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 apri-
cot 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 lob-
ster-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 vinai-
grette 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.
Dressing Choices: Soy Ginger Vinaigrette, Sherry Vinaigrette, White Bal-
samic Vinaigrette, Dark Balsamic Vinaigrette or Buttermilk Chive Vinai-
grette
 .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 gar-
nished 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).

Please be advised that consuming uncooked or undercooked foods puts you at

significant risk of food borne illness or disease.
Chicken Frangelico Amandine
Breast of white meat sautéed in a corn meal, egg batter, deglazed with ha-
zelnut liquor and finished with an almond cream sauce.

Napoleon of Pork Medallions Antipasto

Grilled pork tenderloin with layers of roasted peppers, grilled asparagus, to-
matoes, 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 con-
cassé 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.

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.

 Welcome
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 functions of an
operating restaurant.

It is our goal to provide you with the finest quality food

and services. The student’s grade will reflect the amount
of professionalism demonstrated in providing these foods
and services.

The students and their instructors would like to thank

you for your patronage. Without public support, this
valuable experience would not be possible. It is our hope
that we meet or exceed your expectations. We can benefit
from your constructive criticism. We encourage you to
critique your meal and give us your honest opinion.

Luncheon is served From:

11:00 am and 1:00 p.m.
Dinner is served from:
5:00 p.m. until 7:30 p.m.
Reservations can be made by calling:
610-861-4549.