Alaska Airlines Unveils Pacific Northwest–Sourced, Chef‑Driven Spring In‑Flight Menu

Alaska's Spring Menu Move

Seattle Taste Takes Flight

Alaska Airlines announces a spring overhaul of its onboard dining that foregrounds Pacific Northwest suppliers and chef-driven, plant-forward dishes aimed at improving the passenger experience. The carrier is rolling out an in-flight version of Beecher’s Mac & Cheese — the Seattle cheesemaker famed for its Flagship cheese — that is built for medium- to long-haul Main Cabin service across North America, reimagining the penne-and-crumb topping recipe to suit flight service after nearly two years of development.

The menu update is available now for pre-order across all cabins, and Alaska frames the changes as both a nod to its hometown roots and a practical service upgrade. First Class offerings are refreshed with seasonal items that introduce brighter spring flavors — Banana Crêpes, Lemon Pesto Spaghetti with Grilled Chicken and a Lemongrass Pork Sandwich — while retaining popular staples such as Parmesan Eggs & Bacon and the Tillamook Cheeseburger, the latter reinforcing the carrier’s ties to regional suppliers.

Alaska positions the menu refresh as part of a broader push to balance nostalgic comfort foods with lighter, globally inspired and plant-forward choices. The carrier emphasizes thoughtful sourcing and regional partnerships, using local brands to differentiate its culinary proposition and to elevate service standards across cabins and routes during the spring travel season.

Island-Forward First Class Refresh

Hawaiian Airlines concurrently refreshes its domestic First Class dining on flights between Hawai‘i and the U.S. continent, presenting new island-inspired menus created by chefs Robynne Maii and Wade Ueoka. The carrier focuses on thoughtfully crafted comfort dishes that draw on local ingredients and culinary traditions to enhance the premium passenger experience.

Spring Menu Trend Across the Industry

The announcements, distributed via PRNewswire, reflect a wider industry trend this spring toward seasonal, chef-curated onboard meals, increased pre-order options and stronger partnerships with regional food producers. Airlines are leaning into local sourcing and plant-forward selections as a way to meet evolving passenger expectations and to differentiate service beyond seat product and pricing.