Skyviews of Texas Tech University

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 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 ]

Appetizers

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

Entrées

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

Desserts

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.

Appetizers

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

Entrées

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

Desserts

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.

Appetizers

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

Entrées

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

Desserts

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.

antipasto

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

primo

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

secondo

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

contorno

Fried Vegetables with Lemon Oregano Vinaigrette

dolce

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. [ menu coming soon ]

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

A culinary journey of magic and wizardry through the Harry Potter universe. [ menu coming soon ]

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

Classical French Cuisine with a contemporary twist.

première

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

deuxième

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

troisième

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

finale

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. [ menu coming soon ]

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. [ menu coming soon ]