Sample Dinner : Four Course Menu
When you plan an event aboard Odyssey, there is no need for your guests to pre-select their dining choices. Our Executive Chef and Galley staff prepare a distinctive menu of appetizers, entrees and desserts on board daily.
A waiter will take your guests' individual appetizer, entr�e and dessert menu choices after they are seated for dinner. Or, if you prefer greater mingling among guests and have reserved a private deck, Customizable Food Stations may be substituted for plated meals.
APPETIZER
Tasting Trio
Red Tomato Crisp filled with Nova Lox Mousse and Mujj'ol Caviar
Stripped European Cucumber topped with Whipped Basil Feta Cheese
Spicy Black Bean Tostada with Sata-Fe Smoked Chicken Salad
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
Baby Wedge Salad
Crisp Wedges of Baby Lettuce with Pink Peppercorns, marinated Red Onion, Grape Tomatoes and Champagne-Truffle 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
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 Grantinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Reggiano Parmigiano
Cheese and Pomodoro Ragu
Two Bone French Pork Chop
Center Cut grilled and 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
DESSERT COURSE
A selection of Seasonal Desserts prepared fresh onboard daily
Sample Dinner : Food Station Menu back to top
If your party is on a private deck, Food Stations are a wonderful way to encourage mingling for larger groups. Our Executive Chef and Galley staff prepare a distinctive menu of appetizers, entrees and desserts on board daily. Food station menus also increase flexibility of scheduling special announcements or events and are customizable to suit special dietary requests or theme cruises.
HORS D'OEUVRES
Maryland Crab Cakes with Horseradish Aioli
Grilled Chicken and Italian Sausage Skewers
Red Tomato Crisp filled with Nova Lox Mousse and Mujj'ol Caviar
Cherry Tomato and Fresh Mozzarella Bruschetta
SALADS
Antipasto
Assortment of Roasted and Marinated Vegetables and Domestic and Imported Cheeses
Chipotle Caesar Salad
Crisp Romaine Hearts tossed with Smoked Chipotle Caesar Dressing
Chinese Ginger Chicken Salad
Exotic Greens with Sesame Chicken, Carrots, Scallions, Crispy Wonton Noodles and a Peanut Ginger Dressing
ENTREES
Black Pepper-Crusted Sirloin
Roasted Whole with Natural Juices and Carved to Order served with Horseradish Cream
Lemon-Basil Chicken
Pan-seared Chicken served with Button Mushrooms, Red and Yellow Peppers and a Chardonnay Wine Reduction
Atlantic Salmon
Served with a Whole Grain Mustard Crust and Fresh Lemon
Cavatappi Al Forno
Imported Cavatappi Pasta baked with Four Cheeses and tossed with Roasted Mushrooms and Peppers
ACCOMPANIMENTS
Truffle Mashed Potatoes
Roasted Seasonal Vegetables
DESSERTS
Assortment of Freshly Baked Pastries with Fresh Seasoned Berries
Lunch Food Station Menu is also available.
Sample Lunch Menu back to top
When you plan an event aboard Odyssey, there is no need for your guess to pre-select their dining choices. Our Executive Chef and Galley staff prepare a distinctive menu of appetizers, entrees and desserts on board daily.
A waiter will take your guests' individual appetizer, entrée and dessert menu choices after they are seated for lunch. Or, if you prefer greater mingling among guests and have reserved a private deck, Customizable Food Stations may be substituted for plated meals. Please contact your Odyssey Event Planner for details.
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
Baby Wedge Salad
Crisp Wedges of Baby Lettuce with Pink Peppercorns, marinated Red Onion, Grape Tomatoes and Champagne-Truffle Vinaigrette
Lobster Bisque
Rich Pacific Rim Lobster simmered in Butter and blended with Crème Fraiche
and a touch of Sherry
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
Asian Grilled Salmon
Sesame Grilled Salmon roasted with Soy and Ginger served atop Crisp Romaine Hearts with Cilantro Rice Wine Vinaigrette and a Sesame Ginger Rice Salad
Beef Short Ribs
Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crockof Bleu Cheese Fondue
Seafood Ravioli Grantinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Reggiano Parmigiano Cheese and Pomodoro Ragu
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
SELECTION OF DESSERT
A selection of Seasonal Desserts prepared fresh onboard daily
Sample Brunch Menu back to top
Odyssey offers the most unique brunch setting in Chicago. For our Brunch Food Station menu, our Executive Chef and galley staff prepare a bountiful array of appetizers, entrees, salads and desserts that is sure to please any number of tastes.
SALADS
Chipotle Caesar Salad
Crisp Romaine Hearts tossed with Chipotle Caesar Dressing, Herb Croutons and
Parmesan Cheese
Asian Chicken Salad
Exotic Mixed Greens with Sesame Chicken, Carrots, Scallions, Bean Sprouts, Tomatoes and Crispy Wonton Noodles in a Sesame Ginger Dressing
Fresh Fruit Salad
A Fresh Selection of Seasonal Citrus and Melon Fruits
BREAKFAST
Scrambled Eggs with Wisconsin Cheddar
Country Link Turkey Sausage
Applewood Smoked Bacon
Hash Brown Potatoes with Peppers and Onions
ENTREES
Tri-Color Tortellini
Imported Tortellini Pasta tossed with Roasted Red Peppers, Broccoli, Wild Mushrooms and Grape Tomatoes in a Parmesan Pesto Cream
House-Griddled Belgian Waffles
Served with a Selection of Maple Syrup, Cinnamon Whipped Cream, Dark Chocolate Shavings and Fresh Berry Sauce
Banana Fosters French Toast
Cinnamon Battered Texas Toast stuffed with Banana Cream Cheese, Toasted Pecans and Brown Sugar
Vegetable Balsamico
Roasted Seasonal Vegetables tossed with Pomodoro Sauce and topped with Asiago Bread Crumbs
Lemon-Basil Chicken Breast
Grilled Marinated Chicken Breast served with Button Mushrooms, Red and Yellow Peppers and a Chardonnay Wine Reduction
Whole Roasted Atlantic Salmon
Roasted Salmon served with a Whole Grain Mustard Crust and Fresh Lemon
Citrus-Rosemary Pork Loin
Hand Carved with Garlic Jus Lié
CARVED TO ORDER
Whole Roasted Sirloin
Served with Natural Juices and Horseradish Cream
ODYSSEY KIDS
Lightly-Fried Chicken Tenders
Seasoned Fries
Old Fashioned Macaroni and Cheese
Mini Pizzas
Odyssey's Signature Chocolate Fountain and Assortment of Domestic and Imported Cheeses, Fresh Fruit, Cakes and Pastries are also available for your enjoyment!
Menu items are subject to change.
Midday & Moonlight back to top
Our Executive Chef and Galley staff prepare a variety of Hors d'Oeuvres and finger foods that are sure to create a festive atmosphere for any group.
Spicy Chicken Flautas with Cilantro Sour Cream
Vidalia Onion Spread with assorted Potato Crisps
Parmesan Frites with Blue Cheese Fondue
Blue and Yellow Tortillas with Roasted Tomato and Bell Pepper Salsa
Smoked Barbeque Brisket Sandwiches
Vegetable Spring Rolls with Sweet and Sour Dipping Sauce
Chef's selection of desserts
Ask your Odyssey Event Planner about other Midday options.
Menu items are subject to change.
Sample Hors d'Oeuvres back to top
Butlered Hors d'Oeuvres served by our staff are an elegant way to encourage mingling among larger groups on private deck charters. Or if you are sharing a deck, each table may be presented with an assortment platter. Items are priced per 50-piece lot.
| COLD |
| California Sushi Rolls with Wasabi Soy Sauce |
$85 |
| Garlic Tomato and Mozzarella Skewers |
$85 |
| Smoked Salmon and Cream Cheese on Crostini |
$85 |
| Roast Beef with Onion Straws and Creole Mustard |
$105 |
| Grilled Asparagus Wrapped in Prosciutto and Soft Feta Cheese |
$105 |
| Lump Crab Meat and Tilapia Ceviche in Crispy Flour Shell |
$115 |
| Chilled Jumbo Gulf Shrimp with Cocktail Sauce |
$135 |
| HOT |
| Double Baked Potato with Cheddar and Bacon |
$85 |
| Duck and Dry Fruit Stuffed Phyllo-Shell |
$85 |
| Mushroom Caps Stuffed with Spicy Sausage |
$95 |
| Fontina and Blueberry Quesadillas with Fresh Berry Drizzle |
$95 |
| Shrimp and Pork Stuffed Wontons with Sweet & Sour Sauce |
$105 |
| Roasted Chicken and Vegetable Pot-Stickers with Sweet & Sour Sauce |
$105 |
| Coconut Chicken Tenders with Honey-Mustard |
$105 |
| Grilled Jumbo Gulf Shrimp with Lemon-Parsley Butter |
$125 |
| Maryland Crab Cakes Drizzled with Lemon Garlic Aioli |
$125 |
Fruit, Vegetable and Cheese Display
Additional $8.00 per person
For dinner cruises, 6-8 Hors d'Oeuvres selections are recommended per passenger. Above prices do not include taxes, fees and prepaid gratuities.
Prices and items are subject to change.
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