Bistro Menu
About our Spring 2013 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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Caribbean Cuisine |
American Cuisine |
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Pepper Pot |
Specials will be posted in the Bistro |
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a hearty soup of caribbean spiced chicken and select seasonal island vegetables
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Fish Fritters |
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red snapper fish fritters served with tartar sauce and a side of fried green plantains
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Caribbean Surf & Turfo |
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filet mignon medallions and coconut shrimp served with rice and pigeon peas, island vegetables and plantains
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Jamaican Jerk Chicken Skewers |
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with a spicy Scotch Bonnet sauce, rice and pigeon peas, island vegetables and plantains
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Tropical Fruit Flan |
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with mango and yogurt
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Pineapple Ginger Juice |
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a refreshing Caribbean cooler
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Plated Dessert
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Tuesday – Friday
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Citrus Mousse Dome |
Almond Joy Cheesecake |
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with banana caramel and berry compote |
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Summer Fruit Tartlette |
Chocolate Lava Cake |
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wwith cream angelaise |
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$3.50 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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romaine hearts, focaccia croutons and extra virgin olive oil
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Sandwiches |
Main Courses |
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Neiman Ranch 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 a classic Beurre Blanc served with rice pilaf and a seasonal vegetable mélange
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Whole Wheat Semolina Penne Pasta |
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in a light chardonnay cream sauce with roasted garlic, reggiano parmesan, and pecorino romano cheese and fresh sage
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We kindly request no substitutions |
Bistro Core Menu – Fall 2012 (Items available Tuesday through Friday)
Internatinoal Menu Schedule – Fall 2012 (Items available Tuesday and Wednesday)
