Troutbeck

Pasta Night Mondays, a weekly dining event offering a 3-course prix fixe meal of antipasti, “bread” baked in house, and a plentiful family style salad; a choice of house-made fresh pastas; and dessert, for $45 per person and $25 for children (plus tax and gratuity). All pastas — from cavatelli to ravioli, tagliarini to tajarin — are made in-house by Italian American Executive Chef Vinny Gilberti and team using locally grown and milled grains from Wild Hive Farm in Clinton Corners, NY, and Hudson Valley sunflower flour, and combining seasonal ingredients, often sourced from very near by.

Pasta Night Mondays, a weekly dining event offering a 3-course prix fixe meal of antipasti, “bread” baked in house, and a plentiful family style salad; a choice of house-made fresh pastas; and dessert, for $45 per person and $25 for children (plus tax and gratuity). All pastas — from cavatelli to ravioli, tagliarini to tajarin — are made in-house by Italian American Executive Chef Vinny Gilberti and team using locally grown and milled grains from Wild Hive Farm in Clinton Corners, NY, and Hudson Valley sunflower flour, and combining seasonal ingredients, often sourced from very near by.

Pasta Night Mondays, a weekly dining event offering a 3-course prix fixe meal of antipasti, “bread” baked in house, and a plentiful family style salad; a choice of house-made fresh pastas; and dessert, for $45 per person and $25 for children (plus tax and gratuity). All pastas — from cavatelli to ravioli, tagliarini to tajarin — are made in-house by Italian American Executive Chef Vinny Gilberti and team using locally grown and milled grains from Wild Hive Farm in Clinton Corners, NY, and Hudson Valley sunflower flour, and combining seasonal ingredients, often sourced from very near by.