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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 866.391.8439 or send a Request for Proposal for more dinner options.

 

2009 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.

FIRST COURSE
Antipasto Plate
An assortment of Domestic and Imported Meats and Cheeses, drizzled with a Basil Pesto Balsamic Reduction

Boston Bibb Salad
Leafy Greens tossed with Red & Yellow Peppers, Radishes, Tomato Concasse and Crumbled Gorgonzola in a Parmesan Vinaigrette

Lobster Bisque
Rich Lobster simmered in Butter and Creme, blended with a touch of Sherry

Argentinean Scallops
Atlantic Sea Scallops, Gulf Shrimp and Blue Crab baked with Creamy Spinach and Au Gratin Parmesan Cheese


MAIN COURSE

Tuscan Chicken
Pan-seared Chicken Breast and Fresh Herbs, layered with a tangy blend of Sun-dried Tomato and Cheeses, served with a Vegetable Orzo and Sautéed Swiss Chard

Grilled New York Strip Steak
Bleu Cheese Crusted New York Strip Steak accompanied by a traditional Double Baked Yukon Gold Potato and Roasted Vegetable Bundle

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

North Atlantic Salmon
Garlic and Dill Marinated Salmon roasted with a splash of Chardonnay and served over Cajun Spiced Couscous with a tower of Roasted Ratatouille Vegetables

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, all finished with Fire Roasted Red Pepper Puree


DESSERTS

Odyssey's Signature Decadent Chocolate Truffle Torte
Rich Two Layer Moist Cake filled with a Delicate Chocolate Mousse fully enrobed in a smooth Dark Chocolate Ganache

Bread Pudding
Baked with Dried Currants, Figs and Apricots and served warm with Vanilla Bean Ice Cream sprinkled with Toasted Coconut

New York Style Cheesecake
Golden Brown, Rich and Creamy Cheesecake with a Graham Crust

Peach and Blueberry Cobbler
Deep Dish Fruit Cobbler served warm with Vanilla Bean Ice Cream and a light Blueberry Puree



*Menu items are subject to change.