Up top: a tangy salad of marinated beets, summer squash and herbs with chunks of fresh cod, walnuts and a dollop of garlicky aioli.
Just below it: a pile of heartbreakingly sweet local heirloom tomatoes with house-made mozzarella, green beans, a generous drizzle of pesto and balsamic.
Grilled sardines sitting atop more locally grown tomatoes, a spread of creamy avocadoes on bruschetta with slivers of radish providing a refreshing bite and crunch to the dish.
My dish: oh-so-tender lamb loin and lamb chops sitting in a slurp-worthy jus, accompanied by a really nice, buttery pilaf cut with bitter greens, more pesto and the acid of sweet cherry tomatoes.
PH's entree: a heavenly summer squash and tomato lasagne ... she loved every bite.
And SS's dish: the ahi tuna steak plunked on a bed of savory veg and potatoes. An ideal pick for the hot, summery day, which we'd spent poolside at Sonoma Mission Inn.