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Neros Newsletter - April 2014

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A Message from the Chef

Dear Guest,

This April, we’re inviting you to enjoy the “Best of the Best” from your favourite Food and Wine dinners. We have taken your most loved and memorable dishes for an unforgettable evening of culinary delights featuring the best food and wine we have to offer. We recommend that you reserve your spot today, as space is limited! Also this month we will offer a special Easter menu and feature a seafood fish dish on Good Friday. 

We are thrilled to offer a new weekly special throughout the spring and summer! Travel the globe every Friday this spring and summer, as our culinary team takes inspiration from Steakhouses from Around the World. Enjoy a variety of delectable and savoury dishes highlighting ingredients and spices from diverse countries where grilling is an art form. In April, a mouthwatering three-course Cuban menu for two featuring Adobo Spiced Grilled Pork Loin, Mojo Beef Kabobs, Pollo De La Plancho, creamy flan for dessert and more.

Spring has sprung and I look forward to bringing you the best this season has to offer with fresh, local ingredients returning to our tables. If you haven’t visited Neros in a while, now is the time to join us for something new and exciting. 

I look forward to your next visit.
Deron


Recipe of the Month

Passionfruit Semi Freddo with Fresh Berries

Serves 6
By Deron Lepore, Chef, Neros Steakhouse

There isn't anything quite like the perfumed aroma of a perfectly ripened passion fruit. This was one of my all-time favourite desserts while living abroad, where this exotic fruit was always readily available at the corner market.

Recipe of the Month

Ingredients

  • 1 egg plus 3 egg yolks (whisked well)
  • 3/4 cup fine white sugar
  • 300ml 35% whipping cream
  • 1/3 cup passion fruit puree (found in international section)
  • 2 tablespoons lime juice
  • 1 cup fresh berries, black, blue, raspberries
  • 1/4 cup mint leaves
  • 2 whole ripe passion fruit (skin should be puckered it's ripe)
  • 1 small loaf pan 9'" x 4" lined with cling wrap

Directions

1. Using an electric mixer in a stainless steel bowl, whisk the eggs and sugar over a double boiler until doubled in size. Be careful to not overcook. Set aside and allow to cool slightly
2. In another bowl, whip the heavy cream until you achieve soft peaks.
Slowly incorporate the whipped cream into the egg mixture and gently fold until incorporated.
3. Slowly add the passion fruit puree and half the passion fruit fresh from the hulled fruit. Reserve the other half for garnishing later incorporate well into the mixture. Do this quickly so the cream doesn't collapse
4. Pour the mixture into the plastic lined pan and smooth from edge to edge. Freeze in the freezer 6-8 hours or overnight and place in the freezer for 6 hours or overnight until firm.
5. Turn the semi freddo out onto a serving platter. Top with fresh berries and the remaining fresh passion fruit and serve immediately.

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.

April Birthday Bonus

Aries and Taurus, if you celebrate an April 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

Thursday, April 3
Wine Tasting Dinner
"Wines around the World"
4 -course - $85 per person

Sunday, April 20
Easter Menu

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
Cuban Steakhouse Menu
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: Markus Molitor Riesling, Mosel, Germany 2011 | bin 1064 | bottle $45
This medium sweet Riesling from Germany is fresh, uncomplicated and delicious. Aromas of green apple, stone fruits and mineral fill the glass. The palate is light and juicy with crisp acidity making the wine very food friendly. The finish is clean. A very good value wine that will go well with a variety of fish and shellfish dishes.

Red: Noble Tree Cabernet Sauvignon, Sonoma County, California 2010 | bin 2025 | bottle $78
Noble Tree is the second label of an obscure high end Sonoma estate, Thomas George Estates. This Cabernet evokes flavours of dark berry and plum. Soft but structured tannins balance this bold yet very drinkable wine. This is a great example of a juicy, ready to drink Cabernet Sauvignon, with the backbone to handle bold flavoured foods.


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.