Small, with a deep cup. Mellow, with a delicate creaminess. Sweet with an abundant sip of liquor, Kumamoto oysters are recognized worldwide for their unmistakable ruffled shell. These oysters come un-shucked, please use great care when using an oyster knife.

Inspired by the best pizza in New York City and Naples, Italy, Pizzeria Delfina is a James Beard Award winning pizzeria and one of the most popular spots in the whole Bay Area. Great for some quick work at home lunches or delicious dinners when life gets hectic.

Four fresh tenderized Red Abalone steaks (5 to 6oz) removed from the shell, trimmed, tenderized and vacuum sealed. The steaks are fresh, never frozen. Abalone Steaks (Live abalone that have been tenderized) are typically prepared by pan frying them with oil or butter for about 45 to 60 seconds per side on medium high heat. Quite often the steaks are coated with seasoned bread crumbs prior to cooking.

This clam pie is salty, briney, and a little spicy. It's a red pie topped with cherrystone clams, tomato, oregano, pecorino, and hot peppers. This is the perfect pie to have on hand in the freezer for a quick weeknight dinner.

Gorgeous wildflower honey from Napa Valley plus authentic black truffle and toasty brown butter makes this unique honey truly unforgettable.

Curry Up Now's iconic Chicken Tikka Masala Burrito with turmeric and fenugreek basmati rice, chana garbanzo masala, and sliced onions wrapped in a flour tortilla. A delicious mash-up of Indian flavors and spices rolled into a burrito for utensil-free enjoyment. The perfect midweek lunch or dinner.

Crunchy and tart, these pickled okra are a real treat! They are the perfect bite of sour, add to your charcuterie board, serve alongside your favorite sandwich, or enjoy on their own as a healthy snack to satisfy your salty cravings.

Crunchy toffee complements the dark chocolate chips in this cookie. It's unlike any chocolate chip cookie you've had before.

Local dairy cold-brewed with coffee for 24 hours, then gently cooked with sugar until thick and creamy. Spread on toast, drizzle on ice cream or enjoy straight out of the jar.

Jane's classic sourdough loaf but with an added twist — swirled with cinnamon and raisins. Enjoy a toasted slice in the morning with your favorite nut butter or jam, or as the base to a pb&j sandwich.

Croissant, or Danish pastry? Don't put yourself between a rock and a hard place, have a Croissant Pudding! Craftsman and Wolves house made croissants in a rich vanilla bean custard loaded with red bean paste, chocolate and citrus zest.

This savory, smoky, and spicy pastrami is made with premium hormone-free and antibiotic free beef brisket that has been brined for a full week in a secret spice blend, then wood-smoked over fragrant hickory. Comes pre-sliced and vacuum-sealed.

A classic French-style butter cake (known as a financier), made with almond and buckwheat flour, studded with tart cherries and caramelized almond slivers. It's earthy and nutty, tart and sweet. This item does not have any wheat flour in the recipe, but is made in a kitchen that uses wheat flour.

Baker Mike's dark and chewy rye bread elicits feelings of nostalgia. This old-style authentic Russian dark rye is made with organically grown flour and no preservatives — handmade, fresh, and all natural.

Crisp and clean natural sea salt carefully blended with real French Black Truffle and a touch of dried mushroom create this authentic, complex and balanced seasoning full of savory flavor. Enjoy this delicious Truffle Salt on scrambled eggs in the morning, or use it to season a quality pan-seared ribeye in the evening. And you can’t go wrong combining popcorn, truffle salt, and a glass of wine because you deserve it!