From: http://www.foodtimeline.org/foodcolonial.html#tavernfare
These daily "Bills of Fare" were sometimes etched on a slate board. People were served together, and they could take as much as they wanted from communal bowls. Most folks ate very quickly; the food disappeared fast. There were no menus or individually priced items for selection.
Ham, bacon & fowl pigeon of one sort or another always to be had upon the road & often fresh meat or fish, dried Venison Indian or Wheaten bread, butter eggs milk, often cheese,
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Allen purchased locally, and subsequently served to his customers, beef once, veal seven times, fowl and turkey five times, mutton twice, and lobsters, salmon, eels, oysters, duck, and other fish caughtin nearby Long Island Sound at least once. He kept stores of gammons (smoked ham or bacon), smoked and pickled tongue and beef, salt pork, crackers, butter, coffee, apples, and sugar on hand. Meat, heavily salted for preservation, was the mainstay of the 18th-century diet...In addition, Allen regulary served bread and a potpourri of vegetables: potatoes, carrots, peas, beans, beets, onions, cabbages, turnips, squashes, and cucumbers for pickling. He bought several types of English cheeses and imported lemons and limes for punch. In 1790 Allen ordered four tin plates "to Bake Gingerbread"...
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check out city tavern cook book
http://www.amazon.com/City-Tavern-Cookbook-Birthplace-American/dp/0762434171
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