Alaska and Hawaiian Airlines Raise the Bar with Spring Menus Spotlighting Local Flavors
Seasonal Menu Rollout Showcases Chef Partnerships and Regional Ingredients
Alaska Airlines and Hawaiian Airlines are making fresh waves in airline dining this spring, rolling out new seasonal menus that highlight chef collaborations and regional favorites. The announcement, effective February 11, 2026, signals a push by both carriers to redefine the standard for onboard cuisine, offering passengers innovative meals sourced from the Pacific Northwest and Hawaiian Islands.
Alaska Airlines Highlights Iconic Pacific Northwest Partnerships
Alaska Airlines is celebrating its roots with a menu rich in regional flavor. Headlining their Main Cabin offering is Beecher's Mac & Cheese, a beloved Seattle staple known for its award-winning cheese and crave-worthy texture. This dish, perfected over two years, delivers comfort at 30,000 feet. Complementing it are bold, plant-forward options like the new Med In The Clouds salad—featuring quinoa, fresh vegetables, and a zesty lemon-tahini dressing—and the Signature Fruit & Cheese Platter, ensuring dietary inclusivity for all guests.
| Alaska Airlines Spring Menu Highlights | Menu Details |
|---|---|
| Beecher's Mac & Cheese | Flagship cheese, penne pasta, crisp breadcrumbs (Main Cabin, Medium-Long Haul) |
| Med In The Clouds Salad | Quinoa, lettuce, fresh vegetables, olives, lemon-tahini dressing (Plant-Forward/Vegan Option) |
| Antipasto Platter | Cured meats, candied walnuts, marinated mozzarella (Main Cabin) |
| First Class New Offerings | Banana Crêpes, Lemon Pesto Spaghetti with Grilled Chicken, Lemongrass Pork Sandwich |
| Returning Favorites | Parmesan Eggs & Bacon, Tillamook Cheeseburger (Breakfast/All-Time Popular Items) |
Hawaiian Airlines Debuts New First Class Menus by Acclaimed Island Chefs
Hawaiian Airlines is also enhancing its First Class inflight dining, led by renowned Honolulu chefs Robynne Maii and Wade Ueoka. Guests traveling from Hawai'i to the U.S. mainland can savor locally inspired dishes such as smoked mozzarella frittata with Portuguese sausage, ginger scallion fried rice, and Lasagna alla Norma. Inbound meals to Hawai'i receive a fresh touch from Chef Ueoka, including braised miso beef and mushroom risotto cakes, all designed to bring the spirit and flavors of the islands to every journey.
| Hawaiian Airlines First Class Menu Highlights | Featured Dishes |
|---|---|
| Chef Robynne Maii Creations | Smoked mozzarella frittata, basil Caesar with roasted chicken, beef & kimchi hand pie, Lasagna alla Norma |
| Chef Wade Ueoka Creations | Braised miso beef, grilled kalbi with kimchi fried rice, mushroom risotto cakes, vegetable cobb salad |
Pre-Order Program and Guest Experience Set Industry Standard
Alaska Airlines remains an industry leader as the first U.S. domestic carrier to implement a comprehensive pre-order food program, giving guests the flexibility to choose meals up to 14 days ahead of time. This approach ensures access to hot meal options for longer flights and a variety of fresh, high-quality selections tailored to different dietary needs—raising expectations for the overall flying experience.
Strategic Focus on Culinary Innovation and Guest Satisfaction
The spring menu updates from both airlines underscore their commitment to guest satisfaction and regional identity. Alaska’s and Hawaiian’s investment in chef partnerships and thoughtfully curated menus not only elevate inflight dining but also position them as innovative carriers ready to compete on more than just price or route. With new transatlantic routes on the horizon in 2026 and ongoing alliance integrations, Alaska Air Group continues to reinforce its brand as a carrier that invests in every detail of the passenger journey.
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