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Delta this week rolled out the latest improvements to its domestic First Class dining experience with completely new menus featuring a greater variety of palate-pleasing entrees including more healthful options aimed at providing even the most frequent of flyers more options in flight. The new menus are part of a cabin-wide culinary refresh happening now and in the next several months on Delta flights around the globe.

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The new lineup—including options like pan-seared lemongrass chicken on a bed of romaine, soba noodles, sugar snap peas topped with miso ginger dressing or crab cakes with Carolina rice and succotash—has double the number of meals options previously offered and includes a mix of hot and cold, restaurant-style dishes.

Delta’s refreshed menus on domestic flights between 900 and 1,499 miles will feature 24 different meals that rotate frequently between hub and spoke cities. The wider assortment of options addresses feedback from customers who asked for more variety and means a significantly reduced likelihood a frequent flyer will experience the same meal often.

“We’re continuing our efforts to elevate the in-flight culinary experience for our customers, and this complete refresh of our First Class menus represents the next step in that ongoing effort,” said Brian Berry, Director of On-Board Services. “Our customers will appreciate greater variety and brand new lunch and dinner entrees featuring healthful, fresh ingredients.”

The airline will retire many of the sandwiches and cold salads that were previously offered on board and replace them with items like a grilled shrimp and orzo salad, cilantro pesto chicken fajita and mojo chicken and quinoa salad.

The enhancement to First Class meals comes on the heels of a complete refresh of the snack basket which launched earlier this month that includes a mix of regionally sourced, healthful options like Nourish Snacks.

Delta in the past several years has made significant enhancements to the on-board culinary experience for its customers. On international flights in the Delta One cabin, customers have been able to indulge in chef-created menus along with a wine program curated by Delta’s Master Sommelier Andrea Robinson.