It was an instant hit. My entree of Char-Grilled New York Strip Steak was not nearly as successful and endeavor. The meat, which I ordered rare, was overcooked. The cous-cous was tasteless, and the bacon, which wrapped the asparagus, was severely underdone. The asparagus, however, and the roasted tomato were delicious.
Service is a little inconsistent.
The exquisite work of Chef Robert Timan, and Pastry Chef Nancy Hulle have helped Troutbeck remain one of the valley's favorite wedding and special occasion sites. Be sure to avail yourself of the lovely walks down to the pool, through the vegetable gardens, and along the garden paths. The Poughkeepsie Journal pays for the meals that are the subjects of restaurant reviews, and reviewers do not identify themselves prior to the end of the meal. Brenda Buchbinder Sachs is a graduate of the French Culinary Institute and a member of the Sommelier Society, a wine association.