Red Oaks Farm Table
The Berry Best
Join us for the Berry Best evening of the summer on July 17, under the setting sun in Cantigny’s North Scallop Garden. We’re gathering 50 lucky guests around the Red Oaks Farm Table for an al fresco, five-course feast — and every course is kissed by summer’s juiciest star: the berry.
Chef Daniel Rios has crafted an extraordinary menu where berries meet oysters, halibut, duck, and chocolate — each plate thoughtfully paired with wine or a handcrafted cocktail. Think basil-blackberry granita, smoked berry barbecue, and a raspberry espresso martini to close the night. Yes, it’s as decadent as it sounds.
$135 per person, plus 23% service charge and 7% sales tax
Menu
Course 1: Oyster
West Coast oyster, basil blackberry granita, daikon radish, salmon roe
Served with: Blueberry Paloma Cocktail
Course 2: Strawberry Salad
Fresh picked strawberries, whipped ricotta, fennel pollen, rainbow baby beets, aged balsamic vinaigrette
Served with: Oak Farm Vineyards Albarino Lodi 2023
Course 3: Seared Halibut
Alaskan Halibut, lemongrass broth, apple fennel salad, smoked berry barbecue sauce
Served with: Round Hill Chardonnay
Course 4: Mallard Duck Breast
Seared Duck Breast, sunchoke puree, trumpet mushroom, berry gastrique
Served with: Frey Vineyards Organic Merlot
Course 5: Rich Chocolate Layer Cake
Bittersweet chocolate ganache, whipped cream, blueberry coulis
Served with: Raspberry Espresso Martini
2025 Schedule
April 17: Spring Awakening
May 15: In Bloom
June 19: Forager’s Delight
July 17: The Berry Best
August 21: Red & Ripe
September 18: Midwest Harvest
October 16: In Smoke
