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, 2013Menu 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)
Desserts
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
Snowball
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
