Menu
Laney College

Bistro Menu

Bistro Menu

Spring 2020~

In addition to our seasonal menu, on Thursdays and Fridays our students take 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.

 

Monday through Wednesday, our Contemporary American Bistro Cooking class serves 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 (except for scheduled holidays).

 

Spring International Menu featuring the cuisine of France

*Selections from our visit to France*

SOUP & APPETIZER

*Velouté de Céleri-Rave Parmentier

Celery Root & Potato soup with sweet garlic, Crème Fraiche swirl and frizzled leek garnish-5

***
*Escargots Bourguignon
Imported French snails in crisp potato basket with garlic & brandy butter sauce~ bacon-sautéed baby spinach, slow-roasted bone marrow & brandy foam-9

SALADS
Baby Asian Greens~ creamy soy-ginger vinaigrette, enokitake mushrooms, edamame, cucumber, toasted macadamias and sesame-7
***
Warm, roasted Brussels Sprouts Salad~
Sherry vinaigrette, toasted pepitas, dried cranberries, fresh goat cheese, & spiced pear “crackers”-7

***
2-Cheese Caesar Wedge~ heart of Romaine, creamy Caesar dressing, Asiago, garlic bread croutons, Parmesan“lace”-7~ Add herb-grilled chicken breast-2

SANDWICHES
The Crab Cake~ fresh crab & cod cake, herb-buttermilk ranch coleslaw, grilled Brioche bun~Green goddess aioli, carrot pickles & garlic fries-10
***
La Ratatouille~ grilled zucchini, eggplant, tricolor peppers, roasted tomatoes on focaccia, white bean & avocado hummus, arugula with lemon-thyme-olive vinaigrette (Vegan) Pommes Frites-9
***
Roast Beef French Dip~ Black Angus top loin roast, fresh rosemary & garlic sautéed mushrooms and melted Gruyère cheese on warm French roll
Au jus & fresh potato chips-10

ENTREES

*Bouillabaisse

Provençale fish stew~ rich Saffron-infused fish fumet filled with fresh Prawns, Cod and Mussels~ Rouille Crouton and Seaweed “Caviar” garnish-12

***

*Chou Farci

Savoy cabbage filled with succulent shredded chicken, vegetable mirepoix, and herb-infused rice~ Over freshly roasted heirloom tomato sauce-12

***

Miso-glazed Salmon

Fresh cauliflower “risotto,” grilled asparagus, & toasted seaweed butter-12
***
Roasted “double” chicken~ chicken breast-stuffed boneless leg, honey-cider cream sauce, mushroom, goat cheese & ricotta bread pudding, warm pear “jam”-12
***
Butternut Squash & Kale Pasta al Forno

Corkscrew pasta, garlic-roasted butternut squash, slow-cooked onions, & Lacinato kale Baked in squash fonduto cheese sauce, broiled Parmesan-breadcrumb topping-10

***

Polpette e Polenta

Basil & Parmesan Black Angus beef meatballs, citrus-roasted tomato sugo, fresh corn polenta-11

 

 

 

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 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
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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