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An ‘Unsinkable’ Meal

Article Published: Apr. 12, 2012 | Modified: Apr. 15, 2012
An ‘Unsinkable’ Meal

The Titanic leaves Southampton, England, on its fateful journey.

Photo submitted

April 14 marks the centennial of the ship’s fateful night.

The Green Park Inn is one of the few remaining hotels in North Carolina that was open when the Titanic hit an iceberg and sank in the North Atlantic Ocean a century ago.

Saturday night, April 14, marks the 100th anniversary of the final dinner served aboard the RMS Titanic, which sank during her maiden voyage from Southampton, England, to New York City.

In honor and memory of the occasion, join the Green Park Inn in Blowing Rock as Chef James Welch has recreated the dinner served in the first-class saloon on the Titanic that evening.

While dining, have a look at a copy of the only surviving photograph of the first-class dining saloon, which strongly resembles the Green Park Inn’s Laurel Room, as both were conceived and constructed during roughly the same Victorian era.

The menu, taken from a surviving copy of one from the Titanic’s fateful last dinner, includes a seven course meal of oysters a la Russe, consommé Olga, poached salmon with Mousseline sauce, chicken Lyonnaise or roast sirloin of beef Forestiere, punch Romaine, asparagus salad with champagne saffron vinaigrette, and Waldorf pudding or chocolate-painted éclairs with French vanilla cream.

After dinner, guests are invited to the Green Park Inn’s veranda for coffee, cigars, port or cordials.
The price of the Titanic Dinner is $42.50 per person plus tax, gratuity and beverages.

For more information, or to make reservations, call the Green Park Inn at (828) 414-9230, or visit The Green Park Inn is located at 9239 Valley Blvd.

The Charlie Ellis Jazz Trio will be performing at the Green Park Inn from 6 to 11 p.m. on Friday and Saturday, April 13 and 14, as part of this year’s Blue Ridge Wine and Food Festival.
The music will be presented in the lobby of the Green Park Inn.

Beat It

Got restaurant news? Email editor Frank Ruggiero at ( or call (828) 264-6397.

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