My Titanic Dinner


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Published: April 14th 2012
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Salmon with Mousseline Sauce
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.


Additional photos below
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2nd course

Cream of Barley
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3rd course

Asparagus Salad
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4th course

Punch Romaine
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5th course

Filet Mignon Lili
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6th course

Waldorff Pudding
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7th course

Selection of Cheese


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