Titanic Night Out Menu

Welsh rarebit is the first course. It’s toasted baguette with a slice of apple and a rich cheese sauce, baked. 

Consommé jardiniere is a spring vegetable soup garnished with lemon and lemon-thyme. 

3rd course is cod in sharp sauce (compound butter) with spring peas. 

Sorbet is the 4th course as a palate refresher after a meat dish. 

5th course is a beet and apple salad with honey dressing served on butter lettuce. 

The 6th and main course is Chicken Lyonnaise with sautéed potatoes and a rich Demi glacé sauce. 

Dessert is the 7th course and is peach Melba: marinated peaches with vanilla ice cream and fresh raspberry sauce. 

The final course to end the evening is a small plate of fruit and cheese. We’ll be serving the same types of cheese that the 1st class guests enjoyed on their final evening. 

As far as beverages, champagne starts the evening. German white wine will accompany the fish dish, then we’ll move to pinot gris throughout dinner (small pours). Guests will all have water glasses filled throughout the meal as well. We’ll serve a taste of tawny port with the fruit and cheese plate, and Bob’s your uncle!