Bistro

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Bistro Menu

About our Spring 2016 Menu

In addition to our seasonal menu, on Thursdays and Fridays 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 flavors and techniques of Mexico and Szechwan China, each week we feature a different region of the world on our “specials” menu.

 

Mondays through Wednesdays, 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 from 11:45 am – 1:00 pm, Monday through Friday.  Please call 510-464-3405 between 10:00 am – 1:00 pm.

 

Link to our International Menu featuring our week in Southeast Asia!

 

Our Core Menu, which is served: Thursday & Friday and enhanced weekly with International Specials~

LANEY BISTRO MENU

Salads

Organic Mixed Baby Lettuces

 

Double Cheese Caesar “Wedge”

Fresh Tangerine-White Balsamic vinaigrette, housemade buttermilk Ricotta salata, grapes, & maple-glazed candied walnuts

 

Heart of Romaine, creamy Caesar dressing, shaved Asiago, “garlic bread” croutons, fried capers, & lacy Parmesan “cracker”

Fresh Crab Cakes~

Black bean, red bell pepper & corn salad, fresh tomato vinaigrette & chipotle-lime aioli

 

 

 

Sandwiches & Main Courses

The “Brisket”~ Brown sugar & Bourbon barbequed Black Angus beef brisket, fresh herb-buttermilk ranch coleslaw & butter-grilled onion roll ~Housemade fresh radish pickles & Kennebec potato fries

 

 

Sea & Sand Brochette~ Fresh Shrimp and Sausage on rosemary skewers, carrot-orzo “risotto,” garlic-sautéed kale, and grilled asparagus with saffron-citrus compound butter

 

 

Garlic & Thyme-Roasted Portobello~grilled zucchini and onions, red bell pepper, kale, melted Fontina and ricotta on fresh Focaccia roll with crisp & spicy chickpea fries

 

 

Penne al Forno~ baked penne pasta in creamy Parmesan béchamel custard with herb-roasted butternut squash, mushrooms & baby spinach ~ golden Panko crumb topping

 

 

Tilapia Timbale~ Fresh prawn mousse-filled tilapia “cup” set over heirloom black rice pilaf and creamed leeks & fennel

 

 

“Double”-Stuffed Chicken~ Chicken & pistachio-stuffed & roasted, boneless whole Chicken leg quarter~ Bacon-Shallot & Sherry Gravy, garlic-sautéed Kale, soft fresh corn polenta pudding

 

 

International Cuisine
specials

Contemporary Bistro
specials

Thursdays & Fridays
Mondays – Wednesdays

 

 

Below, a “taste” from one of our recent travels to Spain~

Direct and Non-Stop from our INTERNATIONAL Menu!

 

Menu Espanol

HEIRLOOM TOMATO & MELON GAZPACHO

Creamy Avocado-Lime float

 

GRILLED ASPARAGUS & GREEN ONION SALAD

Romesco sauce, shaved Mahon cheese & smoked Almonds

PORK TENDERLOIN EMPANADAS

Seasoned with Pequillo peppers, tomatoes, golden raisins, & hard-boiled eggs over spring greens in citrus vinaigrette

BACALAO CROQUETAS

Golden Salt Cod Fritters with Piquillo Pepper-Marcona Almond Picada & Saffron Mayonnaise

PULPO A LA GALLEGA

Tender, fresh grilled Octopus with smoked Prosciutto, crispy new potatoes, Salsa Bravas, Garlic Allioli~ Arugula salad

 

CONEJO CON JEREZ Y CHOCOLAT

Rabbit Stew with Sherry, Blood Orange and Chocolate over fresh Saffron noodles

 

PLATED DESSERTS
Swirls of sauce, clouds of cream, layers of cake~ truly Sweet Dreams!

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

 

 

Photo by Anthony Elias

  • Culinary Arts Brochure (PDF – 424KB)

    Culinary Arts Brochure
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  • Oakland Magazine

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