I found this on a website, hope I helped!
Sliced bread - a mix of rye, wheat, white. Variety is good, homemade is best. Cheeses - a mix of white & yellow but be aware that cheese squares. Thin broth or soup - either meat based to complement your main course or veggie base. Chicken is always good. Alternate entree - often a smaller meat based entree is included, such as meat balls in a light sauce (again, remember I cooked for large numbers). Starch veggie or rice. Salad - yup, just your basic salad though, if you wanted to be strictly correct, you could limit your veggies to what was known, grown, and eaten back then. They used fruit in their salads so it makes up for the lack of things like tomatoes Another entree! Generally a different type of meat; venison was popular. Starch veggie or rice. Sometimes done up as a broth or even herb fritters. Turnips were used in place of potatoes, generally.
um, id have to say something classy, so anything yuo could think of thats....fancy, or proper i guess.