SATURDAY AFTERNOON LUNCH

Odyssey’s lunches are created onboard daily. 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 LUNCH 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, entree and dessert menu choices after your party is seated. You may request that your lunch 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 Puffed Pastry, served over Spaghetti Squash, with Dried Cherries, Candied Pecans and drizzle of Marsala Wine Demi-glace

Classic Ceasar
Crisp Romaine Hearts tossed with hand cut Croutons, shaved Parmesan Reggiano, in a traditional Caesar Dressing

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

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

Sesame-Grilled Salmon Fillet
Fillet of grilled Salmon, roasted with Sesame, Soy and fresh Ginger, served atop Jasmine Rice and a salad of Romaine in a light Rice Wine Vinaigrette

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

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

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

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
Warm Bread pudding with dried Currants, Figs and Apricots served Vanilla Bean Ice Cream sprinkled with Toasted Coconut

New York Style Cheesecake
Traditional rich Cheesecake atop a seasonal Glaze

Peach and Blueberry Crisp
Fruit Crisp served warm with Vanilla Bean Ice Cream and a light Blueberry Puree

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

Type of Event:
* No. of Guests:
* Date:
* Required