MARIN BY THE BAY
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The cuisine


"Best food at any conference I've ever attended."
"Wow. Buffet style with heathy choices. "
"Delicious and nutritious food each day. Much gratitude for the variety, quality, and portions."

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: Savory Vegan Sheppard's Pie with Sauteed Summer Squash Medley
Street Food: Oklahoma City Buttermilk Fried Chicken w/ Cheddar Grits and Braised
Market Grill: Dweley Farms Mustard Greens Grass Fed Burgers with All of The Toppings
Stone Hearth Oven:  Choice of Four-Cheese Pizza or Buffalo Blue Cheese Pizza
Platillos Latinos: Pollo Asada Fajitas with Spanish Rice, Black Beans and Corn Tortillas
Deli Creations: Roast Beef Sandwich On Sourdough Roll with Grilled Onions and Bell Peppers, and Mayo Aioli Watermelon, Feta, and Mint Salad.
Lunch Daily:  Local and Artisan Produce with Home 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: 
Global Adventure: 
Blackened Cajun Chicken with Smokey Beans and Rice and Fried Okra
Route 66: Capital Grill: Mini Steak Burger with Grilled Torpedo Onions, Mushroom and Mozzarella Cheese
Market Grill: 
Ham and Swiss with Caramelized Onions Sandwich on a Sourdough Roll
Stone Hearth Oven: Hawaiian Pizza, Pepperoni Pizza, 4 Cheese Epicurean Blend Pizza
Platillos Latinos: Chicken Chile Colorado with Spanish Rice, Cilantro Rice, Black Beans, and Pinto Beans 
Plant Inspired: Three Bean Vegan Chili with Jalapeno Cornbread
Deli Creations: Chicken Chile Colorado with Spanish Rice, Cilantro Rice, Black Beans, and Pinto Beans
Tossed: Greek Tomato, Cucumber, Kalamata Olive and Feta Cheese Salad and Assorted Composed Salads 
Soups of the Day:  Turkey Rice Soup & Potato Leek Soup

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:
Roasted Vegetable Quinoa Buddha Bowl Oven Roasted Broccoli, Cauliflower, Red Bell, Onion and Carrots with Chickpea
Kitchen Table: 
Grilled Hot Link with Grilled Onions and Bell Peppers on a Fresh Bun served with Garlic Fries
Market Grill: 
Salisbury Steak Meatballs with Gravy over Creamy Mashed Potatoes and Spring Vegetable Medley
Stone Hearth Oven: 
Pesto Chicken Pizza or Pepperoni or Cheese Pizza
Garden Patch: 
Carnitas Burrito with Pork, Spanish Rice, Refried Beans and Cheese served with Tortilla Chips and Salsa
Deli Creations PANINI: 
Chicken Cordon Bleu Grilled Cheese Free Range Chicken, Ham, and Swiss on Sourdough
Farmer's Street:
Assorted Organic Greens, Fresh Local Toppers and House Made Dressings
Soups of the Day:  
Sausage, White Beans and Spinach Soup & Quinoa and Spinach with a Tuscan Cauliflower Soup


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:
Plant Inspired:  
Hummus Flatbread with Spinach, Organic Ratatouille and Fire Roasted Tomato Sauce                
Kitchen Table:
Blackened Mississippi Catfish w/ Red Beans and Rice and Roasted Southern Squash Medley 
Market Grill:
House Made Spicy Black Bean Burger with Chipotle Aioli served with Onion Rings
Stone Hearth Oven:
Ham and Caramelized Onion Flatbread or Pepperoni Pizza or Epicurean Four Cheese Blend Pizza (V)
Platillos: 
Grilled Baja Free Range Chicken Burrito Bowl, served with Spanish Rice, Organic Black Beans, Shredded Romaine Lettuce
Deli Creations:
New Orleans Muffuletta: Salami, Ham, Mortadella, Provolone and Olive Tapenade on French Roll
Farmer's Street:
Seasonal Local and Organic Produce with Artisan Toppings and home-made Dressings
Soups of the Day: Tomato Bisque Soup  & Carrot Fennel Ginger Soup


​
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
  • JULY IN PERSON
    • Activities
    • Housing
    • The Cuisine
    • Directions to Marin By the Bay @ Dominican
  • JULY Online
    • African American Studies-online
    • Biology- Online
    • Calculus AB- online
    • Calculus BC -online
    • Computer Science Principles- Online
    • English Language- 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 History Online
    • World History Onine
  • AUGUST Online
    • African American Studies-online
    • Biology
    • Environmental Science- Online
    • English Language-Online
    • English Literature- 0nline
    • Precalculus- online
    • Psychology-online
    • Spanish Language and Culture- Online
    • US History - Online
    • World History Onine
  • Activities
  • Fees and Registration
    • Sonoma State Credits