Litchfield’s at The Wigwam is bringing a brand-new brunch experience, starting January 11, 2026. Curated by Chef de Cuisine Adam Dunton and Executive Chef & Beverage Director Christopher McLean, the menu reflects the rich history of The Wigwam and the evolving flavors inspired by the desert surroundings.
Guests can expect a crafted experience that pairs innovative dishes with a classic beverage program, all in the welcoming and elegant setting of this iconic Arizona resort. The brunch menu begins with starters such as the Skillet Cinnamon Roll with vanilla bean cream cheese icing, Pickled Deviled Eggs topped with mustard caviar, chipotle, and chives, and the Litchfield’s Crab Cake served with avocado crema, jícama, and chile oil.
The Farmstead Cheese Board features a chef-selected assortment of artisanal cheeses with dried fruit, spiced nuts, jam, and sourdough crostinis, while the Pistachio Blue Salad combines hydroponic butter lettuce, arugula, toybox tomatoes, jícama, and Point Reyes blue cheese finished with pistachio brittle and a sumac vinaigrette.
Signature plates promise to impress, from the Millionaire’s Benedict featuring truffle butter poached crab with heirloom tomato, spinach, poached egg, and hollandaise on a toasted English muffin, to the Seared Ahi Tuna served with jasmine rice, seasonal pear slaw, soy molasses, ginger butter sauce, and Sonoran blackening spice. For an indulgent highlight, the Ultimate Ranch Breakfast offers a 36 oz. pecan wood-grilled wagyu tomahawk, four eggs, fingerling potato hash, and bearnaise sauce.
Brunch is complemented by a curated cocktail menu, including the Litchfield’s Brunch Punch with Tito’s vodka, St. Germaine, fresh citrus, and sparkling wine, and the Litchfield’s Smoked Old Fashioned featuring Knob Creek Wigwam Private Reserve #2, maple, black walnut bitters, orange, and smoke.
For those who prefer bubbles, a selection of mimosa packages offers everything from III Soffione Prosecco to Moet & Chandon Imperial Brut, each paired with fresh juice options and fruit garnishes. Guests who prefer non-alcoholic options can enjoy zero-proof creations such as the Prickly Pear Marita Mocktail, Orange Blossom, or Ginger HighBall.
Brunch will be offered every Sunday from 10 a.m. to 2 p.m. With its combination of inventive cuisine, elevated cocktails, and desert-inspired elegance, Litchfield’s Sunday brunch promises to become a must-visit destination for locals and visitors. Learn more at wigwamarizona.com.
