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- amuse bouche: house fennel salted ricotta salata, chameh and charentais melon, mint
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- the greeting table
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- The Communal Dining Experience
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- Plating Cheese
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- second course: house burrata, duck prosciutto, roasted rosé cherries, mustard greens
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- entrée: whey brined chicken breast, fingerlings, summer succotash, house jalapeno butter
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- vegetarian entrée: portobello stuffed with house ricotta and herbs
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- dessert: house mascarpone panna cotta, lavender honey syrup, blueberry coulis, nectarine
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- dessert: house mascarpone, lavender honey syrup, blueberry coulis, nectarine
Cheese in the City 
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