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DINNER

Odyssey’s dinners are created onboard 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.

 

ODYSSEY SAMPLE PLATED DINNER MENU

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

A waiter will take your individual appetizer, entrée 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
Caramelized Duck en Croute
Duck Confit, Forest Mushrooms, Sage and Monterrey Jack Cheese baked in a Puff Pastry, served over Spaghetti Squash, with Dried Cherries, Candied Pecans and drizzle of Marsala Wine Demi-glace

Mixed Greens with Apples and Strawberries
Fresh salad Greens tossed with Granny Smith Apples, caramelized Pecans, Strawberries, Grape Tomatoes and crumbled Bleu Cheese, in a Raspberry Vinaigrette

Lobster Bisque
Lobster simmered in sweet cream Butter and blended with Sherry and Crème Fraiche, served with an herbed Crouton

Seafood Mélange
Fresh Atlantic Sea Scallops, Gulf Shrimp and Blue Crab baked with Peppers and Dijon into a cake, accompanied with toasted Crostini


MAIN COURSE

Maple-Glazed Chipotle Chicken
Pan-roasted smoked Chicken Breast, served with a fiery Vegetable Ratatouille and roasted Yukon Gold Potatoes, topped with a Chipotle Tomato Cream

Argentinean Salmon
Pan-seared fresh Salmon fillet marinated in spicy Chimichurri Sauce, served over a fried mashed Yucca Cake, topped with a sweet Corn Posole and crispy Corn Tortilla Strips

Seafood Ravioli Gratinee
Jumbo Ravioli filled with imported Italian Cheeses, topped with Gulf Shrimp, Bay Scallops, and a rustic Pomodoro Sauce

Mushroom Braised Short Ribs
Braised Beef Short Ribs marinated in a Shallot and Wild Mushroom Gravy, served with Garlic Mashed Potatoes, Puff Pastry and crispy Onion Straws

Roasted Vegetable Napoleon
Ragoût of Tomato, Zucchini, Eggplant and Summer Squash, layered with a White Bean Purée between crispy Lavash, served with a fresh Basil Marinara

All Wednesday Firework Cruises and Saturday Night Dinner Cruises will have a Dessert Station with a Chocolate Fountain instead of a plated dessert.

*Menu items are subject to change. Menus are prepared fresh onboard.