Champion Entrees

 Stuffed Jamaican Jerk Chicken with a Mango Rum  Sauce   Pan-Seared Chicken marinated in spicy Jamaican rum, stuffed with wild rice & Mozzarella cheese then topped off with a Mango Rum Sauce using fresh Mangoes

           Na’ lans Shrimp Etouffee with White Rice Pilaf                       A delicious spicy Cajun Stew made with craw-fish tail meat, wine, fresh vegetables & a dark roux served over White Rice Pilaf

 Creole Chicken Breast with Bow Tie Pasta & Basil Pesto Cream Sauce

Pan-seared chicken breast seasoned with creole spices topped with a basil pesto and wine cream sauce served on a bed on garlic buttered bow tie pasta 

 Deep Fried Salmon, Catfish, or Walleye finished with a Sherry Cream Sauce

Pick your fish dipped in a Cajun fish batter then fried to a golden crisp, finished with a Sherry Wine and Cream Reduction Sauce

 Apple Pie stuffed French Toast finished with an Apple Wine Caramel Sauce

French Bread stuffed with Cream Cheese & Apple Pie filling dipped in a Vanilla Bean Custard, grilled to a golden brown then finished with a Apple Wine Reduction Sauce

 Ace’s Award Winning Pork Tenderloin with Port Wine Butter Sauce                                                                                 (Grand place winner in the Minnesota Flavor Pitch Recipe Competition)

Marinated Pork Tenderloin seared in Avocado Oil with a Wild Mushroom and Port Wine Butter Reductions Sauce

 Stuffed Pastry with Crayfish Sherry Cream Sauce

Spicy Andulie Jambalaya stuffed in a pastry sheet baked to a golden crisp then smothered in a Craw-fish Sherry Cream Reduction Sauce

 Pan-Seared Haddock with Basil Pesto Wine Sauce

Seared Haddock seasoned with an Italian blend finished with a basil pesto and wine pan sauce


 Bourbon Pecan Chicken with Praline Reduction                              Sauce                                                           Pan-seared or deep fried chicken breast topped with a praline sauce of pecans, butter, brown sugar, and Rum

 Blackened Walleye, Salmon, or Catfish

Pick your fish seasoned generously with a southern blackening seasoning Pan-fried in Avocado Oil

Chicken & Sausage Etouffee with White Rice Pilaf
 

Full Entree Menu 

Champion Entrees

                          Creole Pan-Seared Chicken with a Wild Mushroom Marsala Cream Sauce                                        Boneless Skinless Chicken Breast pan-seared in Avocado oil, seasoned with spicy creole spices, finished with a pan reduction of Marsala Wine & Cream Sauce 

                                                           Crawfish/Sausage with Vodka Sherry Cream Sauce                                        A blend of spices slow simmered in a rich white sauce infused with spicy Andouille Sausage, Crawfish tail meat, vodka and sherry cream. Served over Bow Tie Pasta

                                     Champion Southern Red Beans & Rice with Creole Chicken Breast                           Kidney beans slow simmered for hours in a rich chicken stock accompanied with fresh herbs, spices and spicy southern sausage. Garnished with steamed herb rice and Creole Chicken Breast

                                                                Vegetarian Course                                                                                            Pan-seared Seitan Scaloppini with Portabella Mushroom Marsala Cream Sauce served on a bed of Garlic Butter Rigatoni Pasta

                                    Stuffed Jamaican Jerk Chicken with a Mango Rum Sauce                                                       Pan-Seared Chicken marinated in spicy Jamaican rum, stuffed with seasoned wild rice & Asiago cheese then topped off with a sweet Mango Rum Sauce

                               Creole Stuffed Pastry with Crawfish Sherry Cream Sauce                                                    Spicy Andouille Jambalaya stuffed in a pastry sheet baked to a golden crisp then smothered in a Crawfish Sherry Cream Reduction Sauce

                       Door County Cheery Stuffed French Toast finished with a Door County Cherry Wine Sauce             French bread stuffed with a Door County Cherries Red Wine Reduction, dipped in a French Vanilla & Cherry Cream Batter, grilled then finished with powder sugar & whipped cream.

                         Apple Pie stuffed French Toast finished with an Apple Wine Caramel Sauce                                                     French Bread stuffed with Cream Cheese & Apple Pie filling dipped in a Vanilla Bean Custard, grilled to a golden brown then finished with a Apple Wine Reduction Sauce

                                        Wild Rice Jambalaya with Chicken & Spicy Andouille Sausage                                       Wild Rice slow cooked in a rich chicken broth with accompanied by pan-seared chicken and spicy sausage

                              Ace’s Award Winning Creole Pork Tenderloin with Port Wine Butter Sauce                                                                                 (Grand place winner in the Minnesota Flavor Pitch Recipe Competition 2014)                                              Marinated Pork Tenderloin seasoned with Creole spices then seared in Avocado Oil, shallots, and garlic finished with a Wild Mushroom and Port Wine Butter Reduction Sauce

                                                  Blackened Walleye, Salmon, or Catfish                                                                    Pick your fish seasoned generously with a southern blackening seasoning Pan-fried in Avocado Oil

                                   Pan-Seared Salmon or Walleye with a Balsamic Maple Glaze                                                  Wild Salmon lightly seasoned with Ace’s essence seared then finished in the oven over based with a Red Wine Balsamic & Maple Glaze

Southern Baby Back Ribs with a Pineapple Whiskey Sauce

Baby Backs rubbed down with a Memphis dry rum then cooked slowly till the meat falls off the bone. We then based it in our own Pineapple Whiskey BBQ nice and sticky

Deep Fried Salmon, Catfish, or Walleye finished with a Sherry Cream Sauce

Pick your fish dipped in a Cajun fish batter then fried to a golden crisp, finished with a Sherry Wine and Cream Reduction Sauce

                                                Na’ lans Shrimp Etouffee with White Rice Pilaf                                                                     A spicy and delicious Cajun stew made with crawfish, wine, vegetables and a dark roux served over White Rice Pilaf

                                        Chicken & Sausage Etouffee with White Rice Pilaf                                                               A spicy and delicious Cajun stew made with crawfish, wine, vegetables and a dark roux served over White Rice Pilaf

                                         Bourbon Pecan Chicken with Praline Reduction Sauce                                                  Pan-seared or deep fried chicken breast topped with a praline sauce of pecans, butter, brown sugar, and Rum