Starry Nights

Chef Matt Jones

April 9, 2009

Starter

Fire-roasted bell pepper and tomato soup with bacon lardons

(Vegetarian soup without lardons)

Entrée

Pan-seared garlic chicken, spring vegetable caponata, parmesan-thyme gnocchi

Vegetarian

Roast vegetable fritatta with tapenade

Dessert

Vanilla chiffon cake, raspberry mousse, vanilla pastry cream, white chocolate buttercream

Starry Nights Catering

11200 Kirkland Way, #220
Kirkland WA 98033
(425) 284.2479