San Francisco-- Nov. 1, 2007 -- Virgin America today began offering guests an expanded menu that takes inflight dining to new heights. Guests on Virgin America's daily transcontinental flights from New York, San Francisco, Los Angeles and Washington Dulles now have a range of healthy, fresh menu options in First Class and for purchase in the Main Cabin. Virgin America is the only U.S. airline to offer a "food button," so that guests can order food whenever they want during a flight from their own seatback video touch screens.

"One of the great things about being a new airline is that we can do things a little bit differently and respond quickly to guests," said Virgin America Chief Executive Officer Fred Reid. "Since launching on August 8, we've heard a lot of positive feedback about the innovative food ordering system and requests for a bigger menu. Based on that, we're excited to introduce some new, fresh menu options that reflect our California roots."

In the Main Cabin on transcontinental flights, Virgin America has increased portion size and the number of selections to four meals available for purchase via the Red Inflight Entertainment System. With just a swipe of your credit card through the in-seat ordering system, guests can enjoy the following new menu selections on Virgin America:

Breakfast:
Yogurt Berries and Granola — Build your own breakfast parfait with creamy fruit-flavored yogurt, a seasonal assortment of fresh berries and La Brea Bakery Granola. ($7.00)

Anytime:
Fruit and Cheese — Hand-cut wedges of Manchego, Gouda and Petit Basque cheese paired with fresh clusters of grapes and dried fruits and nuts, served with Carr's crackers. ($12.00)

Steak Sandwich — Tender grilled beef tenderloin with fresh Bufala mozzarella and basil pesto spread on freshly baked ciabatta bread. ($9.00)

Caprese Sandwich with Canellini Bean and Herb Salad — Fresh Bufala mozzarella, roasted yellow tomato and juicy sliced tomato with frisee lettuces and a drizzle of fresh basil pesto, served on a crusty French baguette, along with a salad of marinated artichoke hearts, vine ripened tomato, cannellini beans and fresh herbs dressed in an aged balsamic vinaigrette. ($8.00)

Lunch and Dinner:
Chicken Cesar Salad — Marinated grilled chicken breast on a bed of chopped romaine lettuce, paired with shaved parmesano reggiano cheese, crunchy herb croutons and creamy Caesar dressing. ($9.00)

On short haul flights, First Class guests will be offered a selection of tapas-style appetizers. In First Class on long haul flights, guests will have new breakfast, lunch and dinner options, including a variety of tapas:

Breakfast:
Scrambled eggs with Boursin cheese and mushrooms on a toasted English muffin.
Tomato and Asparagus Quiche

Anytime:
Savory Tapas Appetizers — Marinated Bocconcini with Peppadew Peppers; Italian Salametti with artichoke and roasted tomato; or Louisiana crab salad.

Lunch and Dinner:
Roasted Pork Loin with Red Skin Potato Mash in Plum Sauce with Seasonal Vegetables.
Grilled Salmon with Rosemary Potatoes
Dessert Tapas — Melon and Ginger Gelee; Raspberry Trifle; or Vanilla Custard with Almonds.

Media Contact:

Abby Lunardini, Director of Corporate Communications - 650.533.7576 / abby.lunardini@virginamerica.com

About Virgin America:

As San Francisco's hometown airline, Virgin America will serve as many as 10 cities within a year of operation, and up to 30 cities within five years. Virgin America now serves Las Vegas with non-stop flights from San Francisco and connecting flights from New York and Washington Dulles. Virgin America's brand-new planes will offer guests interactive in-flight entertainment systems, plugs for laptops and other portable electronics, the ability to order food or chat with other guests from their own video-screen and a host of other features aimed at bringing a little fun back to flying. www.virginamerica.com