Nothing on land beats an event on the water.This spring and summer, bring your group aboard the Odyssey for an experience only a true luxury vessel can provide. Enjoy exquisite cuisine, fine wines, live entertainment and unmatched skyline views drifting past your table.
Click here to find out about Odyssey's spring/summer specials >>
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.
2008 ODYSSEY SAMPLE PLATED DINNER MENU
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 Scallops, Gulf Shrimp and Blue Crab served with Cream Spinach and Toasted 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 a Sun-Dried Tomato Goat Cheese Blend
North Atlantic Salmon
Garlic and Dill Marinated Salmon roasted with a splash of Chardonnay and served over Cajun Spiced Couscous and a Tower of Roasted Ratatouille Vegetables
Beef Short Ribs
Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock of Bleu Cheese Fondue
Seafood Ravioli Grantinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Parmigiano-Reggiano Cheese and Pomodoro Ragu
Center Cut Crown Roast 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.
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