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 pairs a special glass of a wine from our 15,000 bottle cellar, something we have been saving for just such an occasion.
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: $900.
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: $175 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. 2024 Dates Coming Soon
Reservations: Advance reservations required.
Cost: $300 per person.
