2009 CHICAGO DINNER CRUISE MENU
As you depart from Navy Pier and begin your journey out on the water, bring your cocktail up to the observation deck and see up - close views of the Chicago skyline that will take your breath away. We guarantee, you've never seen your city quite like this before. Once back at your table, allow your attentive waiter to serve you your first course, main dish and dessert of your choice. Feel free to dine at a leisurely pace - there's no rush. Sit back and relax - we'll handle the rest.
Please click here to view our Sunday Sunset Dinner Cruise Menu.
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FIRST COURSE
Antipasto Plate
An assortment of Domestic and Imported Meats and Cheeses, drizzled with a Basil Pesto Balsamic Reduction
Boston Bibb Salad
Leafy Greens tossed with Red & Yellow Peppers, Radishes, Tomato Concasse and Crumbled Gorgonzola in a Parmesan Vinaigrette
Lobster Bisque
Rich Lobster simmered in Butter and Cream, blended with a touch of Sherry
Argentinean Scallops
Atlantic Sea Scallops, Gulf Shrimp and Blue Crab baked with Creamy Spinach and Au Gratin Parmesan Cheese
MAIN COURSE
Tuscan Chicken
Pan-seared Chicken Breast and Fresh Herbs, layered with a tangy blend of Sun-dried Tomato and Cheeses, served with a Vegetable Orzo and Sautéed Swiss Chard
North Atlantic Salmon
Garlic and Dill Marinated Salmon roasted with a splash of Chardonnay and served over Cajun Spiced Couscous and a Tower of Roasted Ratatouille Vegetables
Grilled New York Strip Steak
Bleu Cheese Crusted New York Strip Steak accompanied by a traditional Double Baked Yukon Gold Potato and Roasted Vegetable Bundle
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, all finished with Fire Roasted Red Pepper Puree
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
Baked with Dried Currants, Figs and Apricots and served warm with Vanilla Bean Ice Cream sprinkled with Toasted Coconut
New York Style Cheesecake
Golden Brown, Rich and Creamy Cheesecake with a Graham Crust
Peach and Blueberry Cobbler
Deep Dish Fruit Cobbler served warm with Vanilla Bean Ice Cream and a light Blueberry Puree
Menu items are subject to change.
Groups 20-600, please call us at 866/826-3463 for additional Group Cuisine & Menu options.
