Cullen’s Titanic Experience commemorates the 100th anniversary of the last meal on the Titanic

Everyone remembers a good meal. To commemorate what was probably one of the most famous last dinner’s, a Houston-based restaurant will serve the last meal prepared on the Titanic for its first-class passengers on April 14, 2012, in commemoration of its 100th anniversary. The ten-course Cullen’s Titanic Experience will include dinner for 12 people and can be booked for $12,000 inclusive. Cullen’s is one of Houston’s premier dining establishments, featuring handcrafted American cuisine. The dinner will be served at Macy’s Table, an exclusive private dining area that is suspended from the ceiling above Cullen’s main dining room.

Diners at this four hour dinner table will surely have much to chat about including the bottle of Armagnac brandy from 1900, which would have been the same vintage enjoyed by the Titanic passengers. Cullen’s Executive Chef Paul Lewis conducted extensive research for this landmark hospitality project. “You have to appreciate what has gone before and show respect for the past. At the same time, I am putting my own spin on things and making the menu suit modern diners.”
The first-class menu as served in the dining salon of RMSTitanic on April 14, 1912 with Cullen fine touches will include:
Hors D’oeuvres
Oysters ala Russe
Canapés à l’Amiral
First course
Consommé Olga
Port Wine & Beef Consommé/ Maine Scallops/ Parsley/ Celeriac
Second course
Poached Scottish Salmon/ Sauce Mousseline/ Cucumber/ Caviar/ Chives
Third course
Filet Medallions Lilli
Seared Foie Gras/ Pomme Anna/ Artichokes/ Truffles/ Sauce Perigueux
Chicken Sauté
Sauce Lyonnais/ Stuffed Zucchini
Fourth course
Roast Rack of Lamb/ Mint Sauce
Roast Duck/ Apple Puree
Sirloin of Beef/ Pomme Chateaux
Buttered Green Peas/ Creamed Carrots
Rice Pilaf/ Pomme Parmentier / Boiled New Potatoes
Fifth course
Punch Romaine
Sixth course
Roast Pennsylvania Squab/ Water Cress/ Herbed Croute/ Bread Sauce/ Game Chips
Seventh course
Chilled Asparagus Vinaigrette/ Salad Frisee/ Oranges/ Radish
Eighth course
Pate de Foie Gras/ Celery Salad/ Toasted Brioche/ Sauterne Jelly
Ninth course
Waldorf Pudding
Poached Hill Country Peaches/ Chartreuse Jelly
Chocolate & Vanilla Éclairs
French Vanilla Ice Cream
Tenth course
Selection of Texas Cheese/ Fresh Seasonal Tree & Vine Ripened Fruit
[Cullens Houston via Restaurant News]