Thank you for visiting the Laney Bistro website. The Laney Bistro is currently closed for summer break. We will reopen in September, serving dinner on Wednesday and Thursday evenings (excluding Holidays) from 5:00 p.m. – 6:30 p.m. We look forward to seeing you in fall!
BISTRO MENU~
TWENTY-FIVE DOLLAR 3-COURSE PRIX FIXE MENU
AMUSE BOUCHE
CAULIFLOWER PANNA COTTA
Fresh corn “caviar,” baby basil, quinoa cracker
ONE
LENTIL & SPINACH SOUP
Cumin-spiced Labneh quenelle
*or*
LAMB & CARROT SALAD
Spiced ground lamb, rainbow carrot ribbons, ginger vinaigrette, yogurt crème, lime, chilis, coriander, mint
*or*
GRILLED BABY ARTICHOKES
Saffron mayonnaise, spicy red mojo picón, peperonata
TWO
FETA & HEIRLOOM TOMATO-STUFFED GRILLED CALAMARI
Lemon-roasted potatoes, grilled zucchini, aioli, dill-frisée salad, fried calamari garnish
*or*
LASAGNE CAPRESE
Housemade tomato pasta, Besciamella, roasted heirloom tomatoes, mozzarella, ricotta,
chard, basil-pine nut pesto
*or*
MERGUEZ SAUSAGE
Harissa, carrot flan, saffron-pistachio couscous, garlic-braised collard greens, golden raisins
THREE
MULTI-LAYERED RUSSIAN HONEY CAKE
&
ASSORTED CHOCOLATE PASTRY SAMPLER
_____________________________________________________________
BISTRO BEVERAGES
$3
Paloma~ ruby grapefruit, lime, agave, tonic float
Illusion~ honeydew, pineapple, Meyer lemon juice, orange simple syrup
San Pellegrino Sparkling Water
Mighty Leaf Hot 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
