Between November 24 and 30, Emirates brings the holiday spirit to the skies, providing Thanksgiving-themed dishes, drinks, and entertainment on its U.S. routes. No matter the seating class, there’s something for everyone, from turkey leg roulade with roasted butternut in First Class to Premium Economy’s buttermilk and herb roasted turkey served with cranberry jus lie, mashed sweet potato, blanched broccolini, paprika potato wedges and honey glazed pumpkin with crushed pecans. Classic celebratory meals will also be served at the airline’s lounges in New York, Boston, Dubai, San Francisco, and Los Angeles.
The airline adds classic holiday dishes to bring a taste of home to travelers
It all starts with Thanksgiving breakfast, where passengers can savor cinnamon pancakes served with seasonal apple and cranberry compote, and a dollop of whipped ricotta pumpkin cream, served in First, Business and Premium Economy Class. Business Class travelers enjoy a special extra with complimentary blueberry muffins and aromatic cinnamon rolls. From there, First Class, Business Class, and Premium Economy passengers get their own special Thanksgiving menus.
First Class travelers going between Dubai and the U.S. can try an array of classic fare like creamy celeriac and pear soup with leek julienne, sweet potato soup with poached lobster and chives, appetizers of smoked salmon with chives, cucumber, pea shoots and horseradish sauce, or seafood platter appetizer with poached prawn, smoked salmon, crab cocktail and salmon gravlax, with caviar, horseradish and wakame.
The main course consists of turkey leg roulade with roasted butternut, mashed potatoes with carrot, buttered brussels sprouts, roasted pecans, a dash of cranberry jus lié and thyme and garlic potatoes. Another option is lemon, zaatar and buttermilk roasted turkey with celeriac apple purée, maple-roasted caraway pumpkin and beetroot, kale with cranberries, pecan and cornbread stuffing.
In Business Class, it all starts with sweet potato soup, creamy celeriac and pear soup, salmon gravadlax with ginger and candied orange, carrot coulis, blackberries and Beluga caviar, caper berries, red sorrel and baby spinach. That’s followed by lemon zaatar and buttermilk roasted turkey with celeriac apple puree, maple-roasted caraway pumpkin and beetroot, kale with cranberries, pecan and cornbread stuffing, or turkey roulade with all the trimmings.
Then, in Premium Economy, the meal begins with a festive salad of grilled artichoke antipasti, butternut squash, broad beans and kale, with sunflower seeds and dried cranberries, or shrimp cocktail with fennel salad. For the main course, there’s tender turkey roulade with all the trimmings or delve into a buttermilk and herb roasted turkey served with cranberry jus lie, mashed sweet potato, blanched broccolini, paprika potato wedges and honey glazed pumpkin with crushed pecans.
Lastly, Economy passengers flying out of the U.S. get a welcome drink of festive orange, pomegranate, apple, and cinnamon, followed by quinoa salad with kale, butternut squash and crushed pecans to start, or classic Waldorf salad, followed by a festive roasted chicken with cranberry jus lie, chestnut roulade with turkey bacon, maple baked parsnips, carrot mash, peas and potato wedges.
In addition, every meal ends with a sweet dessert, like warm apple fritters with mascarpone cream and cinnamon sugar in First Class, or salted caramel milk cake or sticky toffee pudding in Economy.
