Pork & Lamb Entrees

Vermont Maple Glazed Ham
Smoked ham with maple dijon mustard cream sauce

Maple Cured Roast Pork Loin
Wood-smoked loin with cider maple gravy

Herb Encrusted Pork Loin
Pork loin with garlic, rosemary, sage & peppercorns served with red onion apple chutney

Breaded Medallions of Pork Tenderloin
With roasted garlic cloves and grilled apple chutney

Capchae Noddle Stir Fry
Stir fried shitake mushrooms, mung beans, colorful peppers, spring oinons and other veggies with rice noddles, pork in a sesame garlic sauce
Grilled Rack of Rosemary Lamb
With a rosemary pesto garlic sauce

Dijon Crusted Roast Lamb Top
With pink peppercorn sauce

Country Stuffed Leg of Lamb
Roasted boneless leg of lamb stuffed with baby spinach and Vermont feta cheese