Amuse Bouche

The main course was not ambrosia but suckling pig, pheasant, and partridge, with artichokes, courgette, cucumber, and rocket leaves. The latter were a sure aphrodisiac, as were the snails and oysters already consumed. In place of nectar, they drank the finest wines of the empire, Falernian and Mamertine, Chian and Lesbian.
from Iron and Rust by Harry Sidebottom