Red Oaks Farm Table
Join us for a monthly outdoor dining experience celebrating the diverse flavors of the United States. Set among the beautiful Gardens of Cantigny Park, the Red Oaks Farm Table dinner series brings guests together for an evening of thoughtfully prepared, regionally inspired cuisine enjoyed al fresco.
Each month features a different region of the country, with menus thoughtfully curated and inspired by local traditions, ingredients, and cooking styles. Guided by the season, each menu highlights fresh flavors and a strong sense of place.
Every evening includes carefully selected wine and cocktail pairings designed to complement the menu and elevate the experience. From spring through early fall, these dinners are relaxed, communal gatherings centered around great food, beautiful surroundings, and a shared table.
Lone Star Heat (Tex-Mex)
Turn up the flavor at our July Farm dinner, Lone Star Heat, a five-course farm dinner inspired by the bold spirit and smoky, spice-driven cuisine of Texas and the borderlands. This experience blends classic Tex-Mex influence with seasonally fresh ingredients, celebrating big flavors, bright heat, and the comfort of a shared table.
Space is limited for each dinner. Advanced reservations are required.
$135 per person, plus 23% service charge and 7% sales tax
Menu
Table Snacks (Shared at Arrival)
Blue Corn Totopos, Fire-roasted tomato & chile de árbol salsa, Charred sweet corn & poblano salsa, Watermelon, lime & jalapeño salsa, Whipped queso fresco, honey, lime zest, toasted pepitas, Pickled garden vegetables (radish, carrot, red onion, serrano)
Course 1
Heirloom Tomato & Strawberry Aguachile: Compressed strawberries, tomato-chile-lime broth, cucumber, basil, cilantro, olive oil
Paired with: Strawberry Jalapeño Margarita
Course 2
Seared Duck Breast Sope: House masa sope, black bean purée, cherry-ancho glaze, pickled red onion, queso fresco, cilantro
Paired with: Elk Cove Vineyards Willamette Valley Pinor Noir
Course 3
Charred Sweet Corn & Summer Squash: Smoked corn purée, zucchini, yellow squash, cotija crema, chili-lime oil, epazote, crispy tortilla crumble
Paired with: Spy Valley Satellite Sauvignon Blanc
Course 4
Mesquite Grilled Skirt Steak: Roasted tomato–ancho salsa, grilled peach, charred scallions, crispy fingerling potatoes, herb oil
Paired with: Pikes Los Companeros
Course 5
Strawberry Tres Leches: Macerated strawberries, whipped cream, lime zest, basil
Paired with: La Doria Moscato d’Asti
2026 Schedule
April 16: Bayou Beginning
May 21: Coldwater Coast
June 18: Southern Tides
July 16: Lone Star Heat
August 20: Sun & Surf
September 17: Lakes & Fields
October 15: From Coast to Coast
