2 Titanic menus fetch 100,000 pounds at auction
Two menus for lavish lunches on the Titanic have sold for a staggering 100,000 pounds at an auction.
One menu was for a meal for first-class passengers the day the ship made its maiden voyage on April 10,1912.
It was taken as a souvenir by two fishmonger brothers, Richard and Stanley May, who used the Titanic as a way to reach Queenstown, Ireland, and departed the next day.
It was passed down through the family and brought to auction on November 24, where it sold for a record-breaking price of 64,000 pounds, the Daily Mail reported.
The second menu was for a grand lunch held to celebrate the launch of the Titanic, held at noon on May 31, 1911, and it fetches 36,000 pounds in the same sale.
The menu includes champagne, foie gras, sole, lamb, and roast beef and it was kept by one of the 69 guests who attended the event.
A small enamel steward's badge that was recovered from the drowned body of a passenger on the Titanic was also sold for 36,000 pounds.
All stewards who worked on the liner wore the badge and this one displays the number 74, believed to be the individual number for victim Fredrick Wormald.
The 44-year-old, of Testwood Road, Millbrook, had been wearing his uniform on the night of the disaster and was one of the 1,522 people who died when Titanic sank.
The badge was recovered from his body along with a rusty set of keys that sold for 44,000 pounds.
"The saleroom was packed and we had interest from all over the world," the Daily Mail quoted Andrew Aldridge, of auctioneers Henry Aldridge and Son of Devizes, Wilts, as saying.
"There was a lot of interest in the menu from April 10 because it was from the ship itself, it went for a record price for a menu from that date.
"People who would have eaten from it would have been the cream of the cream, first class aristocrats and the most A list passengers on the Titanic," he stated.
For luncheon on board, guests could choose from consomme jardiniere, hodge podge, beef steak and kidney pie, and roast surrey capon.
They could select grilled mutton chops or mashed, fried, and baked jacket potatoes from the grill.
Guests were also offered rice pudding, apples manhattan, and pastry.
There was a selection of fresh lobsters, potted shrimps, soused herrings, sardines, roast beef, round of spiced beef, virginia and cumberland ham, bologna sausage, brawn, corned ox tongue, lettuce, and tongue from the buffet.
Guests then had the opportunity to choose from a range of cheeses, which were Cheshire, Stilton, Gorgonzola, Edam, Camembert, Roquefort, and St Ivel.