The Spring Seasonal Menu from Délicieux Inflight Kitchens features the season's first and finest ingredients: foraged morel mushrooms, wild ramps, fiddlehead ferns, rack of Colorado lamb, Pacific halibut, Meyer lemon tarts, and spring pea velouté. Dishes span three categories — starters, mains, and desserts — with suggested wine pairings from Sancerre, Grüner Veltliner, and Crémant d'Alsace. Available March through May.
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Spring Seasonal Menu — Private Jet Catering (March–May)
Spring Starters
Foraged morel mushroom velouté with ramp oil and brioche croutons
Spring pea soup with crème fraîche and tarragon
Composed ramp and spring vegetable salad
Fiddlehead fern and burrata with lemon vinaigrette
Spring Mains
Rack of Colorado lamb with spring herb crust and fiddlehead garnish
Pacific halibut with morel mushroom beurre blanc and asparagus
Spring pea risotto with pecorino and mint (vegetarian)
Spring Desserts
Meyer lemon tart with almond cream and citrus zest
Rhubarb and strawberry pavlova
Spring fruit sorbet selection
Sommelier Pairings
Sancerre Blanc — crisp Loire Valley Sauvignon Blanc
Grüner Veltliner — Austrian white for the lamb
Crémant d'Alsace — sparkling for the opening service