The Dominican Republic eats from the sea, the orchard and the cane field, and La Altagracia is no exception. A private jet menu for Punta Cana leans on what is landed locally: red snapper, mahi-mahi, lobster from the east coast, shrimp in coconut. This is aviation catering written around the coast, not around a generic hotel buffet.
Fruit carries the island. Mango, pineapple, passion fruit, guava and papaya travel well when cut the same day and sealed cold, so they sit on almost every inflight menu we write here. Plantain, in tostones or mofongo, is the local starch that survives a re-plate better than rice does.
Local specialities such as sancocho, pollo guisado and chivo are slow-cooked dishes that hold well in a galley oven, which makes them honest private jet food rather than a restaurant imitation. Rum, coffee and Dominican cocoa finish a plate or a tray of petits fours. Everything is packed for your galley and labelled by seat, for La Altagracia and for the aircraft behind it.
The humidity is the real constraint on this coast. Crisp things go in their own box, dressings in their own pot, and anything fried is offered only if you accept it will be a soft version by altitude.
