This is a research-informed placeholder menu built from competitive analysis of what leading private jet caterers offer, what the KJAC market demands, and what FDRG’s culinary identity suggests. Every item should be replaced with actual FDRG menu content. The structure, categories, and item descriptions here are directionally correct for the audience and the market.
For early flights and ski-season departures. High protein, clean ingredients, packaged for easy consumption.
Soft scrambled eggs, house-cured salmon, avocado, heirloom tomatoes, pickled onion, everything seasoning, sourdough toast. Served cold for reheating or hot for immediate departure.
House-made sausage from locally sourced Wyoming bison and elk, roasted fingerling potatoes, soft herbs, grainy mustard. Oven-ready foil tin.
Assorted croissants (plain, almond, chocolate), seasonal fruit Danish, house granola with Greek yogurt and local honey, fresh seasonal fruit. Serves 2–4.
Cold-smoked Pacific salmon, cream cheese, capers, shaved red onion, cucumber, lemon, blinis and bagel crisps. Ready to serve cold.
Multigrain sourdough, smashed avocado, soft-boiled farm eggs, Everything bagel seasoning, micro greens, chile flake. Cold pack for fresh prep.
Seasonal Wyoming and regional fruit selection. Honeydew, cantaloupe, strawberries, blueberries, grapes. Serves 2–6.
For mid-day and early afternoon flights. Lighter, component-based selections that don’t require reheating.
Artisan cured meats (prosciutto, soppressata, speck), three cheese selections (aged cheddar, brie, manchego), house-pickled vegetables, Dijon, fig jam, sourdough crackers, French baguette. Serves 2–4.
Seared yellowfin tuna, haricots verts, heirloom cherry tomatoes, soft-boiled eggs, Kalamata olives, fingerling potatoes, shaved red onion, Dijon-herb vinaigrette. Individual or family style.
Roasted farro, seasonal roasted vegetables, crispy chickpeas, goat cheese, toasted pepitas, apple cider vinaigrette. Available with grilled chicken or salmon. Vegan base.
House-baked French baguette, prosciutto di Parma, French brie, arugula, fig mostarda, whole grain mustard. Sliced for cabin service. Individually wrapped.
Fresh burrata, heirloom tomatoes, basil oil, aged balsamic, marinated artichoke hearts, roasted peppers, olives, fresh mozzarella. Designed for sharing.
Prime wagyu beef, aged white cheddar, caramelized onion jam, house aioli, brioche bun. Oven-ready. Upgrade to bison on request.
Maine lobster, celery, tarragon, lemon-chive butter, split-top brioche rolls, Old Bay kettle chips. Cold pack, assemble on board.
For evening departures and longer transcontinental flights. Full dinner service in oven-ready packaging.
6oz USDA Prime center-cut filet, black truffle compound butter, roasted garlic mashed potatoes, haricots verts, red wine jus. Oven-ready foil tin.
Pacific halibut fillet, lemon-caper beurre blanc, roasted fingerling potatoes, broccolini, fresh dill. Oven-ready.
Colorado-sourced rack of lamb, herb crust, rosemary jus, white bean puree, roasted cherry tomatoes. Oven-ready foil tin. Full rack (2 chops per portion).
Free-range airline chicken, wild mushroom cream sauce, roasted root vegetables, fresh thyme, natural jus. Oven-ready.
Arborio rice, wild mushroom medley, burrata, truffle oil, Parmigiano-Reggiano, fresh herbs. Oven-ready. Serves as vegetarian entree or side for 2.
Chef-curated selection: salmon, tuna, yellowtail, shrimp nigiri; tuna, cucumber, avocado rolls. Wasabi, pickled ginger, soy. Cold pack. Not for reheating.
Poached jumbo shrimp cocktail, king crab clusters, oysters on half shell (where available), smoked salmon, lemons, housemade cocktail and mignonette. Cold pack. Serves 4–6.
Designed for pilots and flight attendants on duty. Packaged separately from passenger catering. Hearty, easy to eat in a confined space, no spill risk.
Grilled chicken, romaine, tomato, cucumber, ranch, flour tortilla. Side of chips and an apple. Packaged for no-mess eating.
Roasted turkey, bacon, swiss, lettuce, tomato, avocado, sourdough. Side of kettle chips and a cookie.
Brown rice, roasted chicken, black beans, corn, pico, avocado, cilantro-lime vinaigrette. No-spill container.
Hummus and vegetables, string cheese, apple, trail mix, bottled water. Packaged for grab-and-go during duty.
Non-alcoholic beverages only. BYOB-friendly packaging notes included for passenger-supplied wine and spirits.
VOSS Still, Fiji, Evian. 6-pack per selection or mixed.
VOSS Sparkling, San Pellegrino, Topo Chico. 6-pack per selection.
Cold-pressed orange, green (apple/celery/ginger), beet/berry. 16oz bottles. 4-pack.
San Pellegrino Limonata & Aranciata, Fever-Tree tonic and ginger beer, Boylan cane sugar cola. Mixed 6-pack.
French press, single-origin whole beans, grinder, filters, cups, cream, sugar. Full setup. Specify roast: light, medium, dark.
For passenger-supplied wine and spirits: branded wine glasses (2 or 4), cocktail napkins, wine opener, ice pouch. Request at order time.
