Litchfield's at The Wigwam features a farm to table menu showcasing local farms and products which include steaks, chops, chicken, and fish. Chef de Cuisine Brian Cooper believes in letting the food speak for itself. His cuisine is hallmarked by the freshest of ingredients and the menus change
… seasonally. The restaurant's focal point is the mesquite wood fired show kitchen centered in the dining room. Includes a 80-seat dining room, two private dining areas, a wine cellar, a relaxed bar & lounge. The décor reflects a county theme with contemporary accents. Continued