Two bucks for a bottle of water, three for a snack, and good luck finding a blanket. While commercial airlines continue to skimp on the basics, private jets are delivering a new level of food service, which involves using organic ingredients, stocking decadent spreads, and accommodating unusual requests. “It’s a yes industry,” said John Celentano, cofounder of Rudy’s Inflight Catering, a private jet catering company that has been satisfying taste buds of all likes since 1983. Rudy’s standard menu options include paté de foie gras, seared New York sirloin and brie stuffed filet mignon, but the sky’s the limit when it comes to special requests. “We’ve done everything from plating food for someone’s pet on a silver tray to running around buying a specific brand of smoked salmon in Manhattan,” said Celentano. At Blue Star Jets pricing starts at $2,200 an hour for a light jet, with standard catering options like turkey sandwiches included. But for the right price, anything is possible—even when it involves serving ice cubes made only from Fuji bottled water, keeping beluga and osetra caviar on hand and using the client’s own personal silverware and linen, as was one family’s request on their way to and from Rome. Estimated by some to be a $100 million industry, private jet catering is flying high and the bottom line for clients is, ask and ye shall receive. The food can be super exotic or simply mundane, but for the most part, it’s all about fulfilling the client’s specific requests. In order to bring the luxuries of life on the ground to the private jet experience, Blue Star has established partnerships with some of the finest restaurants and hotels in the world, including New York City’s Nobu, Mr. Chow’s and Chin Chin, and will even equip their jets with a personal chef at a customer’s request. “It’s like eating in a restaurant at 40,000 feet,” says Todd Rome, Blue Star Jets president.

Gary Mansour, founder and CEO of Avion Private Jet Club, includes a four-course meal prepared by Wolfgang Puck in his coast-to-coast flights. He has been working with the celebrity chef for more than two years and they change the menu every three months. The next menu may include scrambled eggs with truffles, the ultimate decadent breakfast. But considering the breadth of both lavish and unusual options, some requests are surprisingly pedestrian, according to Mansour. Sometimes, even world-renowned chefs can’t compete with the golden arches. Perhaps the most unforgettable request came from a family of four who passed on the specially crafted Wolfgang Puck menu and opted instead for McDonald’s. “I think that is the most unusual—to pay $60,000 to $70,000 for a charter and [ask for] McDonald’s and Chicken McNuggets,” said Mansour.