WELCOME TO LANEY COLLEGE
Laney College

Bistro Menu

Bistro Menu

About our fall 2017 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.

 

Lunch is served from 11:45 am – 1:00 pm, Monday through Friday.

 

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 Baby Spinach & Arugula

 

Double Cheese Caesar “Wedge”

 Fresh pear-white balsamic vinaigrette, vegetable ribbons, herb goat cheese, & 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, avocado & melon salad
charred, fresh tomato vinaigrette & cilantro-lime mayo

 

Sandwiches & Main Courses

The “Brisket”~ Brown sugar & Honey barbequed Black Angus beef brisket, fresh herb-buttermilk ranch coleslaw & grilled Brioche bun~ housemade carrot & Blue Lake green bean pickles~ Kennebec potato fries

 

Eggplant Parmesan Panino~ grilled eggplant, zucchini, Red Bull onions, wilted greens,  gold bell peppers, & olive oil-roasted heirloom cherry tomatoes on warm focaccia roll with mozzarella & Parmesan~ golden polenta fries & fresh basil pesto aioli 

 

Chicken BrochetteTender, herb-marinated chicken skewers grilled with plump apricots and scallions~ toasted almond & vegetable-filled Israeli couscous pilaf

 

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

 

Petrale Sole & Shrimp Mousse “Cup”~ Champagne, beet & shallot risotto with citrus-braised chard

 

Stuffed Portobello~ Grande Portobello mushroom cap stuffed with roasted garlic-Mascarpone cream, caramelized onions and grilled peppers~ over soft, fresh corn polenta & seasoned greens

 

 

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 GAZPACHOCreamy Avocado-Lime float

 

GRILLED ASPARAGUS & GREEN ONION SALADRomesco sauce, shaved Mahon cheese & smoked Almonds
PORK TENDERLOIN EMPANADASSeasoned with Pequillo peppers, tomatoes, golden raisins, & hard-boiled eggs over spring greens in citrus vinaigrette BACALAO CROQUETASGolden Salt Cod Fritters with Piquillo Pepper-Marcona Almond Picada & Saffron Mayonnaise
PULPO A LA GALLEGATender, fresh grilled Octopus with smoked Prosciutto, crispy new potatoes, Salsa Bravas, Garlic Allioli~ Arugula salad

 

CONEJO CON JEREZ Y CHOCOLATRabbit 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
  •   Baking and Pastry Classes @Laney College w/ Chef Raji  International Cuisine @ Laney College with Chef Chantal Martin

    Peralta News: Laney College Bistro

  • Oakland Magazine

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