Meals, wine pairings, and spirits, enjoyed in our public/dining areas are part of your inclusive rate. The rate also includes any meals you wish to be enjoyed in your guest room. In accordance with Vermont Liquor laws there is a charge for beer and wine enjoyed in the privacy of your room and spirits are not able to be delivered at any time. Your stay at Twin Farms is customized for you, and the culinary experience, in particular, is an integral part of your visit. Since we do not have menus on property, we invite you to share your dietary preferences or restrictions with our culinary team to help them create your customized dining experience. This can be done through our online concierge form, via e-mail at info@twinfarms.com, or on the phone at 802-234-9999.
SAMPLE SEASONAL MENUS
Our dining philosophy at Twin Farms revolves around the changing seasons, locally-grown herbs and vegetables available each day, and your dietary preferences. The chef selected offering changes daily – and are always presented with the freshest ingredients available, but never presented on a menu. Like the art and design throughout the property, each dish becomes a delightful surprise. Enjoy meals in the main dining room, on the terrace beside the garden, or request private service in your cottage or suite, atop Ski Hill, along the trail, or anywhere else on the property.
Wine Manager/Sommelier Keven Ring selects several distinctive wines from our 15,000 bottle collection to pair with lunch and dinner. Our cellar ranges from well-known Californian and French estates to nouveau vintners from across the globe. Wines are carefully married with the meals specially created for you by Chef Nathan Rich and his team. We are delighted to introduce your palate to remarkable new flavors as well as reunite it with some of your long standing favorites during your stay with us.
To supplement our exceptional inclusive wine program, we are very fortunate to offer a limited selection of world-renowned premium wines. Whether celebrating a special occasion or simply choosing to treat yourself to a rare vintage, we invite you to select from our Reserve Wine List.
Start the day by indulging in the myriad of possibilities. The only problem is choosing. Begin with freshly baked pastries with jam made from berries picked outside the Main House, fruits in season, and fluffy omelets. Returning guests love the lemon soufflé pancakes filled with fresh Vermont strawberries.
Unlike breakfast, where you select anything and everything you wish, lunch is a fixed menu with pre-arranged wine pairings based on your culinary preferences. Savor porcini poached Vermont turkey and wild mushroom lentil ragout with wine pairings in the dining room. Or explore hidden groves of the property with a picnic of cold poached Maine lobster with lemons, tamari grilled Cavendish quail and ginger apple slaw, along with five local potatoes in truffle vinaigrette, or Fable Farm heirloom tomatoes with ricotta, pine nuts, and opal basil leaves.
Champagne beside the fireplace. Imported beer and a game of croquet or pool. Martinis on your private screened porch. A tasting of Vermont cheeses. Anything you wish.
The culinary team serves the highest-quality ingredients from local providers in the candle-lit dining room of the Main House, steeped in rustic elegance. You may also choose to dine in front of a fire in your cottage or suite. Or reserve the Wine Cellar for an intimate and original celebration.
Join Chef Nathan Rich and his team for a wonderful culinary experience in the heart of our kitchen. Enjoy a glass of champagne before being seated at our cooking suite designed by Chef Rich and custom made by Athanor in Izeaux, France. Allow our team to guide you through a multi-course meal - including courses not offered in the dining room. They will emphasize seasonal ingredients from our property and from our local farms. Chef will happily chat with you while he prepares dinner, and plates the dishes. Along with the culinary offerings, our Wine Director Keven Ring will match the perfect wine to the dish, including additional wines from our Reserve List.
Please note that while we will accommodate allergies, in order to experience the the menu specially prepared for the evening, and designed to have each course build on and complement the other, we request that no substitutions be made. Please anticipate allowing at least 2 hours for this experience. Capacity: 4 adults (maximum). Reservations: The Chef's Table has limited availability, please call in advance to book your experience. Additional costs apply - please call for pricing and details.
The Wine Cellar offers an intimate private dining experience in our working wine cellar. The Wine Cellar is also the perfect space for friends travelling together to reconnect! The dining experience can be customized to the occasion. Enjoy exclusive additional courses created by Chef Nathan Rich and his team while dining at our handcrafted walnut table by Charlie Shackleton. Each course is coupled with enhanced wine pairings chosen by our sommeliers. Dinner in the Wine Cellar is at 7pm to allow for the extended experience.
Capacity: 2-8 guests. Reservations: The Wine Cellar is available by reservation only and can be booked any day of the week. We do request 24 hours’ notice. Additional costs apply - please call for pricing and details.
Join us for a Caviar and Champagne experience in our Wine Cellar. Chef Nathan Rich and his team will prepare Caviar and traditional accouterments which our Sommelier, Keven Ring, will pair with a bottle of Dom Perignon, as well as a bottle of Krug. The team sets the wine cellar up beautifully with candles and is happy to arrange for a customized playlist.
Capacity: 4 to 12 guests Reservations: This experience is available by reservation only and can be booked any day of the week. We do request 48 hours’ notice.
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 Kiss The Cow Farms and Fable Farms, 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.
Keeping up with a culinary program that changes daily keeps Twin Farms Certified Sommelier Keven Ring on his toes and side by side with the Relais & Chateaux gastro-destination’s Executive to ensure each sip is as savored as each bite. In fact, the synergy of a pairings is vital to achieve an incomparable dining experience, a challenge Keven thrives on by pulling from his long standing roots in the hospitality field and relationships with domestic and international vintner. With each dinner presented as a Chef guided culinary experience devoid of menus, guests trust Keven to find the perfect pairings to highlight the evenings. His love for introducing people to new and interesting wines from regions and varietals shines through Twin Farm’s 15,000 wine bottle cellar. He enjoys working alongside vignerons and winemakers who focus on sustainability and artistry in their craft, just as the local farmers do throughout Vermont. Keven enjoys working with wines made in an “old world” style without extra additives and manipulation from grapes grown sustainably, organically and biodynamic, wines with a sense or place and a reflection of their terroir. Before taking on this position with Twin Farms, he worked as the wine director at a prominent American designer’s restaurant, Simon Pearce. Previous to working at Simon Pearce, he worked in sale for a small boutique wine distributor/importer and as Restaurant Manager for The Hanover Inn at Dartmouth College. Throughout his career as a wine enthusiast, his passion has taken him to some of the most well renowned vineyards around the world. He has seen the rolling hills of Austria, France, and Italy while attending many harvests and events.