Sure, there are some who might like to try congealed boiled sturgeon marrow or beef-stock tapioca, but chefs working on 100th anniversary menus strive for a balance between historical accuracy and modern tastes. Many of the dishes on the 1912 Titanic menus just don’t sound appealing to 21st-century palates. Eat like it’s your last meal with Titanic menu – The Denver Post
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