For 2021’s final meal, Troutbeck will offer an à la carte feast that pays tribute to some of our favorite culinary moments of 2021, including our chef residents and our favorite farms. Oysters and caviar service (Pointy Snout) are available as starters in the Dining Room, or as snacks with a bottle of Champagne throughout Manor House or In-Room. S’Mores kits and bottled cocktails will be available to enjoy during the fireworks.

New Year’s Eve Dinner will include à la carte offerings such as a Vegetarian starter inspired by chef Amy Chaplin; Smoked Duck—a tribute to our Jonathan Wu chef residency; Scallop Crudo with Pickled Sour Cherries and Moromi Rye Shoyu or Shio Miso-Rubbed Pork Coppa—both hits from our James Wayman chef residency.

A New Year’s Eve Tasting Menu or Family Style available upon request with at least 48-hours advance notice. Parties of 8 or larger will require a set menu of limited (but wonderful) choices to ensure great service and a fantastic night. $175 per person, plus beverage, tax and gratuity.

*Please note that breakfast for hotel guests will be served from 8-11am. Lunch will only be served in room on New Year’s Eve. Kids' meals may be served at the table. Our New Year’s Eve menu will be the only menu served in Manor House on New Year’s Eve (with the exception of dishes for children).

MENU — subject to change

TO SHARE BEFORE DINNER
Quonnie Bay Oysters with Snap Dragon Mignonette
Cauliflower Soup with American Caviar
Winter Vegetables with Dips & Things
Q Farms Chicken Liver Mousse with Pickled Cippolini Onions
30g Pointy Snout Caviar with Black Buckwheat Blini, Sunchokes & Potatoes
Sourdough Brioche, Cowbella Butter

FIRST
Carrot Salad with Broadfork Lettuces, Smoked Yogurt, Seed Crackers
Scallop Crudo, Cranberry, Duck Fat & Rye Shoyu
Moon in the Pond Mushroom Tart with Moromi Shoyu & Shiro Miso
Row 7 Badger Flame Beets with Eli’s Einkorn-Hazlenut Koji Butter, Nuts & Seeds
Double Chicken Soup
Carrot Salad with Sugar Kelp Moromi, Puffed Rye

MAIN
Whole Hudson Valley Steelhead Trout, Smoked Over Wood Fire with Stonewood Cowpeas
Roasted Bronzino with Cauliflower — with Pointy Snout Caviar Supplement + $30
Swiss Chard Lasagna, Castelvetrano Olive, Parmesan, Pine Nut Pesto
Aged Elysian Fields Lamb Loin in Grape Leaves Charred Over Coals
Q Farms Pork Rack and Belly with Wild Hive Polenta, Stonewood Tardivo
Aged Pekin Duck for 2 with Beautiful Things
Sesame Garlic Shao Bing
Roasted Greens
(In Pursuit of) Tea (Q Farms)Eggs
Sticky Rice with Tama’s Sumac

DESSERT
Charred Olive Oil Cake, Sauteed Apples, Toasted Rice Whipped Cream, Miso Caramel
Rock Cobble Cheese