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.
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. Alternatively, we’d be happy to put together a picnic by the pond, atop the Ski Hill, or anywhere else on the grounds. And we can pack a boxed lunch for you to take along on an activity.
Our exclusive reserve wine list supplements our exceptional wine program with 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.
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 Chef Nathan Rich and his team.
To accompany lunch and dinner, Wine Director, Lead Sommelier Morgan LaCroix and her team pour from the distinctive selection of wines in our 15,000-bottle collection. The Twin Farms cellar ranges from well-known Californian and French estates to emerging vintners from across the globe. We look forward to captivating you with remarkable new flavors, and reuniting you with long-standing favorites.
Above all, we want you to feel at home at Twin Farms. We have no dress codes. You may be as social or as private as you wish. Our offerings change each day. And just as at home, you will never see a dinner menu. We encourage you to share your dietary preferences and restrictions with our culinary team in advance of your stay via our online concierge form. And allow us to take you on a culinary journey designed with your personal tastes in mind.
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 turkey and wild mushroom lentil ragout with wine pairings in the dining room. Explore the property’s hidden groves with a picnic of Vermont Cheese & Charcuterie, French Baguette, Cornichons, Pickled Vegetables Green Salad, Lemon Madeleines.
Champagne and canapés beside the fireplace. Highballs and a game of croquet on the lawn. Martinis on your private screened porch. A tasting of Vermont cheeses. Anything you wish.
With its art-lined walls and candle-lit tables, the dining room in the Main House exudes rustic elegance. 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."
Enhance your stay at Twin Farms with one of our additional dining experiences
Take your meal to new gastronomic heights with this extraordinary serving of steak and wine, available as an additional paired course at dinner in the dining room. Chef Nathan Rich will expertly prepare a delectable portion of Japanese A5 Wagyu beef — meltingly tender and exceedingly rare — while one of our sommeliers pours a glass of Bordeaux from our cellar, something we have been saving for just such an occasion.
Reservations: Limited availability; please reserve in advance.
Cost: $175 per person.
Whether a special celebration or a why-not indulgence, our Champagne & Caviar experience is the ultimate luxury. Chef Nathan Rich and his team will prepare 60 grams of Ossetra caviar with all the traditional accoutrements, while one of our sommeliers pops open a bottle of Krug. This experience can take place in the intimate, candle-lit setting of the Wine Cellar, or at other locations throughout Twin Farms; please call for details.
Reservations: This experience is available by reservation only and can be booked any day of the week. We do request 48 hours’ advance notice.
Cost: $850.
The earthy yet ethereal taste of white truffles elevates any meal. During truffle season, from October through December, enjoy two additional courses at dinner in the dining room. Chef Nathan Rich showcases the so-called “diamond of the kitchen” in a variety of ways, while our sommeliers pour wines specially selected to enhance the truffles’ aroma and flavor.
Availability: October through December only, or while supplies last.
Reservations: Limited availability; please reserve in advance.
Cost: $150 per person.
A treat for wine lovers — or incurable romantics — this intimate experience takes place in the exclusive ambience of our bottle-lined, candle-lit Wine Cellar. The five-course dinner celebrates the best of the season and the bounty of our local farms and gardens, with Sommelier paired wines.
Capacity: 2 to 6 guests.
Reservations: Advance reservations required.
Cost: $250 per person.
Forget farm-to-table: This culinary journey brings tables to the farm — or more precisely, to the gardens, hives, greenhouses, and other places around Twin Farms where we produce our own ingredients. Hosted by Chef Nathan Rich and Managing Director John Graham, the five-part experience begins at Dorothy's Shed for canapés and farm-fresh juice and continues a hike away at the Lift Shack with a glass of Krug champagne and a dish created with our house-grown onions. Dave, our resident beekeeper, will give a brief tour of the hives, accompanied by a cocktail made from local (and bee-inspired) Bar Hill Gin. After a main course served near the gardens and greenhouse, Pastry Chef Christopher Wilson serves a dessert crafted from our very own sugar maples.
Availability: Limited to 12 guests. The Progressive Farm Lunch is scheduled June 23, July 7, July 21, August 4, August 18, September 1, September 15, September 29
Reservations: Advance reservations required.
Cost: $300 per person.
Twiggs is being reimagined. We look forward to welcoming you this Fall.
