Bistro

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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
specials

Contemporary Bistro
specials

Tuesday & Wednesday
May 7th & 8th
Thursday & Friday
May 9th & 10th

Caribbean Cuisine

American Cuisine

Pepper Pot

Specials will be posted in the Bistro

a hearty soup of caribbean spiced chicken and select seasonal island vegetables
$3.50

Fish Fritters

red snapper fish fritters served with tartar sauce and a side of fried green plantains
6.50

Caribbean Surf & Turfo

filet mignon medallions and coconut shrimp served with rice and pigeon peas, island vegetables and plantains
$12.95

Jamaican Jerk Chicken Skewers

with a spicy Scotch Bonnet sauce, rice and pigeon peas, island vegetables and plantains
$10.95

Tropical Fruit Flan

with mango and yogurt
$3.25

Pineapple Ginger Juice

a refreshing Caribbean cooler
$2.25

Plated Dessert
specials

Tuesday – Friday
April 23rd – 26th

Citrus Mousse Dome

Almond Joy Cheesecake

with banana caramel and berry compote

Summer Fruit Tartlette

Chocolate Lava Cake

wwith cream angelaise

$3.50 each

 


Laney Bistro
core menu

Tuesday – Friday
every week

Salads

Organic Mixed Baby Greens

Caesar Salad

with a fragrant herb vinaigrette and farmers cheese
$4.75
romaine hearts, focaccia croutons and extra virgin olive oil
$4.50

 


Sandwiches


Main Courses

Neiman Ranch Cheese Burger

Minute Steak Dijonaise

organic beef with Point Reyes bleu cheese and Kennebec potato fries
$8.25
pan seared New York steak with Dijon mustard, cream, brandy and demi-glace, served with seasonal vegetables
and Kennebec potato fries
10.95

Free Range Chicken Breast, Pesto, and Feta Sandwich

Grilled Salmon Filet

with mushrooms, roasted red bell peppers, and tomato on a ciabatta roll served with Kennebec potato fries
$8.00
with a classic Beurre Blanc served with rice pilaf and a seasonal vegetable mélange
$10.25

Whole Wheat Semolina Penne Pasta

in a light chardonnay cream sauce with roasted garlic, reggiano parmesan, and pecorino romano cheese and fresh sage
$9.25
We kindly request no substitutions

 

Bistro Core Menu – Fall 2012 (Items available Tuesday through Friday)

Bistro Core Menu

(PDF – 700 KB)

 

Internatinoal Menu Schedule – Fall 2012 (Items available Tuesday and Wednesday)

International Cuisine Schedule

(PDF – 1.2 MB)

 

Photo by Anthony Elias

  • Culinary Arts Brochure (PDF – 424KB)

    Culinary Arts Brochure
  • Oakland Magazine – March/April 2011 (PDF – 2.5 MB)

     

    New Class Interested in learning how to grow your own food? Would you like to start eating fresh, seasonal, affordable foods? Take Biology 801: Biology of Growing Food at Laney College in Fall 2012
    Read More!

     

    Photo by David Hanks