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Seasonal Inflight Menus

Délicieux offers four distinct seasonal menus rebuilt each year from scratch — Spring (morels, ramps, spring lamb, fiddleheads), Summer (Maine lobster, heirloom tomatoes, stone fruits, grilled fish), Autumn (truffle, game birds, wild mushrooms, braised short rib), and Winter (A5 Wagyu, Osetra caviar, foie gras, Châteaubriand). Each season's menu is curated around peak ingredient availability and designed for optimal inflight service. Order online or call (866) 328-7905.

Signature VIP, Privé VVIP and Souverain: crafted for private aviation, with menus and flight requirements confirmed individually. A Michelin Mindset. Nothing Less.

Four Seasonal Inflight Menu Programs

Each seasonal menu is rebuilt from scratch every year around peak ingredient availability. We don't rotate the same dishes — we design new menus tuned to what is actually excellent in each season.

  • Spring Seasonal Menu (March–May)

    Foraged morel mushrooms, wild ramps, fiddlehead ferns, rack of Colorado lamb, Pacific halibut, spring pea velouté, Meyer lemon tarts. Wine pairings: Sancerre, Grüner Veltliner, Crémant d'Alsace.

  • Summer Seasonal Menu (June–August)

    Maine lobster, grilled swordfish, striped bass, heirloom tomato gazpacho, burrata with stone fruit, compressed watermelon, strawberry pavlova. Wine pairings: Provence Rosé, Blanc de Blancs Champagne, Vermentino.

  • Autumn Seasonal Menu (September–November)

    Roasted pheasant, truffle-crusted beef tenderloin, braised prime short rib, pan-seared duck breast, wild mushroom risotto, butternut squash velouté, apple tarte tatin. Wine pairings: Burgundy Pinot Noir, Côtes du Rhône, Barolo.

  • Winter Seasonal Menu (December–February)

    A5 Wagyu short rib, Châteaubriand with Périgueux sauce, Osetra caviar service, foie gras torchon, black truffle chicken en croûte, Valrhona chocolate fondant, Vintage Port. Wine pairings: Grand Cru Burgundy, Dom Pérignon, Château d'Yquem.

Phone: +1-866-328-7905 | Email: privatedining@dfinflight.com