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
Cream of Barley Soup - a French country favorite
Poached Salmon - mousselin e sauce
Beef Forestiere - bacon lardons + wild mushrooms
Punch Romaine - mint + rose water sorbet
Asparagus Salad - champagne-saffron vinaigrette
Waldorf Pudding - creamy + vanilla scented, apples, raisins. walnuts