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Friday April 20, 2012

Last Saturday night we catered an event to commemorate the 100th anniversary of the sinking of the Titanic. Guests dressed in period attire, arrived in vintage automobiles and dined on the same menu that was served in first class on that fateful night, while images of the ocean were projected on the windows of the dining room. Adding to the authenticity, a musical trio played the same set of music that was heard on that evening. There was even a replica of the ship and a mural of the grand staircase. A grandson of a surviving couple attended and regaled the group with tales of the ordeal.  Recreate this menu and transport yourself and your guests to the early 20th century. Passed Hors D’Oeuvres Oysters a la Russe - lemon splashed Leek, Caramelized Onions + Chévre - puff pastry squares Port Poached Pears + St Andre - pastry envelopes First Course Cream of Barley Soup - a French country favorite Second Course Poached Salmon - mousselin e sauce Third Course Beef Forestiere - bacon lardons + wild mushrooms Fourth Course Punch Romaine - mint + rose water sorbet Fifth Course Asparagus Salad - champagne-saffron vinaigrette Sixth Course Waldorf Pudding - creamy + vanilla scented, apples, raisins. walnuts

Last Saturday night we catered an event to commemorate the 100th anniversary of the sinking of the Titanic. Guests dressed in period attire, arrived in vintage automobiles and dined on the same menu that was served in first class on that fateful night, while images of the ocean were projected on the windows of the dining room.

Adding to the authenticity, a musical trio played the same set of music that was heard on that evening. There was even a replica of the ship and a mural of the grand staircase. A grandson of a surviving couple attended and regaled the group with tales of the ordeal. 

Recreate this menu and transport yourself and your guests to the early 20th century.

Passed Hors D’Oeuvres

Oysters a la Russe - lemon splashed
Leek, Caramelized Onions + Chévre - puff pastry squares
Port Poached Pears + St Andre - pastry envelopes


First Course

Cream of Barley Soup - a French country favorite


Second Course

Poached Salmon - mousselin e sauce


Third Course

Beef Forestiere - bacon lardons + wild mushrooms


Fourth Course

Punch Romaine - mint + rose water sorbet


Fifth Course

Asparagus Salad - champagne-saffron vinaigrette


Sixth Course

Waldorf Pudding - creamy + vanilla scented, apples, raisins. walnuts

Tags: titanic menu event design event designing period theme

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  1. maineventcaterers posted this