…hot peppers and pearl onions in a wooden bowl, goose livers, fat black mushrooms kissed with garlic and bathed in butter, eels and sweetmeats, bowls of black cherries in sweet cream, blackberry wine, blackberries in cream, roasted chestnuts, potted garlic snails, cold capon and a relish made of carrots, raisins, and bits of lime and orange…
“There was enough wine there to keep him drunk for a hundred years; sweet reds from the Reach and sour reds from Dorne, pale Pentoshi ambers, the green nectar of Myr, three score casks of Arbor gold, even wines from the fabled east, from Qarth and Yi Ti and Asshai by the Shadow. In the end, Tyrion chose a cask of strongwine marked as the private stock of Lord Runceford Redwyne, the grandfather of the present Lord of the Arbor. The taste of it was languorous and heady on the tongue, the color a purple so dark that it looked almost black in the dim-lit cellar. Tyrion filled a cup, and a flagon for good measure, and carried them up to the gardens to drink beneath those cherry trees he’d seen.
[…]
They began with a broth of crab and monkfish, and cold egg lime soup as well. Then came quails in honey, a saddle of lamb, goose livers drowned in wine, buttered parsnips, and suckling pig. The sight of it all made Tyrion feel queasy, but he forced himself to try a spoon of soup for the sake of politeness, and once he had tasted it he was lost. The cooks might be old and fat, but they knew their business. He had never eaten so well, even at court.
As he was sucking the meat off the bones of his quail, he asked Illyrio about the morning’s summons. […] The suckling pig was carved. Illyrio reached for a piece of the crackling, dipped it in a plum sauce, and ate it with his fingers.
[…]
The serving men brought out a heron stuffed with figs, veal cutlets blanched with almond milk, creamed herring, candied onions, foul-smelling cheeses, plates of snails and sweetbreads, and a black swan in her plumage. Tyrion refused the swan, which reminded him of a supper with his sister. He helped himself to heron and herring, though, and a few of the sweet onions. And the serving men filled his wine cup anew each time he emptied it.
[…]
A train of mules trailed behind them, carrying chests and casks and barrels, and hampers of delectables to keep the lord of cheese from growing peckish. They nibbled on spiced sausage that morning, washed down with a dark smokeberry brown. Jellied eels and Dornish reds filled their afternoon. Come evening there were sliced hams, boiled eggs, and roasted larks stuffed with garlic and onions, with pale ales and Myrish fire wines to help in their digestion.”
— A Dance with Dragons, George R.R. Martin
Literary Larder 