Lunch and Dinner Menus for Private Clients
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Sue
Le Gallais has not only been a tower of strength over
the years as a supplier of delicious food, but has also
remained a valued friend. |
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Mary
Gibb of St Martin
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What the Clients Say
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In Jersey the name of Sue Le Gallais is synonymous with
truly delicious food and inspired presentation. For that lunch,
for that dinner or for that special occasion there is no one
to match her.
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Lord Brownlow of St Peter
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Sue has been cooking for a variety of family functions and dinners
for the last twenty years. The results have always been excellent
and delicious, executed without any fuss or difficulties.
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Sue is a very talented and versatile cook and caterer, and can always
be relied upon to produce delicious food, whether in repetition
of old favourite dishes or in the creation of new ones to tease
the appetite.
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Jill & Michael Clapham of St Martin
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More Information
There are three ways to order your lunch or dinner.
- Create your own personal menu from the Listof Dishes below.
- Chose one of our 3 balanced Example Menus (coming soon)
- 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.
Staff and equipment hire
Sue can bring staff with her to serve and clear away. Waitresses cost £11.00 per hour, £16.50 after midnight. Some clients no longer require full waitress service, but appreciate some help with the preparation. Sue is happy to prepare as much of the meal as required and deliver it to you on the day of your party. Many of the dishes listed can be prepared in advance and delivered with instructions for the final cooking or re-heating.
Crockery, cutlery, and glasses can be hired at an additional cost of £3.00 per guest.
When you have chosen your menu, please go to the How to Order section.
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 List of Dishes , 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
- waitresses
- hire of crockery, cutlery, glasses or table linen
Sue will then give you a quote. 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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