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April Newsletter

Book A Room
Caesars Windsor Dining Upscale Neros Newsletter 1


by Neros Chef, Nathan Vasil:

Roasted Pacific Coast Halibut, Kalamata Olives, Caper Berries, Baby Artichoke, Tomato Broth, and Roasted Chickpeas. This dish is Mediterranean inspired and is full of flavours that complement each other, from the briny olives to the sweet artichokes and sweet heirloom tomato broth.                                       


For this month’s tip, find recipes you love, and play around. Not all recipes will suit your needs and likes, but experimenting with different flavours and ingredients can go a long way. For example if a pasta calls for peppers but you don’t have fancy peppers, swap them out for sundried tomatoes or any other ingredient that you desire.


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

2017 La Guardiense ‘Janare’ Falanghina del Sannio, Campania, Italy $52

In the Sannio region, Janare are the witch-like mythical figures of popular culture. The premium range of La Guardiense wines is called ‘Janare’ as homage to this ancient tradition of the region, with the hopes to keep it alive. In similar fashion this winery is making great strides in reviving Falanghina, a white grape of ancient Greek origin, which had historically been associated with the top wines in the Roman Empire.


This is a fresh and light dry white wine. If you enjoy drinking Pinot Grigio, you’ll love this wine for its fresh, light, and dry character. It has delicate pear and citrus-blossom aromas, with a complex, slightly savoury palette carried by a long and pleasant finish. It’s the perfect pairing for Shellfish or Fish in a light tomato sauce such as Neros Roasted Pacific Coast Halibut.