An unforgettable evening awaits you at Twin Farms this December. Escape the cold and cozy up in our dining room where twin fires warm your soul. For one evening only, you are invited to take part in an extraordinary intimate dinner. Chef Nathan Rich will curate a menu that will pair the delicate and beautiful flavors of white truffles, with renowned Italian jewels of the wine world, Sassicaia and Ornellaia, beautifully paired by our team of Sommeliers.
The event will include:
Pol Roger Champagne and Osetra Imperial Golden Caviar welcome reception in the Wine Cellar
7-Course tasting menu featuring white truffles (dinner begins at 7 pm.)
A specially selected lineup of Italian wines that include Ornellaia Toscana Bianco 2014, Ornellaia Bolgheri Superiore 2014, San Guido Bolgheri Sassicaia 2014, and other gems from the Twin Farms cellar.
*Ornellaia is the Italian wine producer in the DOC Bolgheri in Toscana, known as a producer of Super Tuscan wine. Ornellaia is considered one of Italy's leading Bordeaux-style red wines.
*Hailed as the standard-bearer of Italian enology, the historic Tenuta San Guido estate is known for crafting Sassicaia, the world’s first Super Tuscan and an important contribution to Italy’s evolving reputation as a fine-wine producing nation in the mid-20th century.
Very Limited availability. Tuition: $500 per guest.
Please contact reservations at 802.234.9999 or reach them at info@twinfarms.com.
Gift certificates are currently unavailable for purchase. However, you will be able to purchase them again starting May 5th, 2023. We apologize for any inconvenience this may cause.
In compliance with the Governor’s Executive Order for the state of Vermont, Twin Farms is able to welcome reservations, for stays from June 16th onward.. If you have a reservation before June 16th, our team will be reaching out to you, in the meantime, if we can be of any assistance whatsoever, please contact us at 802-234-9999.
Warmest greetings from the Team at Twin Farms,
Twin Farms is committed to the constant improvement of our guest and staff experiences.
