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THE RED LION

CASTON

 

 

 

 

Brie and honey brûlée (v)
melting French Brie topped with caramelised honey, griddled toast, roasted balsamic tomatoes and salted sage leaves

Oriental spiced duck (g)
crispy coated sliced duck breast on a salad of spring onion, red chilli, carrot and Chinese leaf

Broccoli and cheese rissoles (v) (g)
ground seasoned broccoli rolled with English mature cheddar and breadcrumb, shallow fried and served with roasted garlic and lemon yoghurt

Moules mariniere (mo)
rope grown mussels steamed in a garlic, parsley and white wine cream sauce and served with warm handmade bread

*****

Rolled pork belly
slow roasted pork belly, pan roasted brussels sprouts with bacon, pomme puree, pork crackling shard and a pork jus

Herb crusted cod loin (f)
lemon and dill crusted cod loin with sautéed potatoes, kale, fennel, olives and olive oil

Portobello mushrooms (v)
oven baked portobello mushrooms filled with marinara spinach and creamy goats cheese and served with tarragon rice

Venison burger (g)
grilled ground venison burger with Norfolk Dapple cheese served with sliced beef tomato and cos lettuce in a toasted brioche bun. Served with triple cooked chips and apple slaw

*****

Sea salt and caramel cheesecake (g)
topped with dark chocolate ganache

Cappuccino crème brûlée (m) (g)
served with a biscoff cookie

Classic Bakewell tart (tn) (g)
sweet crust pastry shell beneath layers of raspberry jam, frangipane and flaked almonds

Sweetened Victoria plum and apple crumble (g)
served with vanilla ice cream or custard

*****

(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice.

 

Brie and honey brûlée (v)
melting French Brie topped with caramelised honey, griddled toast, roasted balsamic tomatoes and salted sage leaves

Oriental spiced duck (g)
crispy coated sliced duck breast on a salad of spring onion, red chilli, carrot and Chinese leaf

Broccoli and cheese rissoles (v) (g)
ground seasoned broccoli rolled with English mature cheddar and breadcrumb, shallow fried and served with roasted garlic and lemon yoghurt

Moules mariniere (mo)
rope grown mussels steamed in a garlic, parsley and white wine cream sauce and served with warm handmade bread

*****

Rolled pork belly
slow roasted pork belly, pan roasted brussels sprouts with bacon, pomme puree, pork crackling shard and a pork jus

Herb crusted cod loin (f)
lemon and dill crusted cod loin with sautéed potatoes, kale, fennel, olives and olive oil

Portobello mushrooms (v)
oven baked portobello mushrooms filled with marinara spinach and creamy goats cheese and served with tarragon rice

Venison burger (g)
grilled ground venison burger with Norfolk Dapple cheese served with sliced beef tomato and cos lettuce in a toasted brioche bun. Served with triple cooked chips and apple slaw

*****

Sea salt and caramel cheesecake (g)
topped with dark chocolate ganache

Cappuccino crème brûlée (m) (g)
served with a biscoff cookie

Classic Bakewell tart (tn) (g)
sweet crust pastry shell beneath layers of raspberry jam, frangipane and flaked almonds

Sweetened Victoria plum and apple crumble (g)
served with vanilla ice cream or custard

*****

(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice.

Restaurant Week menu will be available at THE RED LION on the following days and times.

Service
Monday 28th October Lunch Not Available
Dinner Not Available
Tuesday 29th October Lunch Not Available
Dinner Not Available
Wednesday 30th October Lunch 12pm – 2pm
Dinner 6pm – 9pm
Thursday 31st October Lunch 12pm – 2pm
Dinner 6pm – 9pm
Friday 1st November Lunch 12pm – 2pm
Dinner 6pm – 9pm
Saturday 2nd November Lunch 12pm – 2pm
Dinner 6pm – 9pm
Sunday 3rd November Lunch Not Available
Dinner Not Available
Monday 4th November Lunch Not Available
Dinner Not Available
Tuesday 5th November Lunch Not Available
Dinner Not Available
Wednesday 6th November Lunch 12pm – 2pm
Dinner 6pm – 9pm
Thursday 7th November Lunch 12pm – 2pm
Dinner 6pm – 9pm
Friday 8th November Lunch 12pm – 2pm
Dinner 6pm – 9pm

BOOK NOW

01953 483 858

(Please Quote Norfolk Restaurant Week)

Find us


  • The Green
  • Caston
  • NR17 1DB

Get in contact


Good to know


  •  Dog friendly dining
  •  Accessible dining