
Salad
Arugula with endive and shaved radish
Entrée
Halibut with sauce matelote, smoked onion, and bacon lardons
Justin Yu (Theodore Rex), Houston
Course
Dish
Appetizer
Deviled eggs with white soy, aged cheddar, and chives
Salad
Chicory salad with spiced bacon, chickpeas, cucumber, onion, and oregano mustard vinaigrette
Entrée
Braised Texas short rib with mushroom ragout, red miso, and black-eyed peas
Penelope Wong (Yuan Wonton), Denver
Course
Dish
Appetizer
Shokupan bread with smoked trout, lemongrass, Chinese celery, and trout roe
Salad
Kale salad with fresh cherries, golden beets, grana Padano cheese, and honey-ginger vinaigrette
Entrée
Five-spice duck wontons with duck brodo, Swiss chard, and chili oil
David Barzelay (Lazy Bear, JouJou & True Laurel), San Francisco
Course
Dish
Appetizer
Hashbrown with pickled relish and cured trout roe
Salad
Peach panzanella with sourdough croutons, Vella dry jack cheese, wild arugula, and Napa Cabernet vinaigrette
Entrée
Black cod broiled in tomato tare with gold rice grits, smoky tomato raisins, peppers, and basil
Isabel Coss and Matt Conroy (Lutèce, Pascual, and Maison Bar À Vins), Washington, D.C.
Course
Dish
Appetizer
Melon and burrata salad with chorizo vinaigrette and opal basil
Salad
Quinoa salad with currants, butternut squash, kale, and banyuls vinaigrette
Entrée
Braised chicken breast in vadouvan coconut curry
Manu Buffara (Manu), São Paulo
Course
Dish
Appetizer
Collard green roll filled with shrimp and fresh heart of palm, served with passion fruit citrus sauce
Salad
White bean and celery salad with goat cheese, cheese bread croutons, and orange segments
Entrée
Brazilian shrimp stew with coconut rice, cashew nut farofa, and sautéed okra
Tomos Parry (Mountain & Brat), London
Course
Dish
Appetizer
Grilled beef fillet with thyme, beets, Caerphilly cheese, and mustard
Salad
Lobster with grilled peach, tomato, and fennel herbs
Entrée
Slow-roasted lamb with smoked potatoes, grilled broccoli, and green sauce
Tashi Gyamtso (Jimgu, Enowa Yufuin), Tokyo
Course
Dish
Appetizer
Poached scallop with yuzu-ginger glaze and edamame purée
Salad
Napa cabbage and mizuna salad with shaved carrots, toasted sesame seeds, and rice wine vinegar
Entrée
Miso-marinated sea bass with Koshihikari rice and shiitake mushrooms
The Chef’s Table-inspired United Polaris business class menu will remain available through September 2026. United Airlines has already announced that the same group of chefs will introduce a new menu in October 2026. The airline plans to continue rotating dishes seasonally through 2027, giving frequent travelers new dining options throughout the year.
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