Catering to your aircraft in Monticello.
Monticello's Sullivan County International runs on seasons: summer escapes, autumn foliage, winter ski traffic. Our galley-ready trays follow whatever aircraft lands, sealed and marked for the crew to serve.
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.
Monticello and Sullivan County sit in the Catskills, and a private jet menu for MSV can lean on what the region does well: Hudson Valley apples and cider, maple syrup tapped in the hills, trout from Catskill streams, farm cheeses, and bagels in the New York tradition. Local specialities for a private jet menu here are mostly cold and portable, which suits a short light-jet leg into New York.
An inflight menu built around Monticello starts from the larder of Sullivan County: private jet food such as smoked trout with horseradish, maple-glazed salmon, apple cider donuts for the morning leg, and aged New York cheddar. Private jet platters carry cheese, charcuterie and seasonal fruit; gourmet inflight meals add a hot main finished in the galley oven. Private jet snacks run to maple nuts and apple chips. These local specialities of the Catskills, New York, travel well and plate cleanly.
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.
Sullivan County International sits at 1,403 feet in the Catskills, and the flights it sees are mostly weekend and summer trips into the Monticello area. Private jet catering here is written around the aircraft that actually lands, a light jet or turboprop with a small galley, and handed to the FBO ready to serve. We are former VIP flight attendants, so inflight catering for KMSV comes with the galley limits already in mind. Whether the order is in-flight catering for a family weekend or aviation catering for an owner party, the Monticello brief is one page: tail, slot, headcount, and any business aviation catering extras for the cabin. Executive jet catering for owner trips, diplomatic flight catering when a delegation passes through, and cabin crew meals are all ordered with the flight and phoned or emailed 24/7.
Business jet catering at KMSV usually serves an owner or executive party heading to a Catskills property. Corporate jet catering, VIP flight catering and charter flight catering are briefed with tail, slot and headcount. A private jet chef writes the bespoke menu around the small galley, and luxury inflight catering here favours cold courses with one hot main.
Government flight catering at Sullivan County starts with protocol, not food. Head of state flight catering and VIP aviation catering arrive with named contacts, a menu cleared first and discreet handover. State visit aircraft catering is traced item by item, and labels carry seat numbers, never names.
Special meals at Monticello are produced in the same New York kitchens as the main order, with separate boards for kosher, halal, vegan, gluten free and allergen free dishes. Kids meals are sized for children, and each tray is marked by seat and restriction.
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.
Waiting on the ramp at Sullivan County, a crew wants something that eats easily. Crew meals, flight crew meals and pilot meals are ordered on request and invoiced as normal. Crew catering and crew meal boxes go in separate bags from guest trays; cockpit meals and different meals for pilots follow operator policy.
FBO catering at Monticello means catering delivery to the FBO, where your handling agent receives the order at the general aviation terminal. Ground handling catering is coordinated with that agent for airside access, and handling agent catering stays the same at every field.
Galley catering for smaller aircraft at Monticello rarely needs a high loader. Airside catering delivery is by van to the stairs, and aircraft provisioning is by hand. Bigger types need the high loader arranged through your handling agent in advance.
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.
Sullivan County International serves Monticello and the Catskills, a general aviation field at 1,403 feet. It is used by owner-operators, charter flights and seasonal visitors to the area.
Airport catering at KMSV leans on a compact business aviation hub. Inflight catering, in-flight catering and aviation catering orders are common for summer weekends, and business aviation catering and executive jet catering cover owner trips. Diplomatic flight catering is rarer, cabin crew meals are ordered with the flight, and FBO services and ground handling services are provided at the general aviation terminal.
International arrivals at KMSV clear U.S. customs and agricultural rules, so foreign meat, dairy and fresh produce may not enter. Food we supply is sourced in the United States, which keeps the galley clear of declaration problems.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at MSV, where our order of a breakfast basket with individual preserves for 8 people involved a small galley worktop. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing. My search for "private jet catering near me" led to a practical conversation about portion planning.”
“What impressed me at Sullivan County International Airport was how a request for a selection of petits fours and sandwiches was handled despite different crew meal preferences. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. The note about the desserts was easy to spot, and we could brief the rest of the team quickly. I appreciated the emphasis on packing arrangement throughout the private jet catering menu arrangements.”
“Choosing poached fish with steamed rice for 7 people at KMSV was straightforward; the challenge was making it work with several individual meal preferences. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. Our brief for private aviation catering was met with a sensible plan for storage requirements. The canapés stayed together in one group, so another crew member could follow the same plating sequence.”
For Sullivan County flights, a passenger count that moves is common on weekend trips. We re-cost per cover: private jet catering priced per menu, with seasonal items like apple desserts costing less than premium seafood.
Government flights landing at Monticello bring security checks and named handlers. Lead time here means getting names, tail and slot agreed with your handling agent; last-minute orders are handled once that is settled.
Allergen and child meals need clear labels, and customs rules at a U.S. port of entry like KMSV need clear provenance. Ours are packed in New York, labelled per seat, and they remain sealed through the handover.
Crew can pack their own, but during a long wait in Sullivan County it is easier to add cabin crew meals to the order. Cockpit meals are packed for the captain and first officer separately and are billed as requested.
The charter agreement does not cover catering. For a Sullivan County turnaround, we work from the tail and slot you give; a short turn changes how we pack, not whether it is billed separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
