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85th Academy Awards Governors Ball Menu

2013 Oscars


85th Academy Awards Governors Ball Menu

Wolfgang Puck Previews the Governors Ball Menu of the 85th Academy Awards

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It's time again for the most glamorous award show of the year, the Oscars. For the 19th consecutive year, Chef Wolfgang Puck (Wolfgang Puck Restaurants) will create and prepare the menu for the Governors Ball, the official afterparty of the Academy Awards. Chef Wolfgang Puck and his team will serve his exquisite dishes to 1,500 Ball guests - Oscar winners, nominees, other stars and their guests.

Puck, along with chef Matt Bencivenga, will create the menu featuring more than 50 imaginative dishes, from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening. The menu, which includes such signature favorites as smoked salmon Oscars, chicken pot pie with shaved black truffles, and mini Kobe burgers with aged cheddar and remoulade, will incorporate local produce and sustainable seafood. Modern presentations such as Japanese baby peach salad, steamed red snapper with Thai spice, and tuna Niçoise style with green olives, will add excitement, while diverse vegan dishes including kale salad with grilled artichoke and lemon vinaigrette, beluga lentils with cauliflower and baby vegetables, and farro with apple, beet and spiced walnut are a new focus. Elegant seasonal desserts, featuring ribbons of shaved ice cream and Concord grape, are inspired by the Ball décor.

The 85th Academy Awards will air February 24th, 2013 at 7 pm Eastern on ABC.

Governors Ball Menu

February 24, 2013
Menu created by Wolfgang Puck with Chef Matt Bencivenga

Tray Passed Hors D’Oeuvres

Spicy Tuna Tartare, Sesame Miso Cone, Pickled Ginger, Bonito Flakes

Mini Kobe Burger, Aged Cheddar, Remoulade

Vegetable Spring Rolls, Sweet & Spicy Dipping Sauce

Smoked Salmon Oscars, Dill Crème Fraiche, Caviar

Assorted Pizzas
(Vegan Pizza with Pesto and Grilled Vegetables)

Caprese Cone, Basil Flowers (v)

Shrimp Fritter, Spicy Coconut

Steak Tartare, Parmesan Toast Sandwich

Duck Wonton, Orange Mustard

Kombu Chip, Edamame Guacamole (v)

Smoked Salmon “Pizza” Cones

Sushi & Shellfish Station

Cocktail Platters

Truffle & Parmesan Grissini, Black Truffle Aioli Dip (v)

Winter Fruit “Caprese” (v)

Bacon Wrapped Dates

Rosemary Spiced Nuts and Pineapple (v)

Small Plates Cold

Japanese Baby Peach Salad (v)

Chinois Chicken Salad, Wontons, Chinese Mustard Dressing

Kale Salad, Grilled Artichoke, Lemon Vinaigrette (v)

Tuna Niçoise Style, Green Olives, Fennel and Caper-Anchovy Vinaigrette

Farro, Apple, Beet, Spiced Walnut (v)

Small Plates Hot

Chicken Pot Pie, Black Truffles

Chestnut Tortellini, White Truffles (v)

Snake River Farms New York Steak, Matsutake Mushrooms

Baked Potato & Caviar

Steamed Red Snapper, Thai Spice

Truffle Macaroni and Cheese (v) Lobster with Black Bean Sauce Slow-Braised Lamb Shank “Shepherd’s Pie”

Beluga Lentils, Cauliflower, Baby Vegetables (v)

Created by Pastry Chef Sherry Yard

Crystal Vacherin

Melange of Berries and Crème

Sugar Chandeliers, Hand Piped Strands of Royal Icing

Cherry on Top
Chocolate Pudding, Cherries, Chocolate Crumble, Vanilla Cream

Mango Crumble
Mango Brunois, Passion Mango Cream

Bon Bons
Raspberry Lychee (v) and Milk Chocolate Marzipan

Ginger Meringue Dome, Cassis Sorbet, Yogurt Whip, Lavender Macaron Confetti, Blueberries

Baked to Order Chocolate Souffle Cake with Shaved Espresso Ice (v) Concord Grape Macaroon

Ribbons of Shaved Ice with Frozen Grapes (v) Chocolate Crème Brulee with Raspberries

Cookies, Candies, Chocolates and such…

Pistachio and Marzipan Pave

Everyone’s Oscar Favorite Peanut Butter Chocolate Pop Rock Pop (v)

Caramels || Violet Velvet Truffles || Chocolate Shortbread

The General Lee Cookie – Candied Walnut – Milk Chocolate Chip - Coconut Yuzu-Lemon Bars || Blueberry Financier Pops

(v) vegan or vegetarian dish

Continue Reading - Wolfgang's Local, Organic, & Sustainable Menu

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