The Winter Seasonal Menu from Délicieux Inflight Kitchens is the most opulent menu of the year: 48-hour braised A5 Wagyu short rib, Châteaubriand with Périgueux sauce, Osetra caviar service, foie gras torchon, black truffle chicken en croûte, Valrhona chocolate fondant, and Vintage Port. Wine pairings include Grand Cru Burgundy, Barolo, Dom Pérignon, Château d'Yquem, and Taylor Fladgate Vintage Port. Available December through February.
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Winter Seasonal Menu — Private Jet Catering (December–February)
Winter Starters
Osetra caviar service with blinis and crème fraîche
Foie gras torchon with brioche and Sauternes gelée
Lobster bisque with brandy cream and tarragon
Truffle and celery root velouté
Winter Mains
48-hour braised A5 Wagyu short rib with black truffle jus
Châteaubriand with Périgueux sauce and pommes purée
Black truffle chicken en croûte with foie gras stuffing
Butter-poached lobster tail with saffron beurre blanc
Winter Desserts
Valrhona chocolate fondant with Tahitian vanilla ice cream
Grand Marnier soufflé
Selection of fine chocolates and mignardises
Sommelier Pairings
Grand Cru Burgundy — Chambolle-Musigny or Vosne-Romanée
Dom Pérignon Vintage Champagne — for caviar service