Fraiche Restaurant

with filberts, vermont goat cheese, sherry vinaigrette

with parmigiano, brown butter, calabaza, sage, pancetta

with chipotle mayo, plantain crisps

sunchoke puree, lemon, capers, parsley

with yuzu cream, soy-onion marmalade, togashi pepper

with pistachio, fuji apple, frisee

with local greens, green apple, jicama, corn, tomato, cucumber, champagne vinaigrette

with balsamic vinaigrette, fresh herbs, french breakfast radish

with coconut, cilantro, maple syrup

with 12-hour fennel, oven-dried tomato, lemon confit, tuscan olive oil, cauliflower puree

with candy-striped beets, horseradish, lemon thyme, goat cheese mashed potatoes

with sofrito, chorizo, cockles, coco beans

with italian sausage, pancetta, veal, meatball, mozzarella, tomato

with grafton village cheddar, caramelized onion, french fries

with yukon gold potato-goat cheese "gateau", field greens, banyuls vinaigrette

with broccoli rabe, sicilian blood orange, sweet potato puree, cipollini onions

with bordelaise sauce, mashed potatoes, rocket salad

with butternut squash-applewood smoked bacon-brussels sprouts hash, quince jam, cranberry oil