Professional Documents
Culture Documents
Dinner Menu
Dinner Menu
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....
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.
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)
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.
Salads
Hampton Winds House Salad
Crisp, fresh greens and garden vegetables with our own Chambord vinaigrette and
raspberry laced corn bread stick.
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)
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.
Vegetarian Plates
A display of our daily fresh vegetables, legumes, pastas and starches. Please request
what cooking oils fit your dietary requirements.