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June Newsletter

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Caesars Windsor Dining Upscale Neros Newsletter 1

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

In June, we will be featuring our pan seared branzino, served with yukon gold potato and chorizo hash, chunky romesco sauce, and pickled shallots. Guests will enjoy the sweet nutty romesco sauce, which is a staple in Spanish cuisine. It’s the perfect balance for this white fish that has a subtle and sweet flavor. The inspiration behind the dish was to pair sweet and subtle flavors as to not overpower the branzino.

QUICK TIP

One thing every great Chef does is utilize all ingredients when working in the kitchen. So be sure not to throw away your parmesan rinds when you’re done with your cheese, instead throw them in a tomato sauce, or even make a soup like we do here at Neros.

wcl dining neros seared branzino

FROM THE CELLAR

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

2016 Pazo de San Mauro Albariño, Rias Baixas, Spain $64.

The Rias Baixas is a region in northwestern Spain, which shares the Atlantic coast with Portugal. There is so much that is distinct about this Galician region, and in a country that is well known for their red wines, here you’ll find a region that makes exceptional white wines made from the Albariño grape. Dry, fresh and intensely aromatic with crisp, mouth-watering acidity. Plump texture with peach and citrus flavors and slight salinity on the finish.

QUICK TIP – WINE PAIRING

What grows together goes together, and this coastal Atlantic wine is the perfect match for Neros SEARED BRANZINO with Chorizo & Yukon Gold Potato, Braised Kale, Pickled Shallots, Chunky Romesco.