Other dishes included in the gustatio would come from the hosts garden such as lettuce, leeks, mallows, mint, and arugula or from the coast such as tuna or anchovies The second, main course often included the main meat dish, like a roasted pig, or for variety sheep or goats alongside vegetables like beans or cabbage. Although through out the Roman world, pork was the preferred meat dish in various forms, although commonly sausage and blood pudding. The third and final course included desserts such as fruits or nuts.
The meal would feature dishes from the host's garden, including lettuce, leeks, mallows, mint, and arugula, or seafood like tuna and anchovies. The main course typically consisted of a central meat dish, such as roasted pork, accompanied by lamb or goat for variety, along with vegetables like beans and cabbage. Pork was the preferred meat throughout the Roman Empire, often served in sausage and blood pudding form. The concluding course featured sweet treats like fruits and nuts.