We ‘meat’ again, the almighty Thursday steak night at Caster’s, choose your weapon, sit back and enjoy your stay at the Caster’s house!
Caramelised onion sausage rolls 4
Smoked beef shin croquettes 4
Vegetarian bon bons v. 4
6oz Sirloin / 170g 12
12oz Sirloin / 340g 23
Cut from the large back muscle attached to the spine, opposite the long thin fillet steak, it has a bigger, beefier flavour than fillet or rib-eye steaks, meaning it is more suitable for highly flavoured sauces.
8oz Ribeye / 230g 14
10oz Ribeye / 285g 21
Considered one of the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut from the main muscle attached to the spine.
The special appeal of rib-eye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.
8oz Fillet / 230g 24
The tenderloin is the most tender cut of beef and is also arguably the most desirable, the average heifer provides no more than 500 grams of filet. Because the muscle is not weight-bearing, it contains less connective tissue, making it tender.
All steaks are served with homemade triple cooked chips, roasted tomato and mushroom
Add a sauce for just 2
Béarnaise gf. | Stilton gf. | Peppercorn gf. | Red wine jus gf.
Make your chips truffle and Parmesan for just 1.50
Dishes may contain allergens
If you have any dietary requirements, please speak to a member of staff.
GREAT FOOD – GREAT SERVICE – GREAT TIMES