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.
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.
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.
He’ll collaborate with Chef Gabe on dishes for our à la carte menu that feature mollusks and sea-sourced elements from his coastal environs, as well as his signature fermented sauces from Moromi.
To book dinner at Troutbeck on June 15,16 or 17, featuring a selection of additions to our a la carte menu from James Wayman, email
On Thursday, June 17th, James will host an outdoor Fire-Cooked Feast collaborative dinner with Chef Gabe. 5pm arrival & drinks, 6pm dinner. $95 + tax + tip with optional beverages for $55, including Sumac Negroni + Forthave Red Spritz, white, orange & red natural wines and local beer.
JAMES WAYMAN X GABE MCMACKIN DINNER MENU 1. Stonewood Farm Green Salad with Burnt Harlem Valley Homestead Cucumbers Rye Koji Porridge Bread Whipped Peas Bitter Greens and Herbs 2. Cured Scallop, Sour Cherries, Hazelnuts, Cilantro, Pork 3. Q Farms Pork Coppa, Shoulder & Head with Moromi Shoyu OR Smoked Hudson Valley Steelhead Trout Wild Hive Grains, Shoyu Lees, Hazelnut Butter Carrots Grilled and Confit with Fresh Cheese Wild & Not Wild Mushrooms (Q Farms, Seacoast) with Dryad’s Saddle Shio Koji Pickled Spring Onions with Pawpaw Vinegar 4. Moromi White Miso Ice Cream, Haskat Berries Dark Bread with Shoyu Lees, Aged Cheese, Pickled Black Trumpets
The Fire-Cooked Feast is currently Sold Out, but to add your name to the wait list, please email