Hailed as one of the most luxurious ships ever built, the RMS Titanic’s passengers included some of the wealthiest people, who enjoyed meals in the ship's first-class dining hall.

A dinner menu from the fateful night of April 14, 1912, reveals that the first-class passengers ate an extravagant dinner, beginning with assorted hors d'oeuvres and oysters.

They then had a choice of soup between cream of barley and consommé Olga, a soup made from veal stock and sturgeon marrow. This was followed by salmon with mousseline sauce.

For entrees, guests could choose between filet mignon, chicken lyonnaise, lamb with mint sauce, roast duck, or beef sirloin with chateau potatoes.

Vegetable marrow farci (a type of summer squash native to England) was the only vegetarian option. An array of side dishes were also offered, including peas, carrots, and rice.

After their entrees, Titanic’s first-class passengers were served a palate-cleansing punch, followed by roast squab, asparagus, and foie gras. Then came the desserts.

For dessert, there were peaches with jelly, vanilla and chocolate eclairs, French ice cream, and Waldorf pudding. All in all, it was fine dining at its most indulgent.