If Martha Stewart has taught the internet anything, it’s that there are very few meals she loves more than a baked potato crowned with crème fraîche and caviar. So when American Airlines quietly announced that caviar is coming to select premium cabins this spring, it felt less like a coincidence—and more like the airline tapping directly into a very specific luxury mood.
As part of its 100th-anniversary celebration, American is rolling out a centennial-inspired inflight menu in 2026, with one indulgent detail stealing the spotlight: caviar will be served to certain Flagship passengers during April, the airline’s official centennial month. The offering will appear in international Flagship First, Flagship Business and transcontinental Business Class as part of an elevated appetizer course.
“Our centennial year is a chance to reflect on how far we’ve come while continuing to elevate the experience for our customers,” said Rhonda Crawford, American’s Senior Vice President of Customer Experience Design and Strategyin a recent release. “These menus celebrate the flavors that defined the early days of American Airlines in a way that feels special and memorable for today’s travelers.”
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View this post on InstagramThe caviar service—paired with blinis and a deviled egg finished with crème fraîche—highlights the classic, old-school definition of luxury that feels very of-the-moment. It’s the same kind of quietly extravagant food moment Stewart has praised on social media more than once, including caviar-topped potatoes enjoyed both at home and in the air. In other words: simple ingredients, excellent sourcing, no unnecessary fuss.
Beyond the caviar moment, American’s centennial menus are filled with other classic "continental"-inspired dishes. Premium cabins will also see prawn cocktail, Waldorf salad, beef Wellington with béarnaise and chicken Florentine roulade. Domestic First Class joins the celebration in April with its own 1920s-inspired lineup, including beef Wellington, a Boursin cream cheese dip on long-haul routes and pecan tart for dessert.
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American’s move fits into a broader trend across airlines, where premium cabins are being refreshed with better ingredients, elevated brands and menus that feel distinct rather than generic. Over the past year, carriers have leaned into comfort, nostalgia and recognizable luxury cues to make the front of the plane feel special again.
The centennial menus will be available through August, giving travelers plenty of time to catch the celebration midair. For anyone who believes good food makes a flight—and who agrees with Martha that caviar belongs pretty much everywhere—the message is clear: in 2026, American’s most premium seats are serving luxury in a way that never goes out of style.
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