United Airlines has steadily stepped up its premium cabin catering, and my recent Newark–Los Angeles flight demonstrates just how far the carrier has come.

United Airlines Impresses With Business Class Transcon Meal From Newark To Los Angeles

I’m a free agent this year and as such, I fly based on price and schedule, meaning I’ve found myself on a wide variety of carriers this year. In years past, I was on the status hamster wheel, which meant only United travel domestically. It’s not that I don’t like United…I quite like it and find it getting better all the time…but I just won’t go out of my way to fly United anymore.

Thus, it had been several months since I’ve flown United Airlines in first class, though over the last few weeks I’ve been on five United lights in first class, including the subject of today’s Meal Of The Week post, a premium transcontinental journey from Newark to Los Angeles last week.

I’ve heard that the food has improved on United and can now confirm it…the meal service was top-notch on my flight nad I’d argue it beats out Delta and American…which means United has come a long, long way.

After mixed nuts and a drink to start (and United now offers far better wine onboard), the meal began with a delicious appetizer of herb ricotta cheese with baby beets, toasted pistachios, and pineapple citrus vinaigrette..a perfect combination of flavors.

Also on the tray: a nice green salad of baby red oak leaf arugula salad with shaved parmesan, artichokes, and roasted red tomatoes  with olive oil and vinegar dressing:

and even delicious garlic bread and dark pumpernickel bread (served via bread basket):

For my main course I pre-ordered braised osso buco with savory braising jus, golden milanese risotto, and char-grilled asparagus spears. Could United pull it off? Oh yes… delicious tender veal indeed and the risotto and asparagus were also fabulous. I think the appearance could be spruced up a bit (and of course, better lighting on the ancient 757-200 would help as well), but this was so satisfying. My seatmate, who ordered the same thing, I agreed.

The other choices were pan-seared Chilean sea bass (with pearl cous cous risotto, sauteed garlic green beans, and artichoke tomato salsa), seared chicken breast (with roasted potatoes, bell pepper medley, sauteed broccolini, and smoked gouda cheese sauce), or eggplant lasagna (with vegetable Bolognese sauce and creamy bechamel sauce).

For dessert, I enjoyed a Tillamook vanilla bean ice cream sundae with all he toppings (the other choices were a cheese plate or harvest apple tart).

That alone would have been enough, but the flight was almost six hours and a pre-arrival meal was served. I chose the Tuscan kale arugula salad with roasted sweet potatoes, baby carrots, Granny Smith apples, fresh mint, candied pecans, goat cheese, creamy avocado Italian dressing, and side of grilled chicken and fresh fruit.

What a winning combination! I loved the falvories and how fresh this was…it is the sort of thing I would eat at home and a salad I wish United would offer on all domestic flights as a meal choice.

The other choices were a cheese plate (larger than the dessert one with with roasted turkey, black forest ham, cheddar cheese, brie cheese, marinated olives, sundried tomato hummus, apple slices, and grapes), or a warm chicken stromboli with smooth pomodoro sauce.

Kudos to United for finally upping its meal service game in the front cabin…these transcontinental dishes are real winners.

Each week, my Meal of the Week feature examines an airline meal from my travels over the years. This may be a meal from earlier in the week or it may be a meal served over a decade ago.