Neros Steakhouse New 2015 Menu is A Taste of Luxury

Neros Steakhouse, Caesars Windsor’s signature restaurant, held their “Exclusive Taste of Luxury” event on Jan. 22, 2015. The event featured the restaurant’s latest delectable creations added to the menu for 2015. Invited guests enjoyed passed hors d’oeuvres, sampling new additions to Neros’ menu, local wines from Oxley Estate Winery and Sprucewood Shores Estate Winery, fantastic cheeses, and desserts while enjoying an amazing view of the Windsor Riverfront and Detroit skyline.

Executive Chef Patrick McClary, Chef de Cuisine Deron Lepore, and Executive Sous Chef Rajan Mehra mixed and mingled with guests discussing the newest menu items, answering questions, and overseeing live cooking stations.

Cooking station 2 featured a 40oz long bone Tomahawk Alberta beef rib steak. Chef McClary explained the beef is aged for 45 days, with the bone which is not too common. The steak was cooked to perfection, succulent, tender, and full of flavour.Long Bone Tomahawk Alberta Beef

Seafood lovers enjoyed two new hor d’oeuvres including seared diver scallops with mushrooms and asparagus tips in sweet curry sauce, and wild miso glazed salmon with sesame soy glaze and fresh scallion. Eyes On Windsor co-owner Eric Bonnici invited his father Carmel Bonnici to attend the tasting. “I am a big seafood lover and the scallops and salmon were excellent but the best thing I tasted tonight was the mushroom chowder,” says Carmel.

In fact, when Executive Sous Chef Rajan Mehra stopped by the table, Carmel expressed his delight with the mushroom chowder saying he was just about to get another bowl. Chef Mehra explained the soup is made with five varieties of mushrooms, honey, rosemary, and cream. Next Mehra insisted Carmel remained seated while he got another bowl of mushroom chowder for him highlighting the impeccable friendly service Neros is known for.

In addition to the mushroom chowder, other new menu items will delight vegetarians including the beets salad salt roasted with goat cheese and champagne vinaigrette, and lentil vegetable cakes with cumin scented tomato chutney.

EPIC Wineries representative Stephen Mitchell (president of Sprucewood Shores Estate Winerey) and Neros’ Sommelier Sarah Dewar were in attendance. The pair answered questions and discussed local and world wines available from the restaurant’s extensive wine cellar featuring over 1000 labels. Sarah has made an effort to add many Lake Erie North Shore wines to Neros wine list. “I love being able to introduce our guests to local wines,” says Dewar.

Joseph Moore, director of food and beverage at Caesars Windsor, gave Eyes On Windsor co-owner Theresa Shpak and myself a quick tour of the dining area. The dining area is divided into several cozy sections including areas designed for only a few people, perfect for private romantic or business dinners. No matter what area of Neros a spectacular view of the riverfront and skyline is always within sight. Moore explains, “the view is always different because it always changes with things like time of day, seasons, and weather. You’ll find the colours in the skyline are never the same.”

For more information about the menu visit Neros Steakhouse

For images of some of the menu items visit Eyes On Windsor’s Photo Gallery on Facebook