It’s days like this that you’re extremely happy about the perks of the job.
Neros Steakhouse, nestled inside of Caesars Windsor, hosted a tasting event last night to celebrate the launch of their newest menu.
The new menu brings the focus back to Neros being a true steakhouse. One of the dishes that will make you turn your head is the Tomahawk Rib Steak, which replaced their old standard rib eye steak on the menu.
“We always change our cuts of beef, so when we find something new coming out onto the market, the tomahawk steak being one of them, we get excited,” says Caesars Windsor’s Executive, Chef Patrick McClary. “It’s different. It’s one of those things when it’s coming across the room everyone is looking at it. That steak creates interest and excitement and something for people to talk about.”
The appetizers on the menu have also been revamped. The inclusion of items like a Wedge Salad (iceburg lettuce, buttermilk ranch dressing, a chopped egg, bacon and blue cheese) and a Braised Beef Shortrib Ravioli reflect more of the flavours their customers were wanting in a steakhouse.
If meat is too heavy for you their Miso Roasted Wild Sockeye Salmon Fillet is sure to be a hit. Or, if there was a vegetarian on your guest list, the new menu does offer a Lentil Cake which is spiced with cumin and caramelized onions.
However, if there was one item on the new menu that is a must-try, Chef Patrick is quick to say the Organic Bison Tenderloin.
“I wish people would try the bison more,” he says. “Bison is a great piece of meat . Its lean, it’s healthy. It’s wonderful.”