Titanic Menu

First Class Menu 

 April 14th, 1912


Baked apples – Fruit – Steamed Prunes
Quaker Oats – Broiled Hominy – Puffed Rice
Fresh Herring
Findon Haddock – Smoked Salmon
Grilled Mutton – Kidneys & Bacon
Grilled Ham – Grilled Sausage
Lamb Scallops – Vegetable Stew
Fried, Shirred, Poached & Boiled Eggs
Plain & Tomato Omelet’s to Order
Sirloin Steak & Mutton Chops to Order
Mashed Sauté and Jacket Potatoes
Cold Meat
Vienna and Graham Rolls
Soda & Sultana Scones – Corn Bread
Buckwheat Cakes
Black Current Conserve – Narbonne Honey
Oxford Marmalade

Consommé Fermier – Cockie Leekie
Fillets of Brill
Eggs A l’Araeneuil
Chicken a la Maryland
Corned Beef, Vegetables, Dumplings

Grilled Mutton Chops
Mashed, Fried & Baked Jacket Potatoes
Custard Pudding
Apple Meringue – Pastry

Salmon Mayonnaise – Potted Shrimps
Norwegian Anchovies – Soused Herrings
Plain & Smoked Sardines
Roast Beef
Round of Spiced Beef
Veal & Ham Pie
Virginia & Cumberland Ham
Borogna Sausage – Brawn
Galantine of Chicken
Corned Ox Tongue
Lettuce – Beetroot – Tomatoes

Cheshire, Stilton, Gorgonzola, Edam,
Camenbert, Roquefort, St. Ivel,

Ice draught Munich Lager Beer:
3d. ($0,07) & 6d. ($0,13) a Tankard
(The Last Dinner served aboard the Titanic)

First Course – Hors d’Oeuvre:
Canapés a l’ Amiral
Oysters a la Russe

White Bordeaux, White Burgundy or
Chablis (especially with oysters)

Second Course – Soups:
Consommé Olga
Cream of Barley Soup

Madeira or Sherry

Third Course – Fish:
Poached Salmon with Mousseline Sauce

Dry Rhine or Moselle

Fourth Course – Entrees:
Filet Mignon Lili
Sauté of Chicken Lyonnaise
Vegetable Marrow Farcie

Red Bordeaux

Fifth Course – Removes:
Lamb with Mint Sauce
Calvados-Glazed Roast Duckling
with Apple Sauce
Roast Sirloin of Beef forestiére
Chateau Potatoes
Minted Green Pea Timbales
Creamed Carrots
Boiled Rice
Parmentier and Boiled New Potatoes

Red Burgundy or Beaujolais

Sixth Course – Punch or Sorbet:
Punch Romaine

Seventh Course – Roast:
Roasted Squab on Wilted Cress

Red Burgundy

Eighth Course – Salad:
Cold Asparagus Salad with
Champagne-Saffron Vinaigrette

Ninth Course – Cold Dish:
Páté de Foie Gras

Sauterne or Sweet Rhine Wine

Tenth Course – Sweets:
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate Painted Éclairs
with French Vanilla Cream
French Vanilla Ice Cream

Sweet Dessert Wines (Muscatel, Tokay, Sauterne)

Eleventh Course – Dessert:
Assorted Fresh Fruits and cheeses

Sweet Dessert Wines, Champagne, or Sparkling Wine

After Dinner:
Coffee, cigars

Port or Cordials
“Waldorf Pudding”

The most interesting food on the First-Class Dinner Menu that was served on the evening of April 14th, 1912 in the First Class Dining Saloon was “Waldorf Pudding”, one of the sweet items served with the Tenth Course. (Note: The Waldorf Hotel in New York, which actually didn’t open until the 1930s, had never heard of “Waldorf Pudding”.!.!.!)


Ingredients Pudding:

1/2 cup sugar

2 cups flour

2 tsp baking powder

3 tbsp melted butter

1/2 tsp salt

1 1/2 cups diced, unpeeled apples

2 eggs

1 cup milk

1 tsp vanilla

1 cup English walnut meats

1/2 cup steamed raisins

Ingredients Sauce:

1 cup sugar

1/2 cup water

2 egg yolks, beaten

2 cups whipped cream

1/2 tsp lemon extract

Mix flour, sugar, salt and baking powder together; add eggs, vanilla extract, milk, butter, nuts and raisins. Mix well and divide into 9 greased individual moulds, cover with greased papers and steam steadily for three quarters of an hour. Turn out and serve.

Boil sugar and water until syrup spins a thread, pour over beaten yolks of eggs, and stir quickly; add lemon extract. Set aside to cool, stirring occasionally. Just before serving, mix in whipped cream.


(Prices subject to variation)
                                                Bottle                      1/2 Bottle                                    


 Cliquot 1900                         £14 ($3.50 )              £7 ($1.75)
 Pommeroy Naturel 1900        £13 ($3.25 )            £7($1.75) 

Moet and Chandon,    

Dry Imperial 1898                  £12/6 ($3.12)                   £6/6 ($1.62)


Dry Monopole 1898, 1900       £12/6 ($3.12)                   £6/6 ($1.62)

Mumm’s G. H.,    

 Extra Dry 1900                      £12 ($3.00)                       £6/6 ($1.62)

Perrier Jouet,     

Extra Quality, Extra Dry 1898 £12 ($3.00)                       £6/6 ($1.62)
Ruinart, Vin Brut                    £11 ($2.75)                       £6 ($1.50)


Chateau Rauzan Segla, 

First Quality                    £5 ($1.25)                         £3 ($0.75)

Chateau Camponac,    

Medoc                                   £3 ($0.75)                        £1/6 ($0.38)


Sauterne                               £4 ($1.00)                         £2/6 ($0.62)                                                                 

Hock – Rhine wine:     

Nonpareli, Sparkling               £6 ($1.50)                         £3/6 ($0.87)
Rudesheim, Still                     £5 ($1.25)                         £3 ($0.75)


Nonpareli, Sparkling               £6 ($1.50)                          £3/6 ($0.87)
Josephshofer, Still                 £4 ($1.00)                          £2/6 ($0.62)


Old Matured                           £5 ($1.25)
Fine Old Tawny                      £5 ($1.25)


Vino De Pasto                        £5 ($1.25)


Volnay             £5 ($1.25)              £3 ($0.75)


French                                  £5 ($1.25)
Italian                                   £5 ($1.25)

                                            Bottle                                Glass 


 Jamaica                             £4 ($1.00)                         6d. ($0.13)


Geneva                                £4 ($1.00)                         6d. ($0.13)
Warrington                           £4 ($1.00)                         6d. ($0.13)
Old Tom                               £4 ($1.00)                         6d. ($0.13)


Hennesy                              £7/6 ($1.88)                      8d. ($0.16)
Martell                                 £7/6 ($1.88)                      8d. ($0.16)
Frapin                                  £7/6 ($1.88)                      8d. ($0.16)
Liquer – Hine                        £15 ($3.75)                        9d. ($0.18)
Liquer – Frapin                      £15 ($3.75)                        9d. ($0.18)

Irish, John Jameson & Son(10 Yr old)   £5 ($1.25)                         6d. ($0.13)
Scotch (11 Yr old)                 £5 ($1.25)                         6d. ($0.13)
Canadian Club                      £5 ($1.25)                         6d. ($0.13)
Hannis                                 £5 ($1.25)                         6d. ($0.13)


Crème-de-Menthe                £10 ($2.50)                        6d. ($0.13)
Benedictine                         £10 ($2.50)                        6d. ($0.13)
Chartreuse (Yellow)             £10 ($2.50)                        6d. ($0.13)
Chartreuse (Green)              £15 ($3.75)                        9d. ($0.18)
Curacao                              £10 ($2.50)                         6d. ($0.13)
Kummel                               £10 ($2.50)                        6d. ($0.13)

Ales, Lager, Stout, 6d. or $0.13 per bottle.

Apollinaris water, Perrier water, White Rock water, Apenta water, Cantrell & Cochrane and Ross’s Ginger Ale and Lemonade, Schweppe’s Soda Water, 6d. or $0.13 per bottle.

Split Apollinaris, Perrier, White Rock and Soda Water, 3d. or $0.07 per bottle.

Poland water (still) 1sh. or $0.25 per bottle.
Congress water, 1sh. or $0.25 per bottle.

Hunyadi water, 1sh. 6d. or $0.37 per bottle.
Vichy Celestin, 1sh.3d. or $0.31 per bottle.

Craven mixture in 1/4 lb. tin, 2sh. or $0.50.

Cut (Pioneer Savory and Capstan) Tobacco, 3sh. or $0.75 per lb.

Egypian Cigarettes, Fribourg & Treyer, 1sh. or $0.25 per box.
Pall Mall, 1sh. or $0.25 per box, tin.

Three Castles, 1sh. or $0.25 per tin.
Richmond Straight Cut, 1sh. or $0.25 per box.

Fernandez Garcia, Vincedores, £1 or $0.25 each.
Bock’s Rothchild Elegantes, 6d. or $0.13 each.
Jose Morales, 6d. or $0.13 each.
Garcia Perlas Finas, 4d. or $0.08 each.

All except bottles of wine or spirits is to be paid for on delivery, unless ordered during meals.
The Purser is directed to present and collect the Wine Bill against Passengers on the day previous to the ships arrival.

* * *
When Dr. Robert Ballard explored the wreck of the Titanic on July 26th, 1986 he discovered hundreds of wine bottles scattered all over the ocean floor. The corks of the still wine bottles had imploded under the huge ocean pressure though the majority of the champagne bottles appeared to be intact.

It was commonly known that the vibrations from the Titanic engines would dislodge the sediment and diminish any old wine. The wine stewards aboard the Titanic decanted therefore any good red wines with enormous care, after having left them standing upright for several hours, so as to leave as much sediment as possible at the bottom of the wine bottles.

It was not uncommon for the First-Class diners aboard the Titanic to drink champagne with every course from appetizer to dessert. Most of the diners aboard the Titanic would have drunk only a small glass of each of the wines served with each course of the dinner. Furthermore, the time it took to eat an eleven course dinner allowed for slow alcoholic absorption. Not one of the diners would have staggered for that reason from the Titanic’s dining table in an inebriated daze.

After dinner, many of the First-Class diners repaired to the Reception Room outside the First-Class Dining Saloon, where they had enjoyed a cocktail before dinner, for strong coffee and polite conversation.

More than a few of the gentlemen diners now smoked their first cigar of the evening and ordered a glass of port in the First-Class Smoking Room behind the First-Class Entrance.

Second-Class Food Menus
Food served in the Second-Class Dining Saloon was prepared in the same galley as the First-Class meals, which was located on D – Deck.
In Second-Class the food was less fancy than in First-Class and was aimed to please the plainer British and American middle-class.

The Second-Class Dining Saloon
2nd Class – April 10th, 1912



Oatmeal Porridge
Rolled Oats
Yarmouth Bloaters
Grilled Mutton Chops and Chips
Broiled Sausage and Bacon
Minced Collops
Irish Stew
Eggs Boiled, Scrambled or Poached
Mashed Potatoes
Hot Milk Rolls
Graham Rolls
Jam, Marmalade
Tea, Coffee, Cocoa



Consommé a la Julienne
Tripe with Calve’s Feet
Roast Ribs Beef
Baked, Jacket and Mashed Potatoes

Roast Beef
Roast Pork
Ormskirk Brawn
Corned Beef
Ground Rice Pudding
Small Pastry
Biscuits, Cheese
Dessert, Coffee



Lamb’s Head Broth
Fresh Fish
Ragout of Veal
Roast Pork and Apple Sauce
Boiled Potatoes
Sago Pudding
Jam Tart
Small Pastry
Tea, Coffee


Third-Class Food Menus
Food served in the Third-Class Dining Saloon was prepared in the Third-Class galley, which was located on F – Deck.
In Third-Class, the last dinner was English high tea, a meal eaten with a knife and fork. The main dish in Third-Class on the last night was Ragout of Beef with Pickles and Onions, similar to what we would call Irish Stew.

The Third-Class Dining Saloon
3rd Class – April 10th, 1912



Quaker Oats and Milk
Smoked Herrings
Beefsteak and Onions
Jacket Potatoes
Fresh Bread and Butter
Marmalade, Swedish Bread
Tea, Coffee


Cheese and Pickles
Fresh Bread and Butter
Rhubarb Jam
Currant Buns



Rice Soup
Corned Beef and Cabbage
Boiled Potatoes
Cabin Biscuits, Fresh Bread
Peaches and Rice

Dinner: – Every Day – Cabin Biscuits and
Cheese, Gruel and Coffee.
Fresh Fish served as a Substitute for
Salt Fish as opportunity offers.
Kosher Meat supplied and cooked for
Jewish Passengers as desired.