Your Twin Farms rate includes all meals, wine, and spirits enjoyed in our dining rooms, outdoors, or in your accommodation. We also offer picnics by the pond, on the Ski Hill, or anywhere on the grounds. Or, pack a boxed lunch for your adventures.
Above all, we want you to feel at home. Dine as you wish, with no dress codes. Share any dietary needs via our online concierge form so we can tailor your culinary experience.
Farm-to-Table Excellence in Two Distinctive Settings.
Our location in Vermont lets us source ingredients at the peak of their flavor. Butter and cheese from local dairies. Beef, chicken, and pork from nearby farms. Herbs, vegetables, and fruits that flourish in the warm Vermont sun. We supplement that bounty with produce fresh from our own gardens, syrup from our maples, and honey from our hives. The resulting dishes sing with the season — elevated by the creativity and technique of our culinary artisans.
“Since beginning at Twin Farms three seasons ago, I have slowly been working toward parallelling our systems with those of natural cycles in order to grow the most flavorful and nutrient-dense food for our kitchen.”
- Emma Bartlett
Open daily for breakfast, lunch, and dinner with
ever-changing menus.
Our Culinary Team, led by Executive Chef Nathan Rich, Executive Pastry Chef Chris Wilson, and Chef de Cuisine Sylvain Courbet. You will have the opportunity of choosing a Multi-Course Tasting Menu or from an À la Carte Menu.
À la Carte Menu
The À la Carte Menu complements the Tasting Menu offered at dinner in the Dining Room. Choose from a variety of seasonally inspired hors d’oeuvres, classic entrees with a Twin Farms flare, and delicious desserts, or mix and match as you please.
Multi-Course Tasting Menu
The multi-course Tasting Menu is inspired by the farms and ranches that are at the heart of Vermont life. Using the freshest ingredients, courses are curated to build on each other while highlighting the best of locally sourced produce. The Tasting Menu is your opportunity to let our Chefs share their gastronomic expertise from start to finish. Of course, food allergies will be considered throughout and guests dining with us for multiple evenings will enjoy a slightly modified Tasting Menu from night to night.
Breakfast 7:00 am - 10:00 am
Lunch 12:30 pm - 2:00 pm
Dinner by reservation 6:00 pm - 8:00 pm
Open daily for happy hour and dinner with seasonal à la carte menu.
Twiggs offers a relaxed alternative to the Main Dining Room with familiar favorites in an indoor/outdoor setting.
Guests create their own dining experience by selecting dishes, the number of courses, and wine pairings.
Featuring a robust, seasonally inspired à la carte menu of steaks, chops, fish, pastas, and other fresh local fare prepared on our Argentine-style wood-fired grill, Twigg’s offers guests impressive portions in a spectacular new setting.
Twigg's monthly menu centers around the Argentinian grill, with burgers, steaks, and more. Appetizers, soups, salads, pastas, and desserts round out the offerings.
Bar:
Drinks and Light Snacks 3:00 pm
Canape and Dinner Service 6:00 pm
Dinner by reservation 6:00 pm - 8:00 pm
Freshly baked pastries with jam made from berries picked just outside. Perfectly ripe fruit. Fluffy omelets. House-smoked salmon and sausages. How you start your day is up to you. But return guests always clamor for the lemon soufflé pancakes filled with fresh Vermont strawberries.
Lunch at Twin Farms can take many forms. Savor porcini-poached Vermont chicken and wild mushroom lentil ragout with wine pairings in the dining room. Explore the property’s hidden groves with a picnic of Vermont cheeses and charcuterie, French baguette, green salad, and house-baked madeleines.
Champagne and canapés beside the Barn Room fireplace. Highballs and a game of croquet on the lawn. Martinis on your private screened porch. A tasting of Vermont cheeses and craft beers at Twiggs. Anything you wish.
With its art-lined walls and candle-lit tables, the main Dining Room exudes rustic elegance. Twiggs provides a genial, laid-back ambience for freshly grilled steaks, burgers, and classic dishes. You may also choose to dine by the fireplace in your cottage or suite. Or reserve the Wine Cellar for an intimate celebration under the arched brick ceiling.
A New Hampshire native, Chef Rich joined the Twin Farms team in 2013 from Lake Placid Lodge. Chef Rich’s culinary expertise was recognized when he was one of only three chefs in the world to be awarded the Relais & Châteaux 2013 Rising Chef Trophy. Chef Rich sharpened his culinary skills for several years at premier establishments including Mandarin Oriental, Boston, The Vinoy Renaissance St. Petersburg Resort & Golf Club, Taj Boston and The Balsams Grand Resort Hotel in New Hampshire.
A seasoned chef with extensive luxury hotel experience, Rich believes in cooking quality foods that have been naturally grown or raised, which mirrors Twin Farms’ culinary philosophy. “Nathan’s passion for delivering creative and memorable dining experiences elevates the culinary offerings at Twin Farms,” said Managing Partner John Graham. At Twin Farms, guests forgo menus, trusting the Chef to exceed their culinary expectations with specially curated meals for breakfast, lunch and dinner. The cuisine reflects the changing seasons, inspired by Vermont's finest produce, and Twin Farms' farm-grown herbs, fruits and vegetables.
The Twin Farms culinary team works closely with local farms such as Almanac Farm and High Low Farm, both located within a mile of the property. Breakfast begins with a daily smoothie, freshly squeezed juices from the on-site farm and endless options of house-cured meats and fresh baked goods from the kitchen. Set overlooking the Green Mountains, the Chef prepares a new multi-course lunch and dinner, carefully paired with wine from their 15,000-bottle wine cellar.
Born and raised in the French Alps, Sylvain Courbet joined the team at Twin Farms in 2013. Entrenched in the world of culinary arts from a young age (Courbet’s father was also a professional chef), it was only a matter of time before Courbet left his first post as the Twin Farms daytime dishwasher to join the establishment’s distinguished culinary team. Under the mentorship of Chef Nathan Rich and Chef Chris Wilson, in conjunction with what he had learnt from his father over the years, Courbet demonstrated a natural ability in the kitchen.
The vibrant agricultural scene and cheese making tradition of rural Vermont, reminiscent of Courbet’s hometown in the Alps, and Twin Farms’s dedication to supporting local produce and grass-fed meats, are all passions of Chef Courbet. His professional experience is augmented by the six years that he spent travelling the world as a teacher and a chef, working in Ireland, China, Australia, and New Zealand. Chef Courbet is the Chef de Cuisine at Twin Farms, a Forbes 5-Star Hotel, Relais & Chateaux Member, and winner of the 2019 Forbes 5-Star Travel Guide Hotel of the Year.
Emmanuel comes to Twin Farms with nearly a quarter century of experience at some of the Northeast’s finest culinary establishments under his belt. Born in New Jersey and educated at the University of Virginia in Charlottesville, he honed his skills working in the kitchens of several of that town’s most beloved spots. Emmanuel’s first encounter with Relais & Châteaux gastronomy came at The Point Resort in Saranac Lake, New York, where he served as Executive Sous Chef.
He joins us after several years at The Ivy Hotel in Baltimore, another Relais & Châteaux property, where he earned his Level 2 Certificate from the Court of Master Sommeliers. As an enthusiast of road cycling, soccer, archery, and clay target shooting, he fits right in here in Vermont!
Morgan grew up in the foodservice industry — at age 12, she started washing dishes at the country club her father ran. She studied art and art history in school but eventually decided that hospitality was home. Morgan’s restaurant career took her to resort destinations such as Park City, Utah; The Inn at Shelburne Farms, Vermont; Portland, Maine; and Providence, R.I., where she helped the restaurant Persimmon land a James Beard Award nomination for Outstanding Service.
She caught the wine bug in 2016 at her first Beverage Manager position and later became a Certified Sommelier with the Court of Master Sommeliers. When not swirling wines, studying sakes, and holding tastings for guests at Twin Farms, Morgan hikes the Vermont woods and spends time with her cat, Nebbiolo.
Pennsylvania born and bred, Chef Chris has been with Twin Farms since 2004, the culmination of a career that spans both sweet and savory cooking in several esteemed culinary institutions. He worked as Executive Pastry Chef at the Inn at Little Washington in Virginia; Executive Pastry Chef at Brix Restaurant, in Yountville, California; and Chef Instructor at the California Culinary Academy in San Francisco. Chef Chris also studied art and design, skills he applies to both preparation and presentation. Chef Chris’s kitchen produces it all: apple jam from the Twin Farms orchard, artisanal breads, even the garden lavender chocolates placed on your pillow.
Most recently, Chef Wilson was Executive Pastry Chef of the Inn at Little Washington in Virginia; an Intimate 20 room Relais owned by Chef Patrick O'Connell; one of only a few in the country to have held Double Mobil 5-Diamonds. Chef Wilson has also held the post of Executive Pastry Chef at Brix Restaurant, in Yountville, CA, in an award-winning, all-encompassing locally-focused scratch kitchen. Prior to Napa Valley, he was Chef Instructor at the California Culinary Academy in San Francisco. It was in California's wine country where he honed his artisan bread-baking techniques working with renowned artisan bakers Jan Schatt, Craig Ponsford and Michael Kalanty He had also spent several years prior honing his plating and chocolate skills, winning several awards and accolades with the Starwood Corporation, Caesars Palace Casino and Harveys Lake Tahoe.
Chef Wilson's professional and educational experience includes not only working in the pastry industry, but also his Art and Design education. He applies his artistic talent and knowledge to his work in pastry; a perspective that greatly influences preparation and presentation. "Twin Farms allows me to pull all of my education and experience together applying it on a daily basis" he adds "We create a seamless locally focused experience. From the house-made jam from Twin Farm apple orchard, the locally focused plated desserts, handcrafted artisanal breads, to the handmade garden lavender chocolates by the bedside at turndown, the team produces It all in our scratch kitchen."
My name is Emma, and I manage the vegetable gardens and animals here at Twin Farms. I grew up working in dairy, but after studying Ecological Agriculture at the University of Vermont, my interest began to shift more toward integrated plant and animal systems. Since beginning at Twin Farms three seasons ago, I have slowly been working toward parallelling our systems with those of natural cycles in order to grow the most flavorful and nutrient-dense food for our kitchen.
