First Class Menu created by Featured Chef Jason Yamaguchi of Mugen

• Warmed Croissant (serve with Butter and Jam)
  Fresh Fruit Bowl
• Grilled Papaya Salad with Papaya Seed, Olive and Lemon Vinaigrette

• Curried Braised Beef Brisket with Baby Carrots and Fingerling Potatoes
• Roasted Kabocha (Pumpkin) with Salsa Criolla (Spicy Relish), Cauliflower Rice and Quinoa Crisp

• Rainbow Cake by Executive Chef Michelle Karr-Ueoka and La Tour Café

• Cabbage, Frisee and Radish Salad with Sesame Dressing

• Yama's Short Rib Chilli with Corn Bread
• Okinawan Sweet Potato Gnocchi with Sauce Vierge (Tomato Vinegar) and Gruyere Mornay Sauce

First Class Menu created by Hawaiian Airlines Executive Chefs Wade Ueoka and Michelle Karr-Ueoka
Executive Chefs Wade Ueoka and Michelle Karr-Ueoka of Honolulu’s MW Restaurant oversee our popular in-flight meal program. Both born and raised in Honolulu, Chefs Wade and Michelle specialize in Hawaii regional cuisine, incorporating the finest local produce, seafood and meats into their dishes at their restaurant.

• Fried Tofu Salad with Soy Vinaigrette

• Spicy Grilled Thai BBQ Chicken with Roasted Vegetables and Potatoes
• Vegetarian Penne Pasta with Macadamia Nut Pesto and Paremesan Cheese

• Mochi Brownie Cake Cake by Executive Chef Michelle Karr-Ueoka
  Coffee, Tea and Liqueurs

• Garlic Mushrooms with Toast Points

• Chicken Parmesan and Pasta with Artichoke Hearts, Kalamata Olives and Spinach
• Savory Vegetable Bread Pudding

Menu items are subject to availability and may be substituted.
We apologize if your selection is not available. Thank you for your understanding.

• Red Curry Chicken with Steamed Rice and Vegetables
• Rigatoni Pasta with Lentil Bolognese Sauce (Meatless)

• Egg Salad Sandwich
• Pau Hana Snack Mix

• Beef Meatballs with Black Pepper Sauce, Vegetables and Garlic Rice
• Vegetarian Jambalaya

• Cream Cheese & Chive Sandwich Crackers

• Egg Salad Sandwich
• Pau Hana Snack Mix