PS UNDERGROUND

Squash blossom vichyssoise, cucumber and honeydew gazpacho, and roasted beet soup

Over horseradish mashed potatoes with a rich red wine bordelaise and a roasted green and white asparagus bundle

Sauteed grapes, and homemade anise syrup

Over vanilla bean ice cream with lemon balm and phyllo crisps

With toasted pistachios, caramelized onions and a blood orange/champagne vinaigrette

Over herb-studded wild rice with a red pepper/cranberry Cumberland sauce and green and white asparagus bundles

With crispy fried arugula and applewood smoked bacon

With a trio of sauces and trio of purees

With tomato concassé, roasted garlic, and basil aioli

With wasabi mayo

With whole grain mustard

With teriyaki plum dipping sauce

With lemon citron cocktail sauce

With sweet basil, sun-dried tomato, and extra virgin olive oil

With tomatoes, fontina cheese & fresh basil

With tikka masala dipping sauce

Topped with melted gruyere

With roasted corn sauce

With ancho-chile sour cream

With sun-dried tomato & fresh basil served on toasted baguette

With a yogurt mint sauce

With sweet plum drizzle

With herbed goat cheese, micro arugula and a pomegranate/balsamic reduction

With creme fraiche, toasted candied pecans and blood orange ginger glaze

Topped with crispy fried onions and scallion oil

Over saffron scented jasmine rice, with a mélange of baby vegetables