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Neros Newsletter - March 2014

Caesars-Windsor-Dining-Upscale-Neros-newsletter-6

A Message from the Chef

Dear Guest,

Perhaps the most obvious advantage of winter is the festive season. But as another season has come and gone, we are summoned by the awakening of a new season. Spring is the best time of the year to try something new. We at Neros will be creating some new and exciting dishes as we continue to share with you our love for food and wine. If you haven’t joined us for a while please do so. We have something special to offer every day of the week. Remember our amazing three course early menu is offered nightly between 5pm and 6pm, and our wonderful Fireside pasta menu served up on Sundays features some delectable hand tossed traditional favourites for you to choose from. I hope you have had a chance to visit us. Please stop by often to see what’s cooking at Neros.

I look forward to your next visit.
Deron


Recipe of the Month

Rosemary Slow Cooked Lamb Roast

Serves 6-8
By Deron Lepore, Chef, Neros Steakhouse

One of my all-time favourite spring foods to prepare is Lamb. The succulent juices of this slow roasted meat are one of the most enjoyable you can serve in the company of friends. It will leave your guest wondering how you did it.

Recipe of the Month

Ingredients

  • 1/4 cup canola oil
  • Sea salt and freshly ground black pepper
  • 1 3-4lb lamb shoulder bone-in
  • 6 cloves garlic lightly crushed
  • 2 sprigs fresh rosemary
  • 1 tbs chopped fresh thyme
  • 3 red onions, diced
  • 1 tbs paprika
  • 2 tbs brown sugar or Honey
  • 1 stalk celery diced
  • 1 carrot, diced
  • 6 ounces homemade or store-bought low-sodium beef stock
  • 6 sprigs fresh thyme
  • 1 L beef Stock
  • 12 Medium sized Red Potatoes

Directions

1. Using a slow cooker turn the setting to high. If you do not have a slow cooker use a Dutch oven or roasting pan with a cover and turn the setting on your oven to 300°F.
2. Prepare the lamb by rubbing the entire surface with salt, pepper, paprika and half the oil. On a stove top heat a large frying pan until light smoking. Add the remaining oil to the pan and sear the meat on all sides about a minute per side ensure ends and sides are well seared and golden dark in color.
3. Transfer meat to either the roasting pan or slow cooker. Using the beef stock, add 1 cup of the stock to the pan and return the pan to the heat and deglaze the pan. Using a wooden spoon, pour the stock and deglazing over the meat in the pot and add the sprigs of rosemary, chopped thyme, and all the vegetables and potatoes.
4. If using a slow cooker, transfer the meat to the pot and allow to cook on high until the meat pulls away from the bone, about 6-8 hours. If using a 300°F oven, the cooking process will be about 3 ½ - 4 hours. Remove from oven and let stand in pan for 2 hours.
5. Strain the roasting juices skimming as much fat as possible and discarding. Reduce juices by half and serve alongside the roasted vegetables and potatoes.

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.

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.

Memorable celebrations at Neros!

Make your special occasion extraordinary and celebrate it at Neros signature restaurant where impeccable service and delectable fine dining create an unforgettable evening. Reserve our intimate, yet spectacular dine-in wine cellar, with room for up to 14 of your closest friends or Neros’ private dining room with an elegant riverfront view for up to 36 people. Our talented culinary team will create a customized menu selection specifically for you and your guests. Call 1-800-991-8888 for your reservations.

Specials & Events

Wednesday - Sunday
Early Evening Dining
3-course - $39 per person

Wednesdays
Steak & Seafood
2-course - $45 per person

Thursdays
Seafood Indulgence
3-course - $99 for two

Fridays
Emperors Feast
3-course - $99 for two

Sundays
Fireside Pasta
3-course - $25 per person

Colosseum Event Menu
3-course - $48 per person

Wines of the Month

White: Lone Birch Pinot Gris, Yakima Valley, Washington State, USA 2012 | bin 1009 | bottle $46
The Lone Birch wines are named for a single birch tree standing among the winery's vineyards. This popular west coast varietal has vibrant aromas of pear, melon, orange and white flowers. The palate is quite rich, medium bodied with a surprisingly crisp, clean finish. Try it with our seafood linguini.

Red: Ridge Three Valleys Zinfandel Blend, Sonoma County, California 2011 | bin 2021 | bottle $81
A unique and interesting blend of 65% Zinfandel, 20% Petite Sirah, 9% Carignan, 3% Mataro, 2% Alicante Bouschet and 1% Grenache makes for a complex, perfumed and food friendly wine. Aromas of dark berry fruit, licorice, vanilla and herbs fill the glass. Savoury, yet still fruity on the palate, this medium to full bodied wine shows soft, ripe tannin and a lengthy and delicious finish. Pair with our Maple Glazed Brome Lake Duck Breast.


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.


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