A Titanic Dinner Party

Host a gourmet dinner party as they would have served on the Titanic

Elegance table setting
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On April 14, 1912, one of the most famous disasters of modern times occurred, the sinking of the Titanic. The failure of that proclaimed unsinkable ship stills fascinates us to this date, made even more famous by two movies, A Night to Remember and Titanic. Many still like to salute those who sailed on that maiden and last voyage of this famous ship by hosting a grand dinner in the style enjoyed by the first class passengers aboard it.

Whether on the anniversary of its sinking or some other date when you feel ambitious, plan your own Titanic dinner party.

Setting the Stage

First class dining on the Titanic was the embodiment of Victorian style. Passengers brought along their fine clothes and dined in elegant surroundings. For this dinner party, you'll want to set a formal table with fine linens, china, and crystal. Candlelight and a profusion of formal flowers would complete the look. A formal, handwritten invitation along with place cards and a dinner menu for each guest would not be overdoing it. Music should be playing in the background that reflects the musical style of the time. Music Aboard the Titanic is a collection of songs from that time period. Ask everyone to dress in formal clothing. If you can afford to hire waitstaff for the evening, it would add to the ambiance of this event.

The Menu

A copy of the first class menu from that final evening has survived the disaster.

It was a classic, French meal with eleven courses. Those courses were as listed below. The accompanying recipes are similar to those served on that fateful evening. For a more detailed description of life aboard the Titanic, and recipes from the ship, there is a wonderful book called Last Dinner on the Titanic, Menus and Recipes from the Great Liner.

  • First Course - Hors D'Oeuvre - Oyster Martinis With Beluga Caviar
  • Second Course - Soups - Cream of Barley Soup

  • Third Course - Fish - Poached Salmon Steaks With Sauce

  • Fourth Course - Entrees - Filet Mignon in Wine

  • Fifth Course - Removes - Sauteed Duck Breasts With Figs and Port, served With White Rice and Boiled Potatoes.

  • Sixth Course - Punch or Sorbet - Lemon Sorbet

  • Seventh - Course - Roast - Guinea Hen With Raspberries

  • Eighth Course - Salad - Mixed Belgian Endive Salad

  • Ninth Course - Cold Dish - Chicken Liver Pate

  • Tenth Course - Sweets - Chocolate Mousse, Eclairs, and Strawberry Ice Cream.

  • Eleventh Course - Dessert - Assorted Fresh Fruits and French Cheeses

  • After Dinner - Coffee, Cigars, Port, and Cordials - Served in another room.

  • If you'd like to find more of Donna Pilato's advice on hosting parties and entertaining friends and family you can visit her at The Delicious Dozen.