The tables of this document allow you to quickly make a medieval/fantasy menu. Two or three rolls per dish are all you need to develop the menu. As noted in the “Caveats” section please note this is not a realistic menu for a commoner's diet or even for most medieval inns/taverns. But it can serve as a great resource for a higher-class inns/taverns or for a royal dinner or feast. A final table of fantasy creatures takes things even further in the direction of fantasy, if desired.
Examples:
pickled herring; side of bacon over chopped spinach
lamb in vinegar and wine; side of boiled asparagus
cabbage rolls, stuffed with pork and eggs; side of rice in almond milk
roast lamb in wine with caraway, pepper & salt; side of pickled vegetables
- from the publisher's blurb