The Princess Selandia
  T : 01229 835 449   F : 01229 870 312   L : Town Quay in Buccleuch Dock near Morrisons
  If you have any comments regarding the various aspects of the venue please email us by clicking here.
Text Box: Celebration Menu 1 Starters Soup of the Day Homemade Pate Mains Roast Beef served with shipmade Yorkshire Pudding RoastChicken Supreme with sage & onion stuffing Desserts Sherry Trifle Profiteroles £12.50 per person Celebration Menu 2 Starters Sautéed Field Mushrooms, Garlic & Shallots Flamed with Cognac, finished with Cream Lakeside Chicken Liver Parfait Served with Redcurrant & Red Onion Marmalade Moules Mariniere, Full Shell Bantry Bay Mussels Cooked in a Cream, White Wine & Garlic Sauce Homemade Vegetable Soup with Herb Croutons Atlantic Prawns Dressed in a Seafood Sauce Main Course Roast Rack Of Lakeland Lamb with Minted Crushed Potato, Red Wine & Juniper Jus Honey Roasted Breast of Gressingham Duck A La Orange Fillet Steak Dressed with either Peppercorn or Dianne Sauce Prime Chicken Fillet stuffed with Lancashire Cheese, wrapped in Bacon set on Mustard Potatoes with a Creamy Leek Sauce Poached Scottish Salmon Fillet Drizzled with Lemon & Dill Sauce Asparagus & Leek Fricasse, served in a Savoury Tartlet Topped with Goats Cheese served with Red Onion Marmalade Desserts A Choice of Chefs selected Desserts £17.50 per person Celebration Menu 3 Starters Homemade Creamed Soup of the Day with Croutons Pan Fried Scallops with Baby Asparagus & a Citrus Burre Blanc Chicken Liver Parfait served with Red Onion Marmalade and Melba Toast Saute of Mushrooms with Garlic & Brandy Cream Sauce Rose of Galia & Cantaloupe Melon with Wild Berries and Mango Coulis Main Courses Pan Fried Gressingham Duck Breast Dauphinoise Potato with Orange & Cointreau Jus Cumbrian Fell Bred Fillet of Beef with roasted shallots & Wild Mushroom & Madeira Sauce Local Rack of Grain Mustard Crusted Lamb, Rosemary Mash and Leek & Cream Reduction Poached Fillet of Salmon, Fondant Potato, Lightly Pickled Cucumber and Morecombe Bay Shrimps Roasted Breast of Chicken stuffed with Panchetta Farce, Lyonnaise Potato and Apple & Date Chutney Pastry Dome of Red Onion layered with Goats Cheese and Braised Potatoes, creamed Spinach and Petit Vegetables Desserts A choice of chefs Selected desserts £19.50 per person Celebration Menu 4 Starters Homemade Cream Soup of the Day served with Croutons Terrine of Salmon, Sole and Scallops with Riata & dressed Leaves Chicken Liver Parfait served with Red Onion Marmalade and Melba Toast Grilled Field Mushroom on Creamed Spinach with Garlic & Herb Mascaponi Rose of Galia & Cantaloupe Melon dressed with Wild berries and Mango Coulis Intermediate Champagne Sorbet with Peppered Strawberries Main Courses Pan Fried Gressingham Duck Breast, Dauphinoise Potato with Cointreau & Orange Jus Cumbrian Fell Bred Fillet of Beef with Roasted Shallots and Wild Mushroom & Madeira Sauce Local Rack of Grain Mustard Crusted Lamb, Rosemary Mash, Leek & Cream Reduction Grilled Fillet of Sea Bass, Fondant Potato, Spaghetti Vegetables and Morecombe Bay Shrimp Sauce Spiced Strips of Courgette, Aubergine & Peppers on Creole Risotto Desserts A Choice of Chefs Selected desserts £21.50 per Person

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