Butterscotch sabayon, vanilla rum ice cream, caramel corn, and a sliver of galette (with chocolate cookie crumbles at the very bottom of the dish).
I have always admired the desserts at Redd, especially the peanut butter and milk chocolate gianduja, which I have probably eaten more than any other dessert in the Napa Valley. I’ve also been a longtime proponent of Redd’s bar menu, which is probably my favorite in the area. The other day, I got to thinking about pork buns, sweet and spicy chicken wings, and some of my other favorites, so I dropped by Redd for some appetizers, and I took the opportunity to peruse their dinner menu, as well. Within the next few weeks, I hope to revisit Redd for dinner, as part of my ongoing campaign to evaluate all of Napa’s potential Michelin-star restaurants (the 2011 Michelin Guide debuts on October 27, so we’ll see how many of these places I can cover between now and then). I ended up eating more than I had anticipated at Redd, and I meant to sneak out without ordering dessert, but I couldn’t resist one quick look at the menu; I spotted the butterscotch sundae ($10), pictured above, and I quickly caved. As you can see, a butterscotch sabayon replaces the more traditional butterscotch sauce, which puts a thoughtful spin on this old standby. The garnish of caramel corn adds a crunchy element to the dish, and quite frankly, I could’ve eaten an entire bowl of that stuff.
