Catering to your aircraft in Mercury.
At 3,314 feet in the Nevada desert, Desert Rock asks for food that holds up in dry heat. We cook and pack for your galley, then hand it to your FBO or handling agent.
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.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Nevada is dry, high and hot, and the food of the Mercury area has to be chosen with that in mind. A private jet menu for Desert Rock leans on what travels well across the desert: cold platters, grain salads, grilled proteins and fruit that stays firm. The inflight menu is written around local specialities of the Southwest, such as citrus, dates, chili-rubbed meats and Basque-influenced Nevada dishes, the way a rancher's table in this region would show them.
Private jet food for KDRA starts with the Nevada climate. Private jet platters of cured meats, cheeses and desert-grown fruit hold up on a warm apron, and gourmet inflight meals such as slow-cooked beef or roasted chicken with chili finish in the aircraft oven. Private jet snacks lean on nuts, jerky and dried fruit, all local specialities of the Southwest that suit a short stop at Mercury. Every item is packed for a real galley, with sauce apart and cold items kept separate.
The inflight menu for Desert Rock is a Nevada menu: Southwestern flavours, desert fruit, grilled meats and cold plates that survive a hot ramp. A private jet menu here favours dishes that finish in your oven or plate cold, so nothing depends on the heat outside. Local specialities of the Nevada high desert, from chili and citrus to Basque-style lamb, give the private jet food a sense of place without complicating the galley.
Mercury and the Nevada desert around it do not offer a market on the doorstep, so the private jet menu is built and packed for the aircraft before it reaches the ramp. Private jet platters, gourmet inflight meals and private jet snacks are chosen to hold their shape in dry heat. Local specialities of Nevada appear where they travel well: citrus, dates, grilled beef, roasted vegetables, chilled desserts.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
On a Nevada strip such as Desert Rock (KDRA, also filed as NV65), the galley decides the menu, not the other way round. We write private jet catering around your aircraft type and the weather on the ramp, then hand it over through the FBO or your handling agent. In-flight catering, aviation catering and business aviation catering are all built by people who have worked the cabin. Executive jet catering for a small party or diplomatic flight catering for a protocol-led trip uses the same careful packing. Cabin crew meals are separate, on request, invoiced like the rest.
A typical business jet catering order at KDRA is a small party on a short stop. Corporate jet catering here favours plated-cold dishes, VIP flight catering for a guest with preferences, and charter flight catering for a crew with a tight turn. Our private jet chef writes a bespoke menu to the aircraft's galley, and luxury inflight catering is simply good food packed with care.
When a state visit aircraft lands at KDRA, government flight catering is quiet and exact. Head of state flight catering and VIP aviation catering mean cleared menus, sealed trays and a named contact, with nothing left to chance. State visit aircraft catering is discreet by design.
Dietary needs at Desert Rock are handled as a procedure: each special meal is cooked and packed in its own tray, labelled by seat number and restriction, and kept away from the guest trays so nothing is mixed up. In a Southwestern kitchen the allergens to watch are tree nuts, chili-based sauces with hidden gluten and shared fryers. Kosher, halal, vegan, gluten free, allergen free and kids meals are all possible, and special meals are confirmed with you before anything is cooked.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
At KDRA, crew catering is an order of its own, on request and billed as such. Crew meals and flight crew meals are packed in crew meal boxes with seat labels, pilot meals are easy to eat in the cockpit, and cockpit meals travel well. Different meals for pilots are a standard request, so two pilots can have two separate dishes.
At KDRA, we deliver to the general aviation terminal or the aircraft, depending on what the FBO allows. FBO catering, catering delivery to your handling agent and ground handling catering are all planned together. Handling agent catering works best with a confirmed slot.
On this Nevada strip, your aircraft type sets how the trays go aboard. A light jet takes its trays through the main door, while a larger cabin may need a high loader for airside catering delivery. Galley catering for KDRA is therefore planned around your type: door height, oven count and drawer space. Tell us the aircraft and we plan the aircraft provisioning accordingly, with the handling agent coordinating ramp access.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Desert Rock Airport, in Mercury, Nevada, is a high-desert field at 3,314 feet. For airport catering it is a quiet place: ground handling services are limited, so an order is planned in advance and handed over through the FBO.
Business aviation hub or not, Desert Rock is a field where general aviation and FBO services are the norm. Inflight catering, in-flight catering and aviation catering all work the same way here, as does business aviation catering for a small party. Executive jet catering, diplomatic flight catering and cabin crew meals are each handled as separate orders.
US rules restrict fresh food entering from abroad, so international arrivals at KDRA are best catered in Nevada. Domestic legs are simple; tell us the origin of the flight when you order, and your ground handling services contact can confirm anything the ramp needs.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at DRA, where our order of roasted vegetable bowls with separate dressings for 6 people involved a small galley worktop. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. With VIP flight catering, careful attention to portion planning matters as much to our crew as the menu itself. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Several practical details needed attention at Desert Rock Airport, with mini sandwiches and individual desserts requested for 5 guests and a small galley worktop to accommodate. I would discuss charter flight catering with them again, especially when written menu details needs careful coordination. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
“Small packing details became important at KDRA: our 2 passengers wanted smoked salmon bagels and sliced fruit, and we had a changing departure schedule. This experience of private jet food gave us a useful reference for managing meal organisation on another departure. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence.”
Cost at Desert Rock follows the choices you make: cold platters, hot mains, desserts, extras for crew. A late departure often means a smaller order, so the cost is lower than a lunch for eight. Private jet catering is priced per menu and invoiced separately from the flight.
At a restricted desert field such as Mercury, the handling agent is the key contact. We plan around their airside rules, and a call to confirm access makes everything smoother. Late requests are still handled.
On a short empty-cabin leg, you may only need crew food. Customs is a concern if the aircraft arrives from another country: US rules restrict many fresh items. Ordering at Mercury avoids it.
Guests can carry their own food, yes, but two services across a long flight are easier with a single supplier. We label each meal by service and seat number. Food carried in from abroad is subject to customs.
No. A private jet charter and catering are billed separately. Add or remove guests late, and we adapt the trays to the final count. It is easy to adjust at KDRA.
Tail, pax and diets — a flight attendant takes it from there, day or night.
