As you might expect, your menu would depend significantly on your social status. If you were wealthy, a noble or a courtier, your menu could be quite substantial, especially at a banquet. A court menu of Henry VIII (1509-1543) in the Hampton Court Palace archives lists a 'dyner' in two courses as:

First Course Cheat Bread and Manchett, Beare and Ale Wyne, Flesh for Pottage (thick broth), Chines of Beef, Venison in Brew’z or mult’, Pestells of Reed Deere, Carpes of Young Veale in Arm’ farced, Custard garnished, or Fritters

Second Course: Jelly, Ipocras, Creames of Almonds, Pheasant, Hern, Bitterne, Shovelard, Cocks, Plovers or Gulles, Larkes or Rabbits, Venison in fine past, Tarts, Fritter

As you can see, fresh meat played a central role in meals, particularly game, as this served to demonstrate the wealth and power of the king and nobility, who had access to hunting grounds. On special occasions, there might be elaborate pastry constructions and sugar work sculptures made out of marzipan.

If you think this looks like too much food, you would be very right; most dishes may only be sampled briefly, as leaving leftovers was a socially important practice. These were used to feed servants or, more piously, donated to the 'deserving poor' in the community in a practice known as 'dole'.

As a more modest member of society, your diet would be far less illustrious, although not necessarily meagre. By 1500, meat had become far more available to the average person than it had been in previous centuries. The advent of printed cookbooks geared towards a 'middle class' market, such as the 1545 A Proper Newe Booke of Cokerye and Dawson's 1585 The Good Huswifes Jewell illustrate that meat was becoming a far more regular part of the everyday diet for a growing section of the population. The Proper Newe Booke of Cokerye in particular contains 49 recipes for meat and fish, including a variety of seasonings and pies. It's in this period in particular that meat seasoning begins to move away from the fruits commonly used in medieval cookery to include a wider variety of domestic herbs. Dawson's The Good Huswifes Jewell is notable for containing the first English recipe for sweet potato, indicating the extent to which New World crops had reached European markets by the 1580s. Fresh meat year-round was still a luxury afforded mostly to the wealthy who had the ability to hunt. For the rest of society, meat was likely to be preserved - either smoked, salted or cured - or smaller birds and fish.

Bread was a constant component of meals, from rye bread eaten in poorer quarters through to the white wheat flour bread enjoyed by the nobility. As in medieval food, vegetables formed the majority of the poorer diet, usually in stews.