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- Hippogriff jerky boiled with peanuts, barley, and hops
- Cobra soaked in strong wine and roasted in the skin, served with olives and pickled lemons
- Spit-roasted stork, with the head cooked separately, served to the most honored guest
- Sylvan stag meat spit-roasted over aged treant wood, served on a clean bed of dryad hair
- Venison custard with peas and beans