MARIN BY THE BAY
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The cuisine


"The breakfasts and the lunches--the

​food was spectacular."


2023 Menu for in person APSI Sessions


Monday:   

Welcome Breakfast:
Bagels with assorted spreads, freshly baked muffins and scones,  Fruits selection, yogurt, hard-boiled eggs
Coffee, & Tea Bar
 with juices


Lunch:

Plant Inspired: Thai Wo Chong Tofu and Vegetable Curry Stew over Jasmine Rice and Roasted Marin Vegetable Medley
Kitchen Table: Thai Grass Fed Beef and Vegetable Curry Stew over Jasmine Rice and Marin Vegetable Medley 
Market Grill: Grilled Louisiana Hot Links with Sautéed Peppers and Onions and Gilroy Garlic Fries
Stone Hearth Oven:  Homemade Cheese or Sausage and marin vegetable Pizzas
Platillos Latinos: Beef Chili Colorado, Cilantro Pesto Rice, Roasted Peppers & Onions, Warm Flour Tortilla
Deli Creations: Roasted Pork Loin Banh Mi, Citrus Asian Slaw,  Hard Boiled Egg & Ham with Sriracha Aioli
Tossed: Classic Caesar Salad 

Lunch Daily:  Farmers' Street Salad Bar with House Made Dressings

Afternoon Break:
Snacks:    Fresh Whole Fruit and assorted cookie and bars tray 
 Assorted Cheese and crackers & bagettes 

Coffee, & Tea Bar and Fruit infused ice water, Lemonade & ice tea

​
Tuesday:   
​
Morning Break:
Snacks:    Fresh Whole Fruit and Fresh Fruit salad with berries 
 Sliced Lemon loaf and Coffee cake, Peanut Butter and Celery cups

Coffee, & Tea Bar and Fruit infused ice water, Agua Fresca


Lunch: 
Vegetarian: Roasted Cajun Eggplant with Tropical fruit salsa, Roasted Cajun Red Bliss Potato and Sautéed Capay Farm Vegetable Medley 
Kitchen Table: Roasted Free Range Chicken Thighs with Pineapple Salsa, Roasted Cajun Red Bliss Potato and Sautéed Capay Farm Vegetable Medley 
Market Grill: Classic Patty Melt, Grass Fed Ground Beef, Cheddar Cheese, Toasted Sourdough Bread & Seasoned Curly Fries
Stone Hearth Oven:  Homemade Peperoni Pizza or  Four Cheese Pizza (V)
Garden Patch: Crispy Tostaditas with Sauteed Tofu & Seasonal Vegetables, Chopped Romaine, Fresh Guacamole & Roasted Tomato Crema
Deli Creations: Black Pepper Hot Pastrami, House Made Sauerkraut, 1000 Island Dressing, La Baccia Roll
Tossed: Ancient Grain- Chopped Capay Farm Vegetable Salad with Farro and Feta Cheese and Italian Dressing

Lunch Daily:  Farmers' Street Salad Bar with House Made Dressings

Afternoon Break:
Snacks:    Fresh Whole Fruit and assorted cookie and bars tray 
 Assorted Cheese and crackers & bagettes 

Coffee, & Tea Bar and Fruit infused ice water, Lemonade & ice tea



Wednesday:   
​
Morning Break:

Snacks:    Fresh Whole Fruit and Fresh Fruit salad with berries 
 Sliced Lemon loaf and Coffee cake, Peanut Butter and Celery cups

Coffee, & Tea Bar and Fruit infused ice water, Agua Fresca

Lunch: 
Garden Patch: Breaded Garden "Chicken" Tenders, Wild Arugula & Asiago Cheese Risotto, Roasted Local Vegetable Medley
Kitchen Table: Breaded Free Range Chicken Tenders, Wild Arugula & Asiago Cheese Risotto, Roasted Local Vegetable Medley
Market Grill: Griddled Hot Pastrami Reuben, House-Made Coleslaw, 1000 Island Dressing, Classic French Fries
Stone Hearth Oven: Vegetable & Peperoni Pizza or Epicurean Four Cheese Pizza (V)
Garden Patch: Isreali CousCous with Capay farms cauliflower and brocholi
Deli Creations: Grassfed beef & Garlic Pita, Roasted Tomatoes, Fresh Cucumber & Tahini
Salad: Strawberry and Spinach Salad with Feta Cheese and House Made Balsamic Vinaigrette 
Lunch Daily:  Farmers' Street Salad Bar with House Made Dressings


Afternoon Break:
Snacks:    Fresh Whole Fruit and assorted cookie and bars tray 
 Assorted Cheese and crackers & bagettes 

Coffee, & Tea Bar and Fruit infused ice water, Lemonade & ice tea



Thursday: 
 
Morning Break:
Snacks:    Fresh Whole Fruit and Fresh Fruit salad with berries 
 Sliced banana bread and Coffee cake, nut bar

Coffee, & Tea Bar and Fruit infused ice water, Agua Fresca

Lunch:
Vegetarian: Roasted Tofu Steak with Lemon Mustard Buere Blanc, Rice Pilaf, and Roasted Capay Farm Rainbow Carrots 
Kitchen Table: Grilled Local Salmon with Lemon Mustard Buere Blanc, Rice Pilaf, and Roasted Capay Farm Rainbow Carrots 
Market Grill: Epicurean Four Cheese and Tomato on San Francisco Sour Dough Bread with French Fires
Stone Hearth Oven: Peperoni Pizza or  Epicurean Four Cheese Pizza (V)
Livewell: Antient grains- Quinoa with grilled asparagus
Deli Creations: Popcorn Shrimp Po'Boy, Creamy Coleslaw, Sliced Roma Tomatoes,  on a French Roll
Salad: Chopped Cobb Salad (Free-range chicken, Applewood smoked bacon, cherry tomatoes, cucumbers, eggs, blue cheese crumbles & dressing.)

Lunch Daily:  Farmers' Street Salad Bar with House Made Dressings

​
Afternoon Break:
Snacks:    Fresh Whole Fruit and assorted cookie and bars tray 
 Assorted Cheese and crackers & bagettes 

Coffee, & Tea Bar and Fruit infused ice water, Lemonade & ice tea




  • Home
  • Home Online
    • Art History- Online
    • Biology- Online
    • Calculus AB online
    • Calculus BC online
    • Chemistry-Online
    • Chinese Language and Culture
    • Computer Science Principles
    • English Lang--Online
    • English Literature- 0nline
    • Environmental Science- Online
    • Human Geography-Online
    • MacroEconomics- Online
    • Physics 1: Online
    • Precalculus- online
    • Psychology-online
    • Spanish Language and Culture- Online
    • Spanish Literature- Online
    • Statistics- Online
    • US Government and Politics- Online
    • US History Online
    • World History Onine
  • Home-in person
    • The Cuisine
    • Housing
    • Sessions: IN PERSON >
      • Art and Design
      • Art History
      • Biology
      • Calculus AB
      • Chemistry
      • Computer Science Principles
      • English Language
      • English Literature
      • Environmental Science
      • Human Geography
      • Physics 1
      • Psychology
      • Spanish Language and Culture
      • Spanish Literature
      • Statistics
      • US Government and Politics
      • US History
      • World History
  • Activities
  • Fees and Registration