Wolfgang Puck reveals new menu for post-Oscars Governors Ball, exclusively on GMA

Wolfgang Washer knows how to throw an elaborate party with a robust lineup of incredible dishes, so it’s no surprise that the LA-based Austrian chef is returning to cook for the celebrity-studded post-Oscars Governors Ball.

For its 29th edition of the party, Puck will serve up some new items and gave “Good Morning America” ​​an exclusive first look at the menu at its eponymous catering company. This year also marks the 25th anniversary of the legendary restaurateur’s catering business.

In addition to innovative small plate stations featuring made-to-order crispy rice, bao rolls, wood-fired pizza and more, Puck showcased two new dishes for “GMA” – crispy fried chicken glazed with tamarind, Asian and coconut pandan leaf waffles as well as the Ma Maison chicken salad served on an endive leaf.

Check out the full menu below.

Candied Golden Beetroot, Cashew Cream, Gastric, Mint (vegan) NY Steak Crostini, Yuzu Kosho Pesto, Shishito Pepper, WasabiEverything Bagel Macaroon, Smoked Salmon, Sorrel

Deviled egg marinated in soy, ramen spices, glass of chicken, shallot

Taro root taco, charred pineapple “Al Pastor”, shallot, cilantro (vegan)

Puri pillow, sumac hummus (vegan)

Shortbread Black Pepper, Goat Cheese, Rhubarb

Endive, Ma Maison Chicken Salad, Celery Leaf

Miniature Wagyu Burger, Strong Cheddar, Remoulade

WP Signature Pizza Assortment

Spicy Tuna Tartare, Sesame Miso Cones

Smoked Salmon Oscar Matzah

Mushroom Potsticker “Soup Dumpling” (vegan)

Crispy Moroccan Lamb Cigar

Shrimp tempura spring roll

Aubergine arancini stuffed with goat cheese

Falafel with English peas, Pea tendril (vegan)

Homemade Street Corn Tortilla Chips

Caramel Chili Flavored Popcorn (Vegan)

Poached Pear, Burrata, Pear Butter, Arugula

Hearts of palm, young coconut, cucumber, avocado, tapioca chips (vegan)

Beet Napoleon salad, goat cheese, sweet herbs, citrus and shallot vinaigrette

Cacio e Pepe Macaroni and Cheese

CUT Style Slider and fries

Wagyu Beef, Apple Celery, Carrot Planet, Chili Ponzu

Cod Bouillabaisse, Olive Potatoes, Rouille Sauce

Agnolotti with English peas, peas

Homemade “Ranch Dusted” taco, jackfruit carnitas, salsa verde (vegan)

Sweets in small plate passed

Basque Cheesecake, Macerated Berries with Elderflower

Chocolate Caramel Flan, Sesame Streusel

CUT London Classic Trifle

fish and chips Classic Crispy Cod, Fries

Tartar Sauce, Malt Vinegar Crisps, Saffron Crisps, Malt Vinegar, Ketchup, Garlic Aioli

Chicken and Waffles: Light and Crispy Asian Fried Chicken and Coconut Pandan Leaf Waffles Made to Order

Gochujang Spicy Maple Syrup, Bourbon Barrel Aged Maple Syrup, Toasted Coconut, Furikake, Assorted Hot Sauces

Crispy rice cakes made to order

Miso Hamachi Tartare, Spicy Tuna Tartare, Braised Mushroom Tartare (vegan)

Whole loins of ahi tuna, salmon and hamachi, cut to order

Sushi and sashimi with fresh fruits, coconut rice (vegan)

Truffle Ponzu, Unagi Glaze, Smoked Soy, Miso Aioli, Sushi Soy, Yuzu Kosho, Chili Aioli, Pickled Ginger, Wasabi-Avocado Salsa, Tobiko, Kelp Noodle Salad, Shiso Leaves, Pickled Wasabi

Imported and Canadian cow’s, goat’s and sheep’s milk cheeses

Pieces of aged Parmigiano Reggiano

Dried Fruits, Marcona Almonds

Grapes, Honey, Honeycomb and Artisanal Jams

Olives marinated in rosemary and orange zest

Epi Baguettes, Grissini and Olive Bread

Braised mushroom with soy (vegan)

Char Siu Sauce, Spicy Hoisin Sauce, Sambal Chili, Pickled Cucumber Salad

Prosciutto and Arugula Pizza

The menu was created by Wolfgang Puck and Eric Klein, culinary vice president of Wolfgang Puck Catering. Design pastry by Kamel Guechida and Garry Larduinat.