Review

Wow. Had a great experience at Litchfields! Each dish was a complete, rounded experience that stood on it's own. First off, Server Ricardo was stinking hilarious with a professional, understated genius akin to Emilio from Mr. Deeds (think, "I fear you are underestimating the sneakiness, sir."). While considering the menu, we were approached by Andrea, whose genuine excitement for the food was infectious the way that a stranger might lean over from an adjacent table and excitedly whisper about how amazing this and that is here. After ordering a squash soup, a house salad, honey mustard, bacon wrapped and fried pork sliders, and the pork chop as the main course, Andrea's eyes lit up as she described the scrumptious mixed butter spread she would bring with bread. Amazing. The bread was fantastic. The squash soup with cheese and bits of bacon was rich and robust. Paired with the bread for dipping, it was simply delectable. Next arrived the sliders and salad. We had to stop and ask Ricardo back over. How the devil did this taste so good? I run a bed and breakfast in Oregon and have my own love affair with creating and serving the best food possible. He and Andrea described the process perfected by the chef which was innovative and resulting in a Pork slider that was moist and bursting with flavor, but not runny. The shredded cabbage, stone ground mustard and honey sauce was reminiscent of a fun little german sausage and beer bar in Portland named Probst, only more like it's more refined, educated, and slightly uptight older brother. The house salad was a sad case of understatement. Like the way that the word "deluxe" is used to describe discount boxed chocolates at drug stores that are anything but, "house" here can be thought of as a signature course on par with the symphony of flavors balanced in each dish we'd tried thus far. Fresh greens, perfectly ripe strawberries and thin apple slices, goat cheese, and were there pecans? The house vinaigrette was the conductor that brought together the talent found in each of the single quality ingredients. At this point, we would have been content to leave wholly satisfied before the main dish ever arrived. Bear in mind, my date and I opted for sharing one order of each of the appetizers I've described, versus ordering two main dinner plates. We were nearly full when the Pork Chop arrived. Topped with fried onion and served over sauce along side pickles and fries made from polenta. Long after I was full, I kept trying different flavor combinations of pork, sauce, pickle, polenta, and onion. It would've been a crime to discard any of that memorable dining nirvana. The wait staff made us feel welcome and shared in our excitement to try a variety of smaller dishes in contrast to scoffing at our sharing the appetizers and single dinner. The meal was a hair over $50, $54 with tax. I used a Living social voucher. I'm on a tighter budget and while I love a deal, I would consider this restaurant well worth it to return at normal full boar. Loved it, loved it, loved it. One of the best formal dining experiences I've ever enjoyed.

Wow. Had a great experience at Litchfields! Each dish was a complete, rounded experience that stood on it's own. First off, Server Ricardo was stinking hilarious with a professional, understated genius akin to Emilio from Mr. Deeds (think, "I fear you are underestimating the sneakiness, sir."). While considering the menu, we were approached by Andrea, whose genuine excitement for the food was infectious the way that a stranger might lean over from an adjacent table and excitedly whisper about how amazing this and that is here. After ordering a squash soup, a house salad, honey mustard, bacon wrapped and fried pork sliders, and the pork chop as the main course, Andrea's eyes lit up as she described the scrumptious mixed butter spread she would bring with bread. Amazing. The bread was fantastic. The squash soup with cheese and bits of bacon was rich and robust. Paired with the bread for dipping, it was simply delectable. Next arrived the sliders and salad. We had to stop and ask Ricardo back over. How the devil did this taste so good? I run a bed and breakfast in Oregon and have my own love affair with creating and serving the best food possible. He and Andrea described the process perfected by the chef which was innovative and resulting in a Pork slider that was moist and bursting with flavor, but not runny. The shredded cabbage, stone ground mustard and honey sauce was reminiscent of a fun little german sausage and beer bar in Portland named Probst, only more like it's more refined, educated, and slightly uptight older brother. The house salad was a sad case of understatement. Like the way that the word "deluxe" is used to describe discount boxed chocolates at drug stores that are anything but, "house" here can be thought of as a signature course on par with the symphony of flavors balanced in each dish we'd tried thus far. Fresh greens, perfectly ripe strawberries and thin apple slices, goat cheese, and were there pecans? The house vinaigrette was the conductor that brought together the talent found in each of the single quality ingredients. At this point, we would have been content to leave wholly satisfied before the main dish ever arrived. Bear in mind, my date and I opted for sharing one order of each of the appetizers I've described, versus ordering two main dinner plates. We were nearly full when the Pork Chop arrived. Topped with fried onion and served over sauce along side pickles and fries made from polenta. Long after I was full, I kept trying different flavor combinations of pork, sauce, pickle, polenta, and onion. It would've been a crime to discard any of that memorable dining nirvana. The wait staff made us feel welcome and shared in our excitement to try a variety of smaller dishes in contrast to scoffing at our sharing the appetizers and single dinner. The meal was a hair over $50, $54 with tax. I used a Living social voucher. I'm on a tighter budget and while I love a deal, I would consider this restaurant well worth it to return at normal full boar. Loved it, loved it, loved it. One of the best formal dining experiences I've ever enjoyed.

Way over priced for the quality. Some places are worth the $, this is not one of those places. We also watched the food runner add herbs with his bare hand to dishes, gross! The servers are not friendly or attentive however the bussers were great, wish they were servers! Too bad because it would be nice to have a fantastic special occasion place out here.The grounds are beautiful.