Twin Farms lunch can be had in the main dining room or ordered as a picnic brought to many places throughout the 300-acre grounds.  Some of the sites are set up with campfires.  You can also have the food delivered to the place you’re staying in.  The facility provides a number of indoor and outdoor activities including hikes, yoga, puzzles and games, cooking classes, snow-shoeing, cross-country skiing, some downhill skiing, ice skating, fishing, and biking.  They gave us information on flora and fauna of the area but as it was rainy and cold we didn’t get out on the grounds much and instead enjoyed some downtime in front of the fire, in our room and in the main buildings.  We did enjoy a guided art tour of some of the pieces in the main building.  The staff were all super friendly and helpful and really seemed to want to make your stay what you wanted it to be.  The food varied but it was all easily edible, some being quite good.

Lunch  11/21

 

After ordering they brought a basket with some ‘everything bagel’ bread slices.  It had a crisp crust and lots of airholes in the doughy center.

 

The Mushroom Soup was topped with truffle popped quinoa and garden thyme oil.  It had a good thickness and the oil added a nice dimension but I was not a fan of the popped quinoa.  It didn’t stay crisp and felt like it gravitated to the spaces between my teeth.

 

The Almanack Farm beef smashed burger came with burger sauce, Vermont cheddar, lettuce, tomato, onion, pickles and fries.  It came with a pink center and was loaded with lots of vegetables but the meat was dry. The fries were freshly made and had good flavor but didn’t stay crisp.

 

The fried chicken sandwich came with Sriracha aioli and Napa cabbage coleslaw on a brioche bun with fries.  It was a huge sandwich with a large smashed out piece of chicken in heavy breading.  The coating did have a nice amount of spice in the mix, the cabbage was well-dressed and the bun was very soft.  It was fine but I wouldn’t order it again.

 

We were really too full for dessert but the server suggested getting some of the Fresh From the Oven cookies to go.  She further suggested we get one of each kind, which we did.  There was a traditional chocolate chip, a double chocolate walnut mudslide and oatmeal blueberry.  They were all crisp and fine but the oatmeal blueberry was the favorite.  The chocolate one was gluten-free.

 

Lunch 11/22

 

The bread today was sundried tomato sourdough.  it had a nice crispy crust and soft interior and was served warm.

 

The Shrimp Cocktail came with a Bloody Mary cocktail sauce.  Three large shrimp were perfectly cooked and sitting in a very tasty, lightly thickened cocktail sauce.  It was delicious.

 

The grapefruit and avocado salad included Hakurei turnips, spicy cashews, and an apple cider vinaigrette.  The soft and very ripe avocado was perfect with the sweet grapefruit.  Something crispy topped the dish and added a good texture to the fine mix.

 

The Fairmont Farm Lamb meatballs were with couscous, garden bush beans, tomato and Chimichurri.  The tender meatballs were all meat, no filler and wonderful with the tasty Chimichurri sauce.  The last of the season’s peas and cherry tomatoes were in the mix and delicious additions to the well-cooked couscous.  It was a fabulous plate.

 

The Local Apple ‘crisp’ was made with a crisp Rosette cookie on top of white chocolate cream, Vermont rum raisins and hibiscus spiced cider.  It was a fun mix of crisp and soft, sweet and tart.  A good dessert.

 

Autumn ‘Pastel de Nata’ was made with pumpkin egg custard, spiced pear, candied orange zest and a chocolate curl.  I am a huge fan of Portuguese Custard Tarts or Pastel de Nata and these were a good variation.   They captured the texture nicely and the spiced pears on the side were a fun accent.  I’d call these yummy.

 

We got a menu for items we could order to-go, on the day we left since we weren’t able to stay long enough to eat in the dining room.  I didn’t take a photo just gifted the car return fellow with out bounty.