That's a very specific question. The best answer is "possibly, although we don't know for sure because food culture was not exhaustively documented on that level of detail." That is, we don't have information to say for sure that there there would be a drastic difference within 50 years, or, on the other hand, even if the normans brought french culinary tradition, that 50 years after the invasion, due to differing local ingredients and separation, english Norman food might look more like Saxon food than their french-Norman kin.
We do know that the norman invasion did end up replacing much of the original aristocracy, and there's evidence to suggest they brought french norman culture with them, but also that some elements of the original culture remained and that due to different ingredients being available in England, the food would have differeed somewhat from french food. You can look at a book Regional Cuisines of Northern Europe which addresses this at least a little bit and talks about Norman French food vs English food.
Generally, food history in the pre-modern era comes from two or three sources.
Archaeological evidence - physical evidence of food storage containers, food waste, seeds, agricultural evidence etc.
Documentary evidence that discussed food, but usually for some reason incidental to the consumption of the food itself. This includes things like (a) military records that relate to how food was provided to soldiers, (b) merchants records that relate to the purchase or sale or store of food, (
Historical accounts that mention food in the context of it being eaten, (something like "and they feasted on olives and wine.) but these rarely go into exhaustive detail as to specifically what recipes were used. One exception here is medical evidence, because food and drink and herbs had a component in medical wisdom of the time, and sometimes there were specific prescriptions for foods or herbs or drinks.
Early food books - the earlier cookbooks just about date to the era you're describing, (there are some roman ones as well though) although they're not generally norman/anglo saxon, but rather Italian or french. Liber de Coquina is a recipe book that is believed to come from the naples area around the 12th-13th centuries. The Tractatus de modo preparandi is of a similar age, but is believed to have a french author. Historians believe that these were likely written more as description books rather than "working" cookbooks, because it is unlikely any working books would have survived. Cooking in the medieval era is known to have been largely an apprentice based system (and I suppose you could argue it's one of the few systems that continues to the present day, although the Escoffier brigade system is of a far more recent origin).
We don't really know a whole lot about Anglo Saxon food, there are some scattered references. One of the key sources is actually roman descriptions of Anglo Saxon culture (NB - link struck out because that was a questionable source - better source below) but this does predate your period by 500 years. We know that they raised cattle and sheep and goats for milk and meat. We know that they hunted for and ate Deer, wild boar and fowl, as well as fish and mussels and oysters. Codfish was something that was fairly common. Nettle, dandelion and mint were herbs that were used, and colder weather berries were common as well. Roman references to cookware suggests that soups and stews were something that were eaten, and also meat was roasted.
Edit: this is a much more sophisticated source on celtic and romano-british food as it would have existed in early to mid first millenium england. It likewise demonstrates that lots of our knowledge comes from roman sources.
Norman medieval cuisine would have had substantially more in common with french cuisine of the time, and although it's difficult to specifically say as of 1048 or 1103, norman cuisine was generally more developed and sophisticated than what we know of Anglo-saxon cuisine. Although it post-dates your period slightly, you can look at something like the king's table to look at what early medieval french food would have been like. you can also read the good-wife's medeval household book - it's an anonymous book written as advice to a hypothetical young bridge to an older noble husband, and among other things it contains sample menus for feasts. -[here is a link to a pack of slightly modernized recipes derived from the king's table] (http://blogs.getty.edu/iris/files/2011/01/kings_feast_recipe_pack.pdf) it also lists several sources at the bottom. French food at the time incorporated soups, sauces and dressings, as well as baked goods (other than bread) the beginnings of pastries, and there are sources that describe efforts to specifically produce desired "looks" for a meal, such that a dish might be prepared specifically with a color contrast in mind, and also that multi-course meals were something routine for feasts.
Not an answer but a question for OP, are you asking about the different in feasting tables of England in 1048 Anglo-Saxon England vs 1103 Norman England? Or a feasting table in Anglo-Saxon England in 1048 vs a feasting table in Normandy in 1103?
To clarify, are you talking about one in the same location, as in the Norman lord ousted the Anglo-Saxon lord? Or do you mean one in England and one in France?
As a follow-on question (and perhaps the OP's impetus in asking): would the Norse influence on 11th century Britain culture and the Norse influence on 12th century France lead to similar culinary customs? That is, beyond ingredients and food, would the manner in which people dined-- either royal and common-- maintain any similarities?