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November Newsletter

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Caesars Windsor Dining Upscale Neros Newsletter 1

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

This month Neros will be featuring our Crab BLT salad. Tender crab tossed with sweet tomatoes, smokey bacon, and crisp brioche croutons make this the perfect way to start your meal at Neros. Perfect for lovers of great seafood and the freshest produce.

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 your done with your cheese, instead throw them in a tomato sauce, or even make a soup like we do here at Neros.

FROM THE CELLAR

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

2014 Darioush Signature Chardonnay, Napa Valley, USA $30/glass

2013 Darioush Signature Merlot, Napa Valley, USA $37/glass

Iranian born Darioush Khaledi has spared no expense in establishing one of the new Icon wineries in the Napa region. Recreating the ancient Persian city of Persepolis, he reminds us that some of our earliest evidence of winemaking has been found in the Middle East. Darioush wines are consistently highly ranked for their precision and quality, with generous, concentrated and alluring flavours.   

QUICK TIP – WINE PAIRING

Darioush wines are now available by the glass at Neros. For a completely decadent dining experience,  pair your Crab BLT Salad with a glass of Darioush Chardonnay, then follow with a premium steak such as Neros’ USDA PRIME BONE-IN FILET paired with a glass of this elegant and plush Merlot from a superlative vintage.