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SUMMARY:Red Oaks Farm Table Dinner: Lakes & Fields
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. \nLakes & Fields (Great Lakes)\nCelebrate the early edge of autumn at Lakes & Fields\, a five-course farm dinner inspired by the Midwest in transition\, where late-summer fun meets the first signs of fall. This menu draws from lake waters\, open fields\, and harvest season produce\, reflecting the comfort\, warmth\, and simplicity of regional cooking at its peak. \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)\nHouse Sourdough\, Cultured Butter\, Honey\, Flaky Salt\nSmoked Whitefish Dip\, Dill\, Lemon\, Pickled Onion\nPickled Garden Vegetables (Green Tomato\, Carrot\, Cucumber\, Mustard Seed)\nCheddar Gougères\, Chive\nPaired with: Apple Brandy Collins \nCourse 1\nApple\, Kohlrabi & Fennel Salad: Buttermilk dressing\, dill\, sunflower seed\nPaired with: Landhaus Mayer Gruner Veltliner \nCourse 2\nLake Trout: Cucumber\, herb\, dill oil\, lemon\, crème fraiche\nPaired with: Jacques Dumont Val de Loire Sauvignon Blanc \nCourse 3 \nDuck & Mushroom Agnolotti: Brown butter\, sweet corn\, thyme\, parmesan\nPaired with: Pertinace Barbera D’alba \nCourse 4\nGrilled Beef Strip Loin: Crispy potato\, late summer vegetables\, red wine jus\, herb oil\nPaired with: DeLoach Vineyards Cabernet Sauvignon or De Martino Estate Organic Cabernet Sauvignon \nCourse 5 \nApple Tarte Fine: Honey custard\, cheddar\, cider caramel\, oat crumble\nPaired with: Honey-Basil Bourbon Sour \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-september/
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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