It was 105 years ago this month that the Titanic met its tragic fate with an iceberg and sank to the bottom of the Atlantic Ocean. To commemorate this anniversary and pay tribute to its passengers, one restaurant in Winston-Salem, NC dedicated a series of dinners to the menu that was served on board.

At Spring House Restaurant, Kitchen and Bar, a 10-course wine dinner included plates from the original menus salvaged from the ship's first-class salon. The prix-fixe dinner cost guests $125, which included eight wines.

Of course, some slight tweaks have been made to accommodate how modern tastes have changed, but they are very slight. The largest change was to scale back the overall offering. It's an amazing menu, but we had to scale it back," chef Tim Grandinetti told the Winston-Salem Journal. "For one course — which I think must have been the big course, the showstopper — they had lamb, duck, sirloin of beef, green peas, two kind of potatoes, rice and carrots. It was a hell of a course."

Here's the full menu:

First Course: Oysters a la Spring House (with collards and pimento cheese) and canapes a l'Amiral (shrimp with curry butter on crostini), with NV Heidsieck Monopole Blue Label Champagne

Second Course: Consomme Olga (a simple beef and chicken broth) and sautéed scallops, with 2015 Simmonet-Febvre Chablis

Third Course: Chilled salmon with hard-cooked egg and dill sabayon, with 2014 Thierry et Pascale Matrot Bourgogne Blanc

Fourth Course: Filet mignon Lili, featuring foie gras and truffles and cognac cream sauce, over mushroom bread pudding, with 2014 Vincent Girardin Bourgogne Rouge "Cuvée Saint-Vincent"

Fifth Course: Pan-roasted lamb with mint pesto carrots, pea timbale and new potatoes, with 2014 Abbey Court Cotes du Rhone

Sixth Course: Punch Romaine, a palate-cleansing rum and champagne cocktail

Seventh Course: Pan-roasted quail, with bourbon and pancetta demi-glaze, with 2015 Maison Louis Latour Bourgogne Rouge

Eighth Course: Chilled asparagus salad with bacon jam, with 2015 Chateau de la Ragotiére Muscadet Sévre et Maine

Ninth Course: Pate de foie gras

Tenth Course: Vanilla ice cream with salted caramel drizzle and pate a choux (éclair) pastry, with Hidalgo Olorosso Sherry.

But we still have one lingering question: Will there dancing on tables downstairs, too?

Follow Delish on Instagram.