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Litchfield's Set to Open Friday at The Wigwam

Litchfield's Talus Wind lamb rack.
Litchfield's Talus Wind lamb rack.

Head West, dear foodie!


Jerry Colangelo's $7 million renovation of The Wigwam -- the historic luxury resort in the West Valley -- is finally coming to fruition with all-new dining options, including a new farm-to-table concept that James Beard Award winner Chris Bianco headed up, called Litchfield's

Named after Paul Litchfield, the founder of Litchfield Park, the restaurant opens Friday, January 14, and replaces the resort's former signature eatery, Red's Steakhouse. (Meanwhile, Red Allen's replaces the more casual spot, The Grill at the Wigwam. A new menu will debut Jan. 20.)

Litchfield's chef de cuisine, Brian Cooper, worked as sous chef at such local gems as Lon's at the Hermosa and T. Cook's, and was hand-picked by Bianco to oversee the kitchen. His seasonal, rustic menu that showcases sustainable local ingredients. 

Small plates and sides include a roasted Duncan Farms beet salad, cavatelli with homemade pork sausage, garlic, and chiles, and roasted or wood-charred vegetables, while big plates put the wood-fired oven to good use. Look for citrus wood-fired free range chicken with fork-mashed gold potatoes with buttered spinach, and wood-fired pork chops with braised cabbage and Wilcox applesauce with dates.

Litchfield's will be open for dinner nightly at 300 E. Wigwam Blvd. in Litchfield Park. Call 623-935-3811 for info or reservations.

Read on for the full menu:

Farmer's market salad with fennel, apple, and pomegranate.
Farmer's market salad with fennel, apple, and pomegranate.

small plates


FARMER'S MARKET salad, fennel, apple + pomegranate - 8


ROASTED DUNCAN FARMS BEET SALAD, arugula + honey walnuts - 9


QUEEN CREEK OLIVES, blood orange + crushed chiles - 8 


cheese trio, goat, sheep + cow - 14 


la quercia organic prosciutto, local dates - 14 


House made spinach pasta, butter + parmesan cheese - 8 / 15 


cavatelli, homemade pork sausage, garlic + crushed chiles - 10 / 17 


.


big plates


citrus wood fired free range chicken - 18 

fork mashed gold potatoes + buttered spinach 


arizona grilled trout - 19 

spinach + pecan sage brown butter


wild salmon - 21

brown rice  + local mesquite honey + citrus


Talus Wind Ranch lamb rack - 26

farmer's arugula + wood charred green onions 


Talus Wind Ranch lamb stew - 19

carrots + potatoes


double check ranch chopped steak - 18 

sweet potato spaetzle + trumpet mushroom gravy


wood fired pork chops - 23

braised cabbage, wilcox apple sauce + dates


double check ranch tenderloin - 29

garlic roasted potatoes + arugula 


brown rice risotto - 16

roasted mushrooms + peas



side plates


trumpet mushrooms - 8 

garlic roasted potatoes - 5 

wood charred green onions - 6 

warm red cabbage, caraway + humboldt fog bleu - 7

fork mashed gold potatoes - 5

wood grilled asparagus - 8

baked sweet potatoes - 6


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