Alaska and Hawaiian Airlines Introduce Spring Menus with Regional Favorites
- Joe Breitfeller
- 1 day ago
- 3 min read
Alaska Airlines’ new spring menu celebrates pacific Northwest favorites like Beecher’s Mac & Cheese, while Hawaiian Airlines’ spring domestic First Class menu features dishes by Chef Robynne Maii and Chef Wade Ueoka.
On Wednesday (February 11, 2025), Alaska Airlines announced new spring menus for both Alaska and Hawaiian Airlines, bringing fresh flavors, thoughtful sourcing and chef-inspired dishes to guests. The seasonal menu refresh reflects each airline’s distinct culinary identity while celebrating the vibrant ingredients and regional influences of the West Coast and the Hawaiian Islands. Alaska Airlines will offer iconic Pacific Northwest favorites and fresh, globally inspired dishes. Guests flying on Alaska within North America and Hawaiʻi can enjoy the new onboard menu, which is now available for pre-order across all cabins, featuring comforting favorites and fresh spring options.
In Wednesday’s announcement, Alaska Airlines’ VP – Guest Experience & Product, Todd Traynor-Corey, said,
“As Seattle’s hometown airline, Alaska is proud to partner with regional favorites that reflect where we come from and what our guests love; Beecher’s Mac & Cheese is a natural fit for our menu: iconic, high-quality and unmistakably local.
“This spring, we’re excited to share our chef-inspired menu, crafted with the freshest local ingredients; thank you to our talented chef partners for bringing the spirit of aloha to guests this season. At Alaska and Hawaiian, we’re redefining inflight dining with a culinary experience that excites our guests and elevates the journey before they even touch down.”
For spring, Alaska’s First Class menu includes seasonal selections such as Banana Crêpes, Lemon Pesto Spaghetti with Grilled Chicken, and a Lemongrass Pork Sandwich. The breakfast Parmesan Eggs & Bacon and Tillamook Cheeseburger, both longtime guest favorites, will stay onboard. Alaska’s new Main Cabin featured dish on medium to long-haul flights within North America is Beecher’s Mac & Cheese, from the iconic Seattle cheesemaker in Pike Place Market. Alaska’s culinary team spent nearly two years perfecting the onboard version of Beecher’s beloved dish, which was previously named as one of Oprah’s Favorite Things.
As the first U.S. domestic carrier to launch a comprehensive domestic food pre-order program, Alaska offers more fresh food choices on domestic routes than any other U.S. airline, delivering a premium dining experience for guests in every cabin. Pre-orders are available up to 14 days in advance and until roughly 20 hours before takeoff, including at least one hot meal option on flights over 1,100 miles (T&Cs apply).
In addition to the Beecher’s debut, Alaska’s popular Evergreens menu expands this season with the new Med In The Clouds, a Mediterranean inspired vegan option. This dish includes a quinoa and lettuce base, fresh vegetables, olives and a lemon‑tahini dressing, and is perfect for guests seeking a lighter meal. Main Cabin guests will also enjoy a new Antipasto Platter, featuring a curated assortment of cured meats, candied walnuts and marinated mozzarella balls. Alaska’s spring menu cycle is now available for pre-order and will debut onboard on February 25, 2026.
This spring, Hawaiian Airlines is also elevating the inflight dining experience with a new menu created by Chef Robynne Maii and Chef Wade Ueoka. The refreshed domestic First Class menu has been crafted by acclaimed Honolulu‑born chef Robynne Maii, whose thoughtful, locally rooted culinary style has shaped kitchens from O‘ahu to New York City. First Class guests traveling from Hawaiʻi to the U.S. Continent can enjoy island‑inspired dishes such as a smoked mozzarella frittata with Portuguese sausage served with fresh fruit, a basil Caesar salad paired with roasted chicken and ginger scallion fried rice, a beef & kimchi hand pie, ratatouille parmesan baked ziti and Lasagna alla Norma.
Inbound First Class meals to Hawaiʻi will continue to be created by Chef Wade Ueoka of Honolulu’s MW restaurant, with new options such as braised miso beef, grilled kalbi with kimchi fried rice, mushroom risotto cakes, pasta in a white wine cream sauce and vegetable cobb salad.
Source: Alaska Airlines
