Westchester County sits in the lower Hudson Valley, and the pantry around White Plains is where a private jet menu for HPN starts. Orchards in the valley supply apples, pears and cider that travel well in a galley, local dairies supply butter, cream and aged cheeses, and Italian-American bakeries in the county turn out hard-crust loaves, focaccia and cannoli that hold up on a plate. Our inflight menu for New York leans on those local specialities, and private jet food for a Westchester departure often means a cold board built around Hudson Valley cheese and charcuterie. Private jet platters carry sliced seasonal fruit, crudités and smoked fish in the style of the New York deli. Gourmet inflight meals can include a roasted chicken with pan sauce or a short rib that finishes in the oven, and private jet snacks tend toward pretzels, nuts and apple chips. Local specialities are drawn from New York State's farms and delis, then packed for the drawer.
A private jet menu out of White Plains reads like New York State in a box. Hudson Valley apples, cider and pears in season, county bakeries for rye, sourdough and hard rolls, and the Italian-American delis that fill the county for cured meats and fresh mozzarella. For the inflight menu, we pack private jet food the way the galley allows: a sauce in its own pot, a salad dressed at the last moment, a roast that finishes in the oven. Private jet platters of smoked salmon, bagels and cream cheese do well on early departures, gourmet inflight meals turn to Hudson Valley duck or a seared striped bass in season, and private jet snacks include kettle chips, roasted nuts and dark chocolate. These local specialities of New York are chosen because they survive the drawer and the cabin pressure.
