Prime Meats to Offer Fateful Titanic Menu
Go overboard with this 10-course meal at Prime Meats in honor of the 100th year anniversary of the sinking of the Titanic.

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On April 10, 1912, the Titanic set sail on its maiden voyage. The luxurious liner departed from Southampton, England with over 2,300 passengers aboard. The ship was expected to dock in New York City but as well all know, it never made it. It was one of the biggest and most lavished passenger ships of its era and was also fatefully touted as being "unsinkable." On the night of April 14th, the liner struck an iceberg, and sunk to the bottom of the Atlantic in mere hours. Due to a lack of lifeboats, over 1,500 people met a horrific icy end. Because of the disaster, the Titanic became most well-known ship in the world.

The 100th year anniversary of the sinking of the Titanic is tomorrow and in honor of this tragic moment in history, Prime Meats' Frank Falcinelli and Frank Castronovo are preparing the menu that was served on the ship in First Class the night the ship went down!

The original menu.
thingremembered.com
On April 17th, go overboard and indulge in a 10-course menu for $115 which includes wine and beverage pairings. It is suggested that this is a black tie event. Although the choice is yours, it is preferred that you add to the experience by adding to the recreation of the meal. According to Eater, Cobble Hill Cinemas will be showing Titanic 3D at 4:30pm if you would like to go all out and get a feel for the history of the Titanic.


Here is the identical menu being offered:

1st Course
Oysters
Raw on the Half Shell, Horseradish

2nd Course
Consommé Olga
Scallops with Beef consommé

3rd Course
Filet Mignon Lili
Carpaccio with Arugula, Shaved Artichoke, Truffle, Grated Madeira Cured Foie Gras

4th Course
Roast Duckling with Apple Sauce
Cider-Duck-Calvados Sauce with Diced Apple, Thyme

5th Course
Lamb with Mint Sauce
Single Rack of Lamb, Pistachio and Mint Pesto, Mushy Peas and Pomme Puree

6th Course
Punch Romaine

7th Course
Roast Squab with Watercress Vichyssoise

8th Course
Cold Asparagus Vinaigrette
Chilled Asparagus, Pickled Quail Eggs, Black Pepper, Mustard Vinaigrette, Tarragon, Chives

9th Course
Pate de Foie Gras with Celery
Sliced Torchon with Candied Celery Jam, Candied Walnuts with Celery Salt

Dessert
Waldorf Pudding

If interested in dining here, e-mail rsvp@frankspm.com if you want to make a diner reservation.