SAMPLE MENUS
CLASSIC
FIRST COURSE
Chilled soup trio. Squash blossom vichyssoise, cucumber and honeydew gazpacho, and roasted beet soup
SECOND COURSE
Beef tenderloin medallions over horseradish mashed potatoes with a rich red wine bordelaise and a roasted green and white asparagus bundle
THIRD COURSE
Basil ice cream, sauteed grapes, and homemade anise syrup
Premier
FIRST COURSE
Red and yellow beet terrine with herbed goat cheese, micro arugula and a pomegranate/balsamic reduction
SECOND COURSE
Cream of sweet vidalia onion soup topped with crispy fried onions and scallion oil
THIRD COURSE
Artichoke, caper, and white wine chicken breast over saffron scented jasmine rice, with a mélange of baby vegetables
FOURTH COURSE
Warm olive oil citrus cake with creme fraiche, toasted candied pecans and blood orange ginger glaze
Elite
FIRST COURSE
Citrus and fennel salad with toasted pistachios, caramelized onions and a blood orange/champagne vinaigrette
SECOND COURSE
PS Underground signature roasted peach soup with crispy fried arugula and applewood smoked bacon
THIRD COURSE
Seared scallops with a trio of sauces and trio of purees
FOURTH COURSE
Slow roasted rack of lamb over herb-studded wild rice with a red pepper/cranberry Cumberland sauce and green and white asparagus bundles
FIFTH COURSE
Grilled and honey-glazed nectarines over vanilla bean ice cream with lemon balm and phyllo crisps
APPETIZERS
Indonesian beef tenderloin satay with tikka masala dipping sauce
Tandoori chicken satay with a yogurt mint sauce
Vietnamese spring rolls with sweet plum drizzle
Puff pastry with roasted chicken and pistachios
Roasted vegetable and potato samosas with roasted corn sauce
Baby artichoke heart with tomato concassé, roasted garlic, and basil aioli
Goat cheese crostini with sweet basil, sun-dried tomato, and extra virgin olive oil
Coconut chicken skewer with teriyaki plum dipping sauce
Grilled artichoke, fresh mozzarella & basil skewer
Applewood smoked bacon wrapped Dijon chicken skewers
Grilled margherita pizza with tomatoes, fontina cheese & fresh basil
Southwestern empanadas with ancho-chile sour cream
Spiral of mozzarella with sun-dried tomato & fresh basil
served on toasted baguette
Blackened rare ahi tuna rosettes with wasabi mayo
Crab cocktail with lemon citron cocktail sauce
Jumbo shrimp, Asian sausage, & water chestnut wontons
Lobster tartlet topped with melted gruyere
Chicken apple sausage on pretzel skewers with whole grain mustard
Mango and jalapeno marinated jumbo shrimp
The following menus are just an example of what we offer at PS UNDERGROUND. Each event menu is customized to our client’s preferences. No two event menus are alike. Each customized menu is often inspired by the theme for the event. Our chef’s food is uber-creative, approachable, passionate and dynamic. Often times our event menus are kept secret and revealed course by course by the chef just before the course is served.