Main Courses:
* Roast Meats: Beef, pork, mutton, and venison were staples, often roasted on spits over an open fire.
* Boiled Meats: Beef, pork, or ham were common, served with vegetables.
* Fowl: Chicken, goose, duck, and turkey were popular, often roasted or stewed.
* Fish: Fresh and salt-cured fish were available depending on the location.
* Pies: Meat pies, fruit pies, and savory vegetable pies were common.
* Stews and Soups: Hearty, filling dishes like beef stew, pea soup, and clam chowder were popular.
* Other: Dishes like fritters, dumplings, and omelets also appeared on tavern menus.
Sides and Accompaniments:
* Bread: Rye, wheat, cornbread, and biscuits were staples.
* Vegetables: Potatoes, onions, cabbage, turnips, carrots, and beans were common.
* Fruits: Apples, pears, peaches, and berries were available seasonally.
* Butter: Often made on-site and served with bread or as a spread.
* Cheese: Various cheeses, like cheddar and curds, were available.
Drinks:
* Beer: Often brewed on-site and a popular choice for travelers and locals.
* Cider: Made from apples, it was another popular beverage.
* Wine: Imported wine, mostly from Europe, was available for those who could afford it.
* Spirits: Whiskey, rum, and brandy were popular, often mixed with water or other beverages.
* Water: While not always safe to drink, water was available in some areas.
Desserts:
* Custard: A simple and popular dessert.
* Puddings: Made with bread, fruit, or other ingredients.
* Fruit Pies: Apple pie, peach pie, and other fruit pies were popular.
* Cakes: Cakes were a rare treat in colonial times, but sometimes available at taverns.
Note: The specific foods available at a tavern would vary depending on location, season, and the tavern owner's resources. Some taverns catered to a more upscale clientele, while others focused on providing affordable meals for travelers.