Catering to your aircraft in Lebanon.
Lebanon Municipal runs on the Upper Valley's calendar: foliage weekends, ski groups, Dartmouth visitors. We cook and pack for crew who fly into KLEB, hand over at the FBO, and leave you only the re-plating.
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.
Lebanon sits in the Upper Valley of New Hampshire, and a private jet menu for KLEB starts with what the valley grows and makes. The inflight menu draws on maple from the sugarhouses, Vermont and New Hampshire cheddar, cider from local orchards, and apples that arrive in the fall with the foliage crowd. Private jet food here works best when it is simple and seasonal: a farmhouse cheese board, a maple-glazed salmon, a turkey and cranberry sandwich that suits a Dartmouth weekend. Private jet platters travel chilled and are re-plated at altitude, gourmet inflight meals finish in the aircraft oven, and private jet snacks cover the short hops, with cider donuts in autumn and maple shortbread year-round. These local specialities change with the season, so we write them around the month you fly into Lebanon.
For New Hampshire, the local specialities are cold-climate and generous. A private jet menu out of Lebanon can open with a chilled apple and sharp cheddar plate, move to a New England clam chowder in a sealed pot, and end with maple custard. The inflight menu follows the calendar: sugar-season maple in late winter, strawberries in early summer, apples and pumpkin in the fall. Private jet food stays honest and regional, never overworked. Private jet platters are built to be cut and served in a small cabin, gourmet inflight meals come hot with the sauce apart, and private jet snacks suit ski groups and foliage charters alike. Everything is written around Lebanon and the Upper Valley, so the table reads like the place.
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.
Lebanon Municipal sits at 603 ft in the Connecticut River valley, and the Upper Valley's mix of Dartmouth visitors, ski traffic and foliage weekends sets the pace for private jet catering here. For the galley that means light cabins, small ovens and menus built around New England produce. Inflight catering at KLEB leans on what the region does well, from maple to sharp cheddar, while in-flight catering for crew stays simple and boxed. Aviation catering, business aviation catering and executive jet catering orders are all written for the aircraft you actually have. Diplomatic flight catering and cabin crew meals are handled on request, ordered and invoiced like the rest.
A flight into KLEB for a company or a family usually means a small cabin and a short list of dishes done well. Our business jet catering covers corporate jet catering and charter flight catering, with VIP flight catering for the cabin that wants more. The private jet chef shapes a bespoke menu around maple, cheddar and apples, and luxury inflight catering is plated in the aircraft.
A delegation touching down at KLEB brings its own rules. Our government flight catering and head of state flight catering are agreed with the protocol contact before cooking, VIP aviation catering is packed with full traceability, and state visit aircraft catering is delivered with a minimum of people on the ramp.
Special meals at Lebanon are prepared as a procedure, not a label. New England kitchens lean on dairy, shellfish, wheat and nuts, so the allergen question comes first: kosher, halal, vegan, gluten free, allergen free and kids meals are each packed separately, sealed and marked by seat. For the Upper Valley's ski and school-holiday groups, kids meals are plain and recognisable, and every special meal is confirmed 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.
When the crew is the one eating at LEB, we write the box for the flight deck. Crew meals and flight crew meals are ordered with the trip and billed on their own. Pilot meals are separate from the cabin, crew catering follows the rotation, and cockpit meals are eaten in minutes. Crew meal boxes carry the CREW label, and different meals for pilots are packed when the operator policy asks.
Our catering delivery to the FBO at KLEB is arranged with your handling agent, who clears airside access. FBO catering arrives at the general aviation terminal packed and labelled; ground handling catering and handling agent catering are coordinated so the order leaves the car and reaches the cabin door in one handover.
On the KLEB ramp, what the tail number is decides how the cabin gets loaded. Light jets and turboprops take galley catering through the cabin door by hand, while a larger cabin may need a different approach. We check the type, the door height and whether a high loader is realistic on this ramp before airside catering delivery is planned. Aircraft provisioning is written to the galley fitted, so a small oven or a single drawer is never overloaded.
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.
Airport catering at Lebanon supports general aviation on a field that serves the Upper Valley. FBO services and ground handling services sit in one small terminal, and the business aviation hub role grows in foliage and ski seasons. The airport sits at 603 ft, on the Connecticut River side of New Hampshire.
Lebanon Municipal sees private traffic around foliage season, ski weekends and college events. Inflight catering and in-flight catering here lean on local ingredients, aviation catering and business aviation catering suit light and midsize cabins, executive jet catering covers the corporate crowd, diplomatic flight catering is handled through protocol, and cabin crew meals are ordered on request.
United States customs and agriculture rules govern what food can arrive into KLEB from another country. Declared and sealed items pass more easily, and catering ordered here is sourced and packed domestically. Tell us the routing and we plan the order so nothing is left unaccounted for.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 3 guests, but a revised passenger count also had to be considered when organising a seafood starter and warm vegetable sides at KLEB. We discussed the dimensions before confirming; The Galley Girls grouped the starters into sealed meal containers that were easy to handle. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need. When comparing aviation catering companies, I would look closely at written menu details after this experience.”
“An order of avocado toast components and breakfast fruit for 10 people at LEB had to be organised around different crew meal preferences. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned. With flight catering, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“Clear quantities were essential at Lebanon Municipal Airport: we had 5 passengers expecting a seafood starter and warm vegetable sides and were working around an evening cabin service. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. I appreciated the emphasis on written menu details throughout the flight catering services arrangements. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence.”
Pricing for private jet catering at Lebanon Municipal depends on what you choose and how many are flying. A foliage-season cider and cheese plate is modest; a plated three-course service costs more. Airside access via your handling agent is coordinated, never a hidden extra.
A repositioning leg with nobody in the back needs very little: pilot meals, water, coffee. At Lebanon that is an easy order to place, and last-minute requests are handled. If you want something seasonal, mention it and we check.
A long leg with two services usually means an international arrival, and US food import rules decide what comes aboard from abroad. Catering ordered locally for departures from LEB avoids that issue: it is sourced and packed in the United States. Tell us the routing and we advise.
Passengers can carry their own food, yet when the count moves late, a catered order is easier to adjust than a loose picnic. At KLEB we can add or remove portions, and the FBO handover is updated. Customs rules still apply to anything arriving from abroad.
Charter price and catering are two different orders. On a government or VIP flight into Lebanon, food is arranged separately, often with strict dietary and security rules. We confirm each detail with your contact and deliver to the aircraft through the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
