Specials & Events
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 entrées 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
Essex Menu Delight at Neros on Wednesdays
The Essex County fields and greenhouses are bursting with fresh, ripened produce, just 30-minutes from Caesars Windsor. Our talented chefs have created a special menu featuring a variety of mouth-watering dishes highlighting the best the season has to offer with fresh produce, organic meats and the best local wines as the stars of this culinary extravaganza.
Thursdays Jazz & Seafood Feast - $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 Broiled Atlantic Lobster, Steamed Snow Crab Legs, Bourbon Glazed Shrimp, Shrimp Gratine and finish off with our delicious Traditional Cheese Cake.
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.
A Message from the Chef
I welcome you to another season of joy and happiness and hope that what the winter holds is only limited by your imagination. At Neros, we hope you had a chance to dine with us this holiday season and had your senses awakened in the way that only good food and wine can do. We saw the launch of our new menu and some interesting flavors to try as well as some old favorites. At the beginning of this new year, I invite you to try some of our latest additions - the Roasted Pear and Blue Cheese Salad with Caramelized Pecans and our succulent 16OZ USDA Prime Ribeye grilled just the way you like it.
I look forward to your next visit.
Recipe of the month
Salt Roasted Beet Salad with Goat Cheese and Pumpkin Seed Vinaigrette
By Deron Lepore, Chef, Neros Steakhouse
Beets are great any time of the year and it seems that almost every fine restaurant is serving up their version of this modern classic. Try this one and you will be amazed at how easy it is.
|For the Beats
||Medium Sized Red or Golden Beets
|For the Vinaigrette
||Pumpkin Seed Oil
||Toasted Green Pumpkin Seeds
||Black Pepper Ground
|For the Salad
||Fresh Picked Salad Greens (Spring Mix)
||Crumbled Goat Cheese
|| Red Onion Sliced into Rings
||Toasted Green Pumpkin Seeds
||Fresh Ground Pepper to Taste
- Coat the beets with Olive Oil and Salt. In a 350 degree oven, roast the beets until a fork can pierce the skin and soft about 30-40 minutes. Remove from oven and allow to cool to room temperature.
- Peel the skin off the beets easily with a paring knife or a teaspoon. You may want to use rubber gloves to prevent your hands from staining. Cut the beats into bite sized wedges and set aside.
- In a blender combine both the oils, Dijon mustard and pumpkin seeds and begin to pulse. Slowly incorporate the vinegar sugar and seasoning until smooth.
- Arrange the salad greens into portions or on a platter if you prefer. Sprinkle the salad greens with the goat cheese, red onion slices and drizzle all the leaves with the dressing. Garnish with some more toasted pumpkin seeds and cracked black pepper.
January Birthday Bonus
Capricorn and Aquarius, if you celebrate a January 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.
Wines Of the Month
Yalumba Organic Viognier, South Australia 2011 | bin 1040 | bottle $48
This organic wine from the famous Yalumba winery in Australia provides a textbook example of the aromatic Viognier. The nose displays intense aromas of peach, apricot and white flowers. The palate is medium to full bodied with a mouth filling texture but has enough acidity to be food friendly. The finish is sweet and warm.
Cascina Adelaide Amabilin, Barbera d'Alba Superiore, Piedmont, Italy 2008 | bin 2095 | bottle $112.
A very intense, violet red wine with aromas of red fruit and spice from oak aging. The palate is rich and powerful but polished and silky smooth with a beautifully long finish. 18 months of oak aging accompanied by the infusion of 15% Barolo wine has resulted in a true benchmark wine for this producer.
Happy New Year
Join us on New Year’s Day Tuesday, January 1st for our mouthwatering Table d’hôte Menu put together by our culinary team. Menu items featured include:
Adobo Roast Richmond Farms Quail , Foie Gras Torchon Appetizer with Cherrywood Aged Balsamic Syrup, Spiced Apple Condiment - $16
Grilled Beef Tournedos Entrée with Yukon Horseradish Crust, Garlic Shrimp Gratin, Sautéed Porteenie Mushrooms, Dijon Red Wine Jus, Peppercorn Cream, Madeira Reduction - $48
Dark Chocolate Gaufrettes with Amaretto Mascarpone, Milk Chocolate for Dessert- $9
For more details and reservations, please call 1-800-991-7777, extension 22481.
Elegant Five-Course Wine and Dine on Thursday January 24th
On Thursday, January 24th, enjoy divine dining with a five-course dinner and wine pairing featuring delectable Italian culinary creations by Chef Deron Lepore and carefully selected wines by Sarah Dewar, Neros Sommelier.
Space is limited. Call 1.800.991.7777 ext. 22481 to make your reservation.