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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 Monterey Jack Cheese baked in a Puff Pastry, served over Spaghetti Squash with Dried Currants, Cranberries and Candied Pecans and a 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 Fraîche

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


MAIN COURSE

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

Orange-Ginger Glazed Salmon
Oven-roasted fresh Salmon Fillet marinated with Ginger, Orange and White Wine served over Green Tea-infused Cous Cous, with a crisp Asian Vegetable Cake

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 and crispy Onion Straws

Roasted Vegetable Napoleon
Ragoût of Tomato, Zucchini, Eggplant and Summer Squash, layered with a White Bean Purée between crisp Corn Tortillas, 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.