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

Stephen is a hospitality professional from Johannesburg South Africa. His career started with THF hotels in the UK and subsequently with the Southern Sun Hotel group in Johannesburg. Stephen’s first steps into entrepreneurship was Hickmore Recruitment / CareerMap, a leading supplier of Senior and Exec recruitment services. Stephen was a founder of Pple Hospitality (formerly HSC) the largest Hospitality Industry full-service outsourced staffing company in South Africa. In March 2020 Stephen became a director and owner of the Swiss Hotel School South Africa, which is now his full time endeavour. Stephen writes for a number of publications on food and hospitality industry matters, trends and opinions.