Joinville and Santa Catarina carry a strong table: the coast gives shrimp, oysters from the Florianopolis farms and fresh fish, while the German and Italian settlement of the north shows in bread, sausages and cakes. Our local specialities are chosen for how they behave in a galley. A private jet menu for SBJV leans on cold plates because the humid air punishes anything fried: shrimp salad with palm heart, smoked sausage boards, cheese and cured meat. Private jet platters are cut per passenger and labelled by seat. Gourmet inflight meals use the hot side sparingly, with a risotto or a moqueca that finishes in the oven. Private jet snacks cover the rest: pao de queijo, tropical fruit, nuts. The inflight menu for Joinville also respects Brazilian rules on fresh produce, and private jet food for international legs is checked before it is packed. Santa Catarina specialities, written for the crew who plate them.
Start with the weather: Joinville is warm and wet for most of the year, so private jet food from here is built to stay cold, sealed and easy to re-plate. The private jet menu draws on Santa Catarina: fresh shrimp, oysters, grilled fish, sausages from the German villages, local cheeses and bread. These local specialities arrive as private jet platters, one board per cabin zone, or as gourmet inflight meals that go into your oven and finish with the sauce apart. Private jet snacks stay simple: pao de queijo, tropical fruit, nuts, chocolate. The inflight menu is agreed with you, not imposed, and a chef adjusts it for the aircraft type, the headcount and the passenger who changed their mind on the ramp. Joinville and its region give plenty to work with.
