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DINNER

Odyssey’s dinners are created on board daily.  Choose from our distinctive four course plated dinner menu or our dinner food station menu.  Other menus available for groups.


Please contact an Odyssey Event Planner at 866.429.9283 or send a Request for Proposal for more dinner options.

 

2008 ODYSSEY SAMPLE PLATED DINNER MENU

Our Executive Chef and galley staff prepare a distinctive menu of appetizers, entrees and desserts on board daily, complemented perfectly by our comprehensive wine list.

A waiter will take your individual appetizer, entree and dessert menu choices after your party is seated. You may request that your dinner be served immediately or that your meal be served at a more leisurely pace.

APPETIZER

Tasting Trio
Red Tomato Crisp Filled with Nova Lox Mousse and Mujjol Caviar
Striped European Cucumber topped with Whipped Basil Feta Cheese
Spicy Black Bean Tostada with Santa Fe Smoked Chicken Salad


FIRST COURSE
Roasted Duck Confit
Braised Duck with Cherry Balsamic Demi-Glace served atop a Double Ripe Plantain Cake and garnished with Sun Dried Cherries and Candied Pecans

Exotic Mixed Greens
Tossed with Julienne Sweet Fennel, Cinnamon-Caramelized Pecans, Imported Goat Cheese and Clementine Orange Vinaigrette

Lobster Bisque
Rich Pacific Rim Lobster simmered in Butter and blended with Crème Fraiche and a touch of Sherry

Argentinean Scallops
Atlantic Seas Scallops and Blue Crab served on the Half-Shell with Creamed Spinach and Au Gratin Parmesan Cheese


MAIN COURSE
Tuscan Chicken
Pan seared Chicken Breast rubbed with Fresh Herbs and served with Escarole and a Tuscan White Bean Ragu with Pancetta and Red Pepper, and finished with Asiago Cheese

North Atlantic Salmon
Grilled Salmon Filet with a Citrus Tarragon Butter Sauce served on a bed of Lentils with Sugar Snap Peas, Julienne Carrots and Wild Mushrooms

Beef Short Ribs
Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock of Bleu Cheese Fondue

Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Reggiano Parmigian Cheese and Pomodoro Ragu

Two Bone French Pork Chop
Grilled Center Cut Pork Chop finished with a Lemon Rosemary White Wine Reduction and served with Citrus Herb Roasted Potatoes and Red and Yellow Bell Peppers

Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served on a bed of Eggplant Confit, Grilled Baby Carrots and Asparagus and finished with Fire Roasted Red Pepper Puree


DESSERTS
A selection of Seasonal Desserts prepared fresh onboard daily.

Menu items are subject to change.

For more dinner options please contact an Odyssey Event Planner at 866.429.9283 or send a Request for Proposal.