SOLD OUT – Red Oaks Farm Table Dinner: Lakes & Fields

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. Lakes & Fields (Great Lakes) Celebrate 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. Space is limited for each dinner. Advanced reservations are required. Reservations $135 per person, plus 23% service charge and 7% sales tax Menu Table Snacks (Shared at Arrival) House Sourdough, Cultured Butter, Honey, Flaky Salt Smoked Whitefish Dip, Dill, Lemon, Pickled Onion Pickled Garden Vegetables (Green Tomato, Carrot, Cucumber, Mustard Seed) Cheddar Gougères, Chive Paired with: Apple Brandy Collins Course 1 Apple, Kohlrabi & Fennel Salad: Buttermilk dressing, dill, sunflower seed Paired with: Landhaus Mayer Gruner Veltliner Course 2 Lake Trout: Cucumber, herb, dill oil, lemon, crème fraiche Paired with: Jacques Dumont Val de Loire Sauvignon Blanc Course 3 Duck & Mushroom Agnolotti: Brown butter, sweet corn, thyme, parmesan Paired with: Pertinace Barbera D’alba Course 4 Grilled Beef Strip Loin: Crispy potato, late summer vegetables, red wine jus, herb oil Paired with: DeLoach Vineyards Cabernet Sauvignon or De Martino Estate Organic Cabernet Sauvignon Course 5 Apple Tarte Fine: Honey custard, cheddar, cider caramel, oat crumble Paired with: Honey-Basil Bourbon Sour 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