| Titanic |
| Wine Tasting & Dinner at Rosemary's Legacy Saturday April 10, 2010 6:30 $75 per person |
| For ten years, from 1998 to 2007, I commemorated the last evening of Titanic with dinner at my restaurant. All of the cuisine was based on the 4 last meals served on that fateful April evening in 1912. The book, “Last Dinner on Titanic” provided the menus and the corresponding Edwardian recipes that we followed to the letter. I spent five months preparing for each dinner, doing research on actual passengers who lived in our immediate area. Customers came from as far away as Syracuse and Rochester dressed in period clothing—sometimes waiting over 2 hours for a table. Maryalice and I have decided to continue the tradition this year at our B&B, Rosemary’s Legacy. We have partnered with Wagner Vineyards to pair each course with a correspondingly appropriate wine. The elegant Rosemary’s Legacy, my parents former home, is the perfect place to recreate this special evening. Titanic’s beauty was unparalleled in the shipping industry. We have planned an eight course meal and wine tasting. Live music will be performed. Period clothing is suggested. There will be just one seating for the dinner. Total seating for the dinner will be 20 at 3 tables. The first 20 confirmed (with a deposit) will complete the seating. Reservations will close on March 25. - John Pulos |
| First Class Menu (This is just part of the First Class menu served on April 14, 1912 - Each course will be served with an appropriate and outstanding Wagner Wine. The Punch Romaine is made with champagne.) First Course – Hors D’Oeuvres Canapé à Admiral (an elegant shrimp butter on fresh baguette topped with a whole shrimp) Riesling Semi-Dry & Reserve Chardonnay Second Course - Soup Comsommé Olga with fresh scallops Reserve Red Third Course - Fish Poached Salmon Grace House Pinot Noir Fourth Course – Entrée Chicken Lyonnaise Riesling Dry Fifth Course – Removes Roast Sirloin of Beef Forestiére Château Potatoes Creamed Carrots Cabernet Sauvignon & 2007 Meritage Sixth Course – Punch or Sorbet Punch Romaine Seventh Course – Salad Asparagus Salad with Champagne-Saffron Vinaigrette Reserve White Eighth Course – Sweet Chocolate Painted Éclair with French Ice Cream Riesling Ice Call 607-535-4257 for Reservatons. Back to Home Page |