Manabi Province is Ecuador's seafood coast, and a private jet menu from Bahía de Caraquez reads that way: ceviche de camarón, encebollado, corvina, and a grilled fish with patacones. Our inflight menu for Los Perales translates these local specialities into what travels in a galley. Ceviche is packed chilled with the lime and the toasted corn in separate pots, so the guest plate is assembled at the seat. Encebollado is a broth and goes in a sealed container for the oven. Private jet food from this coast also means tropical fruit: papaya, pineapple, maracuyá, cut and boxed cold. For {Region}-style private jet platters, we build a tray of shrimp, avocado, plantain chips and a spiced sauce on the side. Gourmet inflight meals for a longer sector lean on seco de pollo or a grilled corvina with rice. Private jet snacks are simple: plantain chips, roasted nuts, fresh fruit.
Bahía de Caraquez gives a private jet menu a clear identity: shrimp, tuna, corvina, plantain, coconut and the cacao that grows inland in Manabi Province. When a crew flies into Los Perales, the inflight menu can lean on these local specialities rather than a generic international card. Private jet food from here is cooked for the galley you have: fish that holds in the oven, sauces kept apart, salads re-plated cold. We assemble private jet platters from shrimp, avocado and mango, and gourmet inflight meals around a grilled tuna steak with rice and sautéed greens. Private jet snacks from the region include banana chips, dried fruit and chocolate made from Ecuadorian cacao. Everything is packed, labelled by seat and handed over plane-side.
