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~



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

Contemporary Bistro

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



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


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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