A Decade Of Dining With Oscar

For 17 yearsnow, chef Wolfgang Puck has been catering the Governor's Ball, the ultimate Oscar night after party. Tuna tataki, Spago-style pizzas, these are the treats that the post-award crowd gets to sample. But how have things changed over the years? Check out the menus from the past decade of Academy Award dinners below.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1999

Black truffle marinated artichoke, lobster remoulade, and asparagus vinaigrette, these are among Chef Puck's starters offered on the menu in 1999. Of course, the 71st annual Governor's Ball also featured tuna tataki. Entrées? Roasted salmon and grilled free-range veal. (Click on the menu to view all the post-Oscar award party tastes.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2000

Roasted potatoes and caviar, spring rolls, tempura shrimp, and chicken and beef satay were hors d'oeuvres. Pizzas also appeared including one with smoked salmon and dill cream. So did spicy tuna tartare in a sesame cone, artichoke, asparagus, and the iconic tuna tataki. This was the year of one main, a safe roasted chicken with 'mild' mushroom risotto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2001

Pizzas made their triumphant return (including smoked salmon), so did tempura shrimp, and spicy tuna tartare. Joining them? Vol au vent, spanakopita, tandoori lamb, and a trio of salads (tomato, chopped veg, and beat with goat cheese). As the main: roasted veal with sweet Maine lobster, asparagus and sauce choron.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2002

Spicy tuna tartare, pizzas, shrimp tempura, spanakopita, spring rolls  all made Oscar returns. These appetizers were joined by Kobe burgers, and herb blini with caviar and crème fraîche. Another trio of salads, and for the featured mains? Sesame-crusted salmon and Szechwan-style New York steak with stir-fried vegetables.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2003

Signature Spago pizzas? Of course! (Including one with smoked salmon.) But there was also spicy tuna tartare, tempura shrimp — at this point, you know what to expect. But there were also cheeseburgers, vegetable sushi rolls, a lobster salad, pea soup, and French loup-de-mer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2004

Lobster dumplings, seafood risotto, Szechuan beef roll, miso scallop, chicken tandoori, spinach turnovers, and spicy shrimp. Things were shaken up this year (though there were still Spago pizzas). Joining them were smoked salmon, and a beet and goat cheese Napoleon. For the seated dinner? Roasted potatoes with caviar, and filet mignon with lobster.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2005

Spring rolls, check! Smoked salmon pizza, check! Samosas and roasted potato with caviar! Then there was the antipasti artichoke and mushroom salad. Then there was a demitasse of potato leek soup and braised Kobe beef short rib, and sweet Maine lobster with winter truffles.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2006

Spago pizzas! Smoked salmon, duck sausage, four-cheese pizza with tomato, of course! Joining them? Spicy tuna tartare, mini burgers, potatoes with caviar, steak tartare, and gougeres. Tuna tataki made a valiant return alongside marinated artichokes. Stuffed crab made an appearance with celery soup and roasted chicken.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2007

A two-page, pre-recession menu featured favorites like spicy tuna tartare and smoked salmon pizza. Also on the offer, tapas, with a familiar dish like potato with caviar being joined by new dishes like pumpkin ravioli, chawan mushi, gnocchi, miso-glazed cod, and celery root-apple soup. Joining the culinary fray was a sushi station, a seafood station, a buffet with steak, chicken, lobster, and bass, as well as a dessert extravaganza.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2008

Another two-pager. But some pre-recession creativity. A sushi station with mai rolls, nigiri, sashimi, and cucumber salad! A noodle station! A ceviche station. A shellfish station! Whoo-hoo! Then the passed hors d'oeuvre: spicy tuna in sesame miso cone, miso cod, steak tartare, assorted pizzas, spring rolls. And then antipasti! It was a good year. Smoked salmon with caviar, Thai spiced shrimp, and for the 'butlered course' wrapped baked Yukon golds with Tsar Nicolai caviar, followed by the entrée: Wagyu beef or black truffle mac and cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2009

Spicy tuna tartare, smoked salmon pizza, black truffle and ricotta pizzas, springrolls, and Kobe burgers were joined by crab cakes, and chicken pot stickers. But there was also a sushi recpeption station with rolls, nigiri and sashimi. The pre-set first course included a vegetable salad with Maine lobster and caviar, and small platters with smoked salmon and pumpkin coconut soup. The mains include slow-braised short rib.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2010

Sushi. That's how 2010's menu starts off. Maki, nigiri, sashimi, and cucumber sald followed by shellfish. Then passed hors d'oeuvres that remind you of years past: spicy tuna, assorted pizzas, spring rolls, mini cheeseburgers, and tempura shrimp. These were joined by a few newcomers like smoked white fish, and brandade fritters. First course? A galette. Main? Chicken pot pie.