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To commemorate the 100th Anniversary of the sinking of the Titanic, Prime Meats in Carroll Gardens is recreating the exact same menu served to first class passengers aboard the doomed liner.

The ten old-world courses will be paired with wines and spirits. Black Tie is preferred. Giant frilly hats are optional.

While it’s impossible to know what antics the Franks may have in store, we can only assume the evening won’t end like this:

Here are the details, including the full menu, from the Prime Meats newsletter:

100 years ago the “unsinkable” White Star Liner Titanic disappeared into the sea, carrying over 1500 ladies and gentlemen to the bottom of the Atlantic Ocean. Along their fateful journey, the passengers of the Titanic enjoyed the finest food and drink available in their time; and we will be commemorating the notorious voyage with a special 10-course dinner featuring the very same menu served on the Titanic in First Class. Come participate in an elegant evening of dinner and revelry and enjoy The First Class menu of classical dishes at Prime Meats. We will be pairing the menu with excellent wines, cocktails and spirits. Please write rsvp@frankspm.com to reserve your seat.

When: April 17th 2012, 7:00 pm -10:30 pm
Cost: $115/person (does not include tax or gratuity)
Attire: Black Tie preferred

Menu:

First Course:
Oysters
Raw on the Half Shell, Horseradish

Second Course:
Consommé Olga
Scallops with Beef consommé

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

Fourth Course:
Roast Duckling with Apple Sauce
Cider-Duck-Calvados Sauce with Diced Apple, Thyme

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

Sixth Course:

Punch Romaine

Seventh Course:
Roast Squab with Watercress Vichyssoise

Eighth Course:

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

Ninth Course:
Pate de Foie Gras with Celery
Sliced Torchon with Candied Celery Jam, Candied Walnuts with Celery Salt

Tenth Course:
Waldorf Pudding

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