HALIFAX — Fresh oysters with ginger and cucumber ice, roasted pheasant breast with cress salad and seared lamb rack with mint sauce, are just a few of the dishes on the menu at The Press Gang Restaurant and Oyster bar, from today until Monday, as the Halifax restaurant commemorates the 100th anniversary of the sinking of the Titanic.
Press Gang chef Beth Muise and her brigade are offering the dining experience, described as an authentic recreation of the final dinner served aboard the ill-fated ship.
First-class accommodations and food on the ocean liner was said to rival the finest hotels on land. According to BBC News, a original ship menu teasing eggs argenteuil, consommé fermier and chicken à la Maryland, believed to be one of the last meals served to first-class passengers on board the Titanic, sold at auction last month for approximately $120,000.
The Titanic ocean liner struck an iceberg in the Atlantic before midnight on April 15, 1912. More than 1,500 passengers and crew perished on the vessel’s maiden voyage.
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