According to Pseudo-Taillevent's Le Viandier (unfortunately not the manuscript translations that you can find online, which include recipes but no menus), one fifteenth-century French evening meal included:

First course:

• a 'vinaigrete'
• cretonee de lart: veal cooked in lard served with mashed peas, egg yolks, and spices
• stew with cinnamon
• venison with cloves

Second course:

• peacock and rabbit with a spiced sauce
• partridges with sugar

Third course:

• Stuffed capons with cream
• Pigeon pie

Fourth course:

• Eagle
• Pears in sweet spiced wine
• gilded (yes) slices of sweetmeat with jelly and cress

Fifth course:

• Cream
• Almonds
• Pears
• Sweets (sugar candy, I think)

I've got some more lying around, but I think they'd take longer to type up. :D Hope this is a good start!