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Flying Dog Brewery and The Rockfish Host Titanic Beer Dinner

Mar 22, 2012 10:57PM ● By Anonymous

Before the starboard side of the RMS Titanic struck that now infamous iceberg, first class guests were served an opulent 10-course dinner in a Victorian-styled dining room adjacent to the ship’s grand staircase.

Now, 100 years later, Flying Dog Brewery and The Rockfish in Annapolis are commemorating that fateful night by recreating that last supper aboard the iconic ocean liner.

At the Ghosts of the Titanic beer dinner April 14, each of those 10 courses will be served and paired with a different Flying Dog beer.

“The luxurious excess of the Titanic was incredible.” Ben Savage, Flying Dog’s VP of marketing, said. “Recreating each and every course served all at one sitting, and now pairing beers with them, exemplifies the atmosphere of that final night perfectly – except without all of the death.”

The menu features dishes like pate de fois gras with celery served with Flying Dog’s newest Brewhouse Rarities release Disobedience Abbey Dubbel.

The dinner is $125 per person or $450 for a table of four. Reservations are required and can be made by calling The Rockfish at 410-267-1800.

The full menu is as follows:

First Course: Paired with Garde Dog Biere de Garde
Proscuitto and melon

Second Course: Paired with In-Heat Wheat Hefeweizen
Comsomme Olga
Cream of Barley

Third Course: Paired with Doggie Style Classic Pale Ale
Poached salmon with mousseline sauce

Fourth Course: Paired with Raging Bitch Belgian-Style IPA
Filet Mignons Lili
Saute of Chicken Lyonnaise
Vegetable Marrow Farci

Fifth Course: Paired with Snake Dog IPA
Lamb with mint sauce
Roast ducking with apple sauce
Sirloin of beef and chateau potatoes
Green pea
Creamed carrots
Boiled rice
Boiled new potatoes

Sixth Course: Made with Woody Creek Belgian White
Punch Romaine

Seventh Course: Paired with Wildeman Farmhouse IPA
Cold asparagus vinaigrette

Eighth Course: Paired with Wildeman Farmhouse IPA
Cold asparagus vinaigrette

Ninth Course: Disobedience Abbey Dubbel
Pate de foie gras

Tenth Course: Paired with Horn Dog Barleywine and Barrel-Aged Gonzo Imperial Porter
Waldorf pudding
Chocolate and vanilla éclairs
French ice cream
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