Impeccably sourced, plentiful, elegant but approachable, and immensely satisfying, define Troutbeck's menus — three meals a day, seven days a week, open to the public. Their culinary program, led by Executive Chef Vincent Gilberti, continues the legacy set forth by their predecessors, establishing the Power of Place through respect for our natural landscape. Their pastry program is led by Pastry Chef Emma Isakoff. 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 convivial gathering. Troutbeck strives to make environmentally ethical choices that support their community, relationships and commitments to local farmers and purveyors.
