Redd’s menu showcases regionally inspired seasonal cuisine with ethnic influences. Chef Reddington has cultivated close relations with many of the local farmers, purveyors, and artisans in order to serve what he calls Napa Valley contemporary cuisine. He uses his classic French and Mediterranean sensibilities to present a cuisine that combines flavors and textures that match well with the local wines.
Ever wine-friendly, Reddington’s cooking complements the selection of regional and international wines chosen by Wine Director Rob Renteria and sommeliers Scott Schultz and Paul Stroud.
Signature dishes at Redd include: Sashimi of hamachi on sticky rice and edamame with a lime ginger sauce; Glazed pork belly with apple purée, burdock, and soy caramel; Carnaroli risotto with maine lobster, lemon confit, and white truffle oil; Liberty farms duck breast and swiss chard crepes on celery root and chocolate sauce; Petrale sole set on creamy jasmine rice, mussels, and chorizo, with a saffron curry nage.
Aside from the a la carte menu, there are tasting menu options available both lunch and dinner. Let the chef choose your courses and get a little bit of everything. Every tasting menu is also available with wine pairings.
A separate bar menu allows guests to stop by for a casual drink and savor a selection of small bites. Signature bar menu items include: Fish tacos with salsa, guacamole, and crème fraiche; Proscuitto pizza with arugula, fontina cheese, and shaved parmesan; Pork and shrimp potstickers on cucumber salad with scallion dipping sauce.