为纪念泰坦尼克号沉没100周年，美国纽约一家餐厅推出泰坦尼克号纪念套餐，重现百年前头等舱乘客“最后的晚餐”, 包括10道菜。
套餐中有10道菜，包括生蚝、清炖肉汤、菲力牛排、芝麻薄饼、烤鸭等，甜点为松露巧克力和布丁。每份套餐售价115美元(约725元人民币)。
据悉，该家餐厅将在15日，即泰坦尼克号当年沉没之日推出“最后的晚餐”，餐厅要求来客必须系黑领带，还要展现出当年头等舱乘客的气质，以纪念那次“不幸的旅行”。
号称“永不沉没”的泰坦尼克号于1912年4月15日在北大西洋撞上冰川后沉没，造成1500余人遇难。
(环球网)
There were only two menus recovered from the Titanic for the night of the 14th. One of these - the first-class menu - is reproduced below. While the manner in which the courses were prepared is not actually known in detail, a recent book by Rick Archibald gives an excellent account of the probable preparation based on similar practice on other White Star Line vessels, [Archibald, Rick (1997) The Last Dinner on the Titanic. Madison Press Books, Toronto. 144 pages].
Titanic sank during the last years of the Edwardian era before World War I where the privileged ate and drank with an abandon guaranteed to increase girth and shorten lifespan. Food was rich and fatty, and courses were accompanied with wine and liquor in sufficient variety and quantity to yield magnificent hangovers. As you go over the following menu, take it slowly and try to imagine the impact of each successive course as if consumed in the robust fashion of the day.
( by Gary Fisher )
The First-Class Menu
As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912
First Course
Hors D'Oeuvres
Oysters
Second Course
Consommé Olga
Cream of Barley
Third Course
Poached Salmon with Mousseline Sauce, Cucumbers
Fourth Course
Filet Mignons Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci
Fifth Course
Lamb, Mint Sauce
Roast Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes
Green Pea
Creamed Carrots
Boiled Rice
Parmentier & Boiled New Potatoes
Sixth Course
Punch Romaine
Seventh Course
Roast Squab & Cress
Eighth Course
Cold Asparagus Vinaigrette
Ninth Course
Pate de Foie Gras
Celery
Tenth Course
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream
This weekend nostalgic diners with a big budget will be able to mark the 100th anniversary of the sinking of the Titanic by sampling the luxury liner's last menu -- as well as actual wine salvaged from the wreck.
The opulent ten-course dinner at the luxury Hullett House hotel in Hong Kong is based on the menu served in the Titanic's first-class dining saloon on April 14, 1912, the night before it went down in the North Atlantic.
The hotel will feature table settings and waiter uniforms from the period, with the meal served on fine bone china produced by the same manufacturer who supplied the ship, according to the South China Morning Post.
Food blogger Paula Costa (of Dragon’s Kitchen) has taken the event to her food-loving heart, challenging herself to recreate the 11-course first-class dinner from the eve of the vessel’s demise. The project, based on the recipes found in Last Dinner on the Titanic by Rick Archbold and Dana McCauley, was a year in making, with weeks devoted to testing recipes and sourcing ingredients used during the Edwardian period. In the end, eight guests were invited to partake in the dinner, which involved $400 worth of ingredients, three days of preparation and assistance from a few sous-chefs on the evening of service itself.
