Skyviews of Texas Tech

Dinner
dinner
AN UNPARALLELLED DINING EXPERIENCE
Extraordinary Food

Join us for another semester of exciting, delectable cuisines. Meticulously prepared by our very own RHIM students under the direction of Executive Chef Matt Tarantino, our dinners are presented as four course chef's menus for $29.95 per person (includes tax), unless otherwise stated. With a fine dining ambience, ambitious menus, and remarkable views, we truly provide one of the most unique dining experiences in Lubbock.

Each chef's menu includes a choice of appetizer, choice of soup or salad, choice of entrée, and choice of dessert, unless otherwise stated.

[ An 18% gratuity will be added to all parties of 6 or more ]


dinner menus l FALL 2014
FAUX FAST FOOD l September 16th, September 17th, September 18th

A fine dining interpretation of your favorite fast food items.

Appetizers // Taco Bell

Waffle Taco Benedict // poached egg, breakfast sausage, cilantro hollandaise, savory Tex-Mex waffle
Stacked Quesadilla // grilled venison, green chiles, pepper jack and cotija cheeses, homemade salsa

Soup & Salad // Wendy's

Buffalo Chili // cheddar, bacon, chive biscuit
Crispy Buffalo Chicken Wrap // Caesar salad, avocado ranch

Entrées // McDonald’s

'Quarter Pounder with Cheese' // chopped sirloin, loaded cheese fries, caramelized onions, A.1. butter sauce
'McRib' // slow-braised pork shank, tangy bbq sauce, au gratin potatoes, fried cabbage and bacon

Desserts // Dairy Queen

Oreo Cookie Blizzard with Chocolate Mint Tuile
Chocolate Brownie Earthquake with Marshmallow Cream




JAPANESE l September 23rd, September 24th, September 25th

One of Southeast Asia’s most celebrated cuisines featuring distinctively balanced, harmonious, and clean flavors.

Appetizers

Sushi Duo // spider roll and California roll
Tempura Plate // shrimp, green beans, sweet potato

Soup & Salad

Miso Unagi Soup // tofu, dashi, udon noodle
Sesame Seared Ahi Tuna // spinach salad, soy ginger dressing

Entrées

Black Pepper Tenderloin // broccoli rabe, oyster sauce, hayashi rice
Chicken Yakitori // spinach and sesame, soba noodles, eggplant

Desserts

Sata Andagi with Cherry Blossom Glaze and Green Tea Ice Cream
Daifuku Cake with Strawberry Filling




GREEK l September 30th, October 1st, October 2nd

Our refined take on the ancient Mediterranean-influenced cuisine. Kali orexi

Appetizers

Demeter's Dip Trio // feta and roasted red bell pepper, Greek olive tapenade, roasted garlic hummus, pita chips
Artemis' Spanakopita Meatballs // tzatziki sauce

Soup & Salad

Poseidon's Fisherman Soup // crab, calamari, shrimp
Persephone's Greek Harvest Salad // romaine, dolmades, feta, peppers, olives

Entrées

Zeus' Lamb Chop and Moussaka // yukon potatoes, eggplant, ground lamb, dill sauce
The Sirens' Salmon Souvlaki // artichoke, tomato, zucchini, cous cous, herbed pitat

Desserts

Aphrodite's Baklava Ice Cream Cake
Dionysus' Greek Yogurt Chocolate Ganache Cake




NEW ENGLAND SEAFOOD l October 7th, October 8th, October 9th

A seafood feast inspired by the storied flavors from the coastal American Northeast.

Appetizers

Baked Oysters Casino // bacon, roasted red bell pepper, herbed butter
Braised Pork Belly // butternut squash risotto, sage, maple mustard glaze

Soup & Salad

New England Clam Chowder // crab, calamari, shrimp
Kale Waldorf Salad // cranberries, apples, walnuts, raisins

Entrées

New England Clam Bake // lobster, mussels, clams, shrimp, potatoes, corne
New England Boiled Dinner // beef brisket, red flannel hash, horseradish sauce

Desserts

Peach and Blueberry Cobbler with Vanilla Bean Ice Cream
Gingerbread Pudding Cake with Maple Apple Butter




IMBIBE l October 14th, October 16th

Take a moment to unwind mid-semester with a casual evening of live music, specialty cocktails, wine specials, and tapas. [ menu coming soon ]




CAMP REVAMP l October 21st, October 22nd, October 23rd

Giving your favorite campfire staples the white tablecloth treatment. [ menu coming soon ]




PERUVIAN l October 28th, October 29th, October 30th

A tribute to Peru’s eclectic and increasingly renowned culinary scene featuring numerous global influences and distinctive culinary techniques. [ menu coming soon ]




HERBIVORE’S HOMAGE l November 4th, November 5th, November 6th

Haute cuisine highlighting an array of vegetarian, vegan, and gluten-free selections. [ menu coming soon ]




CARNIVAL l November 11th, November 12th, November 13th

Eschewing the traditional multi-course sit-down dinner, our dynamic finale allows you to view your dinner as it is cooked through live action stations set throughout the dining room. [ menu coming soon ]