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Redd Napa Valley- Menu

Porthos | Feb 12, 2006 10:36 PM

Menu as of 2/11/06 courtesy of our amazing waitress.

Appetizers

Avocado and Blood orange salad, warm goat cheese, hazelnuts 12
Marinated yellowfin tuna, beets, radish, lemon oil 13
Clam and mussel chowder, root vegetables, garlic crostini 12
Glazed Pork belly, fennel puree, burdock, soy caramel 12
Carnaroli risotto, maine lobster, lemon confit, white truffle oil 15
Caramelized diver scallops, cauliflower puree, almonds, balsamic reduction 14/27
Tasting of cold foie gras preparations, sierra beauty apples, brioche 16
Sashimi of hamachi with edamame, cucumber, sticky rice, lime ginger sauce 14
Wolfe Ranch quail, smoked ham, warm lentil vinaigrette 13
Potato gnocchi, local chanterelles, arugula, rosemary 12

Entrees

Sauteed skate, sunchokes, artichokes, cippoline onions 24
Atlantic cod, chorizo, clams, potato puree, curry nage 25
Butternut squash ravioli, ragout of winter vegetables, shaved parmesan 19
Monkfish “saltimbocca” salsify ragout, prosciutto emulsion 25
Liberty farms duck breast, green garlic and ricotta cannelloni, pea tendrils 26
Veal loin, brussel sprouts, wild mushrooms, cacon, sweetbreads, molasses glaze 28
Prime new york beef, creamy spinach, fingerling potatoes, short rib jus 28
Roasted chicken, white beans, rapini, meyer lemon, thyme 23

Tasting menu
5 course 70 with wine pairing 100
9 course 105 with wine pairing 160

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