CULINARY: Titanic Dinner at Cincinnati State
On Sunday, November 12, 2006, a few days of involvement on my part (and many, many additional days involvement on the part of Chef Neace and other employees of Cincinnati State) came to fruition with the serving of a recreation of the last dinner served to first class passengers on the Titanic.
I participated with preparations on Friday, Saturday morning, and Sunday through service of this complex meal. 100 guests, all decked out in tuxedos and fine dresses, enjoyed the event. Our menu was slightly modified from the original, and is below the fold.
The First-Class Menu
As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912
First Course
Hors D’Oeuvres
Oysters on the half-shell
Shrimp Butter Canapes
Second Course
Consommé Olga
Third Course
Poached Salmon with Mousseline Sauce, Cucumbers
Fourth Course
Filet Mignons Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci
Fifth Course
Rack of Lamb, Mint Sauce
Confit of Duck, Apple Glaze
Sirloin of Beef, Potatoes Anna
Minted Green Peas
Creamed Carrots
Sixth Course
Punch Romaine
Seventh Course
Roast Squab & Cress
Cold Asparagus Vinaigrette
Pate de Foie Gras
Celery
Eighth Course
Waldorf Pudding
Peaches with Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream