My Titanic Dinner

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My selections from last night’s Titanic Dinner Menu, which was our chef’s interpretation of the Titanic’s dinner 100 years on:

First Course: Salmon with Mousseline Sauce. Lightly poached salmon, with classic Hollandaise sauce and whipped cream.

Second Course: Cream of Barley. Barley simmered with vegetable stock and a dollop of whisky cream.

Third Course: Asparagus Salad. Blanched green and white asparagus, drizzled with champagne saffron vinaigrette.

Fourth Course: Punch Romaine. A real palate cleanser. A punch with crushed ice, fresh orange and lemon juice, white wine and drizzled with Bacardi rum.

Fifth Course: Filet Mignon Lili. Grilled to your liking, on sliced fried potatoes, served with roasted cherry tomatoes, baby carrots and Madeira sauce.

Sixth Course: Waldorff Pudding. Sautéed apple, raisins and ginger, baked with custard and sprinkled with caramelized walnuts.

Seventh Course: Selection of Cheese.

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Photos

1st course
Salmon with Mousseline Sauce

2nd course
Cream of Barley

3rd course
Asparagus Salad

4th course
Punch Romaine

5th course
Filet Mignon Lili

6th course
Waldorff Pudding

7th course
Selection of Cheese