The seven course meal served at the Captain's table onboard the Titanic will be whipped up by Fernandes and his Golden Horseshoe Culinary team at the Algonquin Ballroom.
"The menu is rich and fatty - a classical French menu accompanied by fine wine and liquor. My favourite dish is the filet Mignon lili, which has foie gras, truffle and artichoke heart," Fernandes told IANS on the phone before he went about laying the table for the event.
