Chilled Minted Pea Soup with Crème Fraiche and Chive Blossoms

Lobster Salad with Sugar Snap Peas and Caviar Crostini

Roasted Butternut Squash and Apple Soup with Pancetta and Sage

Roasted Corn Soup with Basil Oil and Crème Fraiche

Strawberry Salad with Goat Cheese Pistachios and Tarragon Vinaigrette

Summer Squash Soup

Entrées

Baby Back Ribs

Grilled Veal Chops with Radicchio and Fresh Bing Cherry Sauce

Marinated Flank Steak Salad with Balsamic Vinaigrette and Gorgonzola

Seared Quail with Dried-Cherry Pinot Noir Sauce

Chef Erika's Herb and Mustard Crusted Lamb Chops with Gratin Potatoes, Baby Carrots and Cabernet Jus

Pairing: Cabernet Sauvignon or Petite Syrah

Heirloom Tomato Tart with Herbs and Goat Cheese

Sides

Red Wine Glazed Cipolini Onions

Sautéed Wild Mushrooms

Desserts

Buttermilk Panna Cotta with Blood Orange Compote