Europe’s Catering Official Catalogue
GUIDELINE
This document has been created as a GUIDELINE for catering vendors who provide catering to
NetJets Europe. This catalogue should provide you with information as to the quantities, food
quality, packaging and presentation, that is the minimum standard requirement for NetJets Europe.
GARNISH &
PRESENTATION
All cold meal trays must be garnished as VIP presentation. These orders are to be prepared to be
“ready to eat”. Hot items and bulk orders should have their garnish separate, in order to preserve
the presentation (handled by Flight Attendant).
PACKAGING
It is extremely important that the highest possible quality of packaging is used by each catering
vendor, in order to provide VIP presentation of catering to our owners. NetJets Europe presently
allows catering vendors to make their own informed decisions about packaging, however should any
particular packaging used by a vendor become unacceptable, unsafe or cost prohibitive, NetJets
Europe reserves the right to require a caterer to change their packaging.
• Baskets, with liners/paper doilies if required, are acceptable for breads and crackers
• To preserve freshness and presentation, trays and baskets should have lids or covers
• All hot bulk foods and their packaging need to be both microwave and oven safe, with
reheating instructions attached – both temperatures and times.
• Trays should be labelled with product item information (i.e. cold canapés tray; cheese tray)
• Each tray should contain a maximum of 5 servings, unless otherwise specified, due to aircraft
space restrictions
• All catering orders should be clearly labelled with the corresponding NetJets catering order
number
• Hot and cold items should be separate, and labelled as such
Useful links for packaging, suitable for NetJets flights
www.comatec.fr
www.papier-rausch.de
www.solia.fr
Breakfast
Cheese
Breads
and&Crackers
Pastries
BREAKFAST
BREADS &
PASTRIES
DESCRIPTION
Caterer’s selection of:
Breads:
• Croissants
• Bagels
• Fruit/nut breads
• White or Dark bread rolls
Pastries:
• Muffins
• Viennoiseries (pain au chocolat, pain au raisin, etc)
• Danish pastries
A tray should have at least three different bread choices. Condiments must include, at
minimum, BUTTER, and JAM or JELLY. These should be provided in individual packaging.
QUANTITIES
Passenger Count
Total Tray Count
1 – 2 people
3 – 4 people
5 – 8 people
9 – 13 people
14 – 18 people
4 pieces
8 pieces
16 pieces
26 pieces
36 pieces
Garnish Pack
GARNISH
PACK
DESCRIPTION
A garnish pack is used by the Flight Attendant onboard to create the final presentation of
the dishes. Please note that all trays requested (regardless of aircraft type) should come
with complete presentation and already garnished. The Flight Attendant will use his/her
Garnish Pack to finish off any bulk items or hot meals, as required. These should only be
provided when specifically ordered.
The standard Garnish pack consists of:
• 6 bread rolls with individual butters
• 100 grams of assorted herbs (parsley, mint, basil, chives)
• 100 grams of olives
• 500 ml of fresh milk
• 500 ml of fresh orange juice
• 100 grams of cherry tomatoes
• 2 celery sticks
• 1 orange
• 2 whole lemons
• 1 carrot
Please ensure all items are clean and fresh, as this will impact the final presentation of
passenger catering.
Smoked Salmon
DESCRIPTION
Smoked salmon trays should always include, unless otherwise specified, a selection of
traditional accompaniments:
•
•
•
•
•
Sliced red onion
Capers
Lemon halves
Dill/Chives
Cream cheese
Bagels or sliced brown bread should be provided, depending on the request.
QUANTITIES
SMOKED
SALMON
Approximately 100 grams of sliced smoked salmon per person, with 50 grams of cream
cheese.
Fresh Sliced Fruit
FRESH
SLICED
FRUIT
DESCRIPTION
A minimum of four different fruits should be used on fruit trays. Some suggestions may
include kiwis, melons, pineapples, grapes, mandarins, oranges, etc. DO NOT use bananas, apples, pears, watermelon, dried fruit, fruit chips, canned fruit, pre-packaged fruit.
• All fruit must be fresh and seasonal, considering the region.
• Ensure that there is a variety of colours used in the presentation.
• Grapes should be seedless, completely clean and of high quality. Any overripe or
damaged grapes should be removed.
QUANTITIES
Passenger Count
Total Tray Count
1 – 2 people
3 – 4 people
5 – 8 people
9 – 13 people
14 – 18 people
400 grams
800 grams
1.5 kilograms
2.5 kilograms
4 kilograms
Whole Fruit
WHOLE
FRUIT
DESCRIPTION
Whole fruit should be provided in a basket. At least four types of fruit should be provided. The fruit selected should be items that are easily consumed, such as bananas,
apples, oranges, mandarins, grapes, plums, apricots, nectarines, pears, peaches, etc, not
large items such as pineapples or melons, for example, that would require further preparation.
Canapés
CANAPÉS
DESCRIPTION
Canapés should be an assortment of the freshest, highest quality ingredients, with fillings/
toppings of seafood, meat and vegetables, unless otherwise specified.
• Dual purpose containers with heating instructions should be provided for microwave
and oven when hot canapés are requested.
• An assortment of canapé bases should be used, such as:
•
•
•
•
•
QUANTITIES
Bread – white or dark
Crostini
Vol-au-vent
Blini
Sliced vegetables
Generally for cold canapés, there should be five pieces per serving. Hot canapés should
be four pieces per serving.
Crudités
CRUDITÉS
DESCRIPTION
Crudités trays should be prepared with a selection of fresh, raw seasonal vegetables. A
minimum selection of three different types should be used. Please make a selection
based on colour and presentation also.
The following is a list of suggested vegetables to use for crudités:
•
•
•
•
•
•
•
•
•
QUANTITIES
Asparagus
Celery
Broccoli
Cauliflower
Carrots
Cherry tomatoes
Cucumber
Bell peppers (red, green, yellow)
Radishes
At least two dipping sauces should be provided. Suggestions include: garlic mayonnaise,
Mary Rose, cocktail sauce, hummus, yoghurt and herbs, sour cream based dips. Do not
provide olive oil. Serving size should be approximately 200 grams of crudités per person.
Cheese and Crackers
CHEESE &
CRACKERS
DESCRIPTION
Unless otherwise specified, a minimum selection of four cheeses should be provided –
this should be an assortment of hard, soft/semi-soft and blue cheese. This may be a
combination of domestic and international cheeses, hard and soft. Cheeses with very
strong odours, or very soft cheeses (which lose their shape after being cut) should not be
used. Cheeses should not be cut into cubes, but cut for crackers.
Appropriate garnishes for cheese trays include grapes, nuts and dried fruit.
Crackers should be kept separate from the cheese (in a basket, for example) in order to
avoid going soft. Suggested crackers for cheese include:
•
•
•
•
•
Water crackers
Ritz crackers
Melba toasts
Finn Krisps
Specialty crackers
A list of suggested cheeses may include some of the following:
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
QUANTITIES
Brie
Camembert
Chevre
Cantal
Cheddar
Comté
Roquefort
Gorgonzola
Stilton
Appenzeller
Taleggio
Asiago
Gouda
Havarti
Manchego
Beaufort
Edam
Gruyere
Tete de Moine
Cheese should be approximately 200 grams per person, with 6-8 crackers per person.
Cold Meats
COLD
MEATS
DESCRIPTION
Only the highest quality of cold sliced meats should be used. Please avoid using processed meats, unless specifically requested.
The following are acceptable suggestions:
•
•
•
•
•
•
•
•
•
QUANTITIES
Roast beef
Assorted cooked/smoked hams
Prosciutto/Serrano ham
Pastrami
Turkey breast (sliced)
Chicken breast (sliced)
Salami
Bresaola (air dried beef)
Chorizo
Please always provide bread and butter with cold meat trays. Approximately 6 slices of
meat per person is an appropriate serving size.
Seafood
SEAFOOD
DESCRIPTION
QUANTITIES
A seafood platter should contain an assortment of at least four types of different seafood.
All shellfish must be opened/cracked and ready to serve. Seafood sauces (cocktail, Thousand Island, tartare, etc) must be provided, along with lemon halves.
Suggestions for the seafood platter include: peeled shrimps (U16-20), prawns (U6-8),
lobster (tail or medallions – NOT processed), crab leg meat, crab claws, scallops, scampi,
crayfish. Oysters, clams, octopus and squid should only be provided when specifically
requested.
Salads
SALADS
DESCRIPTION
Salads should be prepared with the freshest, clean, dried ingredients. All dressings
should be provided on the side. As per the ordering preparation notes, please provide
fresh bread rolls (2 per salad) and butter.
•
•
•
•
•
•
•
Caesar salad
Chicken Caesar salad
Caprese salad
Cobb salad
Greek salad
Mixed salad
Tuna Niçoise salad
Caprese Salad
Chicken Caesar Salad
Sandwiches
SANDWICHES
DESCRIPTION
Usually, the type of sandwiches ordered ranges from finger sandwiches, to deli sandwiches, to open faced sandwiches, to wraps. Unless otherwise specified, please ensure a
good variety of fillings is used – meat, fish, seafood, vegetables, salads. Please take care
to ensure that fillings used are not too wet – causing the bread to go soggy very quickly.
All sandwiches (with the exception of open faced) should be cut.
Please pay particular attention to ingredients which are specifically requested, and importantly, to those ingredients which have been requested to be specifically excluded.
Finger Sandwiches
Deli Sandwiches
Finger sandwiches: prepared on regular flat bread, usually cut in half or quarters. Assorted breads still may be used, including white, brown, wholemeal, rye, etc.
Open faced sandwiches: one slice of bread, with “topping”, as opposed to filling. Rather
like a large canapé. Usually prepared with “sturdier” breads, such as rye, pumpernickel,
black bread, polar bread, etc.
Deli sandwiches: larger sandwiches, prepared on all kinds of specialty breads, such as
baguettes, ciabatta, foccacia, sourdough, etc.
Wraps: flour tortillas with filling laid on top, then rolled, and cut. Wraps will need to be
stacked closely together, or secured for example with waxed paper, to avoid “unwrapping”.
STANDARD
MENUS
CONTINENTAL
BREAKFAST
Sliced fruit
Muesli with yoghurt and berries
Assorted breakfast meats and cheeses
Bread roll, croissant, pastry, muffin, butter and jams
NORDIC
BRUNCH
Sliced fruit
Smoked salmon
Egg, cheese, tomato breakfast tortilla or quiche
Breakfast cheeses
Sliced brown bread, bread rolls, bagel, butters
SALMON
AND SALAD
LUNCH/
DINNER
Smoked salmon
Pasta salad/Greek salad/other salad
Assorted cheese selection
Bread rolls with butters
CAESAR
SALAD
LUNCH/
DINNER
Chicken Caesar salad
Assorted cheese selection
Mousse dessert
Bread rolls with butters
LITE
BITE
Canapés
Assorted cheese selection
Sliced fruit
Crackers with butters
HIGH
TEA
Finger sandwiches
Sliced fruit
Petits fours or cake slices
Crew Meals
DESCRIPTION
Crew meals should be prepared in accordance with items requested, and following any
stated dietary restrictions for listed crew members.
Different contents for each crew member are required by law. NetJets also requests that
no fish, eggs or seafood are to be used.
In order to assist our caterer’s preparation of crew meals and keep costs to a minimum,
we have attached some crew meal suggestions, which may be adjusted to reflect the daily
items in production in your kitchen. These are merely guidelines.
CREW MEALS
Cold Crew Meal
Crew Meals - Breakfast
Cold Breakfast
Any TWO of the following: croissant, bread roll, muffin, bagel, breakfast pastry (soft breads, no
seeds or icing sugar) plus butter, jam, honey
Crew Meals - Lunch & Dinner
Cold Crew Meal
(lunch/dinner)
Plus EITHER: fruit salad OR 1 piece of whole fruit
Plus ONE of the following: cheese and crackers selection OR vegetable crudités and dip selection
OR side salad (Chef’s choice)
Plus EITHER: sliced breakfast meat and cheese (3 slices of each) OR muesli and yoghurt/cereal
with milk
Plus: bread roll and butter
Plus EITHER: fruit juice OR fruit smoothie
Hot Breakfast
Selection of FOUR of the following: bacon, sausage, corned beef hash, grilled tomatoes, mushrooms, hash browns, chipped potatoes, baked beans, pancakes, waffles, French toast, instant porridge (oatmeal)
Plus ONE of the following: whole fruit or fruit salad, yoghurt, muesli/cereal bar, dessert (Chef’s
choice, such as cake, brownie, fruit tart, cookies, etc)
Hot Crew Meal
(lunch/dinner)
Plus TWO of the following: toast, bread roll, muffin, bagel, breakfast pastry (soft breads, no seeds or
icing sugar) plus butter, jam, honey
Any TWO of the following: croissant, bread roll, muffin, bagel, breakfast pastry (soft breads, no
seeds or icing sugar) plus butter, jam, honey
Plus EITHER: fruit salad OR 1 piece of whole fruit
Plus EITHER: sliced breakfast cheese (3 slices) OR muesli and yoghurt/cereal with milk
Hot Vegetarian
Breakfast
Cold Vegetarian Crew Meal
(lunch/dinner)
Selection of ONE of the following main courses: Vegetable Stirfry, Pasta and vegetable salad, Potato
salad, Rice salad, Filled Baguettes/sandwiches, Quiche (all sauces on the side)
Plus ONE of the following: cheese and crackers selection OR vegetable crudités and dip selection
OR side salad (Chef’s choice)
Plus: bread roll and butter
Selection of up to FOUR of the following: grilled tomatoes, mushrooms, hash browns, chipped potatoes, baked beans, pancakes, waffles, French toast, instant porridge (oatmeal)
Plus ONE of the following: whole fruit or fruit salad, yoghurt, muesli/cereal bar, dessert (Chef’s
choice, such as cake, brownie, fruit tart, cookies, etc)
Plus EITHER: yoghurt OR fruit salad OR 1 piece of whole fruit
Hot Vegetarian Crew Meal
(lunch/dinner)
Any TWO of the following: WHOLEGRAIN bread roll, muffin, bagel, scone (soft breads, no seeds or
icing sugar) plus margarine, jam, honey
Plus: fruit juice
Selection of FOUR of the following: turkey bacon, turkey/chicken sausage, grilled tomatoes, mushrooms, hash browns, chipped potatoes, baked beans, pancakes, instant porridge (oatmeal)
Plus TWO of the following: steamed/boiled/stirfried mixed vegetables, mashed/boiled/roasted/baked
potatoes, steamed/boiled rice, plain pasta, side salad (mixed, pasta, rice, Greek, coleslaw, etc)
Plus ONE dessert: Chef’s choice, such as cake, fruit, pudding, cheesecake, brownie, flan, fruit tart,
etc
Low Fat/Low
Cholesterol
Cold Crew
Meal (lunch/
dinner)
Selection of ONE of the following main courses: Cold sliced grilled chicken/turkey/lamb or veal,
Vegetable/lean meat (no RED) Stirfry, Pasta and vegetable/meat salad, Potato salad, BROWN Rice
salad, Filled Baguettes/sandwiches on WHOLEGRAIN bread (all sauces on the side, low fat options,
cooking in olive oil where possible)
Plus ONE of the following: low-fat cheese and crackers selection OR vegetable crudités and low-fat
dip selection OR side salad (Chef’s choice), low-fat dressing
Plus: WHOLEGRAIN bread roll and margarine
Plus TWO of the following: WHOLEGRAIN toast, bread roll, muffin, bagel, scone (soft breads, no
seeds or icing sugar) plus margarine, jam, honey
Plus EITHER: yoghurt OR fruit salad OR 1 piece of whole fruit
Selection of ONE of the following main courses: Tofu or Seitan meal, Vegetable Stirfry, Vegetarian
Lasagne, Pasta Primavera, Quiche/vegetable pie, Vegetarian pizza (all sauces on the side)
Plus: bread roll and butter
Plus EITHER: fruit salad OR 1 piece of whole fruit
Plus EITHER: sliced turkey ham or chicken ham and low-fat cheese (3 slices of each) OR muesli
and low-fat yoghurt/cereal (such as Cornflakes or Raisin Bran) with low-fat milk
Low Fat/Low
Cholesterol Hot
Breakfast
Plus ONE dessert: Chef’s choice, such as cake, fruit, pudding, cheesecake, brownie, flan, fruit tart,
etc
Plus EITHER: fruit juice OR fruit smoothie
Plus TWO of the following: toast, bread roll, muffin, bagel, breakfast pastry (soft breads, no seeds or
icing sugar) plus butter, jam, honey
Low Fat/Low
Cholesterol Cold
Breakfast
Selection of ONE of the following main courses: Roast of the Day, Grilled Chicken, Beef Steak,
Chicken or Beef Stirfry, Stroganoff, Veal Parmagiana, Ham/Pork Steak, Lasagne, Pasta Bolognese
(all sauces on the side)
Plus TWO of the following: steamed/boiled/stirfried mixed vegetables, mashed/boiled/roasted/baked
potatoes, steamed/boiled rice, plain pasta, side salad (mixed, pasta, rice, Greek, coleslaw, etc)
Plus EITHER: yoghurt OR fruit salad OR 1 piece of whole fruit
Cold Vegetarian
Breakfast
Selection of ONE of the following main courses: Cold sliced grilled chicken/turkey/steak, Vegetable/
meat Stirfry, Pasta and vegetable/meat salad, Potato salad, Rice salad, Filled Baguettes/sandwiches,
Chicken/meat pies (pastry encased), Quiche (all sauces on the side)
Plus ONE of the following: whole fruit or fruit salad, low-fat yoghurt, assorted nuts, scone
Low Fat/Low
Cholesterol
Hot Crew Meal
(lunch/dinner)
Selection of ONE of the following main courses: Roast Meal (chicken, turkey, lamb, veal), Grilled
Chicken, Beef Stew, Vegetable Stirfry, Veal Escalopes, Pasta Bolognese (all sauces on the side, low
fat options, cooking in olive oil where possible)
Plus TWO of the following: steamed/boiled/stirfried mixed vegetables, mashed/boiled/roasted potatoes, steamed/boiled BROWN rice, plain pasta, side salad (mixed, pasta, BROWN rice, vegetable,
coleslaw, etc) - LOW FAT option on any dressings
Plus: WHOLEGRAIN bread roll and margarine
Plus ONE dessert: Chef’s choice, such as fruit, fruit salad, low fat dairy products (cheese or yoghurt), fruit tart, etc
Crew Meals - Special Meals & Other
Sandwichesbased Cold
Crew Meal
With: 3 assorted sandwiches, or 1 large filled baguette
Plus TWO of the following: cheese and crackers selection, vegetable crudités and dip selection, side
salad (Chef’s choice, such as pasta, rice, coleslaw, potato, Greek, etc), muffin, yoghurt, cookies
Plus ONE dessert: whole fruit or fruit salad, muesli/cereal bar, dessert (Chef’s choice, such as cake,
brownie, fruit tart, etc)
Salad-based
Cold Crew Meal
Selection of ONE main salad: chicken, pasta, turkey, potato, Greek, Caesar, rice (dressing on the
side)
Plus TWO of the following: cheese and crackers selection, vegetable crudités and dip selection,
muffin, yoghurt, cookies
Plus: 1 piece of whole fruit or fruit salad AND bread roll and butter
“Light” Cold
Crew Meal
Selection of ONE main salad: chicken, pasta, turkey, potato, Greek, Caesar, rice (dressing on the
side)
Plus: 1 piece of whole fruit or fruit salad
Plus: 1 yoghurt
“Pasta” Hot
Crew Meal
ONE pasta-based main course: (all sauces on the side)
Plus ONE of the following: steamed/boiled/stirfried mixed vegetables OR side salad (mixed, pasta,
rice, Greek, coleslaw, etc)
Plus: bread roll and butter
Plus ONE dessert: Chef’s choice, such as cake, fruit, pudding, cheesecake, brownie, flan, fruit tart,
etc
“Light” Hot
Crew Meal
ONE portion of soup (300ml)
Selection of ONE main salad: chicken, pasta, turkey, potato, Greek, Caesar, rice (dressing on the
side)
Plus: bread roll and butter
Plus: 1 piece of whole fruit or fruit salad AND 1 yoghurt
Cold GlutenFree Crew Meal
Breakfast items - appropriate selection of: fruit, yoghurts, smoothies, rice bubbles, puffed rice,
cheese, cream cheese, butter, milk, fruit juice. No bread, unless gluten-free and labelled.
Lunch/dinner items - appropriate selection of: cheeses, cold meats (no processed meats, must be
ALL meat - chicken, veal, beef, lamb, pork), crudités with dips (gluten-free, such as avocado, sour
cream based, hummus), chickpea salad, rice salad, potato salad, mixed vegetable salads, pickles,
olives, rice crackers, nuts, corn chips. NO bread and NO pasta, unless gluten-free and labelled.
Dessert items - appropriate selection of: fruit, yoghurts, rice pudding, sweet polenta, custard, tapioca
Low Fat/Low
Cholesterol
Hot Crew Meal
(lunch/dinner)
Breakfast items - appropriate selection of: fruit, yoghurts, smoothies, bacon, ALL MEAT sausages
(check labelling), hash browns, fried potatoes, mushrooms, tomatoes, spanish tortilla, millet, rice or
buckwheat porridge, butter, milk, fruit juice. No bread, unless gluten-free and labelled.
Lunch/dinner items - appropriate selection of: cheeses, meat dishes (no processed meats, must be
ALL meat - chicken, veal, beef, lamb, pork), risotto, pilaf/paella, all types of steamed vegetables or
vegetable salads, rice salad, potato salad, rice, potatoes, stuffed peppers. NO bread and NO pasta,
unless gluten-free and labelled.
Dessert items - appropriate selection of: fruit, yoghurts, rice pudding, sweet polenta, custard, tapioca