AMERICAN

FRONT OF PLANE: A trio of chefs designs international fi rst-class menus that include entrées such as mojito shrimp with pineapple. Business class on Boeing 767s gets similarly enhanced fare.

MAIN CABIN: The buy-onboard service offers $2 to $4 snack options. “Fresh Light Meals” for $5, such as an Asian chicken wrap, are available on U.S., Caribbean, and Mexico flights of three hours or longer.

CONTINENTAL

FRONT OF PLANE: A “Congress of Chefs” highlights international flavors. For the Oct. 1 inaugural flight from New York to Mumbai, gosht pasanda (lamb chops in yogurt-cream sauce) will be served.

MAIN CABIN: It offers a rarity in 21st century domestic fl ying: complimentary coach meals. Sandwiches and salads are prepared by Continental’s own division, Chelsea Food Services.

DELTA

FRONT OF PLANE: Miami chef Michelle Bernstein’s menu items have been featured in international BusinessElite since August, 2006. She just moved into U.S. first class.

MAIN CABIN: Delta reinstituted a food-for-sale menu in September after offering only snacks since 2003. Todd English’s entrées will appear on Nov. 1 for $7 to $10 each.

JETBLUE

FRONT OF PLANE: Passengers get a choice of snacks, including cashews, biscotti, munchies mix, and the carrier’s signature Terra Blues potato chips. Wash it down with a cup of Dunkin’ Donuts coffee.

MAIN CABIN: This is a one-class airline, so everyone gets the same food.

LUFTHANSA

FRONT OF PLANE: “Connoisseurs on Board” appoints renowned chefs to design menus for first and business classes. In October, David Bouley is the featured culinary master for all long-haul flights.

MAIN CABIN: Economy cabin has full complimentary service, with the number of meals depending on the length of the flight. If you don’t

MIDWEST

MAIN CABIN: This is a one-class airline, so everyone gets the same food.

Menu items are subject to change and may not be available on all routes