Skyviews of Texas Tech University

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 SPRING 2015
Elevate your Valentine 's l February 10th, February 11th, February 12th

Beat the Valentine’s Day crowds with a romantic evening overlooking the best views of the city.

[ 3 courses, prix fixe // $24.95 per person ]


tomato basil soup with garlic crème
caprese salad with smoked mozzarella, basil oil


beef tenderloin with grilled asparagus, garlic mashed potatoes
herbed chicken breast with goat cheese stuffed portobello, penne pesto


chocolate crème brulee
new york cheesecake with strawberry sauce

New Orleans Icons l February 17th, February 18th, February 19th

Our homage to the iconic restaurants and chefs of one of the most celebrated culinary cities in the world.


Fried Boudin Balls // pork crackling and cabbage, creole mustard sauce
Char-Grilled Oysters // fried green tomato, new orleans slaw, mignonette sauce

Soup & Salad

Seafood Gumbo // shrimp, andouille sausage, crab filled rice ball
Mardi Gras Salad with Cajun Chicken Tender // spinach, radicchio, yellow bell peppers, dried cranberries, blue cheese, raspberry vinaigrette


Crawfish-Stuffed Chicken Roulade // jalapeno shrimp grits, andouille cream sauce
Smoked Gouda and Bacon Stuffed Pork Chop // red beans and rice, stewed okra and tomatoes


Beignets and Chicory Coffee Ice Cream // port raspberry sauce
Praline Bread Pudding with Bananas Foster Sauce // rye whiskey anglaise

Steakhouse l February 24th, February 25th, February 26th

A dining experience showcasing our refined take on a saloon steakhouse.


Brushfire // fried onion blossom, ham and blue cheese stuffed red potato, green chile ranch
Covered Wagon // bacon wrapped asparagus in puff pastry, parmesan tomato, garlic cream

Soup & Salad

Buffalo Hunt // black bean bison chili, chipotle sour cream, pickled shaved cactus
Sodbuster // grilled caesar salad, fried quail legs, cactus parmesan wheel


Cattle Drive // bourbon marinated beef tenderloin, duchess potatoes, haricot verts with caramelized onions
Chicken Ranch // bourbon soaked pecan crusted Cornish game hen, smoked gouda mac, broccoli fondue


Apple Dumpling Gang // cast-iron apple cobbler with caramel ice cream
New York City Slickin’ // chocolate cheesecake with chocolate ganache and caramel glaze

Fusion l March 3rd, March 4th, March 5th

A juxtaposition of Mexican and Italian flavors and culinary techniques.

Aperitivo / Appetizers

Nachos di Campania // chorizo, italian sausage, mozzarella, queso fresco, alfredo, fried pizza sheets
Caprese de Yucatán // open-faced avocado stuffed with crab, balsamic tomatoes, fresh mozzarella, tortilla strips

sopa + ensalada / zuppa + insalata

Posole alla Toscana // braised pork, prosciutto, radish, gremolata
Ceviche Amalfi // shrimp, calamari, habanero, polenta crisps

plato principal / piatto principale

Braised Short Rib Ravioli // ancho chile pasta, avocado cream, fried spinach, tomato oregano marinara
Pancetta Wrapped Quail // jalapeno sage cornbread stuffing, risotto alla zucca, mole oaxaca

postre / dolce

Tiramisu Azteca // chile chocolate sauce
Sopapilla Cheesecake // raspberry chianti sauce

Venetian l March 10th, March 11th, March 12th

Our culinary tribute to one of the world’s timeless and treasured cities.


Bruschetta from the Plains, Mountains, and the Sea // rustic breads, cured meats and cheese > basil, tomato, and goat cheese > sardines and beans


Seared Scallops with Artichoke Risotto
Duck Confit with Mushrooms and Potato Gnocchi


Veal Meatball Stuffed with Fontina Cheese // creamy polenta, tomato ragu
Whole Grilled Fish of the Day // fennel saffron tomato broth, roasted red potatoes


Fried Vegetables with Lemon Oregano Vinaigrette


Limoncello Meringue Pie
Tiramisu with Caramel Espresso Crema

Cantonese l March 24th, March 25th, March 26th

A contemporary interpretation of perhaps the most iconic and recognizable of the Eight Culinary Cuisines of China.


Crab Rangoon Dip // wonton chips, shrimp quenelles, lemon sherry sauce
Char Siu Bao // bbq pork steamed bun, bean sprout salad, honey glaze

Soup & Salad

Sweet Corn Egg Drop Soup // shrimp dumplings
Cantonese Duck Salad // baby greens, orange supremes, peanut truffle vinaigrette


Ginger and Scallion Lobster // hong kong noodle stir fry, bok choy, snap peas
BBQ Braised Pork Belly // steamed rice, sesame garlic green beans, black bean sauce


Hong Kong Egg Waffle // mango ice cream, whipped cream, strawberry sauce
Fruit Sticky Cake // plum sauce

Hogwart’s Cafe l March 31st, April 1st, April 2nd

A culinary journey of magic and wizardry through the Harry Potter universe.


Longbottom’s Rolls // pork sausage in puff pastry, homemade sauerkraut, dijon mustard sauce
Buckbeak Bites // rabbit and squab pasty, wild rice, fig and red wine reduction

Soup & Salad

Kreacher’s Creation // guinness beef stew, cheddar herb dumplings
Hogwart’s House Salad // iceberg wedge, warm bacon bleu cheese dressing


Black Quill // braised lamb shank, truffled root vegetables, carrot puree
Merfolk’s Mystery // shrimp and scallops en papillote, steamed vegetables, linguini, white wine herb butter sauce


Happy Birthday, Harry! // dark chocolate and raspberry buttercream cake with chocolate ganache
Dauntless Trio // treacle, custard, and chocolate mini tarts

French l April 7th, April 8th, April 9th

Classical French Cuisine with a contemporary twist.


Croquettes Provençale // grilled halibut, herbes de provence, saffron rouille
Brie en Croûte // pastry crusted baked brie, apple compote, tarragon crisps


French Onion Soup au Moderne // caramelized onions, truffled gruyere fondue, thyme crostini
Frisee aux Lardons // endive, bacon, poached egg, strawberry champagne vinaigrette


Steak Au Poivre // asparagus, cheese soufflé, cognac peppercorn cream sauce
Canard à l’Orange Sanguine // gratin dauphinois, haricots verts amandine, blood orange gastrique


Crepes Flambee // peaches, berries, sauternes sabayon
Grand Marnier Crème Brulee // orange peel confit, lavender crème fraîche

Indian l April 14th, April 15th, April 16th

A celebration of one of the world’s great ancient cuisines featuring distinctively diverse flavors and plenty of spice.


Lamb Seekh Kebab // cucumber mint tomato salad, raita sauce
Vegetable Samosas // puff pastry filled with spinach, potato and paneer, mango chutney

Soup & Salad

Mulligatawny Soup // coconut milk, lentils, chicken, spices
Chickpea Lobster Salad // mango vinaigrette, curried warm-water lobster


Goat Biryani // marinated goat layered with saffron infused rice, nuts, and puff pastry / naan bread and rice
Chicken Tikka Masala // grilled yogurt marinated chicken, creamy spiced tomato sauce / naan bread and rice
Vegetable Korma // vegetables and potatoes with spicy curry and coconut milk, raisins, and cashews / naan bread and rice


Rice Pudding Sampler // coconut milk and nuts / carrot / vanilla cinnamon
Gulab Jamun with Kulfi // fried dumplings in rose water syrup, Indian pistachio ice cream

Avant Garde l April 21st, April 22nd, April 23rd

Cooking with art and science: a dinner inspired by the Molecular Gastronomy movement, featuring multiple tasting courses utilizing experimental/scientific culinary methods and techniques.

amuse bouche

Raspberry Flakes // arugula salad, toasted pecans

course 2

Pea Ravioli with Parmesan Noodles // saffron broth, pancetta, mint

course 3

Caesar Espuma // butter lettuce, parmesan tuile, crouton, apple-smoked bacon

course 4

Smoked Salmon with Three Foams //ginger, lemon, soy, wasabi peas

course 5

Modernist Fried Chicken // tricolor maque choux, jalapeno honey glaze

course 6

Sous Vide Flank Steak // patty pan squashes, tomato and onion confits, cilantro foam, hoisin caviar

course 7

Nutella Four Ways // cake, ice cream, espuma, powder