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
CHILLED HEIRLOOM TOMATO SOUP SHOOTER
Cucumber, basil & crème fraiche, pimento cheese-pecan “bonbon,” chives
ONE
FRESH CORN & POTATO CHOWDER
Sweet corn, Yukon gold potatoes, chives, micro basil
*or*
AVOCADO TOAST
Avocado sorbet, quinoa “toasts,” grilled avocado, grapefruit jellies, Thai red chilis (vegan)
*or*
SHAVED CHIOGGIA BEETS
Citrus-honey vinaigrette, mâche, Chèvre mousse, praline walnuts
TWO
BOURBON & BROWN SUGAR-BARBEQUED RIBS
Fresh corn polenta pudding, garlic & tomato braised collard greens
*or*
CHICKEN POT PIE
Velouté, mirepoix, fresh spring peas, Duchess potato “crust”
*or*
FRESH CRAB & COD CAKES
Black bean-sweet potato salad, charred heirloom tomato vinaigrette, lime aioli
THREE
ASSORTED MACARON
*or*
TRIPLE CHOCOLATE MOUSSE TORTE~ fresh berries
BISTRO BEVERAGES
$3
Strawberry-Basil Shrub~ fresh strawberries, basil, champagne vinegar simple syrup, fizzy water
**
Mint Julep~ fresh mint, Meyer lemon juice, ginger, soda float
**
San Pellegrino Sparkling Water
**
Mighty Leaf Hot Tea Selection
**
Peerless Espresso
**
Peerless Cappuccino (add $2)
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Below, a “taste” from one of our recent travels to Spain~ Direct and Non-Stop from our INTERNATIONAL Menu!
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Menu Espanol |
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| HEIRLOOM TOMATO & MELON GAZPACHO
Creamy Avocado-Lime float
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GRILLED ASPARAGUS & GREEN ONION SALAD
Romesco sauce, shaved Mahon cheese & smoked Almonds |
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| 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 |
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| PULPO A LA GALLEGA
Tender, fresh grilled Octopus with smoked Prosciutto, crispy new potatoes, Salsa Bravas, Garlic Allioli~ Arugula salad
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CONEJO CON JEREZ Y CHOCOLAT
Rabbit Stew with Sherry, Blood Orange and Chocolate over fresh Saffron noodles
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PLATED DESSERTS
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Strawberry Rhubarb “Soup” |
Chocolate Souffle Cake |
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Vanilla Bean Ice Cream
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Raspberry Sorbet |
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Chocolate Rum Mousse |
Sweet Potato Cheesecake |
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Caramel Sauce
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Gingersnap Crust and Walnut Maple Ice Cream |
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Peanut Butter Milk Chocolate Tower
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Banana Cream Pie |
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Culinary Arts Brochure (PDF – 424KB)
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Oakland Magazine
