Twin Farms

Breakfast, as with other meals, offers no menu, your server recites the morning specials or you can just order whatever you would like homemade oatmeal, kippers, French toast, the list of what is available is quite amazing. We started with a bowl of fresh fruit, some delicious blueberry scones and then softly scrambled eggs with scallions, ham and mushrooms. Had to try the homemade corned beef hash which was absolutely wonderful. Excellent coffee and freshly squeezed juices rounded out a great start to the day.

Lunch upon our arrival set the tone for what was to come at other meals. It began with a cup of cauliflower soup and while cauliflower is not one of my favorite foods, this was perfectly seasoned with a peppery overtone and a rich yet not heavy texture. The soup was followed by a salad of field greens and a delightfully light vinaigrette dressing. The entrée was thinly sliced corned beef served with caramelized onions and BBQ sauce over crusty rye bread. A wonderful and fruity red zinfandel accompanied the meal. Fried crepes with cinnamon sugar and a raspberry coulis completed a most satisfying lunch.

The evening meal begins with guests congregating in the Barn Room for cocktails and hors d’ouevres around a roaring fire. Chef Neil Wigglesworth’s ever changing menu reflects the changing Vermont seasons and much comes from Twin Farm’s own organic vegetable and herb gardens.

Our amuse bouche was braised hen, mushrooms and spaghetti squash over a pumpkin seed polenta. Baby lettuce served as the base for a rare tenderloin and ricotta salad with a cranberry compote as a first course. Our entree, out-of-the shell poached lobster, was served over an heirloom tomato couscous with a wonderful and light spinach garlic broth. For dessert, we enjoyed a fruit soup bursting with fresh papaya, green apple, pear and strawberries. Mixed with a bit of sauterne wine and served with a caramel crisp. Refreshing and naturally sweet.

We were served a delightful small production Russian River Pinot Noir and an excellent Patz & Hall chardonnay during our meal. The chardonnay was made in the French white burgundy style and was perfect with the lobster. The wine cellar numbers some 26,000 bottles and you can request whatever you like. The more premium wines carry a supplemental charge.

Meals, liquor and wine are included in the room rate.