New England In-Flight Catering Menu for the Big Game


With the Big Game around the corner, it is time to think about New England cuisine for the five-plus hour flight from Boston to Phoenix. Tom Romig, our executive chef in Boston (and loyal Patriots supporter), has created a selection of signature dishes featuring local ingredients, cooking styles and traditional regional flavors. We invite you and your team to experience a taste of New England on your journey down to Arizona or on your way back home.

New England Game Day In-Flight Menu


  • North End Antipasto RollsLemon/basil-scented ricotta, zucchini, prosciutto, charred grape tomatoes, balsamic vinegar


  • Rosemary Sage Turkey Sliders – Toasted brioche, Concord Farms cranberry jam


  • Knuckle Sandwich – Maine Lobster, Old Bay Remoulade, hoagie roll, classic tartar


  • Tom’s Lobster Bisque – Maine lobster, sherry, charred tomato, caviar cream


  • Apple Sage Stuffed Pork Chop – Maple Shade Farms bone-in pork chop, roasted Yukon potatoes, grilled baby vegetables, maple butter


  • Boston Cream Cannoli – Vanilla custard, dark chocolate


New England Game Day In-Flight Catering Recipes

Chilled Appetizer of North End Antipasto Rolls

This cold canapé-style taster is a nod to the Italian influence in the famous North End of Boston. Six very simple but elegant hand-rolled bundles of thin-sliced prosciutto and grilled zucchini are accented with a lemon-flavored ricotta and topped with charred cherry tomato, extra-virgin olive oil and 27-year-aged balsamic glace.


  • 8 ounces (250 g) ricotta cheese
  • 1 teaspoon (5 g) whole lemon, juiced and zest removed
  • ¼ cup (55 g) fresh basil, chiffonade
  • 6 tomatoes, cherry or grape
  • 6 zucchinis, ¼ inch (6.5 cm) slices – 5 to 6 inch (12 to 15 cm) in length
  • 3 pieces prosciutto, sliced thin, 5 to 6 inch (12 to 15 cm) in length
  • 1 tablespoon (15 mL) olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3 ounces (85 mL) balsamic glace
  • 3 ounces (85 mL) extra-virgin olive oil


  • Combine ricotta cheese, lemon juice and zest, fresh basil, salt and pepper in a mixing bowl.
  • Place in refrigerator to allow flavors to combine, approximately for 30 minutes.
  • Combine zucchini tomatoes, salt, pepper and olive oil in a mixing bowl and toss well.
  • Place zucchini on char-broiler and grill both sides.
  • Add tomatoes and grill, just until skin breaks.
  • Remove from char-broiler and place on sheet pan to cool.
  • On a clean cutting board, place prosciutto side-by-side but separated.
  • Place the two cool slices of zucchini lengthwise, slightly overlapped on top of prosciutto slices.
  • Spoon a dollop of ricotta mix in the middle of each prosciutto zucchini stack and spread evenly, covering from end-to-end.
  • Carefully roll up each one, starting at one end, creating a rolled bundle.


  • Slice each roll in half and plate.
  • Top each with a grilled grape tomato.
  • Garnish tray or plate with fresh herbs and serve extra-virgin olive oil and balsamic glace on the side.

Rosemary and Sage Turkey Sliders with Concord Farms Cranberry Jam

A simple trio of petite lean ground turkey sliders seasoned with fresh herbs and yellow onion, served on toasted butter brioche and topped with a sweet and tart cranberry jam. If ordering from your preferred in-flight caterer, this item is prepared and sent in either a microwave or oven container. Flight crews will need to reheat these items onboard and plate. For DIYers, here is the complete recipe.

Ingredients – Concord Farms Cranberry Jam

  • 2 ounces (55 g) Concord Farms dried cranberries
  • 1 ounce (28 g) balsamic glace
  • 6 ounces (170 g) cranberry juice
  • 1 teaspoon (5 g) orange zest
  • Honey, to taste

Ingredients – Turkey Sliders

  • 8 ounces (230 g) Ground Turkey
  • 2 ounces (55 g) Onion, yellow, fine brunoised
  • 1 teaspoon (5 g) rosemary, fresh chopped
  • 1 teaspoon (5 g) sage, fresh chopped
  • ½ teaspoon (2.5 g) garlic, fresh chopped
  • Kosher salt, to taste
  • Black Pepper, to taste
  • 3 brioche rolls, 2 to 3 inch (5 to 7 cm) in diameter, cut in half
  • ½ teaspoon (2.5 g) butter

Method – Concord Farms Cranberry Jam

  •  Place glace, juice and zest into a small saucepan and bring to a boil.
  • Reduce to a simmer for 8-10 minutes, allowing liquid to reduce by half.
  • Add dried cranberries to reconstitute.
  • Place mix in food processor and pulse until everything is incorporated
  • Add honey to taste.
  • Reserve for future use.

Method – Turkey Sliders

  • Combine turkey, onion, rosemary, sage, garlic, salt and pepper in a stainless steel bowl and lightly mix until all ingredients are evenly incorporated. Be careful not to over mix, or the final texture will be mushy.
  • Divide mixture into three even balls and form into patties, about ½ inch (1.25 cm).
  • Using your thumb, press a small divot into the middle of each patty.
  • Place the patties on a pre-heated slotted grill and grill each side until internal temperature reaches 165 F (74 C).
  • Remove from grill and set aside to rest.
  • In a nonstick pan, add butter and melt over medium heat.
  • Carefully place cut brioche rolls cut-side down in the pan and cook until browned.


  • Place bottoms of brioche on a plate and add turkey patties to each bottom.
  • Add a dollop of cranberry jam to top of each patty.
  • Top with other brioche side.
  • Garnish with sandwich picks and fresh herb sprigs.

Chilled Knuckle Sandwich

General Manager Anthony Frechette is a native of Maine and insisted on including a New England favorite – the Lobster Roll! Being creative, Chef Romig has taken the standard approach to this New England staple and added his own twist – lobster knuckle meat. The knuckle meat, combined with the tail and claws, give this sandwich the rich and sweet taste expected of the Northeast Coast.


  • 2 pounds (908 g) Maine lobster meat (tail, claws and knuckles)
  • 4 ounces (110 g) Celery, diced
  • ⅛ teaspoon (0.5 g) fresh tarragon, chopped
  • ⅛ teaspoon (0.5 g) fresh dill, chopped
  • 1 lemon, cut in half
  • 1 teaspoon (5 g) mayonnaise
  • 1 Soft petite baguette, split on the side
  • 1 tablespoon (15 g) butter
  • 2 ounce (60 g) shredded iceberg lettuce
  • Kosher salt, to taste
  • Black pepper, to taste


  • Hand tear lobster into large bite-size pieces and place lobster in a stainless steel mixing bowl.
  • Combine celery, tarragon, dill, mayonnaise, salt and pepper, and juice from half of a lemon.
  • Place bowl in refrigerator to chill and allow flavors to blend.
  • Butter inside of baguette and place in sauté pan to brown inside of roll.
  • When bread is lightly browned, open bread and add lobster mix.
  • Top with shredded lettuce.
  • Place on a plate and garnish with other half of lemon wedge.

Tom’s Lobster Bisque

We know we have already suggested lobster in the Knuckle Sandwich, but what says “Boston” more than lobster chowder?  Here is Chef Romig’s homage to a hometown staple, dressed up with a touch of caviar crème fraiche.


  • 6 ounce (170 g) lobster (tail and claw meat)
  • 1 teaspoon (5 mL) olive oil
  • 1 tablespoon (15 g) butter, whole
  • 1 tablespoon (15 g) fresh garlic, chopped
  • 3 ounces (85 g) onion, yellow, rough chopped
  • 3 ounces (85 g) celery, rough chopped
  • 3 ounces (85 g) carrot, rough chopped
  • 6 ounces (170 g) tomato paste
  • 4 ounces (113 g) sherry
  • 3 cups (680 g) lobster stock
  • ½ cup (113 g) heavy cream
  • 1 bay leaf
  • ½ teaspoon (2.5 g) fresh tarragon, chopped
  • ½ tsp. dill, fresh, chopped
  • Black pepper, to taste
  • Kosher salt, to taste
  • 1 teaspoon (5 g) crème fraiche
  • 1 ounce (28 g) caviar


  • Place saucepan over medium heat.
  • Add olive oil and butter and melt, careful not to brown.
  • Add onions, celery, carrots and garlic to pan. Sauté until onions are translucent and vegetables are soft.
  • Add tarragon, dill and bay leaf. Sauté for an additional minute.
  • Add tomato paste and stir to cook for four minutes.
  • Add sherry and reduce volume by half.
  • Add lobster stock and increase heat to bring to a boil.
  • Remove bay leaf, then puree mixture with emersion blender or food processor until smooth.
  • Remove from heat and whisk in heavy cream.
  • Add salt and pepper, to taste.
  • Add lobster meat and lightly stir to incorporate.


  • For service, top bisque with crème fraiche and caviar.
  • Garnish with fresh chive straws or dill sprig.

Apple Herb Maple Shade Farms Stuffed Bone-In Pork Chop

The team in Boston has created a late-winter comfort food dish, sure to warm any appetite. This tender pork chop is filled with a combination harvest-fresh Granny Smith apples, sage and rosemary – grilled over an open fire. For the finishing touch, the chop is then topped with a spiced Massachusetts maple compound butter. To keep with the home-style theme, it is suggested to be served with roasted Yukon potatoes and grilled baby root vegetables.

Ingredients – Massachusetts Maple Compound Butter

  • 4 ounces (113 g) butter, whole softened
  • 1 ounce (28 g) maple syrup
  • ⅛ teaspoon (0.5 g) cloves, ground
  • ⅛ teaspoon (0.5 g) cinnamon, ground

Ingredients – Pork Chop

  • 1 – 8 to 10 ounce (226 – 283 g) center-cut bone-in pork chop, frenched
  • Kosher salt, to taste
  • Black pepper, coarse ground, to taste
  • 2 teaspoons (10 mL) olive oil
  • 1 Granny Smith apple, peeled and sliced into six
  • 2 ounces (56 g) onion, yellow, ¼ inch (6mm) diced
  • 1 teaspoon (5 g) garlic, fresh chopped
  • 1 teaspoon (5 g) sage, fresh chopped
  • 1 teaspoon (5 g) rosemary, chopped
  • ½ teaspoon (2.5 g) orange zest

Method – Massachusetts Maple Compound Butter

  • Preheat grill to medium-high heat and oven to 350 F (176 C)
  • In a mixing bowl, add butter, syrup, cloves and cinnamon. Mix well.
  • Remove from bowl, then scoop mixture onto a sheet of parchment paper.
  • Using your hands, roll paper around butter to make a cylinder.
  • Place into refrigerator for later use.

Method – Pork Chop

  • Using a clean paper towel, dry off both sides of pork chop.
  • Lay chop horizontally on a clean surface. Using a sharp knife, cut a slit into the meat-side of the chop to create a pocket.
  • In a medium size container, combine and mix 1 teaspoon (5 mL) of oil, salt and pepper.
  • Add pork chop, coat both sides and interior pocket with oil mixture.
  • Leave out at room temperature in a cool place for later use.
  • Place a sauté pan over medium heat and add remaining oil.
  • Add garlic, onion and apples to the oil and sauté until apples are softened but still firm to touch.
  • Add sage, rosemary and orange zest to pan, and sauté for 2 minutes.
  • Remove mixture from heat and reserve for later use.
  • Remove chop from oil mixture and place on a pre-heated grill. Crosshatch mark both sides, careful not to cook all the way through.
  • Remove chop from grill and place horizontally into an oven-safe pan.
  • Using your fingers, carefully open slit on side of chop and insert apple sauté mixture. Reserve and keep warm any remaining mix for future plating.
  • Place pan into oven and cook for 15 to 20 minutes, until internal temperature reaches 145 F (63 C).
  • Remove from oven and allow pork to rest for 3 to 5 minutes.


  • Place pork on a plate and top with remaining apple mixture.
  • Using a knife, cut a knob of the compound butter and place on top of apple mixture.
  • Garnish with fresh rosemary or sage leaf.

Boston Cream Cannoli

Just like indulgence after a great game, there is always room for a special treat after a fantastic meal. Recognizing the culinary influence of the North End and the traditions of the Boston area, Chef Romig has merged these two concepts into one simple decadent dessert. Using the basics of Boston cream pie, he has introduced fresh ricotta as an additional texture and flavoring component, then filled a crisp cannoli shell and topped it with dark chocolate. Garnished with fresh berries and mint, this a perfect end to a great flight.


  • 8 ounces (226 g) ricotta cheese
  • 8 ounces (226 g) pastry cream
  • 4 cannoli shells, 4 to 5 inches (10 to 12 cm)
  • 16 ounces (453 g) dark chocolate


  • In a stainless steel or glass bowl, combine ricotta and pastry cream and gently mix well.
  • Set aside and allow it to re-set.
  • Using a vegetable peeler or box grater, shave about 4 ounces (113 g) of dark chocolate and reserve for garnish.
  • Place a saucepot over medium heat and add 1 inch (25 mm) of water.
  • Place a stainless steel pan on top of the pot of water, creating a double boiler.
  • Roughly chop remaining chocolate into medium pieces, then place pieces into stainless steel bowl.
  • Using a spatula or wooden spoon, stir chocolate until melted.
  • When chocolate is melted, dip about a quarter of both ends of cannoli shells into chocolate to coat.
  • Place dipped cannoli shells on pieces of parchment paper; allow chocolate to cool and set.
  • Keep remaining melted chocolate aside and warm for future garnish.
  • Scoop the ricotta pastry cream into a piping bag or plastic baggie.
  • Gently holding the cannoli shell, pipe ricotta pastry cream into middle of each shell.


  • Place filled cannoli shells on a plate or tray, and in a back-and-forth motion drizzle remaining melted chocolate across the top of the cannolis.
  • Garnish with remaining shaved chocolate, fresh berries and fresh mint.


If you have any questions about in-flight catering for sports events, contact

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