This is not intended to be an exact menu for a particular meal, but rather a menu of items of a particular theme from which the cook may choose.
The theme is Winter, as being distinct from Fall and Christmas.
Caponata on slices of toasted French Bread
Pickled Herring on dark, stout, multi-grain bread
Roast Beef, an elaborate and detailed recipe
Boiled Cabbage with Caraway
Pound Cake, with warmed fruit jam and whipped cream on top.
Sturdy, Chewy Bread
Sauces, Condiments, Miscellaneous
Jams, Preserves, and Syrups
Serving Suggestions, Notes for the Cook:
The challenge is to keep this 'Winter' and not venture too much into 'Fall'.
Keep in the back of your mind the things that you would have on hand (prior to refrigeration and canning) at your location during Winter, and branch out, generously, from there.