Breakfast:
* Fruit: Grapes, oranges, and grapefruit
* Cereals: Oatmeal, cornflakes, and shredded wheat
* Eggs: Scrambled, fried, or poached, with bacon, ham, or kippers
* Fish: Grilled kippers or smoked salmon
* Toast and marmalade
* Coffee, tea, and milk
Lunch:
* Soup: Consommé Olga, mock turtle, or oxtail
* Fish: Grilled plaice, baked cod, or salmon with cucumber
* Meat: Roast beef with Yorkshire pudding, roast mutton, or chicken with vegetables
* Vegetables: Potatoes, peas, carrots, and asparagus
* Dessert: Ice cream, custard, fruit tarts, or cheese
Dinner:
* Hors d'oeuvres: Oysters, pate, and smoked salmon
* Soup: Cream of barley, consommé, or turtle soup
* Fish: Grilled sole, baked cod, or turbot
* Meat: Roast duck, roast squab, or fillet steak
* Vegetables: Potatoes, peas, carrots, and asparagus
* Dessert: Ice cream, custard, fruit tarts, or cheese
* Wine and Champagne: A wide selection of wines and champagne were available, including French wines like Bordeaux and Burgundy.
Additional details:
* The menu changed daily and featured seasonal dishes.
* The first-class dining room offered a wide selection of both French and British cuisine.
* Second and third-class passengers also enjoyed a varied menu, though it was more basic and less elaborate than the first-class menu.
Important note: While the Titanic's menu was a testament to the luxury and sophistication of the era, it's crucial to remember that the tragedy of the sinking overshadowed the culinary delights. The lives lost that night remain a poignant reminder of the human cost of the disaster.