The culinary and wine experience is integral to each stay at Twin Farms. Which is why all of it — with few exceptions — is included in your stay.
Our cuisine is an ode to the changing seasons, inspired by Vermont's finest produce and Twin Farms' estate-grown herbs and vegetables. Chef Nathan Rich and his team will take you on a culinary journey rooted in the fertile soil of New England.
Your rate at Twin Farms includes all meals, wine pairings, and spirits enjoyed in our public dining areas, indoors and out, or in your own cottage or suite. We can also put together a picnic by the pond, atop the Ski Hill, or anywhere else on the grounds — or pack a boxed lunch to take along on an activity.
Above all, we want you to feel at home at Twin Farms. You may be as social or as private as you wish. We have no dress codes. Allow us to design a culinary experience with your personal preferences in mind by sharing your dietary restrictions in advance via our online concierge form.
Vaulted beam ceilings and a large fieldstone fireplace set the stage for our signature degustation experience, where casual elegance and camaraderie come together over the artistic culinary preparations of Chef Nathan Rich and his team.
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.
Wine Director and Lead Sommelier Morgan LaCroix and her team pour from the distinctive selection of wines in our 15,000-bottle cellar, which ranges from well-known Californian and French estates to emerging vintners from across the globe. Our exclusive reserve wine list offers a limited selection of world-renowned premium bottles, available at additional cost. We also offer special culinary experiences, such as a private dinner in the Wine Cellar. Surcharges may apply.
The Dining Room is open daily for breakfast, lunch and dinner, with offerings that change each day. And just as at home, you will never see a dinner menu.
Reimagined and redesigned, Twiggs has been designed as a counterpoint to the main Dining Room with an informal dining experience featuring familiar favorites amid a relaxed indoor/outdoor setting.
Rather than allowing us to make the menu decisions, Twiggs, encourages our guests to own the moment by selecting exactly what they would like to enjoy, how many course they might like, and what wine they may prefer to have paired.
Convivial yet elevated, the space blends farmhouse appeal with contemporary comfort, with a beautiful bar, lounge, and dining area — all warmed by a roaring fireplace and adorned with our Cy Twombly prints – as well as a terrace overlooking the covered bridge.
Evolving monthly, the menu revolves around the Argentinian wood-fired grill, producing burgers, steaks, and other dishes kissed with smoke. Appetizers and snacks, soups and salads, stews and house made pastas round out the offerings, followed by individual pies, ice cream, and Vermont cheeses. Twiggs is the ideal spot to unwind, reflect, and refuel.
Twiggs welcomes guests daily for afternoon snacks, artisanal cocktails and for dinner.
We can’t wait to see you!
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.
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."
