2009 WASHINGTON DC DINNER 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 dinner be served immediately or that your meal be served at a more leisurely pace.
Groups 20-700, please call us at 866/816-3463 for additional Group Cuisine & Menu options.
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, Chick Peas, 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
Syrah Braised Center Cut of Beef
Tender cut of Beef slow roasted with a Savory Red Wine Demi-Glace and accompanied by White Truffle Mashed Potatoes and Fresh Seasonal Vegetables
Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with
Parmigiano-Reggiano Cheese and Pomodoro Ragu
Boneless Pork Chop
Grilled Boneless Pork finished with a Lemon Rosemary White Wine Reduction served with Double Baked Cheddar and Bacon Yukon Gold Potatoes
Mojito Salmon
Wild Alaskan Salmon encrusted with Crispy Tortillas and Citrus flavors served with Fire Roasted Vegetables and a Colusari Red Rice
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
Double Chocolate Brownie Sundae
A Double Chocolate Brownie served a la mode
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
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
Traditional Key Lime Pie
Original Florida recipe with Key lime filling on a buttery shortbread crust
Menu items are subject to change.
Groups 20-600, please call us at 866/816-3463 for additional Group Cuisine & Menu options.
