Caesars Windsor | Neros Newsletter

Specials & Events

Neros Valet

Convenience and comfort is our goal with FREE Neros Valet service. Available during regular restaurant hours, Wednesday through Sunday, closed Monday and Tuesday. Simply drive up to the Riverside Drive entrance, to the Far East doors and our attendants will be happy to assist you.

Neros Early Bird Special - Delightful 3-courses - $38 per person

The early bird gets the savings at Neros. Make your reservation or drop in Wednesday through Sunday for 5 pm - 6 pm and enjoy a delectable 3-course meal for only $38 per person. Start off with your choice of our chef’s daily soup or classic Caesar salad, followed by Roasted Atlantic Salmon or our Grilled Beef Medallions and Sautéed Garlic Shrimp. Complete your meal with our decadent dessert - Chocolate Sliver or Crème Brûlée. Specialty drinks also available for only $5 each.

Sunday Nights Fireside Pasta Menu - $25 per person

Enjoy a 3 course dinner at Neros featuring your choice of soup or salad to start; select from four delicious fresh made pasta entrees which include Penne rigate and Roasted vegetables, Rigatoni with meat sauce, Seafood Linguini and Fettuccine Alfredo .Finish your meal with a decadent New York cheese cake

Wednesdays 3-Course Artisan Flatbread Dinner – $25 per person

Every Wednesday ,enjoy a three-course dinner at Neros featuring your choice of the Soup Du Jour or Salad to start; select from four delicious flame grilled flatbreads including THE ALL CANADIAN -Slow Roasted Duck Confit, Maple Bacon, Red Wine Onion, Oka Cheese, THE GREAT WESTERN-Ground Bison, Blue Cheese, Smoked Mushrooms, Asparagus, THE GARDEN-Roasted Vegetables, Goat Cheese, Fine Olive Oil ,THE SPANISH STYLE-Ground Spicy Chorizo, Roast Peppers, Honey Mushrooms, Manchengo Cheese, Chili Flake and a decadent New York Cheese Cake for dessert.

Thursdays Seafood Indulgence Menu - $99 for two

Choose between our Chef’s Daily Soup or Caesar Salad and share a generous portion of an array of seafood platter for two including Fresh Pan Broiled Essex County Lake ERIE Perch, 1LB Sweet Nova Scotia Snow Crab Legs, Steamed, Two 6oz Atlantic Lobster Tails and Drawn Butter, Wild Caught BC Spot Prawn, Sautéed with Garlic and Herbs, PEI Black Mussels with CoIio Lakes and River Chardonnay, Tomato and Basil, Seasonal Vegetables, Rice Pilaf.

Fridays Emperor’s Feast Menu- $99 for two

It’s a savoury feast fit for an Emperor and meant for sharing. Select from your choice of Soup or Salad; a platter for two to share of 3 succulent cuts of Meats including two 4 oz Beef Medallions, Slow Cooked, Tender Prime Rib, Two perfectly Grilled Bison Brochettes; Roasted Baked Potato, Vegetable of the Day, Red Wine Sauce and complete your meal with a scrumptious slice of New York Cheese Cake with fruit compote.

A Message from the Chef

Dear Guest,

The thought of spring awakens creativity, the temptation of a fine meal and trying something new. This season at Neros, we have prepared some enjoyable dishes for you to try which include, Stone Fired Flatbreads featured on Wednesdays and a savoury Fresh Pan Broiled Essex County Lake Erie Perch highlighted on our Seafood Indulgence Thursdays. Complete your dining experience with our new signature desserts to finish off those tempting taste buds like our Key Lime Cheese Cake with Coconut. Be sure to stop by often for something new and exciting.

I look forward to your next visit.

Deron

Recipe of the month

Grilled Atlantic Salmon with Fennel Orange and Arugula Salad with Blue Cheese
Serves 4
By Deron Lepore, Chef, Neros Steakhouse

The combination of smoky grilled salmon and bitter greens with the sweetness of fresh orange and the liquorice of the fennel, is a winner. Serve as a light entrée or your next luncheon.

Ingredients:

For the Salmon
1lb	Boneless skinless Atlantic Salmon Filets
2 Tbsp	Olive Oil
2 Tbsp	Coarse Salt
	Fresh Cracked Pepper
For the Vinaigrette
½ Cup	Orange Juice
1 Tsp	Dijon Mustard
2 Tbsp	Champagne Vinegar
1 Tsp	White Sugar
¼ Cup	Olive Oil
1 Tsp	Salt
Pinch	Black Pepper Ground
For the Salad
2 Cups	Fresh picked Arugula Greens
4	Whole Orange segmented (peeled and cut into sections)
½	Red Onion Sliced into thin strips
1	Whole Bulb Fennel Julienne (soaked in water with 1 tsp lemon juice)
2 oz	Blue Cheese Crumbled
	Fresh Ground Pepper to Taste

Preparation

Rub the salmon with olive oil and salt and pepper. Grill on the BBQ until Medium Well about 10-12 minutes. The salmon should flake but not look dry. Allow to rest and cool to room temperature.
Prepare the vinaigrette by mixing the orange juice, vinegar, sugar and Dijon mustard together. Incorporate with a wire whisk. Slowly add the Olive Oil until incorporated. Season.
Prepare the salad by arranging onto a platter Arugula greens, orange segments and red onion. Julienne the fennel bulb and soak for a few minutes in some cold water and lemon juice to prevent browning. Rinse and arrange on the platter.
Dice salmon place on the platter around the greens. Drizzle dressing over the salad and sprinkle with blue cheese.

Monthly Specials

March Birthday Bonus

Pisces and Aries, if you celebrate a March birthday, you dine for FREE* when you reserve a table for a party of six or more at Neros. Call 1-800-991-8888 to book your table today.
All prices do not include applicable tax and gratuities. Dollar amounts shown are in CDN funds. *Some restrictions may apply. Valid photo ID must be shown to confirm birthday in order to redeem offer. All party members must each order at least one entrée each. Offer valid only for parties of six or more per birthday person. Available on Wednesdays, Thursdays, Fridays and Sundays only. No cash value. Valid for one menu item only, not exceeding $50 value. Cannot be redeemed on a later date. Can only be redeemed once during the month of your birthday.

Wines Of the Month

White:
La Crema Chardonnay, Sonoma Coast, California 2009 | bin 1004 | bottle $83
Fresh aromas of citrus, butterscotch and lemon peel open to appealing hints of Jasmine and nutmeg. On the palate, rich butter cream, pear and citrus meld to create a Plush, rounded middle, with toast and caramel adding richness and texture to the long, lingering finish.

Red:
La Crema Pinot Noir, Sonoma Coast, California 2010 | bin 2015 | bottle $84
The 2010 Sonoma Coast Pinot Noir offers expressive aromas of ripe Cherry, spicy clove and licorice punctuated by fresh floral notes. Bright cherry continues in the mouth, joined by plum, orange peel and tea leaves, giving a mouthwatering juiciness to this wine. Balanced acidity and sturdy tannins round out the palate.

Space is limited. Call 1.800.991.7777 ext. 22481 to make your reservation.

All prices do not include applicable tax and gratuities. Dollar amounts shown are in CAD funds. *Some restrictions may apply. Valid photo ID must be shown to confirm birthday in order to redeem offer. All party members must each order at least one entrée each. Offer valid only for parties of six or more per birthday person. Available on Wednesdays, Thursdays, Fridays and Sundays only. No cash value. Valid for one menu item only, not exceeding $50 value. Cannot be redeemed on a later date. Can only be redeemed once during the month of your birthday.