— -- The Golden Globes are often considered to be one of the most fun awards shows, as Moët & Chandon champagne is always free-flowing.
However, it's a dinner party, too.
On Sunday night, the 1,300 guests at the Beverly Hilton will enjoy a three-course meal, thoughtfully arranged by the hotel's executive chef, Troy N. Thompson, and the executive pastry chef, Thomas Henzi.
"It’s an honor to create this special menu for the Golden Globe Awards,” Thompson said in a statement. “We’re happy to be able to showcase the talents of our chefs and culinary team members, who look forward to presenting a show-stopping menu for the guests of this prestigious star-studded event each year.”
Attendees will start with a California market salad, featuring eggplant, bok choy, daikon, lotus and mustard greens, tossed in a ginger dressing. Carnivores will move on to a filet of beef with marinara crust and slow-roasted black garlic steelhead salmon with spaghetti squash, fried capers and sweet potatoes. For vegetarians, Thompson will serve salt-baked heirloom sweet potatoes with creamed corn glaze and a fricassee of winter vegetables.
For those looking to end the meal with something sweet, there will be a trio of flourless Grand Marnier carmella, lemon mousseline croquantine and California almond cake.
"We always have to have some chocolate!" Henzi said.
Moët & Chandon is prepared to keep guests from getting thirsty, too. Karen Grill, an L.A. mixologist, created the Moët Ruby Red, a modern take on a French 75 cocktail, just for the occasion.
"It's a big honor to be a part of the evening, but honestly the thing that matters most to me is that at some point over the evening, Jennifer Lawrence might have this in her hand," Grill told ABC News. "I really, really hope she does because I love her."