PHOTOS PROVIDED BY SEAN BARRAGAN , GILROY GOLD

suggestion Konni enjoyed the Grenache Noir from local winery La Vie Dasante ( 2016 Santa Clara Valley ). John opted for a virgin Ruby Red Twister ( hold the Blanco Tequila , Fresh Victor cactus pear and pomegranate juice and grapefruit soda served on the rocks with lime juice and a pinch of salt ). Somehow , a Wimbledon Wow ( Vodka , Pimm ’ s # 1 , Liqueur , and lemonade served on the rocks with fresh mint , strawberry , orange and cucumber ) appeared before me . I gleefully imbibed .

Next came the entrees . John enjoyed the Buffalo Chicken Bunwich ( buttermilk breaded chicken breast , housemade buffalo sauce , coleslaw , housemade picked cucumbers , brioche bun , organic baby sweet mix and balsamic vinaigrette with Hometown chips on the side ). Konni had the Grilled Salmon Quinoa Salad ( white quinoa , grilled Atlantic salmon , cilantro avocado

Grilled Prime Rib Eye Steak

vinaigrette , cherry tomato , fresh avocado , radish , Pt . Reyes blue cheese , roasted pistachios , pickled pear onion ), and loved it . The salmon was perfectly prepared , seared yet moist and tender . Debbi had the Seared Sea Scallops ( scallops , risotto , beurre blanc sauce ). They were art on the plate — a trifecta of beauty , flavor and pleasant aroma . Perfectly seared and elegantly tender , they burst with a slightly sweet , savory flavor , enhanced by the risotto in beurre blanc sauce and gentle greens . As the poster boy for carnivores , I decided on the Short Ribs AND the pork chop … it was research . The Grilled Pork Chop ( pork chop , candied brussels sprouts , green apples , pancetta in a pineapple-pinot noir reduction ) was perfectly grilled and tender ( ordered medium rare ). The Braised Beef Short Ribs ( certified Angus beef short ribs , parsnip puree , heirloom baby carrots , broccolini ) simply melted in my mouth , and the parsnip puree was the perfect .

Dessert Crepes

For dessert we chose the Crème Brulee ( creamy rich custard , toasted caramelized topping ) and the Sweet Crepe ( mixed berries , Nutella , housemade creme Chantilly ). The Crème Brulee was light and airy . The Sweet Crepe — I mean , really ? The berries popped , the crepe was perfect , the Nutella and creme Chantilly pleased the palette . Roll the eyes , queue the curtain — we were complete .

Thanks to Chef de Cuisine Beltran Reyes , Head Waiter Jacob Garcia , Proprietors Janice and Elaine and the Relish staff , we had a blast sharing the latest news about life , family and grandkids .

Relish is open for takeout from 11am — 8pm daily . Once the purple veil is lifted , make sure to call and reserve a table . You will be delighted .