SIGNATURE - NetJets

UPDATED : 8 / 21 | 1

UPDATED : 8 / 21

S I G N A T U R E S E L E C T I O N S

UPDATED : 8 / 21

NetJets is committed to delivering an exceptional experience every

time you fly. We hope you will enjoy our sophisticated selection of

carefully curated snacks and beverages offered in-flight. For specific

requests, please contact your Owner Services Team.

UPDATED : 8 / 21

L O C AT I O N S

S I G N A T U R E S E L E C T I O N S M E N U S

ALABAMA Birmingham ARIZONA Phoenix/Scottsdale

CALIFORNIA Los Angeles Long Beach/Santa Ana San Diego San Jose COLORADO Aspen

CONNECTICUT

FLORIDA Miami Naples Orlando Palm Beach Palm Beach-Large Jet Stuart/Vero Beach Tampa

GEORGIA Atlanta Augusta Savannah

HAWAII Honolulu

ILLINOIS Chicago

INDIANA Indianapolis

KANSAS Wichita

KENTUCKY Louisville

LOUISIANA New Orleans

MASSACHUSETTS Boston Nantucket MINNESOTA Minneapolis

NEVADA Las Vegas

NEW JERSEY Teterboro

NEW YORK New York City

NORTH CAROLINA Charlotte Raleigh/Durham OHIO Columbus

PENNSYLVANIA Philadelphia Pittsburgh

SOUTH CAROLINA Charleston Columbia Greenville

TEXAS Austin Dallas Houston San Antonio

VIRGINIA/WASHINGTON D.C.

WYOMING Jackson Hole

U N I T E D STAT E S

THE BAHAMAS Nassau

MEXICO Los Cabos

I N T E R N AT I O N A L

UPDATED : 8 / 21 | 3

UPDATED : 8 / 21

S I G N AT U R E S E L E C T I O N S

A L A B A M A – B I R M I N G H A M

BREAKFAST

Q U I N O A B R E A K FAST C E R E A L Cold quinoa with dried cranberries, almonds, and blueberries served with 2% milk and low-fat vanilla yogurt

C O L D M I N I V E G E TA B L E Q U I C H E Mini vegetable quiche served with fresh cut fruit, strawberries, and grapes

LUNCH/DINNER

F R U I T, B R I E , A N D A R U G U L A P I Z Z A R E T T E S Fruit, brie, red onion, and arugula on homemade flatbread served with arugula salad, parmesan, and balsamic vinaigrette

M I N I B B Q SA N DW I C H E S W I T H C O L E S L AW Mini pulled pork on sourdough rolls, Birmingham barbeque sauce, and coleslaw

T R I O SA L A D Trio of chicken salad, egg salad, and tuna salad with fresh tomatoes and fruit bread

LITE FARE F R U I T, C H E E S E , A N D H E R B S K E W E R S Fruit, cheese, and herb skewers served with Greek yogurt and cured breakfast meats

B I R M I N G H A M S U P E R FO O D S SA L A D Superfoods salad with kale, blueberries, almonds, dried cranberries, raspberry vinaigrette, and flatbread

C H I V E M AS C A R P O N E D I P W I T H C R O ST I N I A N D C RAC K E R S Chive mascarpone dip with crostini and crackers

SNACK

LO U I SA’ S S P I C Y P I M E N TO C H E E S E D I P A N D C R U D I T É S W I T H C R O ST I N I Spicy pimento cheese dip with crudités, pickled okra, deviled egg, and crostini

AS PA RAG U S W I T H S H AV E D PA R M E SA N , C R U D I T É S , P R O S C I U T TO, A N D B A LSA M I C V I N A I G R E T T E Cold asparagus with shaved parmesan, crudités, prosciutto, and vinaigrette

AVA I L A B I L I T Y BY C I T Y A N D A I R P O RT

BIRMINGHAM, AL Birmingham-Shuttlesworth International (KBHM)

TUSCALOOSA, AL Tuscaloosa Regional (KTCL)

SYLACAUGA, AL Merkel Sylacauga Municipal (KSCD)

ALABASTER, AL Shelby County (KEET)

BESSEMER, AL Bessemer (KEKY)

C AT E R E R

Airfare, Inc

UPDATED : 8 / 21 | 4

UPDATED : 8 / 21


A R I Z O N A – P H O E N I X / S C O T T S D A L E

BREAKFAST

S O U T H W E ST E M PA N A DA Cinnamon apple empanadas, sliced Mexican papayas, fruit yogurt

G R E E N C H I L E E G G SA L A D Green chile egg salad wrap, two slices of jalapeño bacon, served with sliced mango

LUNCH/DINNER

S O U T H W E ST F I E STA S H R I M P SA L A D Chile-dusted prawns, field greens, jalapeño jack cheese, tomatoes, cubed mango, cilantro-lime vinaigrette, served with a jalapeño cornbread muffin

S O U T H W E ST C O B B SA L A D Sliced blackened chicken, romaine, tomatoes, jalapeño bacon, hard-boiled egg, jack cheese, served with southwest ranch and a jalapeño cornbread muffin

S O U T H W E ST ST E A K PASTA SA L A D Black bean corn pepper pasta salad, surrounded with sliced ancho chile-rubbed steak, served with ancho chile dip and a jalapeño cornbread muffin

LITE FARE

C O T TAG E C H E E S E M A N G O PA R FA I T Cottage cheese layered with mango, dusted with chile, served with sliced lime and a jalapeño cornbread muffin

S O U T H W E ST T R I O One scoop each of green chile egg salad, jalapeño tuna salad, and southwest chicken salad on a bed of greens with housemade tricolor tortilla chips

C R U D I T É S A L A M E X I C A I N E Raw vegetable platter brightened with guajillo chile powder, lime salt, southwest ranch, sliced mango, papaya, and pineapple M E X I C A N S H R I M P C O C KTA I L Jumbo prawns in a spicy tomato sauce, onion, celery, chopped avocado, served with tricolor tortilla chips

SNACK S O U T H W E ST P R O T E I N S N AC K Chile-lime-marinated chicken breasts, chipotle sliced steak, jalapeño crab poppers, sliced chipotle cheese, and tricolor tortilla chips with seasonal dips


PHOENIX, AZ Phoenix Sky Harbor International Airport (KPHX) SCOTTSDALE, AZ Scottsdale Airport (KSDL)

C AT E R E R

Air Culinaire

UPDATED : 8 / 21 | 5

UPDATED : 8 / 21


T H E B A H A M A S – N A S S A U

BREAKFAST

B A H A M AS B R E A K FAST P L AT E Deli ham, boiled eggs, and selection of fruits

B A H A M AS V E G E TA B L E F R I T TATA Potatoes, bell peppers, onions, and broccoli in an open-faced omelet with spinach and parmesan

LUNCH/DINNER T I TA N B E E F F I L E T Chilled beef medallion and grilled herb vegetables with pearl onions B A K E D F E TA H E R B SA L M O N An aromatic Norwegian salmon with thyme, mint, and feta, served with rocket leaves and topped with gremolata B L AC K E N E D M A N O R C H I C K E N A blackened chicken breast bed with romaine; sweet, pickled capsicum; and sliced jalapeño

LITE FARE B A H A M AS C O N T I N E N TA L B R E A K FAST Assorted breakfast bread (muffins, bagels, croissants), butter, jam, honey or cream cheese, and a selection of juices

T R U F F L E G O AT C H E E S E SA L A D Cypress Grove goat cheese truffles, grilled artichoke hearts, shaved parmesan cheese, arugula, and lemon vinaigrette

T I TA N H U M M U S W RA P W I T H H A L LO U M I Hummus, radish, scallions, and carrots on a bed of spring lettuce, wrapped in a sun-dried tomato or spinach flour tortilla

SNACK D U N G E N E SS C RA B C A K E Served with farmhouse heirloom tomatoes, toasted coriander vinaigrette, and a balsamic glaze T I TA N S E A R E D A H I C R I S P S Marinated ahi tuna, kewpie wasabi mayo, ginger, and sesame wonton crisps


NASSAU, HAMAS Lynden Pendling INTL

C AT E R E R

Titan Inflight

UPDATED : 8 / 21 | 6

UPDATED : 8 / 21


C A L I F O R N I A – L O S A N G E L E S

BREAKFAST

S I G N AT U R E ST RAW B E R RY - O L I V E O I L C O F F E E C A K E Served with sweet whipped butter and strawberry preserves

C A L I B R E A K FAST B U R R I TO Three scrambled, free-range eggs; applewood smoked bacon; avocado; aged cheddar cheese; and roasted Yukon Gold potatoes; served with roasted tomato salsa

LUNCH/DINNER C L ASS I C C A L I FO R N I A C O B B SA L A D Crisp romaine lettuce, butter lettuce, grilled chicken breast, applewood smoked bacon, crumbled Roquefort blue cheese, and cherry tomatoes, served with red wine vinaigrette O R I G I N A L F R E N C H D I P Thinly sliced choice rib eye, caramelized onions, and provolone cheese, served on a toasted French roll with au jus, horseradish sauce, and homemade chips C I O P P I N O Fish stew with shrimp, local halibut, crab, scallops, saffron, pearl pasta, and tomato-white wine broth, served with extra-virgin olive oil-charred sourdough crostini

LITE FARE F R E S H F R U I T S K E W E R S Two 6-inch seasonal fruit skewers, served with honey-yogurt dipping sauce S H R I M P ZO O D L E S Sauteed large shrimp with zucchini noodles and pistachio pesto sauce B A JA - C A L I S H R I M P C E V I C H E Marinated cooked shrimp with lime, cilantro, jalapeño, tomato, and avocado, served in lettuce cups

SNACK B B Q C H I C K E N F L AT B R E A D Shredded BBQ chicken, shaved red onions, smoked Gouda, cilantro, and mozzarella T R I - T I P C R O ST I N I Open-faced, slow-cooked tri-tip; garlic crostini; horseradish sauce; tomato; and arugula


LOS ANGELES, CALIFORNIA Los Angeles International (KLAX)

C AT E R E R

Air Gourmet–California

UPDATED : 8 / 21 | 7

UPDATED : 8 / 21


C A L I F O R N I A – L O N G B E A C H A N D S A N TA A N A

BREAKFAST

C R O Q U E H I L LS Sourdough bread, unsalted butter, romano cheese, Gruyere, nutmeg, black forest ham, and organic eggs

C RA B - R E D P E P P E R F R I T TATA Frittata with hollandaise, topped with crab, hashbrowns, and asparagus on the side

LUNCH/DINNER E L PA D R I N O Genoa salami, prosciutto, mortadella, capicola, ham, and provolone cheese topped with bibb lettuce, onions, pickles, tomato, and fresh Dijon aioli on rustic bread

SA N TA M O N I C A SA N DW I C H Hand-cut pastrami, fresh coleslaw, and Swiss cheese, with Russian dressing on the side

C RA B A N D AV O C A D O SA L A D Lump crab, mango, frisee, and cilantro-lime vinaigrette

LITE FARE

B E R RY PA R FA I T Greek yogurt, fresh berries, and house-made granola

B L AC K Q U I N O A SA L A D Edison Grainery organic black quinoa, heirloom cherry tomatoes, English cucumber, red onion, and rosemary balsamic dressing

S U N S E T T U N A Sesame-seared ahi tuna, with cucumber, scallion, and sriracha mayonnaise

SNACK V E N I C E B R U S C H E T TA Portobello mushroom and bruschetta toasts

D O D G E R B I T E S Mini heirloom tomatoes stuffed with pesto goat cheese


LONG BEACH, CA Long Beach (KLGB)

SANTA ANA, CA John Wayne (KSNA)

C AT E R E R

Air Culinaire

UPDATED : 8 / 21 | 8

UPDATED : 8 / 21


C A L I F O R N I A – S A N D I E G O

BREAKFAST JA L A P E Ñ O C O R N C A K E S Jalapeño corn cakes topped with creme fraiche

B LU E B E R RY A N D L E M O N C U STA R D PA N C A K E S Three silver dollar pancakes, served with vanilla-honey whipped cream, bacon, and maple syrup

LUNCH/DINNER PAC I F I C B E AC H C LU B Grilled salmon, spring mix salad, tomato, bacon, and chipotle aioli club sandwich

C U C U M B E R S H R I M P SA L A D Field greens, grape tomatoes, shaved onions, and lemon vinaigrette

C A L I F I S H TAC O S Avocado cream, spicy salsa, cabbage, cilantro, lime, and grilled mahi in a soft shell

LITE FARE R U ST I C Q U I C H E Rustic hickory bacon, Gruyere cheese, organic arugula, and caramelized onion, served with slow-cooked onions and creme fraiche

G O I N G G R E E N SA L A D Field greens, blue cheese, pears, pecans, tomatoes, cranberries, and cucumbers

P I N E A P P L E G A Z PAC H O Bell pepper, onion, cucumber, daikon, garlic, cilantro, and lime in a refreshing gazpacho soup

SNACK S O C A L B I T E S Asparagus wrapped in prosciutto, served with dried fruit

S E A P O RT C R E P E S Smoked salmon, cream cheese, cucumber slices, lemon, and dill


CARLSBAD, CA McClellan-Palomar (KCRQ)

EL CAJON, CA Gillespie Field (KSEE)

SAN DIEGO, CA Brown Field Municipal (KSDM) San Diego International (KSAN)

C AT E R E R

Air Culinaire

UPDATED : 8 / 21 | 9

UPDATED : 8 / 21


C A L I F O R N I A – S A N J O S E

BREAKFAST

C A L I FO R N I A PA R FA I T Greek yogurt, fried figs, dried cherries, toasted almonds, pistachio, and house-made granola

C A L I C O N T I N E N TA L Grilled brie, breakfast bread, orange juice, salumi, and yogurt parfait

LUNCH/DINNER C A L I C H I C K E N SA L A D SA N DW I C H Diced chicken, grapes, slivered almonds, dried cranberries, and sweet mayo-Dijon mustard mix on a toasted brioche bun with lettuce G O L D E N G AT E Lump crab salad, alfalfa sprouts, sourdough bread, and arugula salad

P I E R 3 9 SA L A D Black beans, chicken, corn, tomatoes, and vegetables with chipotle-lime dressing

ST RAW B E R RY C H E V R E SA L A D Blueberries, candied pecans, strawberries, goat cheese, and Champagne vinaigrette

LITE FARE

AV O C A D O C R O ST I N I Three multigrain crostini topped with mashed avocado, one with bacon, one with sliced tomato, and one with a sunny-side up egg

S M O K E D SA L M O N B R U S C H E T TA Sliced crostini, avocado, smoked salmon, arugula, lemon, and olive oil

SNACK C A P R E S E SA L A D T RAY Fresh mozzarella, basil, Roma tomatoes, a balsamic glaze

SA LU M I P L AT T E R Variety of cheeses, dried fruits, and salami


SAN JOSE, CA San Jose International (KSJC)

MOUNTAIN VIEW, CA Moffett Federal (KNUQ)

WATSONVILLE, CA Watsonville Municipal (KWVI)

C AT E R E R

Air Culinaire

UPDATED : 8 / 21 | 10

UPDATED : 8 / 21


C O L O R A D O – A S P E N

BREAKFAST

T H E M O U N TA I N E E R Steel-cut oats, roasted figs, coconut milk, and hazelnuts

S N OW M ASS F R I T TATA Microgreens, asparagus, spinach, sun-dried tomatoes, and creme fraiche drizzle

LUNCH/DINNER

B A N H M I V I E T N A M E S E Bacon, grilled pork tenderloin, sliced cucumbers, pickled vegetables, mint, and lemongrass, served on a toasted baguette with sliced jalapeños and house-made sambal dressing

R O C KY A P P L E SA L A D Arugula, mixed greens, Maytag® blue cheese, dried cranberries, apples, and candied pecans

H I G H L A N D H O AG I E Local bison sausage, roasted trio peppers, whole-grain mustard, and sweet potato crisps

LITE FARE

C O LO RA D O P R O T E I N S M O O T H I E Noosa honey yogurt, berries, and a banana, served with a nutritional bar

S U P E R FO O D SA L A D Baby kale, candied pecans, sunflower seeds, dried fruits, red chile and lime dressing

F R E S H F R U I T A N D C H E E S E KA B O BS Fresh fruit and cheese kabobs, served with prosciutto-wrapped honeydew

SNACK

S K I S LO P E S L I D E R S Thin-sliced filet mignon, with horseradish and arugula

AS P E N H U N T E R P L AT T E R Variety of local meats and cheeses


ASPEN, CO Aspen-Pitkin County (KASE)

C AT E R E R

Air Culinaire

UPDATED : 8 / 21 | 11

UPDATED : 8 / 21


C O N N E C T I C U T

BREAKFAST

P R O T E I N - PAC K B R E A K FAST SA N DW I C H Pan-seared ham, sliced hard-boiled egg, and pepper jack cheese on a toasted English muffin, served with tarragon remoulade

I TA L I A N B R E A K FAST S K E W E R S Hot and sweet Italian sausage, red pepper, diced pineapple, served with olive spread

LUNCH/DINNER

OV E N - R O AST E D T U R K E Y W RA P Crispy bacon, arugula, Swiss cheese, and pesto aioli, served w/Israeli couscous, artichokes, mushrooms, and spinach salad

G R I L L E D , H E R B - M A R I N AT E D C H I C K E N A N D KA L E W RA P Chicken with basil aioli, sun-dried tomato, fresh mozzarella, kale and cucumber, served with fresh quinoa salad

T E R I YA K I C H I C K E N KY E R I TO Teriyaki chicken, broccoli florets, and sushi rice/quinoa blend, wrapped in nori

LITE FARE

M E X I C A N Q U I N O A SA L A D B OW L Quinoa, plain Greek yogurt, cilantro leaves, black beans, tomato salsa, and diced avocados

B A BY A R U G U L A , WAT E R M E LO N , A N D F E TA SA L A D Baby arugula, watermelon cubes, diced feta cheese, cherry tomatoes, and pumpkin seeds, served with poppy seed dressing

C U C U M B E R C RA B W RA P Crab meat, light mayo, peeled cucumber, scallions, and dill pickles, served with soba noodle salad

SNACK

G A R D E N TA RT W I T H R E D P E P P E R A N D F E TA S P R E A D Flatbread, tomatoes, roasted corn, onions, zucchini, squash, olive oil, feta cheese, red pepper, and garlic

A N T I PASTO B R U S C H E T TA Red peppers, semi-dried tomatoes, salami, Kalamata olives, and extra virgin olive oil, served with thick slices of wood-fired bread


BRIDGEPORT, CT Sikorsky Memorial (KBDR)

CHICOPEE, MA Westover Metropolitan (KCEF)

DANBURY, CT Danbury Municipal (KDXR)

GROTON, CT Groton-New London(KGON)

HARTFORD, CT Hartford-Brainard (KHFD)

NEW HAVEN, CT Tweed-New Haven (KHVN)

OXFORD, CT Waterbury-Oxford (KOXC)

WINDSOR LOCKS, CT Bradley International (KBDL)

C AT E R E R

121 Inflight Catering

UPDATED : 8 / 21 | 12

UPDATED : 8 / 21


F L O R I D A – M I A M I

BREAKFAST

M I A M I H A M A N D C H E D DA R Q U I C H E Served with roasted tomato, grilled asparagus, and breakfast potatoes, with salsa and hot sauce on the side

E G G W H I T E F R I T TATA W I T H S P I N AC H, SW I SS , A N D S U N - D R I E D TO M ATO Served with roasted tomato, grilled asparagus, and fruit salad, with salsa, sour cream, and hot sauce on the side

LUNCH/DINNER

H A M A N D B R I E O N C R O I SSA N T W I T H A P R I C O T P R E S E RV E S Served with fruit salad, with mayo, mustard, and cornishons on the side

C A R I B B E A N C H I C K E N Served with sweet plantains and grilled vegetables, with mango salsa and BBQ sauce on the side

M I S O - G L A Z E D SA L M O N Served with wild rice pilaf and grilled vegetables, with miso glaze and ginger on the side

LITE FARE

M I A M I H E A LT H Y C O N T I N E N TA L B R E A K FAST Plain Greek yogurt, granola, seasonal berries, cottage cheese, and morning harvest muffin, with fruit preserves and butter on the side

O RA N G E A N D WAT E RC R E SS SA L A D W I T H G R I L L E D C H I C K E N Served with cucumber, tomato, dried cranberries, and glazed pecans, with Champagne vinaigrette on the side

M I A M I L I G H T S N AC K T RAY Seasonal selection of fruit, cheeses, and crudités, yogurt dip, dill aioli, mixed nuts, and wheat crackers on the side

SNACK

C H I C K E N WA L D O R F W RA P Spinach wrap with chicken salad, grapes, walnuts, and apples, served with orzo salad and fruit, mayo, mustard, and cornichons

M I A M I T E A SA N DW I C H E S Tuna salad and turkey/arugula/Swiss finger sandwiches, served with quinoa salad and fruit, with mayo, mustard, and cornishons


MIAMI, FL Kendall-Tamiami Executive KTMB) Miami International (KMIA) Opa-Locka Executive (KOPF)

POMPANO BEACH, FL Pompano Beach Airpark (KPMP)

C AT E R E R

Silver Lining Inflight Catering

UPDATED : 8 / 21 | 13

UPDATED : 8 / 21


F L O R I D A – N A P L E S

BREAKFAST

N A P L E S H E A RT Y P R O T E I N B R E A K FAST Fruit, yogurt, rolled ham and cheese, sliced hard-boiled egg, and a protein bar

N A P L E S H A M A N D E G G SA L A D SA N DW I C H Ham and egg on a croissant, with a mixed berry cup

LUNCH/DINNER

S M O K E Y B B Q C H I C K E N SA L A D Chopped romaine lettuce, cilantro, and diced tomato and jicama topped with black beans, corn, and BBQ chicken cubes, served with tortilla strips and smokey ranch dressing

N A P L E S S E A FO O D PASTA SA L A D Fresh Florida shrimp, crab, and lobster tossed with bowtie pasta and vegetables in a light mayonnaise, served on a bed of greens

B L AC K E N E D S H R I M P A N D G R I L L E D V E G E TA B L E S Five grilled, blackened, jumbo shrimp, with seasonal grilled vegetables, served with remoulade dipping sauce

LITE FARE

N A P L E S C R U ST L E SS Q U I C H E R O U N D S Quiche of eggs, sausage, red pepper, mozzarella, and quinoa, served with a fruit cup and yogurt

G R I L L E D C H I C K E N A N D V E G E TA B L E SA L A D Marinated, grilled chicken and grilled vegetables over mixed greens

G R I L L E D S H R I M P L E T T U C E W RA P S Grilled shrimp lettuce wraps with assorted toppings and sauces

SNACK

T U N A A N D C H I C K E N SA L A D C O M B O Cup of tuna salad and chicken salad, served with crostini rounds and a fruit skewer

N A P L E S M E AT A N D C H E E S E KA B O BS Two skewers of cubed cheddar, Swiss, and colby jack cheeses with ham, soppressata, and pepperoni served with dijonnaise and garnished with mixed olives and pepperoncini


FORT MYERS, FL Page Field (KFMY) Southwest Florida International (KRSW)

NAPLES, FL Marco Island Executive (KMKY) Naples Municipal (KAPF)

C AT E R E R

Southern Sky Inflight Catering

UPDATED : 8 / 21 | 14

UPDATED : 8 / 21


F L O R I D A – O R L A N D O

BREAKFAST

M OJ I TO V O L - AU - V E N T Fruit compote-filled puff pastry, with mint and lime creme fraiche

D U LC E D E L E C H E B A N A N A C R E P E Dulce de leche and banana crepe topped with candied pecans

LUNCH/DINNER

C A R I B B E A N S C A L LO P S K E W E R S Marinated bay scallops in a lime-cilantro reduction, with grilled vegetable

K E Y W E ST LO BST E R R O L L Lime- and cilantro-marinated Maine lobster chunks mixed with a celery and cucumber aioli, served with Tuscan-marinated heirloom tomatoes and homemade chips

M A R I N AT E D P E T I T L A M B C H O P S Rosemary herb marinated lamp chops, served with grilled potato and vegetable, with a side of cucumber tzatziki sauce

LITE FARE

C RA N B E R RY - WA L N U T B R E A K FAST C A K E Cranberry-walnut breakfast cake topped with crème a l’orange and brownbutter-toasted walnuts

S C O T T I S H S M O K E D SA L M O N F L AT B R E A D Imported smoked salmon, capers, and red onion on grilled cream cheese spread flatbread, with fresh dill

S P I C Y C E V I C H E Shrimp, corvina, lemon, and orange and lime juice in a red pepper and onion marinade, served with fresh, seasoned tostones

SNACK JA M A I C A N C H I C K E N S K E W E R Chicken marinated in jerk seasoning, with a cayenne-spiced mango puree

G R I L L E D P I N E A P P L E C H I C K E N SA L A D Grilled pineapple chicken salad with fresh cilantro, served with grilled naan bread


ORLANDO, FL Orlando International (KMCO) Orlando Executive (KORL) Orlando SanfordInternational (KSFB)Kissimmee Gateway (KISM)

DAYTONA BEACH, FL Daytona Beach International (KDAB)

C AT E R E R

Primo’s Gourmet Catering

UPDATED : 8 / 21 | 15

UPDATED : 8 / 21


F L O R I D A – PA L M B E A C H

BREAKFAST

PA L M B E AC H P R O T E I N P OW E R W RA P Creamy peanut butter, banana, and flaxseed in a whole-wheat wrap, with strawberry coulis sauce on the side

ST U F F E D P O B L A N O B R E A K FAST Roasted poblano pepper, stuffed with egg white; turkey bacon; and shaved, smoked gouda; with hollandaise sauce on the side

LUNCH/DINNER

B A LSA M I C P O M E G RA N AT E C H I C K E N Chicken medallions seared with balsamic-pomegranate glaze, accompanied by quinoa, pomegranate, and avocado with citrus olive oil, served in a tomato bowl

PA L M B E AC H C H I M I C H U R R I S T E A K Skirt steak marinated in chimichurri sauce, grilled and served with tostones and a side of chimichurri sauce

LO L L I P O P L A M B Seared rosemary-Dijon, herb-encrusted lollipop lamb, served with grilled asparagus and blistered grape tomatoes, with mint-herb aioli on the side

LITE FARE

PU M P K I N PA R FA I T Pumpkin puree layered with vanilla yogurt then topped with homemade granola, berries, ginger snap crumbles, and whipped cream

R E U B E N W RA P Traditional reuben sandwich, wrap-style, served with coleslaw, pickle spears, and Thousand Island dressing on the side

R O AST E D B E E T H U M M U S W I T H M E D I T E R RA N E A N C H I P S Homemade roasted beet hummus and Mediterranean-style chips for dipping

SNACK

H AWA I I A N T U N A TA RTA R Diced, fresh zaku tuna marinated in a mix of fresh ginger, light soy sauce, lemon juice, orange zest, sesame oil, fresh chives, and diced pineapple, served with ponzu sauce and crispy wonton planks

S E A R E D FO I E G RAS Seared foie gras with caramelized apples and toast points, served with fig spread and blackberry gastrique


WEST PALM BEACH, FL North Palm Beach County General Aviation (KF45) Palm Beach County Park (KLNA) Palm Beach International (KPBI)

C AT E R E R


UPDATED : 8 / 21 | 16

UPDATED : 8 / 21

S I G N AT U R E S E L E C T I O N S | L A R G E C A B I N

F L O R I D A – PA L M B E A C H

BREAKFAST

AV O C A D O TO AST A N D AC A I B OW L Local avocado, sourdough bread, baby arugula, acai yogurt, seasonal berries

C O R N PA N C A K E RA N C H E R O Cage free eggs, corn cake, guacamole, black bean relish, pickled red onion, potato hash, crema, cilantro

LUNCH/DINNER C H I C K E N S H WA R M A SA L A D Tikka chickpeas, european cucumber, garlic hummus, pickled red cabbage, vine ripe tomatoes, lemon-dill tzatziki Q U I N O A A N D B L AC K B E A N B U R R I TO B OW L Tricolor quinoa, black bean salad, pico de gallo, local avocado, pickled red onion, cilantro-lime vinaigrette, crema C H I C K E N M E AT B A L L Organic chicken, san marzano tomatoes, zucchini noodles, micro basil C R I S PY G O AT C H E E S E SA L A D Organic baby greens, blackened gulf shrimp, seasonal berries, fried goat cheese, balsamic vinaigrette TA N D O R I C H I C K E N A N D FA L A F E L B OW L Tandoori chicken, baby arugula, herb falafel, pickled red cabbage, israeli cous cous, vine ripe tomato, european cucumber, garlic hummus, tzatziki

DESSERT

K E Y L I M E P I E Local key limes, toasted coconut, seasonal berries, tahitian vanilla whipped cream

M O LT E N C H O C O L AT E C A K E Valrhona chocolate souffle, raspberry coulis, tahitian vanilla whipped cream


WEST PALM BEACH, FL Palm Beach International (KPBI)

C AT E R E R


UPDATED : 8 / 21 | 17

UPDATED : 8 / 21


F L O R I D A – S T U A R T A N D V E R O B E A C H

BREAKFAST

B R E A K FAST B R U S C H E T TA Three slices of whole grain bread topped with honey, mascarpone cheese, strawberries, blueberries, raspberries, and mint

B R E A K FAST B R E A D T R I O Fresh baked zucchini, pumpkin, and banana breads, served with honey-walnut cream cheese and a citrus salad

LUNCH/DINNER

B L AC K E N E D S K I RT S T E A K SA L A D Baby greens and crisp romaine with red onion, grape tomatoes, crumbled Danish bleu cheese, hard-boiled eggs, and applewood bacon topped with sliced skirt steak, with chipotle ranch dressing

F LO R I DA S P I N Y LO BST E R R O L L Butter-poached lobster, mayonnaise, celery, and lemon zest, served with a tropical fruit cup

H E A RT S O F PA L M SA L A D Cucumbers, avocado, hearts of palm, and tomatoes tossed in a cilantro vinaigrette, topped with a grilled chicken breast

LITE FARE

F LO R I DA F R U I T P L AT E Fresh, seasonal Florida fruits, light Key lime yogurt

R O AST E D B E E T A N D F LO R I DA TA N G E R I N E SA L A D Roasted beets, tangerines, red onions, dried cranberries, and toasted walnuts on a bed of baby arugula, with honey-horseradish vinaigrette

FA L L H A RV E ST Q U I N O A Organic quinoa, dried cranberries, Fuji apples, butternut squash, and mint tossed in a light pumpkin vinaigrette

SNACK

B B Q C H I C K E N W RA P Two petite flour tortilla wraps filled with baby spinach, charred corn, roasted red peppers, pumpkin seeds, and BBQ chicken, with cumin-lime dipping sauce

S M O K E D F I S H D I P Smoked line-caught mahi-mahi, pumpernickel crackers, and olive relish


FORT PIERCE, FL Saint Lucie County International (KFPR)

STUART, FL Witham Field (KSUA)

VERO BEACH, FL Vero Beach Municipal (KVRB)

C AT E R E R

Chantal’s Par Avion

UPDATED : 8 / 21 | 18

UPDATED : 8 / 21


F L O R I D A – TA M PA

BREAKFAST

S P I N AC H A N D B AC O N TO RTA Egg, smoked bacon, spinach, and havarti torta, served with red pepper, sweet potato hash, and herb gremolata

M A Ñ A N A C U B A N O Mojo pork, sweet ham, salami, fried egg, Swiss, avocado, and buttered cuban bread

LUNCH/DINNER SWAS H B U C K L E R SA L A D Baby spinach, baby kale, diced chicken, sliced almonds, candied pecans, diced apple, dried cranberries, blueberries, mango, and blue cheese, with blueberry vinaigrette 813 C U B A N Roasted mojo pork, sweet ham, salami, Swiss, pickles, and Cuban sauce, served on Cuban bread, with house-made kettle chips TA M PA B AY S N A P P E R R O L L Snapper, spinach, tomato, and spicy aioli on a hearty roll, served with house-made chips

LITE FARE F LO R I D I A N PA R FA I T Vanilla Greek yogurt, banana, strawberries, pineapple, mango, and crisp granola P L A N T C I T Y B E R RY Strawberries, blueberries, mango, asiago cheese, candied pecans, and field greens, with raspberry vinaigrette H E I R LO O M TO M ATO G A Z PAC H O Seasonal heirloom tomato gazpacho, served with corn tortilla strips and a fresh lime wedge

SNACK

H Y D E PA R K S K E W E R S Fresh mozzarella, basil, salami, and artichokes, with a balsamic glaze

E G G A N D B AC O N V E R R I N E S Deviled egg yolk, egg white crumble, and candied bacon


PUNTA GORDA, FL Punta Gorda Airport (KPGD)

SARASOTA, FL Sarasota-Bradenton International (KSRQ)

ST. PETERSBURG-CLEARWATER, FL St. Petersburg-Clearwater International (KPIE) Albert Whitted Airport (KSPG)

TAMPA, FL Tampa International (KTPA) Tampa Executive (KVDF)

VENICE, FL Venice Municipal (KVNC)

ZEPHYRHILLS, FL Zephyrhills Municipal (KZPH)

C AT E R E R

Air Culinaire

UPDATED : 8 / 21 | 19

UPDATED : 8 / 21


G E O R G I A – A T L A N TA

BREAKFAST

S M O K E D AT L A N T I C SA L M O N B AG E L Fresh, toasted bagel, with avocado, tomato, red onion marmalade, and goat cheese, served with a fresh-fruit cup

M A P L E B U C KW H E AT PA N C A K E S W I T H C A N D I E D P E C A N G L A Z E Gluten-free buckwheat pancakes made with buckwheat- almond flour, topped with a candied pecan glaze

LUNCH/DINNER

G R I L L E D B A LSA M I C C H I C K E N SAV O RY SA L A D Grilled balsamic chicken breast and savory greens, with a variety of gourmet cheeses, nuts, and berries

G R I L L E D SA L M O N SA L A D W I T H F I G C O M P O T E Fresh grilled salmon atop a light bed of gourmet greens surrounded by seasonal berries and figs, served with fig and balsamic compote on the side

C RA B A N D C RAW F I S H B E N E D I C T Lump crab and crawfish cakes topped with poached eggs and a tarragon hollandaise set atop an English muffin

LITE FARE

G E O R G I A F R U I T PA R FA I T Yogurt parfait with candied pecans and peaches

AS I A N S O B A N O O D L E SA L A D W I T H S E A R E D S E A S C A L LO P S Asian soba noodles with fresh ginger, green onions, and mixed peppers, resulting in a sweet and spicy noodle salad topped with seared sea scallops

G E O R G I A P E AC H TA P E N A D E W I T H B R U S C H E T TA Diced peaches with onions, peppers, and cilantro, served with toasted bruschetta

SNACK S E A R E D T U N A T WO WAY S Sliced, seared Asian peppercorn tuna and seared tuna salad, served with crostinis

C U C U M B E R C A N A P E S W I T H A P P L E , A R U G U L A , G O AT C H E E S E , A N D C A P R E S E S I D E Thinly sliced, marinated cucumber rolled around apple batons, with arugula and goat cheese, served with a side of caprese and balsamic reduction


ATLANTA, GA DeKalb-Peachtree (KPDK) Fulton County-Brown Field (KFTY)Hartsfield-Jackson International (KATL)

CARROLLTON, GA West Georgia Regional (KCTJ)

CARTERSVILLE, GA Cartersville (KVPC)

FAYETTE, GA Atlanta Regional (KFFC)

GAINESVILLE, GA Lee Gilmer Memorial (KGVL)

HAMPTON, GA Clayton County-Tara Field (K4A7)

KENNESAW, GA Cobb County-McCollum Field (KRYY)

LAWRENCEVILLE, GA Gwinnett County-Briscoe Field (KLZU)

MARIETTA, GA Dobbins Air Reserve Base (KMGE)

WINDER, GA Barrow County (KWDR)

C AT E R E R

Galley Gourmet

UPDATED : 8 / 21 | 20

UPDATED : 8 / 21


G E O R G I A – A U G U S TA


AUGUSTA, GA Augusta Regional (KAGS) Daniel Field (KDNL)

THOMSON, GA Thomson-McDuffie Co (KHQU)

AIKEN, SC Aiken Municipal, SC (KAIK)

C AT E R E R

JLI Catering and Events-Charleston

BREAKFAST

P E C A N - G L A Z E D C I N N A M O N R O L L Served with fresh fruit and yogurt

M I N I C O U N T RY H A M B I S C U I T S Buttermilk biscuits with country ham and cheddar, served with creole honey mustard and peach pepper with ginger jam and fresh sliced fruit

LUNCH/DINNER

LOW C O U N T RY S H R I M P P L AT E Corn, tomatoes, pepper melange, garlic, and pickled okra topped with shrimp, served with a spring mix salad

S L I C E D P O R K T E N D E R LO I N S L I D E R S Sliced, grilled pork tenderloin in a parkerhouse roll, with fig-sweet onion-rosemary jam and horseradish cream sauce, served with a spring mix salad with goat cheese, strawberries, and candied pecans, with a raspberry vinaigrette

F R I E D G R E E N TO M ATO B LT Brioche bun layered with applewood smoked bacon, pimento cheese, fried green tomatoes, and spring greens, served with coleslaw and Southern potato salad

LITE FARE

M I N I TO M ATO P I E Freshly sliced tomatoes layered with goat and cheddar cheeses with a balsamic glaze, served with yogurt and fresh fruit

C RA B - ST U F F E D AV O C A D O Served over mixed greens with sriracha remoulade

LOW C O U N T RY P L AT E Pimento cheese, grilled pita points, pickled okra, deviled egg, and peach pepper and ginger jam

SNACK

OY ST E R S O N T H E H A L F S H E L L 1/2 dozen oysters served with crackers, hot sauce, cocktail sauce, horseradish, andlemon wedges

F R I E D G R E E N TO M ATO E S Fried green tomatoes shingled with bacon cream cheese, roasted peppers, and a balsamic glaze over a bed of mixed greens

UPDATED : 8 / 21 | 21

UPDATED : 8 / 21


G E O R G I A – S A VA N N A H

BREAKFAST



LUNCH/DINNER




LITE FARE




SNACK

OY ST E R S O N T H E H A L F S H E L L 1/2 dozen oysters served with crackers, hot sauce, cocktail sauce, horseradish, and lemon wedges



SAVANNAH, GA Savannah / Hilton Head Intl (KSAV)

C AT E R E R

JLI Catering and Events-Charleston

UPDATED : 8 / 21 | 22

UPDATED : 8 / 21


H AWA I I – H O N O L U L U

BREAKFASTL AU H A L A I S L A N D B R E A K FAST B R E A D S Guava bread, pineapple muffins, and more, presented with island organic honey, local preserves, and whipped butter

KA M U E LO TO M ATO A N D P O RT U G E S E SAU SAG E F R I T TATA Local tomatoes and ohana sausage, prepared with Ka Lei island eggs, Maui goat cheese, and choy sum

LUNCH/DINNERJA P C H A E C H I C K E N N O O D L E SA L A D Korean stir-fried noodles served over crisp nalo greens, with a macadamia pesto dressing on the side

S H OY U C H I C K E N W RA P Authentic simmered chicken, Hinode® rice salad, and taro tortilla, served with mango chutney and sweet chili sauce on the side

F U R I KA K E - G R I L L E D M A H I M A H I Kiawe-smoked fresh fish, served with sea asparagus, shan mushrooms, and hapa rice

LITE FAREST RAW B E R RY PA PAYA A N D G O L D P I N E A P P L E C O M P O T E Served with fresh lime and seasonal berries

C I T R U S P O N Z U S H R I M P A N D B O K C H OY Cracked black pepper marinated and wok fried with rice noodles, baby corn, and sweet peppers

F R E S H C ATC H P O K E SA M P L E R Island ahi combo with ogo tako, served over wakame salad

SNACKKĀ LUA P O R K S L I D E R S Presented on mini taro rolls with Sriracha aioli

T H A I C H I C K E N SATAY A N D B E E F T E R I YA K I S K E W E R S Presented with a ginger peanut sauce, cucumbers, and pickled daikon

DESSERTM A N G O C H E E S E C A K E M O U SS E Served with fresh assorted berries

C O C O N U T TA P I O C A Served with tropical granola and crème


HONOLULU, HAWAII Inouye Airport (PHNL)

KAPOLEI, HAWAII Kalaeloa (John Rodgers Field) (PHJR)

C AT E R E R

CPT In-Flight Catering

UPDATED : 8 / 21 | 23

UPDATED : 8 / 21


I L L I N O I S – C H I C A G O

BREAKFASTSW E E T D E C A D E N C E Decadent cream cheese-frosted cinnamon roll, served with peppered maple bacon, fresh fruit, and mango Greek yogurt parfait

I N T E R N AT I O N A L B R E A K FAST M E D L E Y Poached pear-filled mascarpone wrapped in thinly sliced imported prosciutto, imported meats and cheeses, and a tropical fruit kabob, accompanied with scones, croissants, preserves, and butter

LUNCH/DINNERB E E F T E N D E R LO I N T R I O G O U R M E T SA N DW I C H SA M P L E R Chicago-style Italian beef tenderloin medallions with giardiniera spread on an Italian roll, seared beef tenderloins with caramelized onion chutney on a croissant, and beef tenderloin with bacon horseradish crème on an artisan roll

B U F FA LO G R I L L E D J U M B O S H R I M P Jumbo shrimp, grilled perfectly with homemade buffalo sauce, presented with a freshly cut lettuce wedge, applewood smoked bacon, crumbled blue cheese, grape tomatoes, and Georgi’s homemade Gorgonzola dressing, served with garlic-toasted crostini and gourmet crackers

U LT I M AT E S E A FO O D F L I G H T Crab remoulade, jumbo shrimp Louie, and rich—yet delicate —lobster salad with brioche toast points, butter-toasted Hawaiian roll, and po’boy crostini LITE FAREI N T E R N AT I O N A L VAC AT I O N C H A RC U T E R I E B O A R D A selection of charcuterie meats, cheese, pate, and more from around the world, with accompaniments. We hope it brings good memories of destinations traveled

M O LTO D E L I Z I O S O B U R RATA W I T H S P E C K P R O S C I U T TO Creamy burrata mozzarella accompanied with imported speck prosciutto, basil pesto, and heirloom tomatoes, balsamic glaze, and crispy prosciutto garnishes

C RA B BY AV O C A D O Jumbo lump crabmeat topped with fresh avocado, dressed with our tarragon remoulade and presented on mixed greens, served with crusty bread and fresh veggies, with olive and pepper garnishes

SNACKLO BST E R A N D S H R I M P C E V I C H E Lobster tail and jumbo shrimp combined with fresh cilantro, tomato, and peppers in this classic ceviche, served with fresh tortilla and pita crisps

T H R E E FO C AC C I A P I Z Z A ASS O RT M E N T Tomato with olives, artichoke hearts, and tomato with mushrooms, served with grated parmesan, pesto sauce, and extra virgin olive oil


CHICAGO, IL Chicago Midway International (KMDW) Chicago O’Hare International (KORD) Meigs Field (KCGX)

DEKALB, IL DeKalb Taylor Municipal (KDKB)

GARY, IN Gary/Chicago International (KGYY)

ROMEOVILLE, IL Lewis University (KLOT)

SUGAR GROVE, IL Aurora Municipal (KARR)

WAUKEGAN, IL Waukegan Regional (KUGN)

WEST CHICAGO, IL DuPage (KDPA)

WHEELING, IL Chicago Executive (KPWK)

C AT E R E R

Georgi’s Catering

UPDATED : 8 / 21 | 24

UPDATED : 8 / 21


I N D I A N A – I N D I A N A P O L I S

BREAKFASTI N DY E N G L I S H F R I T TATA A three-egg personal frittata with crispy prosciutto, Roquefort, peas, and thyme, served with bacon

WA L N U T TO AST W I T H M AS C A R P O N E A N D H O N E Y Spanish chorizo and grilled courgette egg torte with whipped herbed chevre cheese, tomato compote, and olive oil, with an arugula-fennel salad served with sweet basil-orange dressing and a cantaloupe wedge

LUNCH/DINNERT H E W E L LY Our take on the traditional beef Wellington but in sandwich form. We start with a sliced, medium-rare filet topped with crisp prosciutto, a mushroom and chestnut duxelles, and Colman’s English mustard served on a baguette

AS PA RAG U S , P R O S C I U T TO, A N D E G G SA L A D Roasted asparagus wrapped in prosciutto with hard-boiled eggs on a bed of mixed greens, served with a Dijon vinaigrette and crostini shmeared in goat cheese

AS I A N L E T T U C E W RA P S A spicy mixture of chicken, ginger, hoisin, green onion, peanut, carrot, water chestnut, and sesame seeds, accompanied with bibb lettuce

LITE FAREC H I A PU D D I N G A matcha green tea pudding that is light and healthy, served with fresh fruit

A H I P L AT E Pan-seared ahi tuna with an Asian slaw, spicy ginger sauce, and a savory peanut sauce

J O E ’ S C H I C K E N SA L A D TA RT I N E Our signature chicken salad with poached chicken, dried cherry, onion, walnut, and a generous hand of thyme, mayo, seasonings, accompanied with our award-winning French macarons, proudly house-made by our Pastry Chef Kelly

SNACKB A JA B L AC K E N E D S H R I M P C U P S Blackened shrimp in crispy cups with avocado, black bean, red onion, tomato, corn, and cilantro, garnished with sour cream and a fresh lime

W I L D M U S H R O O M , F I G , A N D G O AT C H E E S E TA RT S Wild Indiana mushroom slowly cooked down in butter and red wine and then married with caramelized onion, thyme, goat cheese, and sliced fig. This one begs for a nice, bold glass of red wine to accompany


HANCOCK COUNTY, IN Indianapolis Regional (KMQJ)

INDIANAPOLIS, IN Metropolitan (KUMP)

ZIONSVILLE, IN Indianapolis Executive (KTYQ)

INDIANAPOLIS, IN Indianapolis International (KIND)

EAGLE CREEK, IN Eagle Creek (KEYE)

GREENWOOD, IN Indy South (KHFY)

C AT E R E R

Jet Inflight Catering

UPDATED : 8 / 21 | 25

UPDATED : 8 / 21


K A N S A S – W I C H I TA

BREAKFAST

ST U F F E D F R E N C H C R E P E S Stuffed French crepes with mushroom and lean smoked turkey

G R E E K R O AST E D TO M ATO SA L A D Greek egg salad with roasted tomatoes and organic mixed greens served with a baguette

LUNCH/DINNER

PA R M E SA N G R I L L E D C H I C K E N T E N D E R S Roasted cold vegetables with parmesan-grilled chicken tenders

KA N SAS C I T Y S T R I P S W I T H M OJ O Kansas City strip loin with cilantro, corn, and bean mojo with color papers

C U R RY KA B O BS Cold-grilled curry chicken kabob over local mixed vegetables and ginger sauce

LITE FARE

S M O K E D SA L M O N W I T H B R I E Cucumbers, tomatoes, smoked salmon, brie, honey, and boiled country eggs

M E D I T E R RA N E A N M E Z Z E Mediterranean mezze with hummus, couscous, Kalamata olives, cucumbers, feta cheese, and stuffed grape leaves, with fattoush dressing on cold shrimp

S H AWA R M A C H I C K E N Sauteed shawarma chicken served over garlic hummus and veggies

SNACK

KA F TA O N P I TA Ground and minced beef with Mediterranean spices, spread on pita bread and served with cucumber-mint sauce

S O F T C H E E S E A N D G R I L L E D E G G P L A N T Assorted soft cheese, cured imported meats, grilled eggplant, and artichoke toasted points


WICHITA, KS Colonel James Jabara (KAAO) Beech Factory (KBEC) Dwight D Eisenhower (KICT)

LAWRENCE, KS Lawrence Municipal (KLWC)

C AT E R E R

Jet Inflight Catering

UPDATED : 8 / 21 | 26

UPDATED : 8 / 21


K E N T U C KY– L O U I S V I L L E

BREAKFAST

C O U N T RY H A M A N D B I S C U I T S Two country ham biscuits, served with stone-ground mustard

K E N T U C KY B A N A N A N U T B R E A D Banana nut bread, served with a bourbon caramel sauce

LUNCH/DINNER

B LT W I T H B E N E D I C T I N E Whole-wheat wrap with Benedictine, bacon, lettuce, and tomato, served with pasta salad

K E N T U C KY P I N W H E E L ASS O RT M E N T Assorted pinwheels, ham, turkey and chicken, served with pasta salad

K E N T U C KY H O T B R OW N SA L A D Turkey, bacon, tomato, croutons, and parmesan cheese on top of romaine, served with Vidalia onion vinaigrette

LITE FARE

LO U I SV I L L E S LU G G E R Y O G U RT PA R FA I T Yogurt cups layered with seasonal berries and granola

ST RAW B E R RY S P I N AC H SA L A D Spinach, grilled chicken, strawberries, almonds, and croutons topped with feta cheese, served with raspberry vinaigrette

K E N T U C KY C O U N T RY H A M S P R E A D Toasted rye points with country ham spread

SNACK

B E N E D I C T I N E B R E A D R O U N D S Toasted bread rounds topped with Benedictine, cucumbers, tomatoes, and radishes

K E N T U C KY B E E R C H E E S E Homemade Kentucky beer cheese, pretzels rods, and a pretzel roll with country ham


FRANKFORT, KY Capital City (KFFT)

LOUISVILLE, KY Bowman Field (KLOU) Louisville International (KSDF)

SELLERSBURG, IN Clark Regional (KJVY)

C AT E R E R

Beha Catering

UPDATED : 8 / 21 | 27

UPDATED : 8 / 21


L O U I S I A N A – N E W O R L E A N S

BREAKFAST

B U T T E R M I L K D R O P S Buttermilk drops with oranges and strawberries

B E I G N E T S Beignets served with yogurt and berries

LUNCH/DINNER

LO U I S I A N A S U R F A N D T U R F Filet mignon stuffed with shrimp, served with roasted potatoes and asparagus, with blue cheese crema

S H R I M P R E M O U L A D E SA L A D Boiled shrimp over salad greens, with bell peppers, tomatoes, cucumbers, and green onion, served with remoulade

LO U I S I A N A C RA B C A K E S L I D E R S Crabcake sliders served with citrus aioli and pasta salad

LITE FARE

S M O K E D SA L M O N A N D D E V I L E D E G G S Smoked salmon with deviled eggs, bagel chips, and cream cheese

LO U I S I A N A L E T T U C E W RA P S Lettuce wraps of chicken and quinoa, served with hummus and pita

G R I L L E D V E G G I E S A N D P E STO A I O L I Grilled veggie platter served with pesto aioli

SNACK

F I G A N D G O AT C H E E S E F L AT B R E A D Fig and goat cheese flatbread served with caprese salad

S N AC K AT TAC K Mini muffs Italian meat and cheese with Italian spread, served with chips


KENNER, LA Louis Armstrong New Orleans International (KMSY)

NEW ORLEANS, LA New Orleans Lakefront (KNEW)

SLIDELL, LA Slidell (KASD)

C AT E R E R

Portobello Catering

UPDATED : 8 / 21 | 28

UPDATED : 8 / 21


M A S S A C H U S E T T S – B O S T O N

BREAKFAST

S M O K E D SA L M O N C R E P E Cold crepe with salmon, sliced egg, sliced tomato, and capers, served with red onion cream cheese

P O RTO B E L LO Q U I C H E Individual quiche of portobello, baby spinach, roasted garlic, and chevre

LUNCH/DINNER

A H I B LT Lemon-dill aioli, lettuce, tomato, and applewood smoked bacon on multigrain ciabatta

G E O R G E S B A N K SA L A D Scallops, roasted beets, fennel, and greens, with orange vinaigrette and parmesan crisp

AS I A N ST E A K LO M E I N SA L A D Asian beef and vegetables, mandarin oranges, edamame, sesame-chilled noodles, field greens, crispy wonton strips, and sesame-ginger dressing

LITE FARE

H O N E Y PA R FA I T Mixed berry yogurt parfait with granola, drizzled with honey

K N U C K L E SA N DW I C H Maine lobster and Old Bay® remoulade on a hoagie roll

P E P P E R E D B E E F C A R PAC C I O Finely cut beef tenderloin tossed with shallots, red peppers, and basil in a sweet balsamic sauce, served in three endive spoons

SNACK

LO BST E R B R U S C H E T TA Maine lobster, crostini, grape tomatoes, red onion, artichoke hearts, and pesto

A H I F R E E D O M S H O O T E R S Ahi tuna, tomato, scallion, wasabi cream, and candied ginger


BEVERLY, MA Beverly Municipal (KBVY)

BOSTON, MA Logan International (KBOS)

MANCHESTER, NH Manchester-Boston Regional (KMHT)

C AT E R E R

Air Culinaire

UPDATED : 8 / 21 | 29

UPDATED : 8 / 21


M A S S A C H U S E T T S – N A N T U C K E T

BREAKFAST

B A RT L E T T ’ S FA R M Z U C C H I N I B R E A D Pastry with whipped cream cheese and butter, served with fresh seasonal fruit and Greek yogurt

M E L I SSA’ S H O U S E - M A D E G RA N O L A Traditional granola with spiced Granny Smith apple compote

LUNCH/DINNER

N E W E N G L A N D LO BST E R R O L L Lobster salad on buttered brioche, served with side salad of mixed greens, dried cranberries, shaved smoked gouda, and apple cider vinaigrette

C H I C K E N SA L A D W I T H G R E E N G RA P E S A N D F R E S H FA R M H E R BS Chicken salad sandwich served on Something Natural® bread, with farm tomato gazpacho

G R I L L E D F I V E S P I C E - S E A R E D AT L A N T I C T U N A SA L A D N I C O I S E Sliced, rare tuna with baby potatoes, olives, green beans, and boiled eggs, served with balsamic vinaigrette on the side and artisanal bread

LITE FARE

D U C KT RA P S M O K E D SA L M O N Served with Boston brown bread, mustard dill sauce, red onions, capers, and sliced tomatoes with accompaniments

C H I L L E D , C A RA M E L I Z E D DAY B O AT S E A S C A L LO P S On farm field greens with fresh grapefruit and citrus vinaigrette

C I S C O A L E ST E A M E D S H R I M P Shrimp with zesty cocktail and remoulade sauces on top of field greens

SNACK

N A N T U C K E T S U R F A N D T U R F S N AC K Smoked bluefish pate on Portuguese bread baton and sliced, rare tenderloin of beef on grilled crostini with horseradish Gorgonzola cream

T R I O O F C O L D A P P E T I Z E R S Curried chicken salad, gougères, caprese salad skewers, and arugula, prosciutto, and blue cheese bundles


NANTUCKET, MA Nantucket Memorial (KACK)

C AT E R E R

A Taste of Nantucket

UPDATED : 8 / 21 | 30

UPDATED : 8 / 21


M E X I C O – L O S C A B O S

BREAKFAST

G O O D M O R N I N G “ C A B O” Shrimp and cheese omelet, red pepper and white wine sauce, hash brown potatoes, and refried beans

M I RA F LO R E S SA N DW I C H Roasted turkey breast, rucola, goat cheese and mango, with chipotle marmalade and avocado

LUNCH/DINNER

S K I RT S T E A K TO TO P O ST E Sun-dried corn tortilla with skirt steak ceviche and guacamole

ST U F F E D C H I C K E N B R E AST W I T H PAS I L L A SAU C E Stuffed with grilled veggies, served over white rice with pasilla sauce

SA L M O N W I T H C I L A N T R O SAU C E Seared salmon over wild rice, soy, lime, and cilantro sauce

LITE FARE

SW I SS M U E S L I Apple dices, banana, and pear, with granola, plain yogurt, mint, honey

S H R I M P AG UAC H I L E Shrimp marinated with lime and olive oil, cucumber, red onion, cilantro, mango, and a little touch of serrano chile

F R U I T “ X E C ” ( M AYA N L A N G UA J E ) Watermelon, pineapple, jicama, orange, apple, and ground chile and lime vinaigrette

SNACK

T U N A A N D WAT E R M E LO N C E V I C H E Seared tuna, fresh watermelon, green tomato, and jalapeño sauce

S È SA M O S H R I M P Breaded shrimp with sèsamo seed and chipotle, served with wasabi aioli


SAN JOSE DEL CABO Los Cabos Intl (MMSD)

C AT E R E R

Baja Catering

UPDATED : 8 / 21 | 31

UPDATED : 8 / 21


M I N N E S O TA – M I N N E A P O L I S

BREAKFAST

A N C H O B LT B R E A K FAST W RA P Cold BLT tortilla wrap, served with ancho ranch dressing and chips

E U R O B R E A K FAST Flaky croissant, seasonal fruit, rolled ham, and subtle cheeses, with a hard-boiled egg and orange juice

LUNCH/DINNER

C O LO SSA L S H R I M P S Q UA R E Three colossal shrimp, greens, quinoa, jalapeño slices, limes, crushed peanuts, mandarin oranges, and pepper flakes

B R I E C H I C K E N W I T H C A RA M E L I Z E D WA L N U T S Cast iron skillet-browned chicken, with gooey brie, caramelized apples, and walnuts

B L AC K E N E D SA L M O N TO RT E L L I N I Tortellini with pulled blackened salmon, sun-dried tomatoes, and artichokes, served with a lemon vinaigrette

LITE FARE

4 - 3 - 2 - 1 B R E A K FAST M I X Four tomato wedges, three summer sausage slices, one mini croissant

S U N N Y V E G A N S P I RA L Chilled zucchini, spiraled carrots, yams, sunflower seeds, and dried tart cherries, served with Champagne vinaigrette

SNACK

P I STAC H I O C H I C K E N S Q UA R E Pistachio chicken salad over mixed greens, with broccolli, English cucumbers, and caramelized apples

B L AC K E N E D SA L M O N C A E SA R S Q UA R E Blackened salmon, romaine, parmesan chips, English cucumbers, homemade croutons, and lemon, served with a creamy Caesar dressing

M I N I S E L BY S N AC K A small sampling of cheese, crackers, seasonal fruit, meat, and vegetables


EDEN PRAIRIE, MN Flying Cloud Fields (KFCM)

MINNEAPOLIS, MN Minneapolis-St. Paul International (KMSP)

ST. PAUL, MN St. Paul Downtown-Holman Field (KSTP)

C AT E R E R

Atikis

UPDATED : 8 / 21 | 32

UPDATED : 8 / 21


N E VA D A – L A S V E G A S

BREAKFAST

V E G AS D E C A D E N C E B R E A K FAST Smoked nova salmon with a mini bagel and condiments, fresh-fruit kabobs, jumbo shrimp cocktail, and glazed coffee cake

S I N C I T Y D E V I L E D E G G S Four deviled egg halves covered with crumbled bacon, served with brown sugar-candied bacon, mini croissant, and berries

LUNCH/DINNER

S O U T H W E ST S K E W E R S Chipotle chicken, carne asada, and shrimp diablo skewers with chimichurri dipping sauce, pico de gallo salad, and crème caramel

M E D I T E R RA N E A N C O M B I N AT I O N Moroccan chicken kabobs, filet koobideh brochette, Israeli couscous, Lebanese salad, Persian flatbread, and baklava

G R I L L E D V E G E TA B L E T E R R I N E Layers of grilled bell peppers, oven-dried tomatoes, eggplant, zucchini, and onions, covered with a light tomato marinara and fresh basil, with a Greek yogurt tzatziki sauce

LITE FARE

H AWA I I A N PA PAYA B R E A K FAST Hawaiian papaya filled with mixed fruit and berries, with Greek yogurt and homemade granola

M I N I SA L A D D I S P L AY Mini chopped, grilled vegetable salad, mini Chinese chicken salad, and mini bistro steak salad, served with a variety of dressings

V E G E TA R I A N D E L I G H T Fresh vegetable spring rolls, white bean hummus-filled endive boats, and phyllo-wrapped asparagus spears

SNACK

AS I A N TA PAS T R I O Shrimp summer rolls with hoisin sauce, Korean barbecue beef short rib bites, and chicken satay with peanut sauce

M E X I C A N ASS O RT M E N T Pork empanadas, beef taquitos, and chicken toasties with avocado cream sauce


HENDERSON, NV Henderson Executive (KHND)

JEAN, NV Jean General (K0L7)

LAS VEGAS, NV McCarran International (KLAS) Nellis Air Force Base (KLSV)

NORTH LAS VEGAS, NV North Las Vegas (KVGT)

C AT E R E R

Air Gourmet

UPDATED : 8 / 21 | 33

UPDATED : 8 / 21


N E W J E R S E Y– T E T E R B O R O

BREAKFAST

C I T Y B R U N C H P L AT E Spring onion, spinach, and asparagus crustless quiche with goat cheese, served with mixed greens with balsamic vinaigrette

T H E W E STC H E ST E R Greek yogurt, kiwi, blueberry, and flaxseed parfait, served with a fresh-baked oatmeal muffin

U P STAT E A P P L E Baked Honeycrisp apple with house-made granola, local honey and raspberry puree

LUNCH/DINNER

C L ASS I C I N D I A N ST R E E T FO O D Curry chicken in a red okra stew, served with fried eggplant, string beans, and a side of basmati rice with onions and turmeric spinach

N E W Y O R K C A E SA R KA L E Caesar salad with sliced, marinated chicken breast

A TAST E O F KO R E A BBQ flank steak served with a side of shrimp, grilled asparagus spears, and bok choy, and a side of jasmine rice mixed with carrots

LITE FARE

F I T D I P Hummus topped with diced cucumbers, diced artichoke hearts, diced roasted red peppers, sprinkled with feta cheese and a dollop of fat-free Greek yogurt, served with vegetable sticks and whole-wheat pita chips

S U S H I B A R Sushi platter with seaweed salad

SNACK

N E W Y O R K C L ASS I C P L AT E Mini corn beef slider, potato knish, coleslaw, and kosher pickle

B U F FA LO C H I C K E N Buffalo-ranch chicken dip served with celery sticks, crostini, and breadsticks


FAIRFIELD, NJ Essex County (KCDW)

LINDEN, NJ Linden (KLDJ)

MORRISTOWN, NJ Morristown Municipal (KMMU)

NEWARK, NJ Newark Liberty International (KEWR)

TETERBORO, NJ Teterboro (KTEB)

TOMS RIVER, NJ Robert J. Miller Air Park (KMJX)

WALL TOWNSHIP, NJ Monmouth Executive (KBLM)

C AT E R E R

Rudy’s Inflight Catering

UPDATED : 8 / 21 | 34

UPDATED : 8 / 21


N E W Y O R K– N E W Y O R K C I T Y

BREAKFAST

C I T Y B R U N C H P L AT E Spring onion, spinach, and asparagus crustless quiche with goat cheese, served with mixed greens with balsamic vinaigrette

T H E W E STC H E ST E R Greek yogurt, kiwi, blueberry, and flaxseed parfait, served with a fresh-baked oatmeal muffin

U P STAT E A P P L E Baked Honeycrisp apple with house-made granola, local honey and raspberry puree

LUNCH/DINNER

C L ASS I C I N D I A N ST R E E T FO O D Curry chicken in a red okra stew, served with fried eggplant, string beans, and a side of basmati rice with onions and turmeric spinach

N E W Y O R K C A E SA R KA L E Caesar salad with sliced, marinated chicken breast

A TAST E O F KO R E A BBQ flank steak served with a side of shrimp, grilled asparagus spears, and bok choy, and a side of jasmine rice mixed with carrots

LITE FARE

F I T D I P Hummus topped with diced cucumbers, diced artichoke hearts, diced roasted red peppers, sprinkled with feta cheese and a dollop of fat-free Greek yogurt, served with vegetable sticks and whole-wheat pita chips

S U S H I B A R Sushi platter with seaweed salad

SNACK

N E W Y O R K C L ASS I C P L AT E Mini corn beef slider, potato knish, coleslaw, and kosher pickle

B U F FA LO C H I C K E N Buffalo-ranch chicken dip served with celery sticks, crostini, and breadsticks


EAST FARMINGDALE, NY Republic (KFRG)

NEW WINDSOR, NY Stewart International (KSWF)

NEW YORK, NY John F. Kennedy International (KJFK) LaGuardia (KLGA)

WAPPINGERS FALLS, NY Dutchess County (KPOU)

WESTCHESTER CO, NY White Plains, NY (KHPN)

C AT E R E R

Rudy’s Inflight Catering

UPDATED : 8 / 21 | 35

UPDATED : 8 / 21


N O R T H C A R O L I N A – C H A R L O T T E

BREAKFAST P E C A N - G L A Z E D C I N N A M O N R O L L Served with fresh fruit and yogurt


LUNCH/DINNER LOW C O U N T RY S H R I M P P L AT E Corn, tomatoes, pepper melange, garlic, and pickled okra topped with shrimp, served with a spring mix salad S L I C E D P O R K T E N D E R LO I N S L I D E R S Sliced, grilled pork tenderloin in a parkerhouse roll, with fig-sweet onion-rosemary jam and horseradish cream sauce, served with a spring mix salad with goat cheese, strawberries, and candied pecans, with a raspberry vinaigrette F R I E D G R E E N TO M ATO B LT Brioche bun layered with applewood smoked bacon, pimento cheese, fried green tomatoes, and spring greens, served with coleslaw and Southern potato salad

LITE FARE




SNACK




CHARLOTTE, NC Charlotte/Douglas Intl (KCLT) Charlotte-Monroe Exec (KEQY)

HICKORY, NC Hickory Regional (KHKY)

LINCOLNTON, NC Lincolnton Co (KIPJ)

CONCORD, NC Hickory Regional (KJQF)

SALISBURY, NC Rowan County (KRUQ)

STATESVILLE, NC Statesville Regional (KSVH)

C AT E R E R

JLI Catering and Events-Charlotte

UPDATED : 8 / 21 | 36

UPDATED : 8 / 21


N O R T H C A R O L I N A – R A L E I G H / D U R H A M

BREAKFAST

F L AT B R E A D B R E A K FAST P I Z Z A Artisan flatbread topped with fluffy scrambled eggs, smoked gouda, applewood smoked bacon, and avocado

G R E E N E G G S A N D H A M Toasted English muffins and grilled ham topped with poached eggs, drizzled with a pesto sauce

LUNCH/DINNER

G R I L L E D T E N D E R LO I N W I T H R O M A I N E M A R M A L A D E A N D A R U G U L A Medallions of tenderloin, grilled to order, atop a romaine marmalade with watercress

R O S E M A RY A N D M A N G O C H U T N E Y P O R K T E N D E R LO I N Slow-roasted pork tenderloin, chilled and sliced, served with mango chutney, creamy horseradish sauce, and fresh ciabatta

R O S E M A RY - M U STA R D C H I C K E N W I T H P E AC H E S Braised chicken breast with fresh rosemary and whole-grain Dijon mustard, topped with caramelized peaches

LITE FARE

Q U I N O A F R U I T SA L A D Tricolor quinoa, seasonal berries, and fruits served with a fresh basil leaf and a squeeze of lime, topped with candied pecans

C H I P O T L E C H I C K E N A N D C I T R U S SA L A D Skinless, boneless chicken breast in a citrus marinade, chilled and served over romaine with seedless grapes, mandarin and fresh orange sections, topped with toasted almonds and raspberry Champagne vinaigrette

Q UAT T R O FO R M AG G I SAV O RY PAST RY B I T E S Imported Swiss, French, English, and Italian cheeses baked inside a delicate puff pastry bite and served with assorted gourmet mustards

SNACK

JA PA N E S E KO B E B E E F S L I D E R S Beef sliders served with a Vidalia confit, and served with a Dijon Gorgonzola bistro sauce

T H A I B E E F A N D C H I C K E N KA B O BS Tenderloin and chicken breast grilled and skewered with fresh vegetables, served with a peanut sauce


FAYETTEVILLE, NC Fayetteville Regional (KFAY)

MOORE COUNTY, NC Moore County (KSOP)

MORRISVILLE, NC Raleigh-Durham International (KRDU)

ROCKY MOUNT, NC Rocky Mount-Wilson Regional (KRWI)

SANFORD, NC Raleigh Executive Jetport (KTTA)

C AT E R E R

Catering On Demand

UPDATED : 8 / 21 | 37

UPDATED : 8 / 21


O H I O – C O L U M B U S

BREAKFAST

B R E A K FAST C H A RC U T E R I E A selection of summer sausages, hard-boiled eggs, smoked salmon, candied peppered bacon, mini pastries, and cheeses

OV E R N I G H T O AT S Tender steel-cut oats topped with berries, toasted pecans, Greek yogurt, and fiber-packed chia seeds H O U S E - M A D E C I N N A M O N R O L LS Soft, sweet cinnamon rolls topped with fresh vanilla icing, served with a tart raspberry compote

LUNCH/DINNER

C O LU M B U S B E N TO SA M P L E R Seared sous vide steak with chimichurri, grilled zucchini with toasted hazelnuts and Parmesan. Greens salad with Champagne vinaigrette. Baba ghanoush with pita, and house-made Buckeyes candy

C H I L L E D S O U S V I D E B E E F F I L E T A N D A R U G U L A SA L A D Chilled and sliced beef tenderloin, caramelized onions, and feta, served with a roasted garlic aioli. Peppery arugula side salad with oil and vinegar and a grilled crostini

G R I L L E D C H I C K E N P OW E R B OW L Grilled chicken, edamame, sliced red peppers, avocado, and shredded romaine atop a bed of farro grain and topped with sesame dressing

LITE FARE

T U N A AV O C A D O TA RTA R E W I T H G R I L L E D A RT I SA N TO AST Layers of fresh avocado, sushi-grade tuna, finely chopped with shallots, garlic, lemon zest, and sesame oil, and topped with microgreens and grilled artisan toast

P O AC H E D P E A R A N D KA L E SA L A D White wine- and cinnamon-poached pears, candied pecans, and crumbled smoked Gouda cheese over a bed of field greens and dressing with a Champagne vinaigrette

H O U S E - M A D E TO M ATO A N D P E P P E R G A Z PAC H O TO P P E D W I T H B AS I L C R È M E F RA Î C H E Seedless cucumbers, roasted red peppers, celery, chunks of fresh plum tomato and herbs blended together and seasoned to perfection, served with grilled toast

SNACKPÂT E À C H O U X House-made cream puffs filled with vanilla cream and served with a berry compote for dipping

B U C K E Y E S Buckeye-country dessert! Classic combination of chocolate and peanut butter, garnished with fresh berries


COLUMBUS, OH Port ColumbusInternational (KCMH) Rickenbacker International (KLCK) The Ohio State University (KOSU)

DELAWARE, OH Delaware Municipal (KDLZ)

HEATH, OH Newark-Heath (KVTA) C AT E R E R Sodexo

UPDATED : 8 / 21 | 38

UPDATED : 8 / 21


P E N N S Y LVA N I A – P H I L A D E L P H I A

BREAKFAST

TAY LO R P O R K R O L L SA N DW I C H Sauteed Taylor ham, and two over easy (or scrambled) eggs topped with American cheese on a hard roll, served with fresh fruit and yogurt parfait

LOX O N PU M P E R N I C K E L RY E Pumpernickel rye with lox cream cheese, sliced tomatoes, sliced red onion, lox, crab, and capers, served with fresh sliced fruit

LUNCH/DINNER

TO M ATO P I E A Philly favorite, basically a cheese-less pizza served cold or at room temperature

P H I L LY C H E E S E ST E A K S L I D E R S Thinly sliced pieces of beefsteak and melted Cheez Whiz®, served in a crispy Italian roll with a side of sauteed onions, sauteed mushrooms, and sliced tomatoes

R O AST E D G O L D E N B E E T S Himalayan salt-roasted golden beets served with avocado, capers, smoked tofu, creamy cucumber, and cocktail rye

LITE FARE

M A R I N AT E D V E G G I E P L AT E Burrata cheese, roasted red peppers, roasted garlic, grilled vegetables, aged balsamic, basil-marinated tomatoes, artichoke hearts, and mixed olives served with crostinis

P H I L LY C H E E S E B A L L Whipped PHILLY cream cheese and aged cheddar cheese, coated in toasted pecans, served with cocktail rye and water crackers, and garnished with fresh berries

SNACK

S O F T P R E T Z E L Philly-style salted pretzel served with a creole mustard, honey mustard, and a sweet cream dessert dip

P H I L LY D E SS E RT T RAY Irish potato candy: Large marble-sized coconut treat rolled in cinnamon. Whoopie pie: Marshmallow cream sandwiched in between two soft chocolate cakes

P H I L LY FAV O R I T E S Tastykake, Good & Plenty®, Hires Root Beer, Zitner’s® Butter Krak Eggs, Goldenberg’s Peanut Chews, Franks Black Cherry Soda, Sweetzel’s Spiced Wafers


ALLENTOWN, PA Lehigh Valley International (KABE)

ATLANTIC CITY, NJ Atlantic City International (KACY)

BERN TOWNSHIP, PA Reading Regional/Carl A. Spaatz Field (KRDG)

BLUE BELL, PA Wings Field (KLOM)

CAPE MAY, NJ Cape May (KWWD)

COATESVILLE, PA Chester County G.O. Carlson (KMQS)

MILLVILLE, NJ Millville Municipal (KMIV)

NEW CASTLE, DE New Castle (KILG)

PHILADELPHIA, PA Northeast Philadelphia (KPNE) Philadelphia International (KPHL)

TRENTON, NJ Trenton-Mercer (KTTN) Trenton-Robbinsville (KN87) C AT E R E R Iacofano’s Philadelphia

UPDATED : 8 / 21 | 39

UPDATED : 8 / 21


P E N N S Y LVA N I A – P I T T S B U R G H

BREAKFAST

B B H O N E Y B I S C U I T S Buttermilk biscuits, blueberry honey, whipped butter, jam, Greek yogurt, mixed berries, granola

A L L E G H E N Y M O U N TA I N Q U I C H E House-cured duck prosciutto, Allegheny Mountain cheese, mushroom, herbs, pickled tomatoes, olive oil, fresh fruit salad

LUNCH/DINNER ST RAW B E R RY SA L A D A N D H E R B C H I C K E N Romaine, strawberries, dried cherries, sunflower seeds, blue cheese, sweet tarragon vinaigrette, sliced herb chicken breast, romesco sauce, grilled vegetables

T H E P I T T S B U R G H E R Beef brisket, cabernet onions, arugula, roasted shallot vinaigrette, herb focaccia bun, shoestring fries, pickled vegetable slaw

B U T T E R M I L K F R I E D C I T Y C H I C K E N Chopped chicken breast, roasted corn and pea salad, pickled tomatoes, feta, buttermilk dressing

LITE FARE

B L AC K - A N D - G O L D C O R N C A K E S Roasted corn and zucchini cakes, pico de gallo, chive-basil yogurt, mixed berries

P E N N AV E N U E T H A I W RA P S Ground turkey, water chestnuts, carrot, radish, soy, ginger, garlic, leaf lettuce, spicy peanut sauce, mixed grain and vegetable salad

I R O N C I T Y E G G S Scotch-style eggs, chicken sausage, herb salad, spicy lemon garlic aioli

SNACK

T H E K E N N E T S Q UA R E Wild mushrooms, kale, mascarpone, pastry tart shell, lemon zest

PA LO C A L C H E E S E A N D S M O K E D SAU SAG E P L AT E Goat Rodeo® coffee cheese, Goat Rodeo soft-ripened cheese, Allegheny Mountain sharp cheddar, Galen’s Good Old gouda, house-smoked kielbasa, Ricci’s smoked sausage, grain mustard, dried fruits


CORAOPOLIS, PA Pittsburgh International (KPIT)

WASHINGTON, PA Washington County (KAFJ)

WEST MIFFLIN, PA Allegheny County (KAGC)

ZELIENOPLE, PA Zelienople Municipal (KPJC) C AT E R E R First Class Caterers

UPDATED : 8 / 21 | 40

UPDATED : 8 / 21


S O U T H C A R O L I N A – C H A R L E S T O N

BREAKFAST



LUNCH/DINNER




LITE FARE




SNACK

S E A R E D S E A S C A L LO P S W I T H A B AS I L B U T T E R F R I E D G R E E N TO M ATO E S Fried green tomatoes shingled with bacon cream cheese, roasted peppers, and a balsamic glaze over a bed of mixed greens


CHARLESTON, SC Charleston AFB International (KCHS) Charleston Executive (KJZI)

BEAUFORT, SC Beaufort CO (KARW)

GEORGETOWN, SC Georgetown CO (KGGE)

HILTON HEAD, SC Hilton Head, SC (KHXD)

MYRTLE BEACH, SC Myrtle Beach, SC (KMYR)

NORTH MYRTLE BEACH, SC Grand Strand (KCRE)

WALTERBORO, SC Lowcountry Regional (KRBW) C AT E R E R JLI Catering and Events-Charleston

UPDATED : 8 / 21 | 41

UPDATED : 8 / 21


S O U T H C A R O L I N A – C O L O M B I A

BREAKFAST



LUNCH/DINNER LOW C O U N T RY S H R I M P P L AT E Corn, tomatoes, pepper melange, garlic, and pickled okra topped with shrimp, served with a spring mix salad



LITE FARE




SNACK




COLUMBIA, SC Columbia Metro (KCAE) Hamilton L.B Owens (KCUB)

FLORENCE, SC Florence Regional (KFLO)

GREENWOOD, SC Greenwood County, SC (KGRD)

HARTSVILLE, SC Hartsville Regional, SC (KHVS)

ORANGEBURG, SC Orangeburg Municipal, SC (KOGB)

DARLINGTON, SC Darlington County, SC (KOGB) C AT E R E R JLI Catering and Events-Colombia

UPDATED : 8 / 21 | 42

UPDATED : 8 / 21


S O U T H C A R O L I N A – G R E E N V I L L E

BREAKFAST



LUNCH/DINNER




LITE FARE




SNACK




GREENVILLE, SC Greenville Downtown (KGMU) Donaldson Center (KGYH) Greenville - Spartanburg Downtown (KGSP)

LANCASTER, SC Spartanburg Downtown (KSPA) Lancaster CO – Mc Whiter (KLKR)

ROCK HILL, SC Rock Hill/York Country (KUZA) C AT E R E R JLI Catering and Events-Charlotte

UPDATED : 8 / 21 | 43

UPDATED : 8 / 21


T E X A S – A U S T I N

BREAKFAST

ST U F F E D C R E P E S Tender house-made crepes filled with smooth goat cheese and blended with dark amber honey and spiced pecans

S M O K E D SA L M O N W I T H G R I L L E D F L AT B R E A D Smoked salmon with grilled flatbread jalapeño pepper jelly and a garlic and chive cream cheese

LUNCH/DINNER S M O K E D C E DA R P L A N K SA L M O N Smoked cedar plank salmon filet served atop toasted French bread and served with a creamy honey-tarragon sauce

G A R L I C S H R I M P A N D H E R B E D I S RA E L I C O U S C O U S Marinated, grilled jumbo gulf shrimp served with herbed Israeli couscous and grilled vegetables

T E X AS D U C K B R E AST Duck breast over cremini, red grapes, and onion ragu with jalapeño chocolate sauce and grilled butternut squash

LITE FARE

T E X AS - ST Y L E S P I C E D G RA N O L A A blend of house-made granola tossed with hearty dried dates, papaya, and pineapple, served with fresh sliced fruit and tangy Key lime yogurt

T E X AS G U L F S H R I M P SA L A D Grilled jumbo gulf shrimp salad with roasted corn and pickled onions, served with a cilantro-lime vinaigrette

R E D S N A P P E R C E V I C H E Red snapper ceviche served with toasted French bread and a cool avocado crème

SNACK

R O AST E D P O B L A N O A N D B RA I S E D L E E K S P I N AC H D I P Roasted poblano and braised leek spinach dip served with fried flour tortilla chips

T E X AS C A R PAC C I O Thinly sliced beef topped with garden greens, charred mushrooms, and a roasted pine nut dressing


HORSESHOE BAY, TX Horseshoe Bay Resort (KDZB)

GEORGETOWN, TX Georgetown Municipal (KGTU)

AUSTIN, TX Austin-Bergstrom International (KAUS) Austin Executive (KEDC) C AT E R E R O’Neill’s Catering

UPDATED : 8 / 21 | 44

UPDATED : 8 / 21


T E X A S – D A L L A S

BREAKFAST

ST U F F E D B E LG I A N C R E P E S Belgian crepes rolled with a smoked honey ham and Emmental cheese. Assorted fresh berries on the side with plain Greek yogurt (yogurt is in the bottom of the ramekin), served with a small jar of honey on the side

S M O K E D SA L M O N B OW L Thinly sliced smoked salmon, with dukkah-seasoned tomatoes, sliced cucumber, and a scotch egg, served with a small portion of olive oil on the side

LUNCH/DINNER

C H I L E A N S E A B ASS W I T H P I C K L E D L E M O N B U T T E R Served with Texas potatoes and fresh snap peas

T E X AS G RASS - F E D F I L E T M I G N O N Served with wild mushroom risotto, wilted leeks, and red wine reduction

T E X AS F R E E - RA N G E C H I C K E N Served with cauliflower mash, fresh green beans, and supreme sauce

LITE FARE

G R I L L E D WAT E R M E LO N SA L A D Fresh spring mix with grilled watermelon and fresh vegetables, served with balsamic and olive oil A P P L E WO O D C A RV E D - T U R K E Y SA N DW I C H Slow-roasted turkey with manchego cheese, sprouts, and tomatoes, served with corn salad and chimichurri sauce

SNACK

G R I L L E D LO BST E R SA L A D Baby spinach with fresh vegetables and a warm-water lobster tail, served with a fennel vinaigrette

S E A R E D D U C K B R E AST C A K E Seared duck on a corn pancake, with peppers, onions, and a red wine reduction

G R I L L E D L A M B C H O P S Served with yuca fries and a chipotle aioli


ADDISON, TX Addison (KADS)

ARLINGTON, TX Arlington Municipal (KGKY)

DALLAS, TX Dallas Executive (KRBD) Dallas Love Field (KDAL)

DENTON, TX Denton Municipal (KDTO)

FORT WORTH, TX Fort Worth Alliance (KAFW) Fort Worth Spinks (KFWS) Meacham International (KFTW)

GRAPEVINE, TX Dallas-Fort Worth International (KDFW)

MCKINNEY, TX Collin County Regional (KTKI)

MESQUITE, TX Mesquite Metro (KHQZ) C AT E R E R Air Culinaire

UPDATED : 8 / 21 | 45

UPDATED : 8 / 21


T E X A S – H O U S T O N

BREAKFAST



LUNCH/DINNER

S M O K E D C E DA R P L A N K SA L M O N Smoked cedar plank salmon filet served atop toasted French bread and served with a creamy honey-tarragon sauce



LITE FARE




SNACK R O AST E D P O B L A N O A N D B RA I S E D L E E K S P I N AC H D I P Roasted poblano and braised leek spinach dip served with fried flour tortilla chips



HOUSTON, TX Ellington Field (KEFD) George Bush Intercontinental (KIAH) William P. Hobby (KHOU)

SUGAR LAND, TX Sugar Land Regional (KSGR)

SPRING, TX David Wayne Hooks (KDWH)

CONROE, TX Lone Star Executive (KCXO)

GALVESTON, TX Scholes International (KGLS)

HUNTSVILLE, TX Huntsville Municipal (KUTS)

BROOKSHIRE, TX Houston Executive (KTME) C AT E R E R O’Neill’s Catering

UPDATED : 8 / 21 | 46

UPDATED : 8 / 21


T E X A S – S A N A N T O N I O

BREAKFAST



LUNCH/DINNER

S M O K E D C E DA R P L A N K SA L M O N Smoked cedar plank salmon filet served atop toasted French bread and served with a creamy honey-tarragon sauce



LITE FARE




SNACK

R O AST E D P O B L A N O A N D B RA I S E D L E E K S P I N AC H D I P Roasted poblano and braised leek spinach dip served with fried flour tortilla chips



ENCINAL, TX Lewis Ranch (2TX4)

KERRVILLE, TX Kerrville Municipal (KERV)

NEW BRAUNFELS, TX New Braunfels Municipal (KBAZ)

SAN ANTONIO, TX Lackland Air Force Base (KSKF) San Antonio International (KSAT)Stinson Municipal (KSSF) C AT E R E R O’Neill’s Catering

UPDATED : 8 / 21 | 47

UPDATED : 8 / 21


V I R G I N I A / WA S H I N G T O N D .C .

BREAKFAST

WAS H I N GTO N OV E R N I G H T O AT S Old-fashioned oats, chia seeds, toasted slivered almonds, sunflower seeds, dried apricots and cranberries, and fresh mixed berries, served granola on the side

E X E C U T I V E M I N I Q U I C H E FO U R WAY S Bacon, ham, spinach, and mushroom and Swiss cheese quiche. Served with a berry parfait

LUNCH/DINNER

D I P LO M AT I C C H I C K E N S H AWA R M A B OW LS Farro, diced cucumber, diced tomato, chickpeas, shredded chicken, tzatziki sauce

G R I L L E D S I R LO I N C A P R E S E SA N DW I C H Sliced grilled sirloin, sliced tomato, sliced mozzarella, and basil on French bread, with balsamic glaze on the side

B L AC K E N E D SA L M O N S P I N AC H SA L A D Baby spinach, cherry tomato, cucumber, and toasted walnuts, served with honey-lime vinaigrette

LITE FARE

V I R G I N I A FA R M E R S B R E A K FAST Assorted cured meats (salami, soppressata, pepperoni), hard-boiled egg, grilled Roma tomato, cheddar cheese, and field greens, served with crostini and smoky paprika oil

G O C H UJA N G - G L A Z E D B E E F S K E W E R S Three grilled gochujang beef skewers, served with a side of ginger slaw

P R O T E I N P OW E R SA L A D Baby kale, quinoa, avocado, butternut squash, black beans, shaved red onion, and toasted pumpkin seeds, served with chipotle-lime dressing

SNACK

C A J U N M A RY L A N D C RA B D I P Jumbo lump Cajun crab dip, served with crudités and crostini on the side

S P I C Y P E A N U T C H I C K E N L E T T U C E Bibb lettuce, diced chicken, pickled carrot and daikon slaw, spicy peanut sauce


DULLES, VA Washington Dulles International (KIAD)

LEESBURG, VA Leesburg Executive (KJYO)

MANASSAS, VA Stafford Regional (KHEF)

STAFFORD, VA Stafford Regional (KRMN)

WASHINGTON, D.C. Ronald Reagan Washington National (KDCA)

WINCHESTER, VA Winchester Regional (KRMN) C AT E R E R Air Culinaire

UPDATED : 8 / 21 | 48

UPDATED : 8 / 21


W Y O M I N G – J A C K S O N H O L E

BREAKFAST

S O U R D O U G H B I S C U I T S Served with olallieberry jam and butter, and sliced fresh fruit

O R G A N I C G RA N O L A W I T H D R I E D H U C K L E B E R R I E S Served with pine nuts, organic vanilla Greek yogurt, and sliced fresh fruit

LUNCH/DINNER

G R I L L E D C H I C K E N W I T H H U C K L E B E R RY B B Q D I P P I N G SAU C E Cold-sliced grilled chicken, served with grilled vegetables and a garden salad

B U F FA LO C A R PAC C I O W I T H P E P P E RC O R N C R E A M Served with crostini, grilled vegetables, and a garden salad

W E ST E R N SA M P L E R Smoked rainbow trout, buffalo and elk sausage, and grilled vegetables with a garden salad

LITE FARE

W Y O M ATO C A P R E S E E G G P L AT T E R Sliced Wyomato, basil, fresh mozzarella, two hard-boiled eggs, sliced avocado, and sliced fresh fruit

S M O K E D I DA H O T R O U T C A K E S Served with fresh dill, lemon cream, fresh pickle, tomato, and salsa on butter lettuce leaves, served with garden salad

G R I L L E D A N T I PASTO P L AT T E R W I T H I TA L I A N H E R B D I P P I N G SAU C E Assorted grilled vegetables with Italian meats and buffalo mozzarella

SNACK

H U C K L E B E R RY C A N DY S N AC K B AS K E T Variety of huckleberries candies (taffy, licorice, and chocolates)

W E ST E R N M E AT A N D C H E E S E P L AT T E R Buffalo mozzarella, local cheese, buffalo and elk salami


JACKSON, WY Jackson Hole, WY (KJAC) C AT E R E R Jedediah’s

Documents

SIGNATURE - NetJets