Sample Dinner 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, entrée and dessert menu choices after they are seated for dinner. Or, if you wish to maximize mingling among guests and have reserved a private dining room, Food Stations may be substituted for plated meals.
HORS D'OEUVRES
A chef's selection of passed Hors d'Oeuvres served during boarding
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 Creme Fraiche and a touch of Sherry
Argentinean Scallops
Atlantic Sea Scallops and Blue Crab served on the Half-Shell with Creamed Spinach and Au Gratin Parmesan Cheese
Tuscan Spiced 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 Mushrooms
Beef Short Ribs
Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock of Blue Cheese Fondue
Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Parmigiano-Reggiano Cheese and Pomodoro Sauce
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 Sauce
DESSERT COURSE
Custom Wedding Cake Served with Chocolate
Dipped Strawberries
Sample Dinner : Food Station Menu back to top
If your party is in a private dining room, Food Stations are a wonderful way to encourage a greater amount of 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.
CHEF'S SELECTION OF BUTLERED HORS D'OEUVRES
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
Lemon-Basil Chicken
Pan-seared Chicken served with Mushrooms, Red and Yellow Peppers, and a Chardonnay Wine Reduction
Atlantic Salmon
Served with a Whole Grain Mustard Crust and Fresh Lemon
Tri-Color Tortellini
Imported Tortellini Pasta tossed with Roasted Red Peppers, Broccoli, Wild Mushrooms and Grape Tomatoes in a Parmesan Pesto Cream
CARVED TO ORDER
Black Pepper Crusted Sirloin
Roasted Whole with Natural Juices served with Horseradish Cream
ACCOMPANIMENTS
Citrus-Rosemary Red Bliss Potatoes
Herb Roasted Fresh Seasonal Vegetables
DESSERTS
Custom Wedding Cake Served with Chocolate
Dipped Strawberries
Sample Lunch Menu back to top
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, entrée and dessert menu choices after they are seated for lunch. Or, if you prefer greater mingling among guests and have reserved a private dining room, 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 Creme 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 Seasame Ginger Rice Salad
Beef Short Ribs
Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock of Blue Cheese Fondue
Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished au gratin with Parmigiano-Reggiano 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
ODYSSEY SIGNATURE DESSERTS
Custom Wedding Cake Served with Chocolate
Dipped Strawberries
Our Chef would be happy to prepare a Vegetarian Option
should you prefer one. Simply notify your Server.
Menu items are subject to change.
Sample Brunch Menu back to top
Odyssey offers the most unique brunch experience in the District.
For our Saturday and Sunday 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 Chioptle 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 Sausage
Applewood Smoked Bacon
Hash Brown Potatoes with Peppers and Onion
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
Bananas 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
Pan-seared Chicken 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 Lie
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 SIGNATURE DESSERTS
Custom Wedding Cake Served with Chocolate
Dipped Strawberries
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.
Vegetable Crudités
House Salad
Served with Ranch Dressing
Buffalo-style Chicken Wings
With Bleu Cheese Dressing
Turkey B.L.T.
Served on a French Loaf
Seasoned French Fries
Cheese Pizza
Custom Wedding Cake Served with Chocolate
Dipped Strawberries
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 dining room charters. Or if you are sharing a room, each table may be presented with an assortment platter. Items are priced per 50-piece lot.
| COLD |
Fresh Cherry Tomato
With Mozzarella and Basil on Crostini |
$60 |
| Basil Pesto and Feta Spread on Flat Bread |
$60 |
| Smoked Salmon and Cream Cheese Mini Croustades |
$70 |
| Toasted Phyllo topped with Santa-Fe Smoked Chicken |
$70 |
| Grilled Asparagus Wrapped in Prosciutto and Sun-Dried Tomato Cream Cheese |
$90 |
| Chilled Spiced Shrimp Drizzled with Red Pepper Aioli |
$120 |
| California Sushi Rolls with Wasabi Soy Sauce |
$120 |
| HOT |
| Vegetable Spring Rolls with Sweet and Sour Sauce |
$70 |
| Monte Cristo on Brioche |
$70 |
| Toasted Phyllo topped with Spinach and Boursin Cheese |
$75 |
| Mini Chicken Cordon Bleu |
$75 |
| Toasted Phyllo topped with Smoked Salmon and Chives |
$80 |
| Roasted Chicken and Vegetable Pot-Stickers With Sweet & Sour Sauce |
$80 |
| Mini Shepherd's Pie |
$90 |
| Coquilles St. Jacques |
$90 |
| Maryland Crab Cakes drizzled with Lemon Garlic Aioli |
$110 |
| Beef Wellington with Horseradish Cream |
$120 |
| Lobster Cobbler |
$120 |
** all hors d‘oeuvres are priced per 50 piece lot
Fruit, Vegetable and Cheese Display Additional $7 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.
Prices and items are subject to change.
Download printer-friendly PDF file of our Menus in our Valuable Downloads Section
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