©2015-2019 by 21Oak. Edible Connecticut™


Fall / Winter Menu changes 2016

October 24, 2016

The summer vegetables are all gone and cold weather varieties are growing in abundance.

At 21 OAK we will be adopting a few more seasonal flavors this year as we tweak the menu to reflect these seasonal changes.


The apple-walnut kale salad with maple vinaigrette has been very well received

by diners over the role-out weekend.  We will adjust the hummus by adding butternut squash to bring a popular fall flavor.  A new vegan Caesar made from shaved brussels sprouts along with spiced tempeh will make an appearance as well as utilizing the foraged hen of the woods we gathered over the summer to enhance the organic tempeh we use.


Many of the popular items will stay the same and a few others will have the sauces adjusted to reflect the colder days and nights.


Here at 21 OAK we hope to see you soon, as you explore the new tastes of Fall and winter.

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Farm To Chef Week

August 17, 2016

Please reload

Recent Posts

September 29, 2018

September 28, 2018

August 17, 2016

June 27, 2016

Please reload