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D&D 4th ed: What's for Dinner Innkeeper?

Do you have one of those groups of players who are always trying to eat the monsters they have just killed and looted? Well, in the spirit of the festive season, here is a table to roll on whenever they visit the local inn, tavern or guild hall after a hard day at the nearest dungeon.

What's on the Menu Tonight?
Roll 1d100
1 : Paella, with fresh shellfish, crab, fish, that sort of thing, very hearty, served with bread and plenty of lager.
2 : We have this fruit from the far eastern jungles, makes a rich brown sauce, we like to serve it over sweet breads and it makes a nice hot drink served with marshmallow.. we call it Sweetbrowne.
3 : Lightly battered crawdads with swamp greens and a spicy sauce.
4 : Steak stuffed with cheese! It's the latest thing.
5 : Stuffed garden snake, boned and trussed before slow roasting, with a few battered vegetables, pan fried.
6 : A dish of peas cooked in milk and ginger, if you have not tried it before, you'll want seconds! Or I'll buy you an ale.
7 : A dish of peas cooked in broth, field greens and some asparagus.
8 : Toffee'd apple, crispy bacon and some fruit brought special from the east.
9 : Braised rodent with currents and cloves, peppered apple stuffing and a rich port gravy with a snifter of the same, served with stick in traditional manner.
10 : Confit of swan, fresh off the pond, salted and then cooked and preserved in its own fat, with watercress, roasted chestnuts and a glass of white wine.
11 : Small smoked reptiles, with special spicy tomato relish.
12 : Peppered steak with white mustard sauce on roast vegetable platter, special date pudding from the east.
13 : Roasted hogs head, with quince and blueberry stuffing, cloves and roasted garlic.
14 : Head Cheese.. also known as Brawn, it's compressed, jellified hogs head, served chilled and sliced fine.. order two plates, you get a free eyeball.
15 : Jellied eel with stewed onion, garlic and parsnips.