Devin Jacobs
On the Titanic, dinner wasn’t just a meal—it was an event. First-class passengers dined like royalty, savoring oysters and filet mignon, all served with a side of luxury. Second-class diners enjoyed dishes with a touch of adventure. Even the desserts had personality, with puddings inspired by famous hotels and festive treats. Here are ten unforgettable dishes from Titanic’s menu!
Oysters
Opulent first-class dinners began with oysters, a symbol of refinement and wealth. Harvested fresh and chilled in the Titanic’s state-of-the-art refrigeration systems, these mollusks arrived at the table served on beds of ice along with lemon wedges and mignonette sauce. Unlike other starters, oysters showcased the Titanic’s ability to provide luxury at sea, a culinary feat for 1912.
Consommé Olga
This clear, elegant soup was a statement of luxury. Made from a delicate veal or beef broth and garnished with slivers of poached sturgeon and a dash of truffle, Consommé Olga set the tone for the lavish courses to follow. What truly set it apart were the additions: tender slices of poached sturgeon and a sprinkling of truffles.
Pea Soup
Simple, soothing, and surprisingly sophisticated, pea soup on Titanic’s menu was more than just a bowl of green goodness. Made from fresh peas, cream, and a dash of seasoning, it offered a velvety, slightly sweet start to the meal. Sometimes garnished with croutons or delicate herbs, it had a presentation that matched the grandeur of the dining room.
Soused Herrings
Soused herrings appeared as part of the breakfast menu on the Titanic, catering to passengers in both first and second class. The dish reflected the Titanic’s aim to offer authentic and familiar meals to passengers from various cultural backgrounds, particularly those of British and Northern European descent.
Filet Mignon Lili
Filet Mignon Lili turned heads with its dramatic presentation. A tender beef filet was crowned with foie gras and black truffles, creating layers of decadence. Finished with a rich demi-glace, it was paired with artichoke hearts. This entrée, exclusive to first-class diners, was unmatched in complexity, showcasing culinary techniques reserved for Europe’s finest kitchens.
Roast Duckling With Apple Sauce
Picture a perfectly roasted duckling, its skin crackling with golden crispiness. But wait—the apple sauce swoops in like a suave dance partner, adding just the right pop of tangy sweetness to the rich, juicy meat. It’s a flavor combo that whispers, “You’ve made it.” Each bite was a harmonious symphony of savory and sweet.
Plum Pudding With Sweet Sauce
Plum pudding offered second-class passengers a festive treat reminiscent of traditional British holidays. Dried fruits and suet were steamed for hours, producing a dense, moist dessert. Served with a buttery sweet sauce, it brought nostalgia to those far from home. Plus, it reflected the simplicity of cherished family recipes.
Roast Beef With Brown Gravy
For many third-class passengers, roast beef represented a rare indulgence. Thick slices of beef, accompanied by a hearty brown gravy, offered sustenance to travelers venturing to new lives in America. Paired with root vegetables and boiled potatoes, it provided a filling meal. This dish stood apart from the delicate, plated presentations in the upper classes.
Curried Chicken and Rice
Titanic’s curried chicken and rice brought a spicy twist to the elegant menu. The gentle heat of the curry, balanced with creamy or coconut undertones, teased the palate without overwhelming it—just enough to feel like a culinary globetrotter without leaving the ship. One thing’s for sure: on Titanic, even a curry felt like a luxurious adventure!
Cockie Leekie Soup
Comforting yet refined, Cockie Leekie Soup combines chicken, leeks, and barley into a hearty broth. Sometimes garnished with prunes for sweetness, this dish nodded to its Scottish roots. Served as a starter in first class, it offered a wholesome counterpoint to the more elaborate courses that followed. Moreover, its rustic charm made it uniquely memorable among Titanic soups.