Served in the First-Class Dining Area
of the R.M.S. Titanic on April 14, 1912.
Cream of Barley
Poached Salmon with Mousseline Sauce
Filet Mignon Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci
Lamb, Mint Sauce
Roast Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes
Parmentier & Boiled New Potatoes
Roast Squab & Cress
Cold Asparagus Vinagrette
Pate De Foie Gras
Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclair
French Ice Cream
Each course was served with a different wine .
After the last course fresh fruits and cheeses ,then
followed by coffee ,cigars and
accompanied by port and distilled spirits.
~KEEPING THE SPIRIT ALIVE~