Presented by RMS Titanic, Inc.


“It was hard to realize, when dining in the large and spacious dining saloon, that one was not in some large and sumptuous hotel.” — First-Class Passenger Dr. Washington Dodge

Even by modern-day Hollywood standards, the Edwardian era (1901-1910) was all about luxury, elegance and etiquette. Named for King Edward VII (the eldest son of Queen Victoria and Queen Elizabeth II’s Great-Grandfather), the “Gilded Age” was all about extravagance and excess and those aboard Titanic expected nothing less.

Host a Titanic-Inspired Dinner Party


Titanic’s First-Class Dining Saloon, photo taken by Fr. Francis Browne.

Wealthy passenger’s attire of shimmering gowns, immaculate white ties, and enormous dinners were perfectly suited for the Titanic’s First Class Dining Saloon which boasted a dinner menu of 11 courses — each night.


“On the night of the wreck our dinner tables were a picture! The huge branches of grapes which topped the fruit baskets on every table were thrilling…I stayed at table from soup to nuts…” — Second-Class Passenger, Kate Buss

Here’s What You Will Need to Throw a Titanic-Worthy Tête à Tête


  • Formal and handwritten – in cursive, of course.

Assign Passengers:

  • Tell guests who they will be representing so they know what to talk about. (i.e. Margaret Brown, John Jacob Astor, J. Bruce Ismay)

Set the Table:

  • Titanic was carrying 6,000 lbs of butter so be sure to have some on your table! Try shaping it into the White Star Line’s 5-pointed star with a cookie cutter

The Menu

Maybe not a full 11 course meal, but we’ve hit the highlights:

  • Soup (cream or consommé)
  • Fish (poached salmon)
  • Entrée (beef, chicken, or both!) with creamed carrots
  • Sorbet (to cleanse the palate)
  • Roast (yes, chicken again) with roasted potatoes
  • Salad (try this refreshing Macédoine de fruits recipe below!)
  • Sweets (French Vanilla Ice Cream)

Coffee & Cordials


Recovered in 1993 by RMS Titanic, Inc., this cobalt blue & gold dinner plate was made by the British ceramic ware company, Spode, for the à la carte restaurant. The center of the plate was marked with the Oceanic Steamship Navigation Company’s crest, “OSNC” — the formal corporate name for the White Star Line.

For Dessert: Macédoine de fruits

(Makes 4 servings)

Peel and dice 2 each: pears, peaches, plums, apples, bananas

Stir diced fruit with ½ cup small raspberries and 2 tbsp lemon juice

Simple Syrup: in a large pot, combine 2 cups sugar and 1 cup water, cook over medium heat, stir gently until sugar is dissolved. Boil 1 minute or until clear. Cool.

Blend and liquify 1 cup simple syrup with ¼ cup lightly packed mint leaves; pour over the fruit mixture

Stir in 2 tbsp rum or kirsch

Let stand at room temperature for 1½ hours

Preheat oven to 350 degrees and lightly toast ¼ slivered almonds on a lined baking sheet.

Sprinkle over fruit mixture

Add a touch of Edwardian splendor and elegance to your Titanic dinner table with replica plates, bowls, cups and saucer sets, and more from

Experience the glamour;

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