Augusta State · KAUG / AUG · United States

Private jet catering at Augusta State Airport (KAUG / AUG), Augusta

Catering to your aircraft in Augusta.

A small field with a big calendar: legislative sessions, summer lake traffic, autumn foliage and winter ski charters at KAUG. We pack Maine food for each, cold when the galley is tight, hot when there is an oven.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Inflight catering with the flavours of Augusta (AUG)

{Region} cooking is simple food done well, and that suits a private jet menu. Around Augusta, Maine, that means lobster, haddock, wild blueberries, maple and cheddar from small dairies. We turn those local specialities into private jet platters, gourmet inflight meals and private jet snacks, packed for a galley with one oven and little counter space.

For an inflight menu at Augusta State, Maine, think cold first: dressed lobster, smoked fish, marinated beets, blueberry tarts. Then one or two hot dishes that finish in your oven, like fish chowder or baked haddock. Private jet food from Maine is seasonal, so the platters and snacks change with the month, and local specialities appear where they travel best.

Open the menu Download the menuPDF

Local specialities of Maine at Augusta State: lobster, haddock and wild blueberry tart for a private jet menu

01Maine lobster roll fillingChilled, bun apart

02Baked haddock with herb crumbOven

03Fish chowderSealed, oven

04Wild blueberry tartChilled

05Maine cheddar and apple boardRe-plate cold

06Maple-glazed roasted squashOven

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · AugustaAugusta State Airport · KAUG

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Augusta State Airport (KAUG)

Augusta State sits at 352 feet on the Kennebec River plateau, a quiet field that sees legislators, executives and charter groups heading for Maine's capital and the lakes beyond. Private jet catering here leans on what the state grows and lands: lobster, haddock, wild blueberries, maple. Whether the flight is inflight catering for a quick hop or aviation catering for a long leg south, the menu is built for the galley you actually have. Business aviation catering for state business, executive jet catering for corporate trips, diplomatic flight catering when a delegation visits the capital, and cabin crew meals for the people working the cabin: all ordered with the flight and handed over by your handling agent.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at Augusta State Airport, Maine, ready for private jet catering delivery

Business aviationOur core

Private jet catering in Augusta for business and VIP flights (AUG)

Most business jet catering at Augusta State is a short brief: a handful of passengers, one oven at most, and a Maine menu. Corporate jet catering for executives visiting the capital, VIP flight catering for owners heading to the coast, and charter flight catering for groups bound for the lakes all follow the same logic. A private jet chef writes a bespoke menu around the aircraft, and luxury inflight catering here means lobster dressed cold and chowder that finishes on board.

Government flight catering at Augusta, Maine, a discreet VIP aviation catering tray for a state visit aircraft

State & royalDiscretion, protocol

Government flight catering and aviation catering at Augusta State Airport (KAUG)

Official traffic lands at Augusta State because the state house is in town. Government flight catering for delegations, head of state flight catering for senior visitors, VIP aviation catering for protocol flights and state visit aircraft catering for diplomatic arrivals are all handled with the same calm: menus cleared first, trays sealed, nothing improvised.

The *Augusta* inflight catering menu (AUG)Or write your own, we cook it

Cold private jet platters at Augusta State, Maine: smoked fish, cheddar and blueberry tart

Cold galley

No oven · served in four minutes

Private jet platters: smoked fish, local cheddar, applesChilled

Lobster roll filling with split-top bunsRe-plate cold

Gourmet inflight meals: poached salmon, beet and dill saladChilled

Private jet snacks: blueberry muffins, maple granolaChilled

Wild blueberry tartRe-plate cold

Hot gourmet inflight meals at KAUG, Maine: baked haddock and fish chowder ready for the oven

Hot service

One oven · re-plated in twelve minutes

Baked haddock with herb crumbOven

Fish chowder, cream and potatoSauce apart

Gourmet inflight meals: roast chicken, maple squashOven

Beef short rib with root vegetablesSauce apart

Private jet snacks: whoopie pies, warm cheddar biscuitsOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals for every diet: in-flight catering at Augusta State Airport

Special meals at Augusta State are handled as a procedure, not a label. In Maine kitchens the hidden allergens are shellfish stocks in chowders, butter in biscuits and nuts in maple granola, so we keep those away from other dishes. Kosher, halal, vegan, gluten free, allergen free and kids meals are packed sealed on their own board, marked by seat number.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Pilot meals and crew meals at Augusta State Airport (AUG)

For crews at KAUG, crew meals mean something eaten between legs, not a formal service. Flight crew meals come in crew meal boxes on request, invoiced with the order. Pilot meals are packed to be eaten one-handed, and different meals for pilots are available so captain and first officer never share a dish. Crew catering is as simple as a cold plate; cockpit meals are packed for the flight deck. Cabin crew meals are labelled separately from guest trays.

Meal passKAUG

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKAUG

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Augusta State Airport (KAUG) terminal and apron, Maine, the general aviation terminal for FBO catering

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Augusta State Airport (AUG): delivery to your aircraft

FBO catering at Augusta State is handed over at the FBO or at the aircraft, depending on the slot. Catering delivery to the general aviation terminal is arranged through your handling agent, and ground handling catering follows the field's airside access rules. Handling agent catering means one contact for the ramp and one delivery for the aircraft.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Augusta State Airport (AUG)

Most traffic at KAUG is light and mid-size jets, so galley catering usually goes up by hand through the main door, with no lift needed. For a larger aircraft, the handling agent can arrange a high loader, and airside catering delivery follows the FBO's access rules. Aircraft provisioning for a bigger cabin depends on the galley layout and door height, so tell us the type.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportKAUG / AUG

About Augusta State Airport (AUG): airport catering for business aviation

Augusta State is the capital's airport, sitting at 352 feet on the Kennebec. Airport catering here serves the general aviation that dominates the field: executives, charter groups and official visitors. FBO services and ground handling services are the two points of contact on arrival, and runway and weather conditions matter more than traffic, since the terminal stays quiet outside peak seasons.

Business aviation

Augusta State is a business aviation hub in miniature: legislators on session days, executives for meetings, anglers and skiers in season. Inflight catering and in-flight catering follow each rhythm, with cold seafood in summer and hot soups in winter. Aviation catering and business aviation catering sit on top of the FBO services and ground handling services already booked for the stop; executive jet catering, diplomatic flight catering for official arrivals, and crew meals and cabin crew meals for the people working the cabin travel in the same order.

Customs & food import

Augusta is a domestic US field, so customs only enters the picture on an international leg, cleared at another airport of entry. For a departure abroad, the FBO services and ground handling services on site coordinate the paperwork, while the menu is planned around the destination's agriculture rules: fresh meat, dairy and produce are the items most often held back.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“The 3 passenger portions of chicken skewers with a couscous salad were the easy part; managing a short ground stop at AUG took more planning. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. The order made jet catering feel manageable because the meal organisation had been considered beforehand. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”

Nathan B. | Chief cabin officer — private jet

Gulfstream G650ER

★★★★★ROYAL FLIGHT

“One detail shaped our order at Augusta State Airport: an evening cabin service, alongside a request for a cold lunch with cheese and fruit for 8 passengers. For VIP flight catering, that attention to written menu details made the order noticeably easier to manage. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. The side dishes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”

Anastasia O. | Royal family manager

BBJ

★★★★★CREW MEALS

“As the person coordinating vegetarian wraps and colourful salads for 6 passengers at KAUG, I needed an arrangement that considered a tight boarding window. For our team, the strongest part of their charter flight catering was how they handled crew briefing. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived.”

Natalia X. | Chief flight attendant

Challenger 650

Questions crews ask about AugustaAsked by crews

How much does private jet catering cost for a flight out of Augusta State?+

Think of private jet catering cost here as a function of galley size. A Citation with no oven eats cold platters; a Gulfstream can finish chowder and haddock. Lobster in July costs one thing, root vegetables in November another. Tell us the aircraft and we price accordingly.

What is the lead time for private jet catering at Augusta State?+

Lead time at KAUG depends on how settled your schedule is, and Maine weather rarely lets it settle. Fall foliage weekends and ski season bring more traffic, so earlier is simpler, but last-minute requests are handled. Fresh seafood and seasonal produce are the only things we ask you to confirm early.

Do customs rules matter when I order a return leg from Augusta State?+

A return leg ordered here is a separate delivery, planned around where you land. Domestic, no issue; international, customs and agriculture rules decide which Maine specialities can travel. Blueberry tarts and cheddar are usually fine; fresh lobster needs more thought.

Can you bring food of your own on a night departure or early morning slot from KAUG?+

Nothing stops you carrying your own food, but at night KAUG is quiet and the options are few. A pre-ordered meal, marked by seat and packed for your galley, removes the problem, and breakfast items such as blueberry muffins and fruit travel well.

Is catering part of a charter flying into Augusta?+

Not part of the charter: the aircraft price does not include meals. Send us the tail, the slot and the headcount for KAUG, and your handling agent receives the order airside, invoiced as its own line.