Seasonal menus in Flagship and premium lounges
The below chef‑crafted winter plates provide just a sampling of the refreshed menus and showcase seasonal produce, warm spices and inviting flavors. From sweet to savory, these highlights offer a taste of what’s new, with additional dishes available across the lounge network.
Los Angeles (LAX) Flagship® lounge:
Apricot and ginger pork loin with baby spinach, kale and micro cilantro
Cinnamon matcha pancakes with mandarin orange syrup, raspberries and mint
Grapefruit and fennel goat cheese salad with baby arugula, heirloom radish, farro, glazed pecans, sultanas, mint and white balsamic grapefruit vinaigrette
Chicago (ORD) Flagship® lounge:
Curried artichoke orange salad with shave fennel, mint and curry vinaigrette
Honey mascarpone and fig parfait with roasted pistachios and almonds
Coconut lemongrass salmon with fried eggplant and chickpeas
Dallas Fort Worth (DFW) Flagship® lounge:
Beef bulgogi and poached egg with sticky rice, butternut squash, kimchi, sauteed mushrooms, garlic chili oil, seaweed flakes, scallions and toasted sesame
Mediterranean couscous salad with mixed olives, baby artichokes, red onions, feta and lemon oregano dressing
Beet and farro salad with goat cheese and vinaigrette
Philadelphia (PHL) Flagship® lounge:
Farro and squash salad with butternut squash, imported farro, pomegranate arils and citrus vinaigrette
Mini pretzels with Dijon mustard and Yards beer cheese sauce
Custom pho bar with pho broth, tofu, lemongrass chicken soy, vermicelli noodles, sliced yellow onion, bean sprouts, lime wedges, mint, Thai basil, scallions, cilantro, jalapeño, sweet chili, tamari, hoisin and sambal
Miami (MIA) Flagship® lounge:
Blistered shishito peppers with sesame chimichurri and pearl onions
Ghirardelli cocoa bar with butterscotch sticks, white and dark chocolate chips, marshmallows, Andes Mints, whipped topping and caramel and chocolate sauce
Peruvian chaufa bowls action station with brown rice, chorizo, fried tofu, hoisin sauce, carrots, napa cabbage, charred corn, scallions, cilantro, red peppers, tamari and broccoli
New York (JFK) joint premium lounges (The Chelsea Lounge™, Soho Lounge™ and Greenwich Lounge™ experiences):
Pulled short rib sliders (Greenwich)
Avocado tartine with smashed avocado, toasted sourdough, mache salad, heart of palm, pickled shallot, fresno pepper and radish (Chelsea)
Signature burgers (The Soho, Bushwick and East Village burgers): A trio of chef‑crafted options, including a house‑made veggie patty with vegan aioli, and two Pat LaFrieda smash‑patty creations featuring toppings such as English cheddar, caramelized onions, smoky aioli and artisanal buns (Soho)
New culinary action stations in Admirals Club lounges
American is expanding its experiential culinary program in select Admirals Club® lounges nationwide. Beginning in January 2026, eligible Citi® / AAdvantage® Mastercard® cardmembers and Admirals Club® members will enjoy freshly prepared bagel and waffle bars, designed to add comfort and variety to the preflight routine.
Bagel bars — locations include Nashville (BNA), DFW, LAX, ORD, Phoenix (PHX) and San Francisco (SFO)
Toppings: avocado, tomato, arugula, red pepper, red onion, prosciutto, smoked salmon, fresh dill and capers
Condiments: cream cheeses, hot sauces, olive oil, honey, everything seasoning and lemon
Waffle bars — locations include Boston (BOS), Charlotte (CLT), Washington Reagan (DCA), JFK, New York (LGA), MIA and PHL
Spreads: maple syrup, chocolate sauce, whipped cream and almond butter
Toppings: powdered sugar, walnuts, cinnamon, coconut, fresh fruit and sprinkles
Gluten-free options will be available upon request
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