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January Newsletter

Book A Room
Caesars Windsor Dining Upscale Neros Newsletter 1

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

This month we will be featuring our Seared Yellowfin Tuna, with Citrus Soy Aioli, Radish, Pickled Asparagus and Pea Tendril Salad.This dish is for the true Seafood lovers looking for the highest grade ingredients in the city. The Rare Seared Tuna pairs great with the Citrus Soy Aioli, and the light salad is not over-powering so the fresh seafood doesn't get lost in the dish.          

QUICK TIP

To save yourself some time and stress here are a few tips: Relax and don’t try to do too much. You don't have to make everything from scratch. Use convienience products where necessary such as cranberry sauces or gravy bases. Make a meal plan and keep it simple. Friends and Family will appreciate a great simple meal over a poorly executed elaborate meal any day.

FROM THE CELLAR

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

2016 Oxley Estate Winery ‘Oxley Bluff Vineyard’ Pinot Noir $68.

This light-bodied, ruby-coloured Pinot Noir with its supple, light tannins and delicious red fruit flavours makes the perfect complement to a more dense fish like tuna. The tingling, tart finish pairs well alongside the flavours of the Citrus Soy Aioli in Neros Seared Ahi Tuna Appetizer. 

QUICK TIP  

Over the years a winery will discover a distinct vineyard or even a few rows which consistently produce distinct quality grapes. On occasion they make the bold decision to bottle it separately. Such is the case with this vineyard designated wine from a particularly ‘sweet spot’ for growing Pinot Noir on the Oxley Estate.