CHICAGO LUNCH CRUISE MENU
Our Executive Chef and galley staff prepare a distinctive menu of appetizers, entrees and desserts on board 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.
Please click here to view our Saturday Afternoon Lunch Cruise Menu.
2009 CHICAGO LUNCH CRUISE MENU
For cruises occuring before April 1, 2010
FIRST COURSE
Antipasto Plate
An assortment of Domestic and Imported Meats and Cheeses, drizzled with a Basil Pesto Balsamic Reduction
Classic Caesar
Crisp Romaine Hearts tossed with Classic Caesar Dressing, Herb Croutons and Parmesan Cheese
Lobster Bisque
Rich Lobster simmered in Butter and Crème, blended with a touch of Sherry
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
Asian Grilled Salmon
Sesame Grilled Salmon roasted with Soy and Ginger served atop Crisp Romaine Hearts with Cilantro Rice Wine Vinaigrette and a Sesame Ginger Rice Salad
Seafood Ravioli Grantinee
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,
DESSERTS
A selection of Seasonal Desserts prepared fresh onboard daily
2010 CHICAGO LUNCH CRUISE MENU
For cruises departing after April 1, 2010
FIRST COURSE
Classic Caesar
Crisp Romaine Lettuce tossed with Classic Caesar Dressing, Herb Croutons and Parmesan Cheese
Lobster Bisque
Rich Lobster simmered in Butter and Cream, blended with a touch of Sherry
Dried Cherries and Candied Pecan Duck en Croute
Savory blend of Duck Confit, Mushrooms, Cinnamon and Cheeses in a Puff Pastry served on a bed of Spaghetti Squash and garnished with a sweet Marsala Demi Glace
Roasted Chicken Santa Cruz
Roasted smoked Chicken Breast served atop sautéed Vegetables and Chicken Chorizo, finished with a Chipotle Tomato Cream Sauce
Asian Grilled Salmon
Sesame-grilled Salmon roasted with Soy and Ginger served atop Crisp Romaine Hearts with Cilantro Rice Wine Vinaigrette and a Sesame Ginger Rice Salad
Seafood Cannelloni Gratinee
Seafood-filled Cannelloni au gratin with a creamy Alfredo and Pomodoro Ragu duo, drizzled with Pesto
Roasted Vegetable Napoleon
Freshly-prepared Vegetable Ragout generously layered with crispy Lavash and garlic basil White Beans, drizzled with a light Vegetable Sauce
DESSERTS
New York Style Cheesecake
Golden Brown, Rich and Creamy Cheesecake with a Graham Crust
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
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.
