This Tuesday, January 20, Executive Chef Vincent Gilberti adds a new feature to his celebrated dinner menu: Whole Roast Chicken Dinners — with local chickens, of course. Up to four guests will start with bowls of exquisitely clear chicken consommé with shitake mushrooms from Tivoli Mushrooms and house-made black emmer-flour noodles from wheat grown and milled at Wild Hive Farm in nearby Clinton Corners, NY, followed by a whole roast chicken, presented tableside and then carved and served with Roasted Upstate Abundance potatoes with black garlic vinegar and a plentiful salad of young lettuces, radishes and herb buttermilk dressing.

The Whole Roast Chicken Dinner is $100 (plus tax and gratuity) and will easily serve four adults. The rest of Troutbeck's à la carte offerings will still be available and not everyone at the table has to have the roast chicken in order for it to be ordered. The side will change seasonally.

We hope our community will enjoy this plentiful, mid-week addition to the menu that easily feeds a group of friends or family of four for a flat rate.