Catering
Aircraft Catering Menu
We offer full catering service for all of your in-flight needs
Lunch Menu
Salad
Tenderloin Salad*
Tenderloin medallions with bleu cheese, bacon, peppers, red onions,
shitakes, and Blackhawk bleu dressing
Caesar Salad
Traditional Grilled Chicken Blackened Chicken
Fresh cut romaine lettuce with grated parmesan cheese and seasoned croutons
Garden Salad
Crisp field greens, a mélange of fresh garden veggies served with choice of dressing
Caramelized Apple and Cheddar Cheese Salad
Fresh field greens topped with sweet caramelized apples, roasted pecans, cubed
Wisconsin cheddar cheese and raspberry vinaigrette dressing
Dressings: French, Ranch, Bleu Cheese, Caesar, Asian Lime Vinaigrette, Vinegar and Oil,
Thousand Island, Blackhawk bleu or Madera Wine and Balsamic Vinigrene, Cobb
Soup
Soup du Jour
Cup
Chef’s choice of soup of the day
Baked French Onion
French onion soup topped with croutons and provolone cheese and
broiled to a golden brown
Panini Sandwiches
Served with a choice of chips, french fries, or pasta salad
Italian Panini*
Capicola and prosciutto hams, tomato, arugula, cheese; pesto mayo
Chicken Panini*
Chicken Breast, peppers, onion; herb cream cheese
Veggie Panini
Arugula, portabella mushrooms, tomato, red onion, cheese, balsamic mayo
Grilled Sandwiches
Served with a choice of chips, french fries, or pasta salad
Patty Melt on Marble Rye*
Chicken BLT on a Sheboygan Hard Roll*
Reuben on Marble Rye*
Prime Rib Steak Sandwich with Cheese*
Deluxe Prime Rib Steak Sandwich*
Provolone cheese, peppers, onion; sun dried tomato sauce
Wrap Sandwiches
Served with a choice of chips, french fries, or pasta salad
Final Approach Club*
Turkey, ham, bacon, tomato, lettuce; roast garlic sauce
Chicken Caesar*
Grilled chicken, lettuce, tomato, cucumber, black olive; Caesar sauce
Mediterranean Wrap*
Chicken, feta cheese, olive tapande, lettuce, tomato; creamy Greek sauce
Cold Sandwiches
Served with a choice of chips, french fries, or pasta sala
Choice of white or wheat bread; regular or toasted
Tuna Salad*
Chicken Salad*
BLT*
1/2 Pound Burgers
On a Sheboygan hard roll with tomato, onion and lettuce
Hamburger*
Cheeseburger*
Bacon Cheeseburger*
Entrée
Baked or Beer Battered Cod
Served with garlic mashed potatoes, julienned squash, zucchini and carrots
Burgundy Tenderloin Tips
Served over toasted orzo pasta and sautéed julienned squash, zucchini and carrots
Pasta Parmigiana
Chicken breast with herb parmesan breading fried and resting upon spaghetti pasta and a
bed of homemade marinara sauce garnished with freshly grated parmesan cheese
Seared Bone-In Chicken Breast
With a natural chicken jus, garlic whipped mashed potatoes, and julienned squash,
zucchini and carrots
Young Pilots
Children ages 10 and under
Choice of sliced apples or french fries
Grilled Cheese
Choice of your favorite cheese and bread
Mac n Cheese
Chicken Tenders*
Hamburger*
Cheeseburger*
Dinner Menu
Appetizers
Crab Cakes
Pan seared crab cakes finished with remoulade sauce
Pancetta Wrapped Scallops
Jumbo Scallops wrapped in thinly slice pancetta finished with chipotle glaze
Bruschetta
Toasted crostinis topped with fresh mozzarella, tomatoes, onions, capers and
fresh basil then finished with balsamic reduction
Garlic Shrimp Sauté
Tiger shrimp sautéed in rich garlic butter and chives finished with
fresh basil and served on fresh field greens
Shrimp Cocktail
Freshly cooked tiger shrimp served with chipotle cocktail sauce
Spring Rolls
House made pork spring rolls served with sweet Szechwan sauce and garlic rice vinegar
Salads
Caramelized Apple and White Cheddar
Fresh field greens topped with caramelized apples, white cheddar cheese and toasted walnuts, finished
with apple raspberry vinaigrette
Medallions of Beef Tenderloin
Fresh Field greens topped with roasted red peppers, diced apple wood bacon, fresh shitake mushrooms
and crumbled bleu cheese. Finished with grilled tenderloin medallions and red wine and herb
vinaigrette dressing
Caesar Salad
Freshly chopped romaine lettuce topped with grated parmesan cheese, house prepared croutons and
Caesar dressing
Traditional Grilled Chicken*
Final Approach House Salad
Fresh Field greens accompanied with fresh tomatoes, chives, slices of fresh mozzarella and finished
with balsamic vinaigrette
Soup
Soup du Jour
Cup
Chef’s choice of soup of the day
Baked French Onion
French onion soup topped with croutons and provolone cheese and broiled to a golden brown
Entrées
Grilled Chicken Fettuccini Alfredo
Fettuccini pasta tossed in house prepared Alfredo sauce topped with freshly grated
parmesan cheese and marinated grilled chicken breast
Beef Tenderloin Medallion Pasta
Fettuccini pasta tossed with apple wood bacon, roasted red peppers and fresh basil finished with
grilled tenderloin medallions, portabella mushrooms and a rich garlic cream sauce
Shrimp Scampi
Sautéed tiger shrimp on a bed of angel hair pasta finished with a white wine,
lemon butter sauce and fresh basil
Scallops and Prawns
Sautéed scallops and tiger shrimp, along with artichoke hearts. Served on a bed of mushroom ravioli
and finished with a sun dried tomato cream sauce
Blackened Tilapia
Blackened tilapia served on a bed of saffron linguini finished with a spicy remoulade sauce
Fresh Alaskan Halibut
Fresh fillet of Alaskan halibut sautéed and served with roasted potatoes and
finished with lemon herbed butter
Yellow Fin Tuna
Fresh yellow fin tuna seared and accompanied with wasabi and a
citrus-ginger sauce served on jasmine rice
Entrées
Ale Glazed Salmon
Fresh salmon filet sautéed with a sweet dark ale glaze served on a bed of rice pilaf
Canadian Walleye
Lightly breaded walleye sautéed to a nice golden brown finished with
rice pilaf and brown butter
Cherry Porter Glazed Duckling
Half a roasted duckling, glazed with a cherry porter sauce, garlic mashed potatoes
Tuscan Chicken Breast
Roulade of Chicken Breast with a medley of roasted vegetables and wrapped in
pancetta finished with a port wine mushroom sauce
8oz Filet Mignon
Freshly butchered filet mignon served with mushroom ragout and
garlic mashed potatoes finished with Merlot butter
16 oz Ribeye
Grilled to perfection topped with merlot butter and haystack onion rings
Stuffed KC Strip
14oz Bone in Kansas City Strip Steak stuffed with crab meat, scallions and aged cheddar. Served with
herb roasted potatoes finished with red wine demi glace
Tenderloin Medallions & Prawns
Two 3oz tenderloin medallions paired with pancetta wrapped prawns served with garlic mashed
potatoes and finished with Béarnaise sauce
Smoked Porterhouse of Pork
House smoked 14oz porterhouse of pork served with garlic mashed potatoes and
finished with stone ground mustard demi glace
Beef Tenderloin Tips
Beef tenderloin tips served with toasted orzo and vegetable du jour
Sandwiches
Served with french fries
Final Approach Bison Burger
Fresh local raised bison topped with gorgonzola cheese, bacon, and
haystack finished with House BBQ sauce
Hamburger
Served on a Sheboygan Hard roll with all the fixings
Cheeseburger
Served on a Sheboygan Hard roll with your choice of cheddar cheese, american cheese,
swiss cheese or pepper jack and served with all the fixings
Young Pilots
Ages 10 and under
Served with French Fries or sliced apples
Grilled Cheese
Homemade Mac and Cheese
Chicken Tenders
Desserts
Vanilla Crème Brule
Crème Brule du jour
Vanilla Cheesecake with Strawberry Coulee or Caramel Sauce
Strawberry Carrot Cake
Tiramisu
* Wisconsin Foods Safety Agencies advise that whether dining out or preparing food at home, consuming raw or
undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness
