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ALL THE LATEST NEWS, VIEWS AND STORIES FROM AROUND YOUR LOCAL AREA:NOVEMBER/DECEMBER


iGreat food an a relaxed


tmosphere


NHighfield s Aew Seasonal M la Carteenu


, r Dietary


equirements are catered for at Highfield


tWe are proud w Extensive


ine list from around the world


o support local farmers and suppliers


Award winning g local beers,


in and vodka to sample


When you visit, you will understand why the Highfield Hotel and Restaurant was voted one of the top ten most scenic restaurants in the UK by ‘The Times’.


When creating an exciting meal, the chefs use only the best seasonal Cumbrian produce sourced from local suppliers with fruit, vegetables and herbs picked from the Highfield Kitchen gardens.


Kathryn, Gus and the Team at the Highfield Restaurant look forward to welcoming you.


017687 72508


The Heads, Keswick, Cumbria, CA12 5ER info@highfieldkeswick.co.uk


WWW.THECOCKERMOUTHPOST.CO.UK 16 NOVEMBER 2017 ISSUE 420 PAGE 39


Voted in the UKs Top 10 r most scenic


, estaurants Christmas Party Menu


Homemade Soup (V) Curried parsnip soup


Warm Pigeon Salad Pan seared pigeon breast with bacon lardons and chorizo sausage salad garnish and finished with a red wine sauce (may contain lead shot)


Goats Cheese and Red Onion Filo Tart Goats cheese and red onion jam set in filo pastry


Smoked Trout Pate Smoked trout, lime and cream cheese pate with dressed salad leaves


.....*..... Traditional Roast Turkey Highgate farm assured roast turkey served with all the trimmings seasonal fresh vegetables, crispy roast potatoes and pan gravy


Roast Cumbrian Beef Topside of beef served with homemade Yorkshire puddings seasonal fresh vegetables, crispy roast potatoes and lashings of gravy


Sea Bass Fillet Basil pesto glazed fillet of Sea Bass set on roast butternut squash, pea and feve risotto and red wine sauce


Mushroom, Cranberry and Brie Wellington (V) Mushroom, cranberry, spinach and brie wrapped in a golden puff pastry served with new potatoes, fresh seasonal vegetables and cranberry sauce (contains nuts)


Pheasant Breast Roast breast of pheasant stuffed with a sage and orange pork farce on a spring onion potato mash and seed mustard cream sauce (may contain lead shot)


.....*..... Traditional Christmas Pudding Rich Christmas pudding served with rum sauce


Profiteroles Chocolate profiteroles with lashing of fresh cream


Baked Cheesecake Vanilla cheesecake served with a mixed berry compote and fresh cream


£18.50 per person Available Friday 1st to Friday 22nd December 2017


£5.00 deposit per person (non-refundable). With all reservations a pre-order is required, please contact the Highfield Hotel and Restaurant. Telephone 017687 72508


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