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February Newsletter

Book A Room
Caesars Windsor Dining Upscale Neros Newsletter 1

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

Spectacular skyline views, exquisite cuisine, impeccable service and an award-winning wine cellar – Neros Gourmet Steakhouse features all of these elements for you and your special someone for a memorable Valentine’s Day on Wednesday, February 14. Indulge in our delectable three-course menu featuring your choice of perfectly grilled 8 oz. Beef Tenderloin with Horse Radish Sauce or our flavourful Roasted Pacific Halibut served with Asparagus Tips, Chanterelle Mushroom with Spicy Dashi Broth. It’s the perfect balance for the meat and seafood lover. The final dessert course is a decadent Double Fudge Brownie with Salted Caramel.

QUICK TIP

There are three secrets for any home chef when preparing meals for small or large gatherings of friends or family:

1.    Relax! Cooking should be a fun time. Enjoy the process.

2.    Read. Make sure to always read your recipe twice, check to see if you have all the ingredients and tools required.

3.    Measure carefully to ensure your recipe is going to work.

FROM THE CELLAR

Featuring recommendations by Renee Nantais, Neros’ Full time Certified Sommelier

2016 Stoneburn Sauvignon Blanc, Marlborough New Zealand $13/glass, $52/bottle. This is the best value Sauvignon Blanc I have tried from this region, and I am pleased to say we offer it by the glass at Neros. Marlborough’s cool maritime climate allows grapes to maintain their acidity while ripening slowly to make vibrant, aromatic, refreshing wines. At Stoneburn, harvest takes place in the cool of the morning, and the greatest care is taken to preserve the fresh tropical fruit flavours which are characteristically balanced by herbaceous notes.

QUICK TIP – WINE PAIRING

Neros Roasted Heirloom Carrots with Goat Cheese & Toasted Sunflower Seeds along with our Canadian Angus Striploin are both well-supported by this clean and uncomplicated wine. Its racy acidity cuts through this well-marbled steak, and enhances the tangy, earthy, slightly green flavours in the side dish. Goat cheese and Sauvignon Blanc are a classic pairing you really ought to experience.