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March Newsletter

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Caesars Windsor Dining Upscale Neros Newsletter 1


by Neros Chef, Nathan Vasil:

With winter almost behind us and an early spring upon us, now is time to celebrate at Neros on Sunday evenings for our Signature Sundays. We offer a different item every week from appetizers to main courses. In March we will be featuring our mouth-watering Thick Cut Berkshire Pork Chop, served with peach, cranberry, chili, and lime preserve. This dish is full of flavor from the sweet peaches, to the spicy serrano chilies. The flavor combination is sure to get your palate charged up.


We use the Berkshire pig here at Neros for its renowned texture, marbling, richness and tenderness. This amazing breed is often called the Kobe of pork, one of the main reasons we use this amazing pork for all of our menus.


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

2027 Cellars Queenston Road Vineyard 2013 Pinot Noir, St. David’s Bench, Niagara $82. Winemaker Kevin Panagapka makes wines that showcase terroir. This single vineyard, small batch, artisan wine is fermented using only naturally occurring wild yeasts and is neither fined nor filtered. This is a very enjoyable Pinot Noir with depth, complexity and balance showing the benefits of Niagara’s slow and cool ripening conditions that this grape thrives in. Burgundian in style, bright garnet, with ripe red fruit and baking spice aromas, this selection is dry, medium bodied, with firm tannins and balanced acidity. It delightfully combines flavors of preserved sour cherry and toasted vanilla spice with earthy and savory ones.


In keeping with the winemaker’s natural, low interventionist philosophy, Neros Wild BC Salmon Fillet with Pumpernickel Crust, Charred Fennel, Preserved Lemon Butter Sauce, and Fingerling Potatoes is a good match as well as a nice complementary pairing in terms of weight, texture, and flavors in the dish.