It was the evening of April 14, 1912 and passengers on the Titanic dined on wonderfully prepared meals.
Several hours later the Titanic sank, taking 1581 well fed passengers to their deaths.
The first-class dining saloon offered first-class passengers (some had paid the equivalent of $124,000 in today's dollars) for the ocean voyage - a ten-course meal.
The second second-class passengers ate a less elaborate but beautifully served dinner.
And on F deck in what would be called "steerage" the third-class passengers ate simply prepared, hearty meals served in their own dining saloon.
There were only two menus recovered from the Titanic for the night of the 14th.
The details in which the courses were prepared are not actually known, but a book "Last Dinner on the Titanic: Menus and Recipes" by Archibald & McCaule gives an excellent account of the probable preparation based on similar practice on other White Star Line vessels, White Star's German competition and recipes of renowned chefs of the day.
The First-Class Menu
As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912
First Course
Hors D'Oeuvres
Oysters
Second Course
Consommé Olga
Cream of Barley
Third Course
Poached Salmon with Mousseline Sauce, Cucumbers
Fourth Course
Filet Mignons Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci
Fifth Course
Lamb, Mint Sauce
Roast Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes
Green Pea
Creamed Carrots
Boiled Rice
Parmentier & Boiled New Potatoes
Sixth Course
Punch Romaine
Seventh Course
Roast Squab & Cress
Eighth Course
Cold Asparagus Vinaigrette
Ninth Course
Pate de Foie Gras
Celery
Tenth Course
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream
A different wine for each course.
Following the tenth course fresh fruits and cheeses were available followed by coffee and cigars accompanied by port and distilled spirits.
