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Private jet catering for the Greek islands: Mediterranean menus for Mykonos (LGMK / JMK), Santorini (LGSR / JTR) and Heraklion (LGIR / HER), with mezze, horiatiki, filo pies, grilled octopus and honey-drizzled yoghurt, season tips from Orthodox Easter to October, fresh summer service and island-hopping via Athens (LGAV / ATH) and Nice (LFMN / NCE). Halal, kosher and alcohol-free menus, allergen labels on every item. Order 24 hours ahead at order@globaldiners.com.

Private jet catering in Trinidad and Tobago from Port of Spain (TTPP / POS) and Tobago (TTCP / TAB): Carnival season from Panorama and J'ouvert to the parade of the bands, return catering planned in advance, Trinbagonian flavours from doubles, roti and pelau to bake and shark and curry crab, the island calendar and island hopping to Barbados (TBPB / BGI), Sint Maarten (TNCM / SXM) and Nassau (MYNN / NAS), with FBOs, local events, crew meals and halal or kosher menus.

French Caribbean catering for private jets: a circuit guide to Guadeloupe (TFFR / PTP), Martinique (TFFF / FDF) and Sint Maarten (TNCM / SXM), from the transatlantic leg prepared in our own kitchens in Paris (LFPB / LBG) and Nice (LFMN / NCE) to short island hops. Seasons from winter and Carnival to the Fête des Cuisinières, Creole flavours such as accras, colombo and blanc-manger coco, every FBO on the three islands and a practical crew checklist for the season.

Caribbean seafood menus on board: a seasonal planner for business jets departing Sint Maarten (TNCM / SXM), with spiny lobster, mahi-mahi ceviche, grilled snapper, conch and island sides. Light trays for hops to Anguilla (TQPF / AXA) and St Barths (TFFJ / SBH), full menus for Nassau (MYNN / NAS) and beyond, the winter high season and Heineken Regatta weeks, cold-chain packing tips, every FBO on the field, halal, kosher and alcohol-free menus and delivery coordinated with your