Chip Roman Raises the Titanic With a One-Night-Only Tasting Menu

Chip Roman
Chip Roman Photo: Courtesy Blackfish

News of a copy of the menu for the last meal served on the Titanic going up for auction last month caught the attention of Chip Roman. Not so much because he’s a collector of artifacts and high priced curiosities from the past. But as a chef, history buff and self-avowed hard core seafaring freak, it offered him plenty to ponder. So much in fact, he decided he wanted to recreate the meal. All ten courses! And he’s going to serve it on the 100th anniversary of the ship’s fatal voyage on April 15 at Blackfish. “Just out of curiosity, I looked up this menu and I started thinking it would be cool to try to recreate it,” Roman told Grub. “Then I looked at the date of the 100th anniversary and saw it was a Sunday, which is perfect day to do it, so I thought, ‘What the hell?’”

The $95 per person tasting menu will be served during limited seatings. Reservations are a must. Of course many of the dishes served will be Roman’s interpretations of the menu’s offerings, rather than note for note reproductions.

“We’re not going to replicate the exact same dishes,” Roman explains. “It’s going to be a little bit more modern, because some of the dishes are things that I think people don’t eat today.”

Case in point: One of the dishes served on the Titanic was something called Consommé Olga, a barley based soup that Roman admits he’s never heard of before. So he’s substituting it with a cream of barley soup with pea tops and Meyer lemon.

Check the full menu below.

First Course:

Kusshi Oysters served with ‘mignonette’ sauce.
(Titanic’s original menu: Hors D’oeuvres and Oysters)

Second Course:

Cream of Barley Soup with pea tops and Meyer lemon.
(Titanic’s original menu: Consommé Olga or Cream of Barley)

Third Course:

Poached Loch Duart Salmon with beluga lentils, lemongrass mousseline and English cucumbers.
(Titanic’s original menu: Poached Salmon with Mousseline Sauce and Cucumbers)

Fourth Course:

Poulard ‘Lyonnaise’ with deep fried egg and bacon.
(Titanic’s original menu: Filet Mignons Lili or Sauté of Chicken, Lyonnaise or Vegetable Marrow Farci)

Fifth Course:
Sous-vide Lamb Neck with fava beans, wild rice and mint ‘jelly’
(Titanic’s original menu: Lamb, Mint Sauce or Roast Duckling, Apple Sauce or 
Sirloin of Beef, Chateau Potatoes)

Sixth Course:
‘Punch Romaine’
(Titanic’s original menu: Punch Romaine)

Seventh Course:
Roast Squab with baby cress, carrots and pinot noir sauce.
(Titanic’s original menu: Roast Squab & Cress)

Eighth Course:

Asparagus Salad served with grebiche sauce.
(Titanic’s original menu: Cold Asparagus Vinaigrette)

Ninth Course:

Foie Gras Pate with celery salad and sour cherry.
(Titanic’s original menu: Pate de Foie Gras & Celery)

Tenth Course:
A Selection of Desserts: Waldorf Pudding; French Ice Cream; Éclairs; and Poached Peaches.
(Titanic’s original menu: Waldorf Pudding; Peaches in Chartreuse Jelly; Chocolate & Vanilla Éclairs and French Ice Cream)

Chip Roman Raises the Titanic With a One-Night-Only Tasting Menu