Tags
Andouille, Blackened Chicken Breast, Boudin, Cajun, Cajun food, Cajun Hash, Cajun Pepper Jelly Shrimp, Catfish, Crawfish, Crawfish tarragon brandy cream sauce, Creole, Creole food, Dirty Rice, Fried Eggplant, Fried Oysters, Grilled Pork Loin, Hollandaise Sauce, Mornay Sauce, Mushroom Cream Sauce, Pasta, River Road, Shrimp, Speckled Trout, Sweet Peas, The Cabin Restaurant, Troy Mendoza, White Wine
About a month ago, The Cabin Restaurant appointed Troy Mendoza to be its new head chef. He has taken the historic River Road establishment by storm, increasing the quality and consistency of the staple menu items while crafting signature dishes for nightly dinner specials. The photo gallery below is a sampling of some of the special plates that Chef Troy has come up with.
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- Burnside Catfish Pasta. It features a catfish filet over shrimp & andouille creole pasta.
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- Cajun Hash with shrimp and crawfish, and a blackened chicken breast on the side, all topped with a white wine hollandaise sauce.
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- Cajun Pepper Jelly Shrimp
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- Grilled Pork Loin with a mushroom cream sauce, garlic mashed potatoes, and sweet peas
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- Pan-Fried Chicken Breast, topped with with sautéed mushrooms and green onions.
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- Seafood Mornay! 1 oyster (fried), 2 grilled jumbo shrimp, 1 crabcake (fried), a blackened catfish fillet, and a fried eggplant wheel, all topped with a spicy Mornay sauce.
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- Speckled trout stuffed with shrimp and crawfish boudin, deep fried, and topped with a crawfish tarragon brandy cream sauce
