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 walnu
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