The menu is an essential tool in inflight service, serving as both a guide and a presentation of the culinary experience offered on board. It is more than a simple list of dishes: the menu communicates the style, quality, and refinement of the service. Its purpose is to inform passengers about the available options for food and beverages, to highlight special selections such as wines or signature dishes, and to assist them in making their choices with ease. In private aviation, the menu is also a symbol of personalization, often tailored to the preferences, dietary requirements, and cultural background of the guests, ensuring that every detail reflects exclusivity and hospitality. Before preparing the menu and ordering the catering is necessary to clarify:

• how many services we have to provide. 
•  who our passengers are (European citizens, Muslims, Indians, Asians, Jews, etc.)
•  what are their special requests (vegans, celiac, various allergies, etc.) or (birthday, honeymoon, anniversary, etc.) 
• what type of trip (work or holiday)

Type of trip

Bussines

When designing the new menus, we have kept the flight destination and flight time in mind.

On a business trip a is usually recommended a light meal, easy food.

Avoid any type of particular odors and aromas

The consumption of alcoholic beverages is done only at the request of the leader guest.

Holiday

 For holiday trips, any type of menu is allowed. It is highly recommended to offer guests foods from the destination countries, local dishes.