Groton New London is the New England shoreline, and the private jet menu for Connecticut follows it. Local specialities here start with seafood: littleneck clams, oysters from Fishers Island Sound, and the lobster roll, which on this coast is served either cold with mayonnaise or warm with butter. That choice decides how the dish travels, so we ask which one your passengers want.
An inflight menu built on the Connecticut shoreline leans on what the boats land: striped bass, scallops, clam chowder in the clear Rhode Island style or the creamy New England one. Private jet food from this coast travels well when sauces stay apart and shellfish stays chilled. We also work with the shoreline's apple cider donuts, a fall favourite in Groton and New London, plated cold and warmed in the galley oven. Private jet platters for the cabin are built from the same market, with local specialities named on each lid so the crew knows what is in the drawer.
Connecticut is where chowder, clam strips and corn on the cob are summer, and where autumn means apples, cider and squash. Our private jet menu for the Groton area rotates with that calendar, and gourmet inflight meals follow the same market, from a seared scallop plate to a roast squash dish for the vegetarians. Private jet snacks come from the shore too: smoked bluefish pâté, sea salt crackers and fruit from Connecticut farms.
