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Commemorate the 110th Anniversary of Titantic with Tribute Dinner: 1st Class Menu

All aboard (Image: Renée Suen)

News of the sinking of Titanic

The 110th anniversary of the sinking of the Titanic will be celebrated on April 14, 2022. Food lovers have been hosting dinners for decades, and in more recent years Downton Abbey fans have jumped on board. The show opens with news of the sinking of the ship which directly affects the Crawley family.

In this post, we cover the ambitious 10-course first-class menu. The tradition of these meals is to pay homage to the passengers and crew who were aboard the Titanic.  If you sadly miss the big day, don’t despair, you can take comfort in some fabulous Edwardian dishes which you can fit into any dinner party, even a Downton Abbey viewing party.

If the 1st menu is too ambitious, consider the 2nd Class Menu or pay tribute to those in steerage with the 3rd Class Menu.

The 10 Course First-Class Menu

1st Class Menu for April 14, 1912

Consider you are at sea on the frigid Atlantic ocean for days (the Titanic struck an iceberg on the evening of its fourth day) which will definitely keep you inside, day and night.  I think a marathon 10-course dinner, plus fruits and cheeses would be just the ticket to keep you occupied for hours.

Game Plan

The items in red below are links to recipes scattered throughout this site.  If you are attempting this dinner, you should have a game plan, so click here for some ideas on your approach.

First Course – Hors D’Oeuvres
Canapés à l’Amiral
Oysters a la Russe
Second Course – Soups
Consommé Olga
Cream of Barley
Third Course – Fish
Poached Salmon with Mousseline Sauce, Cucumbers
Fourth Course – Entrees
Filet Mignons Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci
Fifth Course – Removes
Lamb, Mint Sauce
Calvados Glazed Duckling, Apple Sauce
Sirloin of Beef, Château Potatoes
Minted Green Pea Timbales
Creamed Carrots
Boiled Rice
Parmentier Potatoes & Boiled New Potatoes
Sixth Course – Punch or Sorbet
Punch Romaine
Seventh Course – Roast
Roast Squab &  Cress
Eighth Course – Salad
Cold Asparagus Vinaigrette
Ninth Course – Cold Dish
Pâté de Foie Gras
Tenth Course – Sweets
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate Painted Eclairs
French Ice Cream
Desserts and After Dinner
assorted fruit and cheeses, coffee and cigars (for the men)

Suggestions for a Shorter menu

Unless you are part of a historical/foodie group the full menu can be quite ambitious to attempt.  Dana McCauley in Last Dinner on the Titanic, has great a suggestion for reducing the number of courses and still enjoying the food fashion of the era.


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