Skyviews of Texas Tech

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.


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


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


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!


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


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


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.


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


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


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. [ served a la carte ]


Rustic Breads // with Olives, Ham, Manchego, Almonds, Olive Oil - $7
Anaheim Peppers // with Goat Cheese and Chorizo - $6
Patatas Bravas // with Aioli and Spicy Tomato Sauce - $6
Calamares Fritos // with Diablo Sauce - $7
Flank Steak // with Blue Cheese, Garlic, and Sherry - $9
Churros // $4

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

Giving your favorite campfire staples the white tablecloth treatment.


Chicken Fried Quail Legs // bacon corn cake, chipotle honey syrup
Sausage on a Stick // biscuit wrapped jalapeno sausage, apple butter, onion confit

Soup & Salad

Potato Corn Chowder with Bacon
Smokey Forest Salad // portobello mushroom, arugula, mozzarella, lavender smoke


Fish Fry // trout amandine, serrano ham mac and cheese, green beans
Grilled Venison // cheesy Dutch oven potatoes, grilled Brussels sprouts, pink peppercorn sauce


Tableside S'mores
Blueberry and Mascarpone Crepes with Warm Blackberry Syrup

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.


Shrimp and Whitefish Ceviche // purple potato chips, cilantro aioli
Palta a la Reina // chicken stuffed avocados, spicy pepper sauce

Soup & Salad

Solterito con Puerco // fava beans, corn, queso fresco, pork belly
Chupe de Camarones // seafood soup, rice, fried egg


Lomo Saltado // beer stewed ribeye steak, red quinoa with asparagus
Aji de Gallina Empanadas // chicken stew turnovers, garlic and yellow potato puree, aji verde sauce


Suspiro a la Limena // caramel custard topped with meringue
Peruvian Tres Leches Cake //

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

Haute cuisine highlighting an array of vegetarian, vegan, and gluten-free selections.


Grilled Artichoke Hearts with Onion Tartlet [gluten free] // lemon beurre blanc, parmesan garlic crisp
Spring Roll and Tofu Kabob [gluten free, vegan] // peanut dipping sauce, grilled vegetables, cilantro sauce

Soup & Salad

Curried Cauliflower Soup with Cocunut and Chiles [gluten free]
Grilled Asparagus Garden Salad [gluten free, vegan] // tomato, eggplant, red onion, radicchio

Entrées [steak or fish may be added to entrees for an additional $5.00]

Herbed Goat Cheese Stuffed Portobello Mushroom [gluten free] // roasted red bell pepper polenta, creamed gruyere spinach
Wild Rice Stuffed Acorn Squash [gluten free] // pine nuts, dried fruits, sweet potato gnocchi with apple chile syrup


French Orange Poached Pears [gluten free] // Grand Marnier sabayon, vanilla bean ice cream
Chilled Dark Chocolate Pie [gluten free, vegan] // strawberry compote, almond crust

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.

booth 1

Wings Your Way // tossed in sriracha butter, sweet Thai chili, bbq or all three

booth 2

Chili Cook-Off // sample beef, turkey, and veggie chilis, and take a bowl of your favorite

booth 3

Fried Guacamole Bites // shredded lettuce, cilantro ranch

booth 4

Snow Cone Granita // raspberry thyme, peach basil, lemon rosemary

booth 5

Italian Sausage and Ground Beef Grinder // melted mozzarella, onions and peppers, garlic butter and lime corn on the cob

booth 6

Bananas Foster Sundae
Funnel Cakes