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Last 1st Class 12 Course Meal on the R.M.S. Titanic Reimagined by the Chefs at the Rockefeller Room

April 12 @ 6:00 pm 10:00 pm

Enjoy the Last 1st Class 12 Course Meal on the R.M.S. Titanic Reimagined by the Chefs at the Rockefeller Room – April 12, 2024

Location: Rockefeller Room at the Williamsburg Inn
Date: April 12, 2024
Time: 6 pm – 10 pm

Reservations

In honor of the Titanic and it’s world class Hospitality Brigade of French train chefs and service team, the Rockefeller Room’s Chefs and Restaurant staff bring a tantalizing recreation with a bit of reimagination of the featured last meal served to the First-Class passengers the evening before the iceberg created one of the most impactful moments in history. Prepare as we call you aboard for a Rockefeller Room exclusive twelve-course meal not soon to be forgotten. Must be 21 years old. Due to the nature of this menu the food and wine pairs may be subject to change.

MENU

Hors D’Oeuvres
Foie Gras Torchon, Madeira, Celery
Shrimp Butter, Sturgeon Caviar, Baguette
Laughing King Oysters à la Russe, Tomato Infused Ciroc, Horseradish,
Pairing: Jadix Picpoul de Pinet

FIRST COURSE
Asparagus Salad
Pea Tendrils, Frisée, Radish, Egg Yolk
Marmalade, Saffron Champagne Vinaigrette
Saint Hilaire Blanquette de Limoux Brut

SECOND COURSE
“Consommé Olga”
Diver Scallop, Celeriac, Carrot
Blandy’s 10yr Sercial Dry Madeira

THIRD COURSE
Slow Poached Loch Duart Salmon
Grilled Cucumber, Dill Mousseline
Lícia Albariño Rías Baixas

FOURTH COURSE
Basil Risotto Stuffed Baby Zucchini
Wild Mushrooms, Heirloom Tomato, Lemon Oil
Auvigue Pouilly Fuissé

FIFTH COURSE
Elysian Fields Lamb Loin
Château Potatoes, Spring Pea Timbale, Mint Honey
Joseph Drouhin “Bourgogne” Pinot Noir

SIXTH COURSE
Filet Mignon Lili
Potatoes Anna, Black Truffle, Foie Gras
Broccolini, Pinot Noir Jus
Duckhorn Vineyard Merlot

SEVENTH COURSE
Punch Romaine
Lemon Orange Sorbet, Charles de Cazanova

EIGHTH COURSE
Calvados Glazed Roasted Duck
Braised Apple, Golden Raisin, Marcona Almond, Carrot, Watercress
Domaine du Pere Caboche Côtes du Rhône Reserve

NINTH COURSE
Shropshire Blue Cheese, Red Leicester Cheese
Champagne Grapes, Honeycomb
Heinz Eifel Eiswein

TENTH COURSE
Poached Peaches and Cream
Chartreuse Gelee, French Vanilla Ice Cream
Royal Tokaji Late Harvest

ELEVENTH COURSE
Waldorf Cobbler
Stewed Apples, Dates, Raisins, Walnut Crumble
Taylor Fladgate Fine Tawny Porto

Sweet Ending TWELFTH COURSE
MIGNARDISE
Cigar Cake and Coffee Éclair

Learn more and reserve your table!

The Burg Weekender

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