Champion Entrees

 Stuffed Jamaican Jerk Chicken with a Mango Rum  Sauce  

           Na’ lans Shrimp Etouffee with                        White Rice Pilaf                       

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

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

 Ace's Apple Pie stuffed French Toast finished with an Apple Wine Caramel Sauce

Ace's Double Award Winning Pork Tenderloin with Wild Mushroom Port Wine Butter  Sauce     

 Stuffed Pastry with Crayfish Sherry Cream Sauce

 Pan-Seared Haddock with Basil Pesto Wine Sauce

 Bourbon Pecan Chicken with Praline                    Reduction  Sauce                                                

 Blackened Walleye, Salmon, or Catfish

Chicken & Sausage Etouffee with White Rice Pilaf
Creole Chicken with Bow Tie Pasta with Coconut Jamaican Curry Vodka Cream Sauce
Creole Pan-Seared Chicken Marsala
Jumbo Blackened Alfrado Potato 

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                        

                          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