The last time Chefs Le’Genevieve “Vie” Squires & Brittiany Peeler of Experience Relish delighted our guests alongside Chef Shanel Dewalt, they stunned us with their plant-based “Indi-Soul” dinner, marrying their travels to India with their own Detroit upbringings.
For our next-up experience with these Frame faves, they’re taking us on a flavor trip to a world of deliciousness: the tropical islands of the clear blue Caribbean, having just returned from Puerto Rico and the Dominican Republic.
We simply can’t wait for them to perform their sensory magic on our communal tables, with dishes like hearts of palm ceviche with tostones, smokey bean soup with peri peri and peanut brittle, a bright and tropical green papaya salad, black pepper curry fish with coconut mofongo, and — a play on one of our favorite desserts — plantain upside-down cake with pineapple and lime cream.
This colorfully stunning plant-forward pescatarian menu also includes a fully plant-based option for our vegan friends, and there’ll be plenty of tropical cocktails and summer wines for everyone, uniquely curated for each experience by Frame’s expert beverage team.
Come lime & dine with us.
It’ll make your soul happy.
CARIBBEAN SOUL MENU
{ 1 }
Hearts of Palm Ceviche with Tostones
Hearts of Palm, Peach, Tomato, Avocado, Citrus, Red Onion, Garlic, Herbs
{ 2 }
Smokey Bean Soup
Smokey Potlikker, Greens, Stewed Beans, Peri Peri, Peanut Brittle
{ 3 }
Green Papaya Salad
Green Papaya, Mandarin, Pickled Red Onion, Crispy Black-Eyed Peas, Mango-Guava Vinaigrette
{ 4 }
Black Pepper Curry Fish w/Coconut Mofongo
Whitefish, Shallot, Aranya Black Pepper, Coconut Cream, Green Plantain, Cilantro
OR
**Vegan Option**
Crispy Hearts of Palm w/Coconut Mofongo
Hearts of Palm, Shallot, Aranya Black Pepper, Coconut Cream, Green Plantain, Cilantro
{ 5 }
Caramelized Plantain Upside Down Cake
Sweet Plantain, Yellow Cake, Pineapple, Lime Cream
++ Choose Standard or Vegan at Checkout ++