Cuisine:

• Diner
• Fine Dining
• American
• Contemporary
• Others

Frappes North Description:
Chef owned and operated for 10 years by Bobby & Meryl Frappier. They serve Creative American cuisine for lunch and dinner. Their specialties are Filet mignon with gorgonzola crust, jambalaya, grouper Milanese, etc. They are a full service restaurant seating approximately 160 guests with an herb garden behind the restaurant. Chef Bobby teaches cooking classes.
Guests are greeted like family at this unpretentious room. Start with the baked Brie, drizzled with pesto and served with French bread and fresh fruit. Or, begin with Frappes salad, made with sun-dried cranberries, sprouts, cucumbers and tomatoes, sauced with balsamic vinaigrette. Seafood rules, especially a shrimp and sea scallops specialty made with asparagus tips, pine nuts and sun-dried tomato sauce and served with angel hair pasta. Organically Groovy Chicken is delectably stuffed with spinach and goat cheese, sauced with pistachio-herb-wine sauce, and served with a toothsome vegetable risotto. The menu is inspired, so it changes often. The Frappiers have scored so well with the cuisine they call organically groovy, they offer regular cooking classes.


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