67gourmet

murí - fade to black - naturally fermented, sparkling red non alcoholic (copenhagen, 750 ml)

regalis - large sardines, wild caught, hand-packed in olive oil, 3-4 count/tin (galicia, 4 oz.)

giuseppe ursini- olio fresco evoo (chieti, abruzzo, 500ml)

les moulins mahjoub - lemon & fig chutney, organic (tunisia, 7.3oz)

güeyu mar - chargrilled mussels 6.3 oz.

cyn’s mix - crafted paloma rita mixer, (makes 2 cocktails)

veroni -prosciutto italiano (italy, 3 oz.)

rustic bakery - sourdough bites with olive oil & sel gris (4 oz)

confiture parisienne - confiture cassis jasmin / blackcurrant jasmine preserve (paris, 3.5 oz)

essex - g. cravero parmigiano reggiano 24 month (price shown is per ounce)

acetaia san giacomo- saba, unfermented reduction by 66% of organic, cooked grape must (reggio emilia, 250ml)

patagonia provisions - smoked mussels in extra virgin olive oil (spain, 4.2oz)

essex street - feta voras dop (greece, 7oz)

tête de moine cheese rosettes

brewer’s everything flatbread crackers

la catedral de navarra tomatoes whole peeled (navarra, spain, 20.5 oz)

rodolphe le meunier - ‘beurre de baratte aux algues ’ (compound butter with seaweed) ≈8 oz.

tartuflanghe black truffle potato chips 100g

firefly farms - merry goat round (maryland, 6oz)

cyn’s mix - crafted espresso martini mixer (makes 2 cocktails)