Dinner Menu

The Hampton Winds Restaurant is Northampton Community College’s students training

facility for the Culinary Arts program. This student-run gourmet restaurant is a practical
examination. Each student will have an opportunity to perform all the culinary functions
of an operating restaurant.

It is our goal to provide you with the finest quality food and service. The students’ grades
will reflect the amount of professionalism demonstrated in providing the food and
service.

The student, faculty, and staff at Hampton Winds would like to thank you for your
patronage. Without public support, this valuable experience would not be possible- we
hope that we meet or exceed your expectations. We can benefit from your constructive
criticism and encourage you to critique your meal and give us your honest opinion by
filling out your comment card at the end of your meal. Your feedback will be shared with
the Chef-Instructors and their students as an educational tool.

Reservations are required for dinner and recommended for lunch. Reservation times are
available for lunch 11:00 am and 1:00 p.m., and between 5:00 p.m. until 7:30 p.m.
Reservations can be made by calling 610-861-4549 between 10:00 a.m. and 4:00 p.m.
Monday through Friday.

Hampton Winds is open year round Monday through Friday for lunch and dinner.

Dessert
As a finale to your dining experience at
Hampton Winds....

Indulge in one of our specialty desserts.

Twenty-Five Dollars Prix Fixe

Beverage, Tax and Gratuity not included.

Beverages
Coffee $1
Decaffeinated Coffee $1
Hot Tea $1
Unsweetened Iced Tea $1.75
Nestea Sweet Iced Tea with Lemon $1.75
Classic Coke $1.75
Diet Coke $1.75
Sprite $1.75
Fresca $1.75

We welcome you to bring your own wine, however we reserve the right to limit any
consumption of alcohol to wine only and one bottle per party of two.

All groups of four or more will have a 20% gratuity added to the check.

Thank you for not smoking.

Appetizers
Margarita Shrimp Cocktail
Three tequila marinated shrimp in a crispy Corona beer batter. Served with guacamole,
Pico de Gallo and chive sour cream as dipping sauces, served in a pistachio rimmed
glass. (Add $4.75)

Mesquite Smoked Pork Tenderloin

Marinated in a clear sweet and sour sauce, then smoked in house and flash grilled.
Served with Gouda, broccoli and apricot fritter with sundried tomato butter.

Fresh Fruit Medley

Seasonal fruit served with a raspberry yogurt cream sauce laced with a blackberry coulis,
served over warm cinnamon sugar spoon bread.

Day Boat Scallops Three Ways

Pan seared with white and black sesame seeds with a lobster-shoe peg corn salsa, Cajun
style with a tropical slaw and broiled with a barbeque glaze and a papaya mango
chutney. (Add $4.75)

Grilled Lamb Chop and Crab Cake

Center cut lamb chop broiled to your request with a sweet pea risotto and demi glaze,
and a crab cake served on a jicama, watermelon slaw that is laced with a Creole honey
mustard sauce. (Add $5.75)

Boursin, Veal and Sweet Pea Ravioli Trio

Our own handmade egg, tomato and spinach pasta stuffed with boursin cheese, veal and
sweet pea filling, served with a warm Napa cabbage and haricot vert slaw and crispy flat
bread.

Soups
Southwestern Duet (side by side)
Puree of black and re-fried beans with smoked Tasso ham, served next to a roasted corn,
potato, leek and pepper cream broth, garnished with a sundried tomato focaccia
polonaise.

Chicken and Garden Vegetable

Our own rich chicken broth served with fresh vegetables, couscous and tri colored
tortellini, garnished with fine julienne chicken and spinach.

Trio of Soup Tapas Style Sampler

A tasting of the above two dinner soups plus a soup du jour from Chef Goulet’s lunch
menu. (Add $3.75)

Salads
Hampton Winds House Salad
Crisp, fresh greens and garden vegetables with our own Chambord vinaigrette and
raspberry laced corn bread stick.

Tropical Spinach and Apple

Fresh baby spinach tossed in a Coco Lopez dressing garnished with fresh fruit julienne
apples and candied macadamia nuts.

ENTREES
Orange Roughy, Shrimp and Crabmeat Island Style
A native New Zealand flat fish stuffed with shrimp and crab, lightly baked with a
macadamia plantain polonaise, served on a pool of tropical sauce.
(Add $4.00)

Date, Focaccia and Sundried Tomato Pork Tenderloin

Tender pork cutlet stuffed with fresh dates, sundried tomatoes and house made focaccia
bread. Lightly fried in a pistachio panko coating and served with an Andouille cream
sauce.

Veal Normandy
Tender scaloppini of veal glazed with slices of brie, red, green and golden apples.
Deglazed with apple jack brandy and finished with a papaya, mango, chutney and chive
cream sauce.

Twin Medallions of Beef Jameson

Duo of tenderloin filets broiled to your request with an Irish cream sauce, fresh dill,
shiitake, scallions, and sundried tomatoes, served with chorizo, roasted pepper and corn,
mashed potatoes and fresh asparagus. (Add $5.00)

New York Strip Steak alla Winds

Broiled to your request with a shiitake, portabella and button mushrooms, red wine demi
glaze and laced with concassé tomatoes, scallions and garnished with a pistachio onion
ring and arugula horseradish cream.

Smoked Salmon and Fig en Croute

Marinated in herb vanilla oil then lightly smoked and basted with a fig puree, placed
inside a flaky puff pastry and served on a rich seafood bisque reduction, with a grain and
orzo pilaf, broccoli and snow peas. (Add $3.75)

Lobster, Crab, Scallops and Shrimp en Papillote

A blend of these four shellfish seasoned with fresh herbs and citrus juices baked and
served in parchment paper with emulsified boursin butter, sweet pea risotto and fresh
vegetables.
(Add $6.00).

Chicken Frangelico Amandine

Breast of white meat sautéed in a corn meal, egg batter, deglazed with hazelnut liquor
and finished with an almond cream sauce.

Napoleon of Pork Medallions Antipasto

Grilled pork tenderloin with layers of roasted peppers, grilled asparagus, tomatoes, crisp
egg plant and fresh mozzarella, on a julienne vegetable laced cream demi glaze.

Amaretto of Veal and Crabmeat Orly Style

Tenderloin of veal dipped in seasoned egg batter and sautéed then topped with
crabmeat, Gouda cheese and an amaretto cream sauce served over angel hair pasta and
fresh vegetables. (Add $3.75)

Chicken Patricia Florentine

Breast of white meat sautéed with shrimp, artichokes, mushrooms and concassé
tomatoes deglazed with honey bourbon liquor and finished with fresh spinach in a light
mustard cream sauce.
(Add $2.75)

Vegetarian Plates
A display of our daily fresh vegetables, legumes, pastas and starches. Please request
what cooking oils fit your dietary requirements.