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March Newsletter

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Caesars Windsor Dining Upscale Neros Newsletter 1

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

Join us in Neros Steakhouse where the service, view and food are sure to make your night memorable. This month we will be featuring our 20oz Dry Aged Tomahawk. Our 20oz Rib Steak is aged for 45 days to impart the right amount of flavour and texture for your steak. The perfect way to enjoy this cut would be medium rare for optimal enjoyment.                    

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When cooking steak at home, always let your steak come to room temperature before you start cooking, and be sure to let your steak rest once if comes off the grill and finish with whole butter.

FROM THE CELLAR

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

Two Sisters 2014 Cabernet Franc, Niagara River, Ontario. $124

We couldn’t be more pleased to have secured the last few bottles of this Platinum Award-winning wine from Canada’s top Small Winery of the Year for Neros cellar. It is the remarkable result of superior viticultural practices, an ultra-modern production facility, and a winemaker’s dedication to creating ultra-premium wines in the Niagara River appellation.

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Harvested late into November, this Cabernet Franc is full-bodied with silky tannins and concentrated black fruit character joined by attractive peppery aromas. This is a finely balanced wine with weight, structure and complexity carried by its long and exquisite finish.