I can think of quite a few. I have an adventurous palate.
Udder (had it at a mesorah dinner)
Kosher Prosciutto (got it at Pomegranate)
Elk
Venison
Beitzim (got them at Pic N Pay)
Phaesant
Bottarga (got it at Mansoura’s)
Hagavim (had them at a Mesorah Dinner)
Kosher Turducken (got it from Aaron’s Gourmet in Queens, Cup K)
Vegan Abalone and Vegan Shark Fin Soup (tried it at Buddha Bodhai, Cup K)
Kosher Gyro and Souvlaki (tried it at Town Deli in Great Neck, VHQ))
Kosher yaprakes, bourekas, kourlouia (Greek dairy dishes available on the Lunch tour at Kehilla Kedosha Janina)
Kosher Cannoli (available at Sapienza’s Italian Bakery in Elmont, Kof K)
Real Kosher Tenderloin/Filet Mignon (traibored by R’ Avidan Elkin)
Fleshig Apple Pie (made with beef fat obtained from Grow and Behold)
Kimchee (produced by Adamah at Isabella Freedman Retreat Center, Vaad of Hartford)
Pecorino Romano cheese (R’ Dovid Katz)
Ganja Hemp Pizza (Organic pizza rich in hemp Omega 3s) from Cafe Viva, Rabbi Yaakov Spivak
Kosher Cuban Bread (Espiga D’Oro Brand, R’ Spivak)
Mexican Queso Fresco en Hoja from Las Quesas Ricura (Tablet K)
Zolbi and Persian Baklava from Tabrizi’s Bakery in Watertown (KVH)
Bengali sweets and desserts from Rajbhog in Jackson Heights (Cup K)
Scarmorza and Homemade Fresh Ravioli from Eagle Cheese (Cup K)
Aufschnitt from Wasserman and Lemberger, Baltimore (Star K)
Scandinavian Baked Goods: Fyrstkake, Limpa, Julekake, etc. from Viking Bakery in Denville, NJ (Rabbi Asher Krief)
Kringle (a Danish pastry ring) from OH Danish Bakery, Racine, Wisconsin, under the Chicago Rabbinical Council, Rabbi Oppenheimer.