Red Oaks Farm Table
In Smoke
Join us in the gardens of Cantigny for In Smoke, the final Red Oaks Farm Dinner of the year. This five-course outdoor dining experience celebrates the flavors and artistry of smoke, with each course showing how fire and char can bring depth and character to a wide range of dishes — from subtle accents to bold, full expressions.
Four thoughtfully chosen wines and one handcrafted cocktail will be paired across the evening, each selected to highlight and balance the smoky layers of flavor. Guests will gather under the open sky, surrounded by the beauty of the gardens, for a memorable close to the farm dinner season.
$135 per person, plus 23% service charge and 7% sales tax
Menu
First Course
Smoked Salmon Gravlax
Ora king salmon cured and cold smoked, lemon, crème fraiche, radish, red onion, pickled mustard seed
Served with Perolla Toscana Vermentino
Second Course
Heirloom Vegetable Salad
Fire roasted beets and heirloom carrots, smoked goat cheese, frisee, grape vinaigrette, pistachio dukkah
Served with Lapis Luna Chardonnay Santa Clara County
Third Course
Charcoal Tagliatelle
Onion ash tagliatelle, romanesco, butternut squash, guanciale, parmesan foam
Served with Los Frailes Valencia Monastrell Garnacha
Fourth Course
Twenty-Four Hour Bone in Short Rib
Blackberry balsamic glaze, fine herb salad, shaved asparagus, radish, white cheddar potato
Served with Omen Zinfandel Origins Sierra Foothills
Fifth Course
S’mores Cheesecake
Graham cracker, dark chocolate, citrus marshmallows, bourbon caramel
Served with Smoky Maple Sour
