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SUMMARY:Red Oaks Farm Table Dinner: Sun & Surf
DESCRIPTION:Red Oaks Farm Table\nJoin 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. \nEach 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. \nEvery 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. \nSun & Surf (West Coast)\nSoak in the flavors of the West Coast at Sun & Surf\, a five-course farm dinner inspired by the Pacific States coastal bounty and sun-drenched agricultural richness. This menu draws from the Coast’s effortless blend of ocean freshness and garden abundance\, where bright\, clean flavors meet laid back sophistication. \nSpace is limited for each dinner. Advanced reservations are required.\n\nReservations \n$135 per person\, plus 23% service charge and 7% sales tax \nMenu\nTable Snacks (Shared at Arrival)\nGrilled Levain\, Cultured Butter\, Olive Oil\, Flaky Salt\nWhipped Ricotta\, Grilled Peach\, Thyme\, Honey\nMarinated Olives\, Citrus\, Fennel\, Chili\nConfit Garlic\, lemon\nPaired with: Grapefruit Aperol Highball \nCourse 1\nHeirloom Tomato\, Nectarine & Burrata: Basil oil\, aged balsamic reduction\, toasted almond\nPaired with: Olema Cotes De Provence Rose \nCourse 2\nHamachi Crudo: Avocado\, citrus\, Fresno chili\, olive oil\, sea salt\nPaired with: Lemon Gin Collins \nCourse 3 \nDungeness Crab: Charred Eggplant\, risotto\, smoked tomato\, Marcona almond\, herb salad\nPaired with: Pine Ridge Vineyards Chenin Blanc \nCourse 4\nWood-Fired Chicken: Summer Vegetables\, salsa verde\, chicken jus\, charred lemon\nPaired with: Chateau Grand Traverse Gamay Noir \nCourse 5 (Family Style)\nGrilled Stone Fruit Crostata & Olive Oil Cake: Honey mascarpone\, toasted almond\, basil\nPaired with: Perimeter Riesling Washington \n2026 Schedule\nApril 16: Bayou Beginning\nMay 21: Coldwater Coast\nJune 18: Southern Tides\nJuly 16: Lone Star Heat\nAugust 20: Sun & Surf \nSeptember 17: Lakes & Fields\nOctober 15: From Coast to Coast
URL:https://cantigny.org/event/red-oaks-farm-table-august/
LOCATION:IL
CATEGORIES:Dining Events
ATTACH;FMTTYPE=image/jpeg:https://cantigny.org/wp-content/uploads/2025/04/red-oaks-farm-table-logo-e1744038079889.jpg
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