Red Oaks Farm Table: Sun & Surf (West Coast)

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.
Sun & Surf (West Coast)
Soak 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.
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)
Grilled Levain, Cultured Butter, Olive Oil, Flaky Salt
Whipped Ricotta, Grilled Peach, Thyme, Honey
Marinated Olives, Citrus, Fennel, Chili
Confit Garlic, lemon
Paired with: Grapefruit Aperol Highball
Course 1
Heirloom Tomato, Nectarine & Burrata: Basil oil, aged balsamic reduction, toasted almond
Paired with: Olema Cotes De Provence Rose
Course 2
Hamachi Crudo: Avocado, citrus, Fresno chili, olive oil, sea salt
Paired with: Lemon Gin Collins
Course 3
Dungeness Crab: Charred Eggplant, risotto, smoked tomato, Marcona almond, herb salad
Paired with: Pine Ridge Vineyards Chenin Blanc
Course 4
Wood-Fired Chicken: Summer Vegetables, salsa verde, chicken jus, charred lemon
Paired with: Chateau Grand Traverse Gamay Noir