Dream. Flourish. Succeed.
Laney College

Bistro Menu

Bistro Menu

Spring 2019~

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).


Below is this week’s International Menu featuring the cuisine of France

*Selections from our visit to France*


*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

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~ Addherb-grilledchickenbreast-2

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 with 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 with fresh potato chips-10



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




Below is a sample of our Core International Menu (enhanced weekly with specials) and our Dessert Menu~



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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