WELCOME
From Michelin-starred chef Richard Reddington, Redd Wood honors the timeless craft of open hearth cooking, where French-forward flavors take center stage. A chef’s memoir in its own right, the menu is a tribute to the mentors who shaped him, the places that inspired him, and a lifetime spent in the world’s best kitchens. Whether you’re toasting a milestone or reclaiming the weeknight, Redd Wood is your invitation to celebrate—where the food itself is the occasion.
OUR CHEF
Richard Reddington is the acclaimed chef behind Napa Valley’s Michelin-starred Redd and Bib Gourmand-awarded Redd Wood. After starting his culinary career in San Francisco, he trained in world-renowned kitchens, including Arpège (Paris), Daniel (NYC), and Spago (LA). In 2019, he opened Redd in Rochester, and now brings his signature seasonal, European-inspired cuisine to Redd Wood.
Dear Guests
The heart of a transformative dining experience lies in the harmony between exceptional food, impeccable service, and a space that resonates with energy and warmth. At Redd Wood, we bring these elements together with precision and passion, creating an experience where every detail elevates the occasion.
The Menu
Golden Beet Carpaccio
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Seared Scallops
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Truffle Burrata
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Lobster Bisque
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Duck Confit Crostini
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Wild Mushroom Tartlet
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Crab Avocado Tower
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Foie Gras Torchon
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Heirloom Tomato Salad
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Oysters on the Half Shell
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Charred Octopus
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Beetroot Salmon Gravlax
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Wagyu Beef Tenderloin
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Pan-Roasted Duck Breast
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Wild Mushroom Risotto
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Lobster Ravioli
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Lamb Rack with Herb Crust
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Scallop and Shrimp Linguine
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Quail Stuffed with Foie Gras
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Seabass en Papillote
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Roasted Cauliflower Steak
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Veal Osso Buco
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Truffle Chicken Breast
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Black Cod with Miso
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Tiramisu Classico
Rich and creamy lobster bisque, sweet potato mash, flavored with cognac and fresh herbs
Chocolate Lava Cake
Thinly sliced golden beets, goat cheese, walnut, with a citrus vinaigrette
Lemon Tart
Pan-seared scallops on a bed of cauliflower puree with a balsamic reduction
Raspberry Rose Pavlova
Creamy burrata with black truffle, arugula, light garlic sauce and extra virgin olive oil
Opera Cake
Layered crab meat, avocado, mango salsa, light garlic sauce with a lime dressing
Cheese Selection
Crisp crostini topped with tender duck confit, fig jam, italian tomato, brie and sweet potato mash
Peach Melba
Savory tartlet filled with wild mushrooms, thyme, and Gruyère cheese
Saffron Panna Cotta
Smooth foie gras torchon, cherry compote, and toasted brioche with a traffle reduction
Fig and Honey Sorbet
House-cured salmon with beetroot, dill cream cheese, and fresh Italian capers
Apple Tarte Tatin
Heirloom tomatoes, burrata, basil pesto, sweet lime dressing and aged balsami
Passion Fruit Mousse
Fresh oysters with a shallot vinegar mignonette, light garlic sauce and lemon
Bourbon Vanilla Crème Brûlée
Tender octopus with chorizo, potatoes, served with polenta and a smoked paprika aioli
Looking for the perfect way to celebrate someone special? Whether it’s a milestone moment or simply a gesture of appreciation, share the experience of an unforgettable meal, where every bite is a celebration.
GIFT CARDS
Looking for the perfect way to celebrate someone special? Whether it’s a milestone moment or simply a gesture of appreciation, share the experience of an unforgettable meal, where every bite is a celebration.
RESERVE A TABLE
Redd Wood accepts reservations one month in advance. To reserve a table, please call 585.319.4194 or book with RESY. We look forward to welcoming you.
OPENING HOURS
Dinner Service
Monday - Sunday
Monday
Lunch Service
Friday
VALET PARKING
VALET PARKING
Arrive effortlessly and begin your Redd Wood experience without delay. Valet parking is available at the entrance for your convenience.
Follow Us
Follow Redd Wood on Instagram for an insider’s glimpse into what’s to come—exclusive sneak peeks, menu highlights, grand opening updates, and more.
JOIN OUR TEAM
If you’re ready to be part of an elevated dining experience where the food, the service, and the people set the standard, we’d love to hear from you.
STAY UPDATED
Subscribe to our newsletter and never miss a moment. From event announcements to chef-curated dining experiences, we’ll bring the essence of Redd Wood straight to your inbox.
Related Posts
How to Trust your Intuition when You’re Making a Decision
When you are alone for days or weeks at a time, you eventually become drawn to…
Everyday inspired by the Beauty of the Mountains
Last year I wrote about why booking too far in advance can be dangerous for…