Litchfield's at Sonoma Coast Villa is now open! Please join us for fine dining Wednesday-Sunday, 5-8:30 p.m., for a culinary experience like no other.
Check out the positive review we received in the Santa Rosa Press Democrat.
The restaurant features:
Roasted duck with butternut squash, rissotto, and blackberry salsa (currently served with a celery root purree, sauteed broccolini and a cranberry sauce). Summer-Fall, 2018
Beinets Chantilly, a deep fried choux pastry, served on a strawberry sauce with pillows of whipped cream, topped with fresh berries and powdered sugar. Fall, 2018
Our name was inspired by the Litchfield's Bermuda Palms resort motel in San Rafael, which was built by Irving "Whitey" Litchfield in the 1940's. In its day, the Palms was a legend, everyone from rock stars to Frank Sinatra's Rat Pack to Richard Nixon could cross paths at Litchfield's. Though the property has changed over the years, the famous "Litchfield's" sign remains lighted to this day.
Proprietor Charlie Litchfield opened the restaurant to the public in April, 2017. You'll often find Charlie helping in the kitchen or serving in the restaurant, always maintaining an active role in the operation of Litchfield's.
Some of our favorite dishes from the past year. If they're not on the menu now, they'll be back when the ingredients come into season.
This Fall-themed salad incorporates the hearty bitterness of raddichio, the sweet flavors of kiwi and pomegranate, the herbal freshness of mint, and delicate creaminess of burrata with a savory vinaigrette for a unique and delectable salad.
This winter dish derives its flavor from a garlic cream sauce that blends well with the soft flesh of the halibut fish and the mildly sweet, anise flavor of fennel. A crispy pan-roasted halibut skin tops this delightful and fresh entree.
Chef Ivan's take on this Italian classic uses berebere, a traditional Ethiopian spice, to provide a slight spiciness. Local musscles, prawns, and rock cod round out this tomato-based dish.
The inherent saltiness of the squid is complimented well by the umami of the roasted pork belly. Adding arugula and mustard seed vinaigrette adds a spicy nuance that brings the dish together. [Not currently in season]
Wild King Salmon fished fresh from Half Moon Bay, pan-seared and placed on a bed of wild rice risotto. The pesto seasoning with basil fresh from our garden provides a light but richly flavored seasoning to compliment the salmon filet. [Not currently in season]
Forraged straight from our 60 acre property, trumpet mushrooms start to dot our hills in mid-Spring. Served on a bed of celery root fondue and paired with arugula and shaved parmesan for a delicious vegetarian treat. [Not currently in season]