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While no record exists of the historic banquet's exact menu, the Pilgrim chronicler Edward Winslow wrote in his journal that Governor Bradford sent four men on a 'fowling' mission in preparation for the event, and that the Wampanoag guests arrived bearing five deer.
Historians have suggested that many of the dishes were likely prepared using traditional Native American spices and cooking methods. Because the Pilgrims had no oven and the Mayflower’s sugar supply had dwindled by the fall of 1621, the meal did not feature pies, cakes or other desserts,
which have become a hallmark of contemporary celebrations.
Source: history.com

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Thanksgiving
Culinary historians believe that much of the Thanksgiving meal consisted of seafood, which is often absent from today's menus. Mussels in particular were abundant in New England and could be easily harvested because they clung to rocks along the shoreline. The colonists occasionally served mussels with curds, a dairy product with a similar consistency to cottage cheese. Lobster, bass, clams and oysters might also have been part of the feast.

History.com

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