Several hours later, in the early morning of April 15th, the Titanic sank taking 1581 passengers and crew - many well fed and lubricated - to their untimely deaths.
几个小时以后，也就是15日凌晨，泰坦尼克号带着1581名乘客和船员（很多人已经酒足饭饱）沉入冰冷的北大西洋。

What is the fascination with "last meals"? Last meals of executed criminals are usually reported in the media: "For his last meal he ordered fried chicken, a Caesar salad and apple pie á la mode." None of these meals would appeal to the gourmet but for some reason they hold our interest.
为什么人们会痴迷于“最后的晚餐”？媒体常会报道一些临刑罪犯的最后一餐：“最后一餐他点了炸鸡、凯撒沙拉和淋了冰激淋的苹果派”。 其实这些菜单基本不会吸引美食家，但因为某些原因，我们还是会关注和感兴趣。

What sets the last meal on the Titanic apart? Is it that so many died, together, at one time, and that for the first-class passengers at least, their "last meals" were glorious feasts, brilliantly prepared and flawlessly served in an atmosphere of elegance and luxury - with death waiting in the wings? Or is it that the last meal provides a touchstone to the sinking that is accessible to each of us in gustatory terms we all understand? Or is it that the "last dinner" on the Titanic is simply a metaphor for seizing each moment as if it's the last.
我们每个人都会有最后一餐，那泰坦尼克号最后的晚餐又有什么不同？也许是因为1581名乘客和船员一起殒命，而就在头等舱乘客在优雅奢华的氛围中享受菜式精致的盛大晚宴时，窒息的死亡正在一旁伺机而动；也许头等舱的完美味觉盛宴正是死神发出的沉船信号；也许泰坦尼克号上的最后晚餐只是在告诉我们，要紧紧抓住生命中的每个时刻。

There were only two menus recovered from the Titanic for the night of the 14th. One of these - the first-class menu - is reproduced below.
泰坦尼克号沉没当晚的菜单只有两份得以还原，下面就是头等舱最后晚餐的菜单：

The First-Class Menu As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912
1912年4月14日皇家邮船泰坦尼克号头等舱晚宴沙龙菜单：

First Course: Hors D'Oeuvres, Oysters
第一道菜：点心拼盘，牡蛎

Second Course: Consommé Olga, Cream of Barley
第二道菜：清炖肉汤，奶油大麦

Third Course: Poached Salmon with Mousseline Sauce, Cucumbers
第三道菜：水煮三文鱼配薄酱和黄瓜

Fourth Course: Filet Mignons Lili, Saute of Chicken, Lyonnaise, Vegetable Marrow Farci
第四道菜：嫩里脊肉，里昂式炒鸡肉，肉馅西葫芦

Fifth Course: Lamb, Mint Sauce, Roast Duckling, Apple Sauce, Sirloin of Beef,
Chateau Potatoes, Green Pea, Creamed Carrots, Boiled Rice, Parmentier & Boiled New Potatoes
第五道菜：羊羔肉配薄荷酱，烤鸭配苹果酱，菲力牛排配土豆，豌豆，奶油胡萝卜，米饭，帕蒙蒂耶烤土豆泥

Sixth Course: Punch Romaine
第六道菜：罗马式潘趣酒

Seventh Course: Roast Squab & Cress
第七道菜：水芹烤乳鸽

Eighth Course: Cold Asparagus Vinaigrette
第八道菜：芦笋冷盘

Ninth Course: Pate de Foie Gras, Celery
第九道菜：西芹鹅肝酱

Tenth Course: Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate & Vanilla Eclairs, French Ice Cream
第十道菜：布丁，查特酒蜜桃果冻，香草巧克力泡芙，法式冰激淋