The menu on the Titanic for its last dinner service, which took place on the evening of April 14, 1912, featured a lavish and multi-course meal that was typical of the luxurious accommodations aboard the ship. Some of the dishes served that night included:

  1. First Course:
    • Hors D’Oeuvres
    • Canapes a l’Amiral
    • Oysters
  2. Second Course:
    • Consomme Olga
    • Cream of Barley Soup
  3. Third Course:
    • Poached Salmon with Mousseline Sauce
    • Cucumbers
  4. Fourth Course:
    • Filet Mignons Lili
    • Saute of Chicken, Lyonnaise
    • Vegetable Marrow Farci
  5. Fifth Course:
    • Lamb with Mint Sauce
    • Roast Duckling
    • Sirloin of Beef
    • Chateau Potatoes
    • Green Pea
    • Creamed Carrots
    • Boiled Rice
    • Parmentier and Boiled New Potatoes
  6. Sixth Course:
    • Punch Romaine
  7. Seventh Course:
    • Roast Squab and Cress
  8. Eighth Course:
    • Cold Asparagus Vinaigrette
  9. Ninth Course:
    • Pate de Foie Gras
    • Celery
  10. Tenth Course:
    • Waldorf Pudding
    • Peaches in Chartreuse Jelly
    • Chocolate and Vanilla Eclairs
    • French Ice Cream
  11. Final Course:
    • Assorted Fresh Fruits
    • Cheese
    • Coffee

It is worth noting that the menu on the Titanic reflected the opulence and extravagance associated with the ship’s first-class accommodations. The variety of gourmet dishes served demonstrated the luxurious experience provided to the passengers on board.