On Sunday and Monday, April 15th and 16th, The Peabody is hosting a Titanic 100th Anniversary Dinner at Chez Philippe. The dinner is the first of the Peabody's new Historic Dinner Series.
The dinner's menu is a replica of the 9-course last meal served in first class on the iceberg-ed luxury liner.
Among the courses: quail eggs in aspic with caviar and lobster Thermidor.
Below ... the full menu for the dinner as well as the "shocking revelation," as mentioned in the headline, which also happens to be menu-related.
FIRST COURSE - HORS D'OEUVRE
Oeufs de caille en aspic et caviar
QUAIL EGGS IN ASPIC WITH CAVIAR White Bordeaux
SECOND COURSE - POTAGE
SPRING PEA SOUP Maderia
THIRD COURSE - POISSON
LOBSTER THERMIDOR WITH DUCHESS POTATOES Moselle
FOURTH COURSE - ENTREE
Tournedos aux morilles
TOURNEDOS WITH MORELS ON A BED OF BRAISED CABBAGE Red Bordeaux
FIFTH COURSE - PUNCH OR SORBET
SIXTH COURSE - ROTI
Cailles aux cerise
QUAILS WITH CHERRIES Red Burgundy
SEVENTH COURSE - LEGUME
Asperges prinatanieres, sauce hollandaise
SPRING ASPARAGUS HOLLANDAISE
EIGHTH COURSE - ENTREMETS
Oranges en suprise
SWEET DESSERT WINE
NINTH COURSE - LES DESSERTS
Assorted fresh fruits and cheeses
SWEET DESSERT WINE
Kelly Earnest from the Peabody had mentioned that the historic hotel has a lot of old menus from the 1920s and â€™30s. She said that they used to serve a caviar sandwich(!).
Here's one from 1939, which is the same year that the Sunset Serenades rooftop parties began.
The type is too small to read in this image, but among the menu's filet mignon (just a $1.50) and its cream cheese and jelly sandwich is Roast Young Duck with Apple Sauce for 90 cents.
I have always been under the impression that the duck-famous Peabody had made it a point to NEVER serve duck on any of its menus, and I got this impression from the million or so stories written about the hotel that mentions this.
But, as Earnest notes, that no-duck-on-the-menu policy was instituted in 1981 after the hotel reopened.
The Titanic 100th Anniversary Dinner is $150. Diners will receive the Last Dinner on the Titanic: Menus and Recipes from the Great Liner book. Reservations: 529-4188.