Wisconsin gives a Wausau private jet menu its character. Cheese is the obvious start: aged cheddar, Havarti and fresh cheese curds, which squeak when they are cold and soften fast, so they travel in their own sealed box on a chilled board. Door County cherries, dried or as a compote, land on private jet platters beside Wisconsin summer sausage and rye. Smoked whitefish from Lake Michigan makes a dependable cold inflight menu item, and a wild rice soup from the north woods is a hot option that holds in a thermal pot. Central Wisconsin is also the country's ginseng growing area, and a ginseng tea service suits a morning departure. We pack local specialities as private jet food built for a small galley, and gourmet inflight meals for {Region} routes are labelled by seat. Private jet snacks run to cheese curds, pretzels and cherry bars. The private jet menu for Wisconsin shifts with the season: sweet corn and apples in late summer, heavier braises when the ramp is frozen.
A private jet menu for Wausau, Wisconsin reads like the region: dairy first, then lake fish, then orchard fruit. Cold plates carry aged cheddar, smoked whitefish and rye, and local specialities such as cheese curds ride in a separate sealed container so they do not sweat. For the inflight menu, a bratwurst slider or a walleye fillet finishes in the galley oven, with the sauce in its own pot. Door County cherries turn up in desserts and on private jet platters. Gourmet inflight meals are portioned for a King Air, a Citation or a Challenger, and private jet snacks include kettle popcorn, pretzel bites and trail mix with dried cherries. Private jet food from Wisconsin changes with the harvest, and {Region} produce in September is a different order from January.
