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Bistro Menu

About our Fall 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

Contemporary Bistro

Tuesday & Wednesday
April 22nd & 23rd
Thursday & Friday
March 24th & 25th

Mexican Cuisine

American Cuisine

Tostadas de Ceviche

Specials will be posted in the Bistro

Fresh Shrimp cured in lime juice with tomato, onion, cilantro, Serrano chili, and avocado

White Pozole

Pork leg, corn stew. Garnish with cabbage, radish and lime

Mexican Duo

Gordita: House made masa, fried and stuffed with marinated Adobo pork, cilantro and onion
Sope: House made masa formed into a circle fried and topped with refried beans, cream, lettuce, Adobo pork and cheese


A spicy goat stew made with a variety of dry roasted Mexican peppers; Served with rice, beans. Garnish with cilantro, chopped onion and lime.

Mole Verde

Quarter Chicken with a wonder tomatillo, spinach sauce. Served with Rice and Beans, and handmade tortillas

Chile Relleno

Roasted Pasilla chili, stuffed with cheese. Served with Rice, Vegetables and handmade tortillas


Smooth, thick custard covered with caramel glaze

Plated Dessert

Tuesday – Friday
March 4th – 7th

Strawberry Rhubarb “Soup”

Chocolate Souffle Cake

Vanilla Bean Ice Cream
Raspberry Sorbet

Chocolate Rum Mousse

Sweet Potato Cheesecake

Caramel Sauce
Gingersnap Crust and Walnut Maple Ice Cream

Peanut Butter Milk Chocolate Tower

Banana Cream Pie

$2.95 each


Laney Bistro
core menu

Tuesday – Friday
every week


Organic Mixed Baby Lettuces

Caesar Salad

fresh peach vinaigrette, crumbled herb chevre and black pepper-maple praline pecans
hearts of romaine, shaved Asiago and foccacia bread croutons on Parmesan-pine nut lace plate



Main Courses

Bacon & Cheese-Stuffed Turkey Burger

Steak au Roquefort

organic ground turkey, Gruyere cheese and apple wood-smoked bacon topped with creamy rainbow slaw on soft ciabatta roll with twice-fried Kennebec fries
Grilled New York steak with Roquefort-Brandy fondue sauce, sautéed Swiss chard and crispy, twice-fried Kennebec potato fries

Tandoori Chicken Breast Sandwich

Honey and Soy-Glazed Salmon Fillet

On house made naan with fresh mango-lime chutney, curried mayo and Masala-seasoned French fries
with Shitake mushroom & Sake Risotto and Szechuan-style green beans

Grilled Vegetable Panini

Zucchini Penne

portobello mushroom, eggplant, zucchini, onions and roasted peppers with fresh burrata and sun-dried apricot, tomato & basil pesto on foccacia with spicy chickpea fries
Arugula pesto cream, Parmesan-Reggiano, and toasted walnuts with heirloom tomato confit
We kindly request no substitutions


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