PHOTO BY MARK CHAMBERLIN
The dining room at Fraiche.
PHOTO BY MARK CHAMBERLIN
Pan-roasted chicken paillard served with arugula salad, roasted root vegetables, and au jus.
PHOTO BY MARK CHAMBERLIN
The wine rack at Fraiche.
PHOTO BY MARK CHAMBERLIN
Macadamia-crusted swordfish with herbed short-grain risotto, pan-roasted baby carrots, and refined raspberry sauce
Lauren Petracca, Max Schulte8 images
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PHOTO BY MARK CHAMBERLIN
The dining room at Fraiche.