Bistro Menu
About our Spring 2012 Menu
In addition to our seasonal menu, on Tuesday and Wednesday our students will be taking a culinary trip around the world with their class International Cuisine. From classic French and Italian cooking to the fiery cooking of Mexico and Szechwan China. Each week we will feature a different regional cooking from around the world on our “specials” menu. On Thursdays and Fridays, our Contemporary American Bistro Cooking class will be serving specials featuring the best seasonal foods, and many local, organic and sustainable products prepared with a modern flair.
Please join us in the Laney Bistro as our students hone their culinary skills offering you fine dining at affordable prices.
Bistro lunch reservations are available. Please call 510-464-3405 during our lunch seating hours, 11:45 am – 1:00 pm, Tuesday through Friday.
International Cuisine
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Contemporary Bistro
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Tuesday & Wednesday
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Thursday & Friday
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Chinese Cuisine |
American Cuisine |
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Wonton Soup |
Specials will be posted in the Bistro |
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rich pork broth with pork and shrimp filled dumplings
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Sampler Platter |
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an array of Chinese treats: a sweet and spicy pork kebab, fried crab and mushroom spring rolls, golden wonton pouches & succulent Szechuan duck
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Salad |
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a cool refreshing egg noodle salad served with chicken and tossed in sesame vinaigrette
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Special Chow Mien |
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seafood chow mien served with shrimp,squid,scallops
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Kung Pao Shrimp |
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spicy stir-fry dish served with gumbo shrimp and an array of vegetables, topped with cashews
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Beef Cantonese with Oyster Sauce |
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a classic Cantonese recipe served with white rice and Chinese greens
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Ginger Ice Cream and Wonton Crisp |
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cool creamy ice cream topped with a sugar cinnamon wonton crisp
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Plated Dessert
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Tuesday – Friday
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Chocolate Gateau Victoire |
Coffee Dacquoise |
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with vanilla ice cream |
with warm chocolate ganache and toasted almonds |
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Citrus Angel Food Cake |
Classic Strawberry Shortcake |
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with fresh berries |
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$3.00 each |
Laney Bistro
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Tuesday – Friday
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Salads |
Organic Mixed Baby Greens |
Caesar Salad |
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with a fragrant herb vinaigrette and farmers cheese
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hearts of romaine, focaccia croutons & extra virgin olive oil
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Sandwiches |
Main Courses |
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Black Angus Cheese Burger |
Minute Steak Dijonaise |
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organic beef with Point Reyes bleu cheese and Kennebec potato fries
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pan seared New York steak with Dijon mustard, cream, brandy and demi-glace, served with seasonal vegetables
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Free Range Chicken Breast, Pesto, and Feta Sandwich |
Grilled Salmon Filet |
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with mushrooms, roasted red bell peppers, and tomato on a ciabatta roll served with Kennebec potato fries
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with lemon caper dill butter, rice pilaf and seasonal vegetables
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Grilled Vegetable Sandwich |
Semolina Penne Pasta |
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(coming soon)
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with Parma prosciutto, roasted garlic, heirloom tomatoes, and extra virgin olive oil, with parmigiano-reggiano, and pecorino romano cheeses
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We kindly request no substitutions |
