The sumptuous array then resumed with roast squab with cress, then cold asparagus vinaigrette and pâté de foie gras.ĭessert choices included Waldorf pudding, peaches in chartreuse jelly, chocolate, and vanilla éclairs, and French ice cream.

Midway through this marathon meal, a palate cleanser is known as “punch romaine” was served, made with wine, rum and champagne. Side dishes included green peas, creamed carrots, boiled rice, and green peas, as well as parmentier and boiled new potatoes.

Next up was a lightly poached Atlantic salmon topped with a rich mousseline sauce.įor the fourth and fifth courses, passengers chose from such rich and intricate protein dishes as filet mignon Lili, sauté of chicken Lyonnaise, lamb with mint sauce, roast duckling with applesauce, and sirloin of beef with chateau potatoes. The first-class breakfast menu, April 11, 1912:īaked apples, fresh fruit stewed prunes, Quaker oats, boiled hominy, puffed rice, fresh herring, Finnan haddock, smoked salmon, grilled mutton kidneys and bacon, grilled ham, grilled sausage, lamb collops, vegetable stew, fried, shirred, poached and boiled eggs, plain and tomato omelets to order, sirloin steak and mutton chops to order, mashed, sauté, and jacket potatoes, cold meat, Vienna and Graham rolls, soda and sultan scones, cornbread, buckwheat cakes, black currant conserve, Narbonne honey, Oxford marmalade, watercress.įor lunch, passengers could choose from a buffet including lobsters and potted shrimps, with consommé to start and Roquefort to finish. Dinners consisted of up to ten courses - each with a different accompanying wine - and could last four or five hours.Ĭhops, steaks cooked to order and omelets were on the breakfast menu with four types of cooked egg to choose from, as well as three types of potato, and fish options including smoked salmon.

Titanic a la carte restaurant