By Gillian Lawman

Troutbeck in Amenia has introduced a new midweek dining option that leans into the pleasures of a shared table. Executive chef Vincent Gilberti’s whole roast chicken dinner is designed for groups of two to four, and is offered Tuesday through Thursday as a relaxed, communal meal rooted in local sourcing and seasonal cooking. Gilberti’s cooking reflects a deep connection to the region. Raised in nearby Carmel, New York, and now chef de cuisine at Troutbeck, he brings long standing relationships with local farmers and producers into the kitchen. His menus emphasize whole-animal cooking, handmade pasta, and a commitment to minimizing food waste, while remaining flexible to the rhythms of the seasons. The dinner opens with bowls of clear chicken consommé, a quietly elegant first course that reflects the kitchen’s attention to detail. The broth is paired with shiitake mushrooms from Tivoli Mushrooms, and house-made black emmer flour noodles, produced using wheat grown and milled at Wild Hive Farm in Clinton Corners.It’s a restrained but thoughtful beginning that sets the tone for what follows.The roast chicken itself is presented table side, then carved and served with roasted Upstate Abundance potatoes finished with black garlic vinegar. A fresh salad of young lettuces, radishes, and herb buttermilk dressing rounds out the plate. Side dishes will change with the seasons, shaped by what is coming in from nearby farms and fields at any given moment.The whole roast chicken dinner is offered alongside Troutbeck’s regular à la carte menu. The format encourages lingering, conversation, and a slower pace—an approach that feels well suited to the historic estate and its long-standing role as a gathering place.—troutbeck.com
Troutbeck, 515 Leedsville Rd., Amenia 845-789-1555