Business Lunch Menus
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Sue
Le Gallais and her team have the intuition to understand
and adapt to the degree of formality of the client lunch. |
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Clive
Chaplin
Ogiers
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What the Clients Say
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We host fortnightly in-house boardroom lunches for various
guests from the Finance Industry. Sue Le Gallais has been
preparing and cooking these lunches for us for approximately
6 years. During this time Sue has continued to produce a consistently
high standard of food for our guests. Sue and her team are
at all times polite and professional, and we should like to
thank them for the excellent service they provide
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Angus Spencer Nairn of Rawlinson &
Hunter
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More Information
There are three ways to order your business lunch:
- create your own personal menu from the Menu Lists below
- chose one of our balanced Example Menus
- seasonal best - take advantage of Sue's catering experience and let her suggest a seasonal, well balanced, bespoke menu
All menus include speciality bread, a selection of vegetables with the main course and Jersey cream or an appropriate sauce with the dessert. Cheese and biscuits can be served instead of dessert.
Please inform Sue of any particular likes or dislikes – we are happy to cater for all dietary requirements providing a minimum of 48 hours notice is given. Items marked * contain raw or lightly cooked egg.
The price of business lunches for 2011 will be £30.00 per person for 7 or more guests. For 6 or less guests, the price will be £35.00p per person. Sue will also cater for smaller numbers of clients – prices on request. Prices include all food and full service from laying the table to washing up. If you need Sue to supply crockery, cutlery, table linen and kitchen equipment, there will be an additional charge of £3.00 per person.
When you have chosen your menu, please go to the How to Order pages for more information.
As well as cooking for corporate events, Sue can provide a complete catering service for private parties. Please follow these links to view menus for Lunch & Dinner Menus, Canapes, and Cold Buffet Menus
In the Cakes for your Colleagues section of Sue’s website you will find a delicious selection of homemade cakes and tray bakes. Cakes can be ordered using the online order form.
Sue also prepares a wide variety of homemade dishes and desserts suitable for family meals and informal entertaining. In the Food for the Freezer section of the website you will find the current list and a link to the online order form.
If at any time, you need further advice regarding the dishes or help with planning your menu, please contact Sue and take advantage of her 25 years’ experience of catering in Jersey.
How to Order
- Confirm that Sue is available to cook for you on your chosen date. Tel: 758450, or e-Mail: suelegallais@jerseymail.co.uk
- Chose either your own menu from the Menu Lists, one of our most popular menus from the Example Menus or let Sue design a bespoke, seasonal and appropriate menu specially for you.
The next step is to discuss with Sue:
- your menu;
- how many guests ;
- specific dietary requirements ;
- is the boardroom needed for a meeting or presentation before the lunch? When is an appropriate time to prepare;
- hire of crockery, cutlery, glasses or table linen.
Sue will then be able to give you a firm quotation for your meal. If you need further planning or menu advice, please contact Sue at any time.
Taste the Experience!
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List of Dishes
Cold Starters |
Pear, date and walnut salad with stilton dressing, served with stilton and walnut scones
Steamed Jersey asparagus with hollandaise sauce (May and June only) *
Smoked salmon, caviar and quail egg salad with dill and mustard dressing
Potted prawns with chilli, lime and ginger
Seafood blinis
Crab and avocado cocktail
Parma ham salad with fresh figs, pecan nuts and stilton with a mustard vinaigrette dressing
* these dishes contain raw or lightly cooked eggs |
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Hot Starters |
Choux puffs filled with asparagus and melting Vignotte cheese
Tomato, basil and Mozzarella tarts
Mushroom, artichoke and shallot tarts
Cheddar cheese souffles served with homemade tomato sauce
Scallop, bacon and avocado salad
Seared scallops with sauce vierge (tomato, red pepper, lemon and basil)
Grilled prawns served with lime and basil mayonnaise *
* these dishes contain raw or lightly cooked eggs |
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Main Courses |
Fish |
Salmon and prawn filo parcels with beurre blanc sauce
Roasted salmon with salsa verde dressing
Fillet of seabass with lime and ginger dressing
Baked cod with herb crust and homemade tartare sauce
Roasted monkfish with lemon, anchovies and rosemary
Fillets of lemon sole with prawn, lemon and parsley stuffing |
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Chicken |
Grilled lemon and herb chicken with fennel and courgettes
Chicken with tomato and herb dressing served on a bed of braised spring vegetables
Pan fried chicken with peas and bacon in a creamy herb sauce
Normandy chicken with apples and mushrooms in a creamy Calvados sauce
Chicken breasts stuffed with garlicky cream cheese and wrapped in Parma ham
Guinea fowl with prunes, apples and bacon
Duck breasts with spiced Seville glaze |
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Game (mid November to the end of January only) |
Roast quail with red grape compote
Roast partridge with thyme and mascarpone stuffing
Roast pheasant with wild mushroom sauce
Medallions of venison with port and redcurrant sauce |
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Lamb |
Butterflied leg of lamb with ginger, mint and rosemary glaze
Lamb kebabs marinated in spicy yoghurt, served on a bed of cous-cous and roasted vegetables
Roast leg of lamb with garlic and rosemary pesto
Lamb noisettes with creamy tarragon sauce
Rack of lamb with port and mushroom sauce
Herb crusted rack of lamb with potato and fennel dauphinoise |
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Pork |
Grilled pork with sage, lemon and Parma ham
Oven barbecued oriental pork with ginger and hoisin sauce
Braised loin of pork with white wine, garlic, fennel and rosemary
Fillet of pork with prunes, apples and sage, served with mustard mashed potato |
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Beef |
Beef Wellington
Sirloin of beef with ginger, chilli and pak choi
Roast rib of beef with cranberry and port glaze |
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Vegetarian |
Spinach and artichoke filo pie
Caramelised onion and Camembert parcels
Moroccan spiced pie with squash, shallots, spinach, chick peas, roasted nuts and cranberries, served with a Harissa yoghurt sauce
Chestnut, artichoke, mushroom and spinach 'Wellington' |
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Desserts
Cold Desserts |
Cherry frangipan tart
Almond tart with fresh raspberries
Strawberry and lime tart
Chocolate amaretti tart
Minty chocolate mousse *
Chocolate and raspberry roulade *
Profiteroles with chocolate sauce
Lemon posset with raspberries
Lemon mousse *
Eton mess
Lime panacotta
Champagne and ginger jellies
Maple pears with pecan nuts and cranberries
Apple amaretti tart
Summer pudding terrine
Strawberry, nectarine and blueberry compote
Summer fruit fool
Oranges in caramel
* these dishes contain raw or lightly cooked eggs |
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Hot Desserts |
Spicy apple crumble with blackberry cream
Panettone bread and butter pudding
Chocolate orange sponge puddings
Pear and cinnamon upside down pudding
Apple and berry shortcake with homemade custard
Gingerbread puddings with ginger ice cream *
Treacle tart
Italian baked peaches (July and August only)
* these dishes contain raw or lightly cooked eggs |
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