Unlike the Golden Globes, no food is served during the Oscars. Instead, all of the big time A-list celebrities hurriedly head over to the Governors Ball (the official Oscars after party) for a delicious and delectable dinner. For the 13th year in a row the Academy of Motion Picture Arts and Sciences has invited Wolfgang Puck to create the menu for the Governors Ball. Last year over 1600 celebrities attended the dinner which was a multi course mega meal with dishes like Puck's famous bite-size caviar pizzas and miniature chocolate coated gold leaf edible Oscars. Be sure to check back later this week for recipes that will be served at this year's premire post-Oscars bash. Until then, you can learn more on the Governors Ball, the actual complete menu, items from Puck's grocery list, and details involving the decor,

This year Puck will create edible chocolate Oscars that are the actual size of the real thing and look so much like the award it could be mistaken for one. 2007 marks the first year that everything on the menu will be 100% organic, as Puck believes that "eating well can also be delicious!" What's on Puck's grocery list? 500 bottles of Laurent Perrier Champagne, 500 pounds of Organic Valrhona Chocolate, and 600 spiny lobsters among other things. The decor of the ball will be equally decadent: the ceiling will be covered in 30,000 square feet of fabric and 10,000 roses will be woven through hanging pergolas and centerpieces. Recycled woods will be used to create tables, columns, and railings. Gold orchids and rust calla lilies will be flown in the day of the event from Holland. Here is the complete menu for the event:

Tray Passed
Lobster Tempura with Vanilla Bean and Pineapple
Mini Prime Cheeseburgers with Remoulade and Aged Cheddar
Spicy Tuna Tartare in a Sesame Miso Cone*
Dungeness Crab Cake with Marinated Tomatoes and Basil Aioli
Smoked Salmon Pizza with French Farm-Raised Osetra Caviar and Dill Crème Fraiche*
Pizza with White Truffles from Alba, Italy
Smoked Salmon Oscars with French Farm-Raised Osetra Caviar*

Bar Tables
Marinated Olives with Rosemary, Chili and Orange
Homemade Flatbread and Grissini
Assorted Bruschetta

Mini Gold-Wrapped Baked Potato with French Farm-Raised Osetra Caviar and Crème Fraiche
Roasted Pumpkin Squash Ravioli with White Truffles from Alba, Italy
Potato Gnocchi Gratin with Gorgonzola
Chinois Chicken Salad with Candied Cashews, Crispy Wontons and Honey Sesame Dressing
Caesar Salad with Parmesan Crostini and Creamy Garlic Dressing
Chopped Chino Farms Vegetable Salad with Spiny Lobster and
French Farm-Raised Osetra Caviar
Stir Fried Chicken Lettuce Cup with Thai Basil and Pinenuts
Miso Glazed Black Cod with Sticky Rice and Cucumbers
Celery Root-Apple Soup with Black Truffles*
Beet and Goat Cheese Napoleon with Toasted Hazelnuts and Citrus Shallot Vinaigrette

Sushi Station
Assorted Maki: Spicy Tuna, Lobster & Avocado, California, Smoked Salmon, and Vegetable
Assorted Nigiri- Big Eye Tuna, Yellowtail, Snapper, Salmon, Uni, Unagi and Shrimp
Edamame, Marinated Cucumbers, and Seaweed Salad with Sesame Dressing

Seafood Station
Spiny Lobster, Jumbo Prawns, King Crab Legs, Kumamoto Oysters, Farm-Raised Mussels
and Littleneck Clams
Horseradish Cocktail Sauce, Mustard and Red Wine-Ginger Mignonette

Grilled Snake River Farms “Kobe” Beef with Bordelaise Sauce
Wasabi Potato Puree
Roasted Organic “Smart” Chicken Breast
Risotto with Black Truffles from Perigord, France
Spiny Lobster Shanghai Style with Crispy Spinach
Striped Bass “En Croute” with Sauce Choron
Stir Fried Chino Farms Organic Vegetables
Assorted Organic Breads

Oscar’s Sweet Extravaganza
…including Meyer Lemon Bars, Valrhona Organic Chocolate Fudge, Hazelnut Marjolaine, McGrath Farm Strawberry Baked Alaska, Fuji Apfelstrudel, and Medjool Date Toffee Cake

*Dishes that were also on last year's menu.