On April 14, 1912, first class passengers enjoyed filet mignon and sirloin steak among their last meals on board the Titanic, highlighting the luxury of their dining experience.
The final dinner included 'Filet Mignon Lili' served with château potatoes, a true representation of fancy French cuisine, showcasing the elegance of Titanic's culinary offerings.
Second class passengers also had an elevated dining experience, with dishes such as sirloin steak with horseradish cream, reflecting the era's emphasis on quality meals.
The impressive selection of steak dishes on the Titanic's menus not only catered to the first-class guests' tastes but also mirrored the ship's opulent reputation.
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