Your Twin Farms rate includes all meals, wine, and spirits enjoyed in our dining rooms, outdoors, or in your accommodation. We also offer picnics by the pond, on the Ski Hill, or anywhere on the grounds. Or, pack a boxed lunch for your adventures.
Above all, we want you to feel at home. Dine as you wish, with no dress codes. Share any dietary needs via our online concierge form so we can tailor your culinary experience.
Farm-to-Table Excellence in Two Distinctive Settings.
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.
Open daily for breakfast, lunch, and dinner with
ever-changing menus.
Offering a multi-course tasting menu inspired by Vermont's seasons, farms, and local producers, composed by Executive Chef Nathan Rich and the Culinary Team with consideration given to food allergies. Each course is complemented by optional sommelier-selected wine pairings.
Breakfast 7:00 am - 10:00 am
Lunch 12:30 pm - 2:00 pm
Dinner by reservation 6:00 pm - 8:00 pm
Join the culinary team guided by Chef Nathan Rich for an unforgettable evening at The Twin Farms Chef’s Table—an intimate dining experience set within the heart of our Forbes Five-Star kitchen. Two handcrafted farmhouse tables set the stage for the true centerpiece of the experience: our guests, our team, and the dialogue between food and wine.
Here, guests are invited to surrender to the moment. Thoughtfully crafted by Chef Nathan Rich & Chef Sylvain Courbet, the multi-course tasting menu is curated from the freshest seasonal ingredients and paired beautifully with reserve wines selected by our wine director, Ryan Bogdan. The experience evolves naturally—each course building on the last—with an ever-present element of surprise inspired by those seated at the table.
Cost: $500+tax per person
Maximum of 8 guests
Open daily for happy hour and dinner with seasonal à la carte menu.
Featuring a robust, seasonally inspired à la carte menu of steaks, chops, fish, pastas, and other fresh local fare prepared on our Argentine-style wood-fired grill. Explore versatility with a range of flavors and selections, from smaller plates to heartier dishes. Twiggs opens daily at 3:00 pm for light bites and drinks at the bar.
Bar:
Drinks and Light Snacks 3:00 pm
Canape and Dinner Service 6:00 pm
Dinner by reservation 6:00 pm - 8:00 pm
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.
Nathan Rich serves as both Executive Chef of Twin Farms and Culinary Director of Tanzerra Resorts. Chef Nathan has been celebrated for his innovative culinary style and his extensive experience in luxury hospitality. Recognized as one of only three chefs to receive the Relais & Châteaux 2013 Rising Chef Trophy, Chef Nathan oversees a culinary program at Twin Farms that emphasizes unforgettable dining experiences and uses locally sourced and naturally grown ingredients that reflect the changing seasons. His approach ensures that every dish at Twin Farms not only tastes exquisite but tells the story of its origins.Â
A New Hampshire native, Chef Nathan joined the Twin Farms team in 2013 from Lake Placid Lodge. He sharpened his culinary skills at premier establishments including the Mandarin Oriental, Boston; The Vinoy resort in St. Petersburg, Florida; Taj Boston; and the Balsams Grand Resort Hotel in New Hampshire.
Born and raised in the French Alps, Sylvain Courbet joined the team at Twin Farms in 2013. Entrenched in the world of culinary arts from a young age (Courbet’s father was also a professional chef), it was only a matter of time before Courbet left his first post as the Twin Farms daytime dishwasher to join the establishment’s distinguished culinary team. Under the mentorship of Chef Nathan Rich and Chef Chris Wilson, in conjunction with what he had learnt from his father over the years, Courbet demonstrated a natural ability in the kitchen.
The vibrant agricultural scene and cheese making tradition of rural Vermont, reminiscent of Courbet’s hometown in the Alps, and Twin Farms’s dedication to supporting local produce and grass-fed meats, are all passions of Chef Courbet. His professional experience is augmented by the six years that he spent travelling the world as a teacher and a chef, working in Ireland, China, Australia, and New Zealand. Chef Courbet is the Chef de Cuisine at Twin Farms, a Forbes 5-Star Hotel, Relais & Chateaux Member, and winner of the 2019 Forbes 5-Star Travel Guide Hotel of the Year.
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."
Ryan Bogdan joined Twin Farms in 2021 as a sommelier and recently rose to the position of Wine Director. He received his Sommelier Certification through the Court of Master Sommeliers and credits his oldest brother for inspiring him to join the wine profession. Born and raised in Buffalo, New York, Ryan’s first job in the hospitality business was as a host at Olive Garden; he spent four years at various restaurants in the Philadelphia area before coming to Twin Farms. When he’s not busy building our cellar or selecting wines for guests, Ryan spends time in the Finger Lakes region of New York, assisting the acclaimed winemaker Christopher Bates, M.S., of Element Winery.
At Twin Farms, the sous chef team serves as the backbone of our culinary operations, working in harmony with Chef Nathan Rich and Chef Sylvain Courbet to execute every detail of the Twin Farms dining experience. With artistry and precision, they oversee daily culinary operations and contribute to creating dishes that evolve with the seasons and the local bounty of the region. *Pictured here, from left to right: Miles Erickson, Main House Sous Chef; Eren Guyrel, Sous Chef; Andrew Velarde, Junior Sous Chef; Abigail Sauberman, Pastry Sous Chef; Samantha Saeboe, Sous Chef; Lee Carter, Twiggs Sous Chef.
