Dining in first class was comparable to eating at one of Europe’s finest luxury hotels. The famous dinner served on the evening of April 14, 1912, just hours before the collision with the iceberg, featured an elaborate multi-course menu. Guests could choose from oysters, consommé and cream soups, poached salmon with mousseline sauce, filet mignon, roast duckling, lamb with mint sauce, sirloin of meat and roast squab. The meal concluded with an impressive selection of desserts, including Waldorf pudding, peaches in Chartreuse jelly, éclairs, French ice cream and an assortment of cheeses and fresh fruit. It was a showcase of Edwardian fine dining, with strong French culinary influences throughout.
