Creole, Italian, and Caribbean culinary styles mingle at Dish on First. Try the Cajun chicken pasta with spicy tomato cream sauce or pepper-crusted ahi tuna served with a pineapple-mango sauce. Appetizers include fried asparagus with blue cheese dip. Reservations recommended. Lunch Tue.-Fri., dinner and late-night Wed.-Sat. Credit cards. $$$

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Dish takes a creative approach to contemporary Creole cooking. Crab and crawfish beignets are prepared with Louisiana crawfish tails and lump crabmeat, fried to golden brown and served with Creole mustard and mango chutney. Appetizers include fried asparagus with blue-cheese dip and eggplant medallions complemented by crawfish cream sauce. Marinated and grilled duck breast is cooked to order and can be served on top of a salad or as an entrée with warm mango sauce and a couple of side items. Reservations recommended. Lunch Tue.-Fri., dinner Thu.-Sat. Credit cards. $$$

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