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515 Leedsville Rd, Amenia, New York
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Discover Troutbeck

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Discover Troutbeck

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The Troutbeck Experience

Located in Amenia, New York, within the vibrant Hudson Valley, Troutbeck is situated on acres of bucolic landscape, bisected by the Webutuck River and Dunham Creek. The gateway to the upstate cultural and creative corridor, Troutbeck - re-envisioned and carefully updated – is again what it was to so many before us: inspiration, respite, restoration, folly, community, nature and nurture – carrying forward its 250-year legacy of hospitality.

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Go ahead, sleep in

And when you’re ready, enjoy breakfast in your spacious king-sized bed nestled in luxurious Frette linens. Devour a new book by the fireplace, the peace and abundance beyond your windows, or perhaps opened to the country air - the sounds of the Webatuck river and Dunham creek as they roll beneath. However you wish to spend your time away, each of our unique rooms will provide the escape you need.

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Things to Do

We’re situated amongst the vibrant and engaging communities of the Hudson Valley and western Connecticut. Visit Millerton, Amenia or Wassaic, NY and Sharon, CT by complimentary bicycle. Zipline Catamount in summer or ski it in winter. Hike, fly fish, ride horseback, gravel or mountain bike, take a farm tour, visit a distillery, a bookstore or any number of beautiful shops nearby. Truly, there is something for everyone. Troutbeck is active with arts and cultural programming, with curated events on property and off all year.

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Eat & Drink

Dining at Troutbeck is about time and place, from the ingredients on the plate to the company at the table, the goal is pleasure and presence.

Dine at Troutbeck

Eat & Drink

Eat & Drink The Dining Room

Dining at Troutbeck is about time and place. From the ingredients on the plate to the company at the table, the goals are pleasure and presence.

Executive Chef Gabe McMackin sources from the best local farmers and purveyors, whenever possible, to thoughtfully build a new American menu of dishes that are at once elegant and approachable. We pride ourselves on being able to satisfy each guest’s appetite — whether it’s for a Chef’s Tasting Menu on a special occasion or for a simple snack at any time.

Troutbeck offers casual fine dining with menus that change regularly with the seasons.

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The Dining Room

Our Dining Room serves breakfast, lunch and dinner seven days a week. Bright during the day and inviting in the evening, the Champalimaud-designed Dining Room seats 76 and embraces the occasion, be it a romantic dinner for two or a larger group just happy to be together.

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"Chef Gabe McMackin, formerly of the Finch in Brooklyn, has taken over the kitchen and they’re wringing it in each night with I-wanna-eat-that dishes that celebrate the bounty of the surrounding farms."

In-Room Dining

Troutbeck is designed to be your home, while you’re with us...but we offer services that you may not have at home, like breakfast in bed (8am to 11am) and in-room dining. Our House Menu is available daily (11am to 10pm) throughout Manor House — in our Sunroom, Library, Living Room and Gallery — as well as in our guest rooms.

Our full wine, cocktail and beverage menu is also available for in-room dining.

breakfast
In-Room Dining
Drinks Menu
Wine List

"Michelin-starred Chef Gabe McMackin lends creative flair to familiar seasonal fare sourced from nearby Hudson Valley farms"

A Seasoned Team at your Service

Chef Gabe McMackin has assembled a culinary team of aces, with experiences that range from cooking at great restaurants in our local comunity and those in New York City, to cooking with fire in the far reaches of Patagonia and in one of the world's most revered restaurants in northern Sweden. Together here, they serve a refreshingly imaginative take on farm-to-table, a true reflection of Troutbeck.

Team Members

Executive Chef

Gabe McMackin

Executive Chef and Culinary Creative Director Gabe McMackin’s menu is thoughtfully sourced from respected producers and artfully composed to create journeys anchored in the present, celebrations of what’s local and seasonal in the Hudson and Harlem Valleys. It’s a perspective that won him a Michelin star in his first year of operating The Finch, his former Clinton Hill, Brooklyn restaurant. @gabemcmackin

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Food & Beverage Director 

Megan Fells

A native of coastal Connecticut, Megan is a seasoned hospitality veteran who has owned and operated five of her own restaurants and a catering company, beginning with the Artist’s Palate in Poughkeepsie, which she opened at age 24. Most recently, she was F&B director for Diamond Mills Hotel & Tavern and HITS Horse Shows in Saugerties, NY. At Troutbeck, Megan oversees our F&B service experience, interfacing with both guests and staff. Megan’s hospitality perspective stems from her genuine love of learning, teaching and sharing the craft of great service. Go ahead, ask her anything…

Chef de Cuisine

Vincent Gilberti

Chef de Cuisine Vincent Gilberti — “Vinny” — began at Troutbeck in July 2020, and works closely with Gabe to implement our careful sourcing, production and execution. Vinny derives particular pleasure from his trips to local farms to pick up produce, foraging for ingredients in the wild, and from making our pasta from scratch. Before moving to Troutbeck, Vinny worked in several of Brooklyn’s most interesting and reputable kitchens, including Dover and Battersby with Joe Ogrodnek and Walker Stern, before joining Executive Chef Gabe McMackin at his Michelin-starred restaurant, the Finch. Vinny is a native of Carmel, NY.

Baker

Ariel Yotive

Though native to New York City, Ariel Yotive (@ariparadise) has called many places home, from South Carolina to Chilean Patagonia. Her passion for all things culinary is as expansive as her travels, including special interests in foraging, whole animal cooking, and her present obsession, baking. Having come to Troutbeck from her most recent tenure as baker in The Great Northern Food Hall of Grand Central Station, Yotive is committed to nurturing a sustainable regional food system, using as much local grain and flour as possible in all of her baked goods. Beware of Ariel’s prowess: she makes scones for people who say they don’t like scones.

Pastry Chef

Emma Isakoff

New Pastry Chef Emma Isakoff brings her appreciation for local sourcing and wine and spirit-pastry pairings to Troutbeck. A native of Washington, DC, Emma has worked at outstanding Southern properties, such as North Carolina’s Fearrington House, where — as Pastry Chef, Chocolatier, and Cake Designer — she enjoyed collaborating with visiting chef Benoit Blin from Le Manoir Quatre Saisons. Emma also was Pastry Chef at The Colony Hotel in Palm Beach and Cake Designer at Carmella’s Kitchen in Charleston. Emma notes the warm hearths and welcoming team at Troutbeck as emblematic of her new northern chapter. We welcome her!

Hours & Reservations

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The Dining Room is fitted with medical grade HEPA/UV air filtration systems and while the challenges of COVID have universally changed our everyday, Troutbeck doubles down on its commitment to build community and to gratify with care, bounty and the well being of our guests and staff at the forefront. We look forward to welcoming you. To make a reservation please call 1(845)789-1563 or email .

Breakfast
Mon-Sun 8:00 AM–11:00 AM

Lunch
Mon-Sat 12:00 PM–5:00 PM

Dinner
Sun-Thur 5:30 PM–9:00 PM
Fri & Sat 5:30 PM–9:00 PM

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The Sunroom

Located off of the Living Room in the Manor House, the 500-square-foot Sunroom enjoys southern exposure, overlooking our noble Sycamores. Banquette and Cafe style seating for 24. The pool table converts to a dining table for up to 10.

The Gun Room

This 200-square-foot space is simple. A beautiful table and ten comfortable chairs. A bespoke silk chandelier illuminates the room for private dining and small meetings. When taken together with the Gallery, the Gun Room serves well as a break-out or support space. The Gun Room has its own private WC.

The Pool Grill

Open seasonally, the Pool Grill serves casual lunches and special events. A true grill of the classic American sort, offering our house-made crisps, items from the grill, perhaps the best Lobster Roll you’ve ever had, draught local beer, cocktails, and freshly squeezed juices.

Food & Drink Events

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