"The breakfasts and the lunches--the
food was spectacular."
food was spectacular."
Example Menu from 2019 APSI Sessions
Sunday:
Dinner (for participants staying in campus housing only):
Garden Patch: Sautéed Herb Vegetable Toss over Brown Rice with House Made Arugula Pesto
Kitchen Table: Teriyaki Free Range Chicken, Stir Fried Brown Rice, Caramelized Soy Brussels Sprouts
Stone Hearth Oven: Capay Farm Vegetarian Vegetable Pizza or Epicurean Four Cheese Blend Pizza (V)
Tossed: Chinese Chicken Salad
Monday:
Breakfast:
Hot Cereal: Steel-Cut Oatmeal (VG)
Breakfast Grill: Cage Free Eggs Made to Order your way or Omelet Station (V)
Breakfast Booster: Applewood Smoked Bacon and Mushroom Scramble with Tater Tot
Breakfast Bistro: Cage Free Eggs , Applewood Smoked Bacon, and Country Style Potatoes
Breakfast Bar: Toast, Yogurt, Fresh Fruit, Cereal
Lunch:
Garden Patch: 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: Sausage and Mushroom Pizza or Epicurean Four Cheese Pizza
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
Salad: Classic Caesar Salad
Soups: Cream of Free Range Chicken; New Dewley Potato Bisque
Lunch Daily: Farmers' Street Salad Bar with House Made Dressings
Dinner (for participants staying in campus housing only):
Garden Patch: Green Chile Braised Tofu, Classic Spanish Rice, Roasted Peppers & Onions, Warm Corn Tortilla
Platillos Latinos: Beef Chili Colorado, Cilantro Pesto Rice, Roasted Peppers & Onions, Warm Flour Tortilla
Stone Hearth Oven: Sausage and Mushroom Pizza or Epicurean Four Cheese Pizza
Tossed: Classic Caesar Salad
Tuesday:
Breakfast:
Hot Cereal: Steel Cut Oatmeal (VG)Cereal of the Day (VG)
Breakfast Grill: Cage Free Eggs Made to Order your way or Omelet Station (V)
Breakfast Booster: Breakfast Sandwich--Scrambled Cage Free Eggs, Mild Cheddar Cheese and Breakfast Sausage Link
Breakfast Bistro: Cage Free Eggs , Applewood Smoked Bacon, and Country Style Potatoes
Breakfast Bar: Toast, Yogurt, Fresh Fruit, Cereal
Lunch:
Vegetarian: Roasted Cajun Eggplant with Pineapple 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: Irish Pizza or Epicurean 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
Salad: Ancient Grain, Chopped Capay Farm Vegetable Salad with Farro and Feta Cheese and Italian Dressing
Soups: Capay Farm Tomato Bisque and Beef Coconut Curry
Lunch Daily: Farmers' Street Salad Bar with House Made Dressings
Dinner (for participants staying in campus housing only):
Garden Patch: Crispy Tostaditas with Sauteed Tofu & Seasonal Vegetables, Chopped Romaine, Fresh Guacamole & Roasted Tomato Crema
Kitchen Table: Lasagna Bolognese, Grass Fed Ground Beef, Slow Simmer Marinara, Ricotta & Mozzarella, Roasted Summer Squash & Broccoli
Stone Hearth Oven: Irish Pizza or Epicurean Four Cheese Pizza (V)
Tossed: Ancient Grain - Chopped Capay Farm Vegetable Salad with Farro and Feta Cheese and Italian Dressing
Wednesday:
Breakfast:
Hot Cereal: Steel Cut Oatmeal (VG)
Breakfast Grill: Cage Free Eggs Made to Order or Omelet Station (V)
Breakfast Booster: Vanilla Cinnamon Pancakes with Fresh Strawberries and Maple Syrup
Breakfast Bistro: Cage Free Eggs , Applewood Smoked Bacon, and Country Style Potatoes
Breakfast Bar: Toast, Yogurt, Fresh Fruit, Cereal
Lunch:
Garden Patch: Breaded Garden "Chicken" Tenders, Wild Arugula & Asiago Cheese Risotto, Roasted Local Vegetable Medley
Global Adventure: 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: Meat Lovers Pizza or Epicurean Four Cheese Pizza (V)
Garden Patch: Baked Garnet Sweet Potato Bar, Rich Maple Syrup, Butter, Mini Marshmallows, Cranberries, and more
Deli Creations: Sautéed Lamb & Garlic Pita, Roasted Tomatoes, Fresh Cucumber & Tahini
Salad: Strawberry and Spinach Salad with Feta Cheese and House Made Balsamic Vinaigrette
Soups: Creamy Potato Leek and Italian Beef and Farro
Lunch Daily: Farmers' Street Salad Bar with House Made Dressings
Dinner (for participants staying in campus housing only):
Garden Patch: Baked Garnet Sweet Potato Bar, Rich Maple Syrup, Butter, Mini Marshmallows, Cranberries, Etc.
Kitchen Table: Hand Carved Roast Beef, Medium Rare with Whipped Russet Potatoes & Grilled Asparagus, Cherry Tomato & Shallot Relish
Stone Hearth Oven: Meat Lovers Pizza or Epicurean Four Cheese Pizza (V)
Tossed: Chinese Chicken Salad
Thursday:
Breakfast:
Hot Cereal: Steel Cut Oatmeal, Cream of Wheat
Breakfast Grill: Cage Free Eggs Made to Order your way or Omelet Station (V)
Breakfast Booster: Breakfast Burrito--Cage Free Eggs, Hash Browns, Pork Sausage and Cheddar Cheese
Breakfast Bistro: Cage Free Eggs , Applewood Smoked Bacon, and Country Style Potatoes
Breakfast Bar: Toast, Yogurt, Fresh Fruit, Cereal
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: Hawaiian Pizza or Epicurean Four Cheese Pizza (V)
Garden Patch: Gluten-Free Roasted Vegetable Flatbread with Sun Dried Tomato Hummus
Deli Creations: Popcorn Shrimp Po'Boy, Creamy Coleslaw, Sliced Roma Tomatoes, on a French Roll
Salad: Chopped Cobb Salad
Soups: Roasted Carrot and Cauliflower Soup, Cream of Spinach
Lunch Daily: Farmers' Street Salad Bar with House Made Dressings