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09
Nov

November & December Menu Choices

 

The holiday season is upon us and we have put together a delicious menu worthy of your celebrations.

We focus on a fresh approach to American classics. Some of you like to explore culinary boundaries while others prefer a familiar classic. We understand this and now offer a chicken entrée in each seasonal menu. Our salads will continue to display the unique bounty of each season.

The successful continuation of the Tony Starlight Show depends on dinner and show ticket sales. Thank you for your support!

If you have any questions or comments regarding the menu at The Tony Starlight Show, please contact us at (503) 730-7040 or email steve@spinpdx.com.

The beef entree is perfect winter comfort food, featuring a slow-braised beef short rib topped with a cabernet demi-glace.

Chicken Parmigiana, a favorite of our chef, features a breaded chicken cutlet topped with fresh marinara, parmesan, mozzarella, and basil chiffonade.

Our vegan and gluten-free option is wild mushrooms, shallots, jackfruit and fresh herbs slow-simmered in a sauvignon blanc ragout.

All entrees are served with sweet potato mash and seasonal vegetables, bread with herbed butter, and house salad.

Our seasonal dessert is getting rave reviews–Bailey’s cheesecake with mint coulis, toasted coconut, cinnamon, and cardamom spices.

 

06
May

May & June Menu Choices

We’re so excited for you to taste our new menu selections for May and June! Fresh asparagus and wild rice welcome Spring to your table. The San Marzano tomatoes on the polenta are just the right balance of acidity and sweetness. The lobster shines through with truffle oil and butter. Come taste for yourself and experience our Tony Starlight Signature Service. Cheers!

– Steve Brown, Spin Events & Catering

Note: Mother’s Day Brunch and Dean Martin’s 100th Birthday Tribute feature special menus. Please see the event calendar listing for details.

Lobster Étouffée features North Atlantic lobster tail, tiger prawns, tomatoes, onions, celery and peppers simmered in truffle oil cream with brown butter roux.

Organic cage-free chicken thigh, baked to tender and finished with a roasted garlic, rosemary, olive oil and Chardonnay sauce.

Our vegan and gluten-free option is herb polenta triangles with flavorful San Marzano tomatoes, vegan ricotta and basil chiffonade. 

Spring asparagus comes with all entrees. The lobster and chicken entrees also feature wild rice.

Dessert is raspberry cheesecake with mixed berry coulis from our favorite local baker Baker’s Cheesecake.

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Tony Starlight Showroom
1125 SE Madison St
Suite 103G
Portland, OR 97214
(503) 517-8584

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