We first visited Twin Farms in Nov. of 2024, right before Thanksgiving.  It was pretty empty and so we wanted to try it again when it was busier, which we did.  We stayed in a huge room in the main house so it was a quick walk to dinner.  Over the 3 nights we tried the a la carte and tasting menus in the main house dining room and had one meal at Twiggs which is a separate dining venue across a short bridge, but also on the property.  It’s an all-inclusive Relais & Chateaux and we also wanted to compare it to The Point a similar resort that we just visited which you can read about by clicking here.  If you want to read last year’s write up of the a la carte dinner you can click here.    Twin Farms is a bigger place with room for more guests,  It’s bars are staffed with bartenders rather than self serve and tables are all individual rather than any communal settings.  They both have snacks with cocktail hour but I found that even with more people the folks didn’t interact as much.  Our room at Twin Farms was much bigger with 2 fireplaces and lots of service but you do get a key, where you did not at The Point.  The dinner menu has much more flexibility at Twin Farms because you have a menu and not a set meal.  Is this a positive, I don’t know.  During the day they offer some classes that are of no additional charge as well as have hiking trails, axe throwing, croquet and archery.  Stave jigsaw puzzles are everywhere.  We enjoyed our stay and took advantage of having a bartender to order some ‘fancy’ cocktails.  The food varies, but it’s all good and the Executive Chef Nathan Rich came out to visit numerous times.

Set-up

 

Food

At cocktail hour the snacks were roasted nuts, chips and some kind of zucchini fritters.  The fritter was awful – heavy without much flavor.  The chips were crisp and salty as were the nuts.  I enjoyed a lovely Pisco sour and my husband had a Paper Plane and both were good.

 

Bread that evening was wild rice and shallot sourdough.  It was good.

 

Roasted mushrooms were accented with miso, black garlic, sunchoke purée, hazelnuts and truffles.  The mushrooms were Lion’s mane and oyster varieties and it was topped with Fresno peppers.   For me there was too much purée and not enough mushrooms.   I enjoyed the addition of the peppers but the truffles had little flavor.  The nuts on top gave it texture.

 

Little Neck clam stew included Vermont salumi, potatoes and Otebo beans.  The salumi was guanciale and some crispy kale was on top.  The beans were nicely cooked  and overall it was fine.

 

The  beef tenderloin was plated with radish, shishito pepper, celery root purée and a demi-glace.  The beef was cooked a nice rare, as ordered and was tasty.  The pepper and sauce helped accent the beef.

 

Foie gras and truffle stuffed Vermont quail was plated with a mix of pomegranate, Swiss chard, bacon, golden raisins, and pine nuts, all on a demi-glace.  The quail was tasty but overcooked.  I’m not sure I could identify the truffle stuffing  but I loved the side dish.  The quail legs stayed moist and were good.

 

The apple Gelée was recommended by the server and was made with croissant crisps, Mad River bourbon and toasted almonds.  It came with a small scoop of vanilla ice cream.  It had tons of texture and the red things were spiced apples.  It was good and fun to eat.

 

I chose an off the menu item of a caramel sundae with cookies.  The server wasn’t sure if they had caramel so I said hot fudge was fine and they ended up having both and then brought both to the table for a combination.  The caramel was more butterscotch and combined nicely with the fudge.  The cookies were crisp and tasty chocolate chip with the sundae being a winner too, especially with a bit of bourbon on the rocks.