The Laney Bistro is open for dinner on Wednesday and Thursday evenings (excluding Holidays) from 5:00 p.m. – 6:30 p.m.
BISTRO MENU~
TWENTY-FIVE DOLLAR 3-COURSE PRIX FIXE MENU
AMUSE BOUCHE
CARROT PUFF TARTLET
Stem carrots, lemon-ricotta mousse, cucumber, puff pastry
ONE
SMOKED EGGPLANT GAZPACHO
Heirloom cherry tomatoes, ricotta quenelle, buttered croutons
*or*
SPRING HARVEST HUMMUS
Beet hummus & carrot-split pea hummus, roasted radishes, seeds,
grilled housemade flatbread
*or*
ZUCCHINI CARPACCIO
Shaved Parmigiano, lemon, fried garlic, pine nuts, baby basil
TWO
CASSOULET
House made lamb & pork crepinette sausage, duck confit, slow-braised Tarbais beans, herbed crumb topping
*or*
VEGETABLE TAJINE
Moroccan-spiced braised baby vegetables, saffron-scented pistachio couscous, green herb yogurt quenelle
*or*
PORK PIPERADE
Bay laurel-brined pork tenderloin chop, Piperade~ onions, peppers, tomatoes, Espelette, parslied new potatoes
THREE
ASSORTED MACARON
*or*
TRIPLE CHOCOLATE MOUSSE TORTE~ fresh strawberries
BISTRO BEVERAGES
$3
Red Pepper Spritz~ fresh red bell pepper, ginger simple syrup, basil, fizzy water
Blackberry-Thyme French 75~ fresh blackberries & thyme, juniper, Meyer lemon, soda splash
San Pellegrino Sparkling Water
Mighty Leaf Organic Herbal & Regular Tea Selection
Peerless Espresso
Peerless Cappuccino (add $2)
|
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
|
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 |
|
-
Culinary Arts Brochure (PDF – 424KB)
-
Oakland Magazine
