The Titanic By the Numbers-- Part 4: Food, Wine Parings & Cigars

Number of courses served during the ship's final first class dinner:   10

Menu choices:  oysters, consomme, poached salmon, filetm mignn, lamb with mint sauce,  punch romaine,  roast squab, cold asparagus,  vinigrette, pate de foie gras, Waldorf pudding.

Wine pairings:  each course had one.

Spirits and cigars:  Offered after dinner

Second Class fare:  Classic French bistro and American  dishes

Third Class:  Typically soup or stew

--Cooter