Gourmet Flyer United’s Polaris International Business Class offers passengers a highly elevated flying experience with lie-flat seats in semi-private pods and many other enviable perks including access to the exclusive and luxurious Polaris Lounge. But at least for me, one of the highlights of my journeys in the air are always the fine dining experiences. Well, whether it is indeed fine dining is certainly debatable. It depends on who you are asking, or sometimes to the extent of which flight you are referring to.
While there are mixed reviews on UA’s food services in its premium cabins, I have observed significant improvements in both the variety of selections as well as the quality of the food on my many trips this year. In fact, I found most of my meals quite enjoyable – with some exceptions of course, as consistency in its soft products is still not a strength of this airline.
What I am sharing here is a snapshot of some of my meals in the Polaris cabin, as well as a summary of United’s current dining options and what you can expect at 35,000 feet above the Pacific or Atlantic Oceans.
Table of Contents
- First Meal After Takeoff
- Appetizer
- Green Salad
- Main Course Lunch or Dinner
- Dessert
- Mid-Flight Snack
- Pre-Arrival Meal
- Conclusion
First Meal After Takeoff
With very few exceptions, your first meal after takeoff is the main meal, which is either lunch or dinner, regardless of the time of the day – and that is true even for very late red eyes. One major exception are the very short transatlantic routes early in the morning, for example, the 8am Newark to London flight, and in that case, breakfast will be served.
If everything is done properly – and don’t expect this to be consistently correct – the proper order of service should start with drinks with warmed nuts in a mini ramekin followed by salad and appetizer presented on the same tray. The main course arrives next, supposedly spaced out with sufficient time between courses. Finally, the meal concludes with the dessert cart service.
However, don’t be surprised to find the main dish brought to you together with the salad and appetizer all on the same tray at the same time (as shown in the featured picture on top), and it has happened to me more than once this year. This is not ideal if you like to slowly savor the appetizer while enjoying a glass of wine without having the main dish sitting on the tray getting cold.
Appetizer
Several variations of a cold shrimp cocktail are currently on rotation on United’s Polaris menu, and they are some of my favorites to wash down with a glass of white wine. Shown above is a dish of prawns seasoned with a touch of lemon zest and garnished with frisée and cherry tomatoes.
Another prawn app that is frequently served on many westbound transatlantic routes heading home from Europe is a sautéed version tossed in a white carrot miso vinaigrette sitting atop a vegetable slaw of red cabbage and carrots.
On a recent trip to Europe, I savored a dish of smoked salmon accompanied by capers, pickled red onions, and a wedge of lemon. I was having a glass of Emmolo Sauvignon Blanc 2023 from Napa Valley and the delicious salmon, seasoned with a light squeeze of lemon juice, greatly enhanced my enjoyment of the wine.
Another great seafood app that I enjoyed on a journey from Asia back to the US was a dish of seared tuna seasoned with a touch of a tart Asian citrus sauce and accompanied by cucumber, edamame purée, and a sprinkle of black sesame.
Other than seafood, beef also occasionally makes it to the appetizer rotation. One particular item that is usually served on United’s Polaris transpacific routes is chilled ginger beef – somewhat similar to a delicacy that you might find in some Asian restaurants – seasoned with a sesame dressing and accompanied by a medley of vegetables.
Duck also occasionally makes its way to your appetizer dish and this particular version consisted of two generous slices of smoked duck breast with a wedge of Granny Smith apple and parsnip purée. The meat was tender and carried a mildly sweet smoky flavor that made it delicious. I remembered I pre-ordered a steak that night, so I was having a glass of Cabinet Sauvignon which paired well with the duck.
Updated October 6, 2025
On my early October trip to Asia, I was pleasantly surprised to find another new item in the app rotation — I guess UA is really mixing it up now. Good job. The Prosciutto do Parma app came with a very thin slice of prosciutto accompanied by small cubes of melon which paired well with the ham. The dish also included a wedge of St. André cheese, which had a soft texture and a slightly buttery taste. The entire app was great! If I must pick on something, I found the portion of ham very tiny, but I also understand that it is supposed to be a starter.
There is always one vegetarian option, but honestly, I rarely find any of them exciting. But I did try one of them, which was whipped herb ricotta served with cherry tomatoes tossed in a glace and garnished with fresh herbs. It was actually quite refreshing, especially at a time after I’ve been feasting a lot and preferred an app without meat.
Other vegetarian options are usually cheeses or fruits, such as Buffalo mozzarella (or sometimes burrata) with tomato, olive, and basil, or sliced watermelon radish accompanied by whipped lemon ricotta.
Green Salad
My personal observation is that the type of salad that you get depend mostly on your flight’s origin and caterer, as I have seen so many different variations everywhere. Some of them are really good, as the one shown above out of LAX. It was a beautiful salad with fresh arugula blended with other leaves, sundried tomatoes, artichoke hearts, and sprinkled with fresh cheeses.
Main Course Lunch or Dinner
Beef
Beef is probably the most dominant of all the choices, with many different cuts of meat and variations in its preparation. On my flights this year, I’ve observed two types of flat iron steak. The one shown above, which the menu referred to as Colorado flat iron steak, is presented as a strip of steak that is curled and topped with a rather tasty mustard sauce that carried a hint of red wine. It was accompanied by French-style château potatoes and a medley of vegetables.
The cut of beef on my other flat iron steak encounter was shaped like a New York strip and was topped with mushroom gravy. The dish was presented with roasted red potatoes, carrots, and zucchini. While both steaks were flavorful and the sauces were tasty, the meat was cooked completely well done and a bit on the dry side.
A pan-seared beef filet – typically found on transatlantic routes – is a better choice if available. The cut of meat is more tender, even though the last couple of times I had it, it was also well done. While I do not expect a medium rare steak at 35,000 feet up in the air, it would be great to have at least a slightly pink center. The steak shown above was topped with a delicious peppercorn sauce which the menu called three pepper demi-glace.
Due to its higher fat content, the short rib is usually a more tender and moist cut of meat and it can also better withstand being overheated in the oven. On a recent Europe-bound United flight out of Denver, I thoroughly enjoyed the beef short rib served in the Polaris cabin. The meat was covered in a green peppercorn sauce and served with sides of mashed potatoes and broccolini. The mashed potato was creamy and buttery and one of the better ones that I’ve had on a plane.
Another version of the short rib was topped with Asian barbeque sauce which was mildly tangy and also carried a hint of Hoisin sauce flavor. Side dishes included sweet potato cakes and a blend of peppers and veggies. This cut of beef was a bit on the fatty side but was also the most tender. So, a good balance of fats and lean meat in the cut seems to be the key.
Chicken
A recent addition to the rotation is the bone-in “airline chicken breast”. I could not explain what “airline” had to do with this piece of chicken, but I could tell you that it was not bad at all, and in fact, quite tender. It was covered in a thick and creamy wild mushroom fricassee and accompanied by roasted potatoes and sautéed haricot verts.
Above is a more plain-vanilla version of a roasted chicken breast with sautéed mushrooms and fingerling potatoes.
Fish
United serves a good variety of fish entrées in its Polaris Business Class cabin, such as the seared salmon filet with French beurre blanc sauce shown above. Side dishes included a blend of white and wild rice and stir-fried bell peppers, carrots, and onions.
Other fish main courses currently offered include several preparations of halibut, including herb-crusted, seared, or pan-fried. Turbot and Sea bass are also available on rotation.
Updated October 18, 2025
The herb crusted halibut is one of the most widely served fish entrees in the UA international business class cabin and is probably one of the best, if not the best seafood dishes. The last couple of times I savored it, the crust was perfectly slightly burnt, crispy, and carried an aromatic flavor. The fish itself was moist and tender. The farro risotto had a slightly chewier texture compared with the traditional risotto. It was also moist, creamy, and delicious. The halibut was garnished with truffle butter and a wedge of lemon and accompanied by grilled asparagus. I thoroughly enjoyed this dinner, even though I was usually not a fan of fish.
Asian Entrées
On most of its transpacific flights, United typically offers at least one Asian main course on its Polaris Business Class menu. On my recent journey from Hong Kong to LAX I enjoyed a dish of beef sirloin strips in XO sauce with bok choi, black mushrooms, carrots, and steamed rice. The sauce was probably not the same “XO” style that you’ll find in local restaurants, but a milder, less spicy version with a strong hint of oyster sauce flavor. But overall, it was still tasty.
A recent menu addition with a blend of Vietnamese and Thai flavors is the moderately spicy lemongrass chicken with red curry sauce served with bok choi and jasmine rice. The rice was rich in coconut milk flavor, a signature of Southeast Asian cuisines. The lemongrass flavor was rather mild, but a grilled lemon cheek was available if you want to add more zest to the meat.
Another dish with a Southeast Asian twist is the Thai green curry prawns served over steamed jasmine rice and accompanied with a mix of stir-fried lotus root, eggplant, and snap peas. This entrée has a moderate degree of spiciness from the curry, so order it only if you like the heat.
Vegetarian
There is always at least one vegetarian entrée on the menu, and it is usually either pasta or rice. Some of the current offerings on rotation include mushroom fried rice, stir-fried vegetables with noodles, and tortellini bowl with vegan meatballs on the airlines’ transpacific routes. On flights to/from Europe, the current rotations include butternut squash ravioli, spinach cannelloni and Baby red oak leaf arugula salad with mozzarella.
Dessert
One of the most popular desserts on the menu in United Airlines’ Polaris Business Class cabin is probably the vanilla ice cream sundae with your choice of toppings, which for most people, is “everything”. However, I usually prefer to try their cheesecakes which come in different flavors, that are rotated quite frequently. What I absolutely could not resist was a triple chocolate cheesecake that was very rich and smooth. You might be surprised how well chocolate gets blended with cheeses to make cakes. The full-bodied chocolate flavor also paired very well with a glass of cabernet sauvignon.
I really enjoyed the raspberry cheesecake on my recent journey from Asia back to the US West Coast. It was a generous portion, and actually quite filling, especially after a full dinner. The texture was smooth, and the flavor was rich, but not overly sweet.
Here is another delicious cheesecake with a fruity caramel topping.
I don’t know whether this was a German chocolate cake which was served on a flight from Munich to San Francisco, but it was simple and delicious. The toppings were a mix of crushed nuts which enhanced both the presentation and the taste of the dessert.
In October 2025, I was happy to see that the all-American apple pie has joined the lineup of after dinner bakeries in the Polaris cabin.
As much as I love cakes, most of the time I actually enjoy a cheese plate to finish off my wine before going to sleep. Recently, United really upped their game in the Polaris wine selections, and the 2018 Heitz Cellar cabernet sauvignon from Napa Valley was one of the best in its arena for a business class wine. Really, the wine was so good I skipped the cheesecake and opted for a cheese plate to indulge in another glass.
Mid-Flight Snack
Shortly after dinner service is complete, the FAs will set up a self-serve station full of snacks by the emergency door in the space between the front and back Polaris cabins. There is always a large selection of foods, from potato chips and popcorns to fruits and nuts as well as some protein bars. Any leftovers from dessert service, such as cakes and cheese platters, will also be displayed. Occasionally, even leftovers from dinner service may be available.
With the exception of some very short transatlantic routes (such as Newark – London), most flights longer than nine or ten hours also include a soup and sandwich meal for those sitting upfront. Shown above is a creamy tomato bisque soup served with a plate of grilled cheese sandwich.
However, the FAs will not wake you up for the service (Good! Thank you!). Sometimes, when they see that you are awake, they may ask if you care for the snack. However, there have also been times that the meal was not proactively offered. The key is, if you want it, just ask for it – and you can ask for it anytime when you wake up from your sleep, up to shortly before the pre-arrival service.
Another variation of the meal is a very refreshing pumpkin ginger soup served with an open-face grilled cheese sandwich.
On journeys to/from Asia, soup noodle cups are available. Usually, on flights originating from the US, the Soon kimchi noodle soup cup (pictured above) is offered. On the east bound trips back to the US, the menu typically just says “instant noodle cup” and you’ll be served whatever that is available locally. Sometimes they are just placed on the snack cart, and you can take it to the flight attendant and ask him/her to add hot water for you.
Pre-Arrival Meal
On flights to/from Asia, it is typical that a savory Chinese congee meal is offered along with a sweet Western option such as pancakes or waffles. Shown above is a bowl of chicken congee with ginger, shallots and scallions topped with poached shrimps. It is not the typical congee that you’ll find in the streets of Hong Kong, but rather a watery broth-like version that is very light and not filling. So, it’s a good thing that it was accompanied by fruits, yogurt, and a warm croissant.
On a flight in June 2025, I was delighted to find beef and shitake mushroom congee on the menu for the first time and couldn’t wait to try it. It was good, thicker and richer than the usual chicken congee, and had a strong mushroom aroma and flavor. I hope United will continue to include this delicious beef congee in their Polaris pre-arrival menu rotation.
There are presently quite a few sweet breakfast options offered on UA’s Asian routes. I recently enjoyed a plate of lemon ricotta pancakes with fresh berry compote and blueberry-orange blossom syrup which was delicious and definitely more filling than the congee.
Other items that have recently appeared on the pre-arrival menu include banana bread pudding, brioche French toast, Belgian waffles, and chocolate bread pudding.
Most transatlantic flights include a typical American breakfast option. On a recent hop across the pond to Rome, I savored a dish of “creamy” scrambled eggs with chicken herb sausages, sautéed mushrooms, baby potatoes, and kale. Overall, it was good except for the eggs. They were supposed to be creamy – yes, if reheated properly they should be and I’ve had that before – but the ones on my plate this time were burnt and dry.
Pasta is another popular choice on flights to/from Europe, and they are offered more frequently on the west bound leg coming home. Above is a delicious dish of tagliatelle with braised beef ragout.
On some routes across the Atlantic Ocean, grilled cheese sandwich is also a pre-arrival choice. This particular meal that I had was served with a green salad and a chocolate chip cookie for dessert.
Conclusion
My personal dining adventures on United’s Polaris International Business Class have in general been good to somewhat impressive on most occasions, but I’ve also encountered quite a few disappointments along the way. As most travelers who fly UA’s premium cabin often already know, consistency is not a strength of this airline. From cuts of beef that are tender and flavorful to those that are chewy and borderline inedible, from soft and creamy scrambled eggs to those that are burnt and dry, the list goes on and on.
But do give UA credit for its recent improvements in both the variety as well as quality of its food offerings. I am particularly impressed by the lineup of the appetizers, so it is not smoked salmon on every flight anymore. I also like the diversity of the entrées which feature a decent spectrum of international menus. I think the original designs of the cuisines are good – it is probably the execution in the galley that needs more work on. Overall, I think United has made many positive steps in the right direction. I eagerly hope that they will continue to raise the bar on themselves and eventually make dining in the Polaris cabin a truly fine and memorable experience.
