| Lunch Menu |
| Items Are Subject to Change |
| First Course |
| Roasted Duck Confit Braised Duck with Cherry Balsamic Demi-Glace served atop a Double Ripe Plantain Cake and garnished with Sun-Dried Cherries and Candied Pecans |
| Baby Wedge Salad Crisp Wedges of Baby Lettuce with Pink Peppercorns, Marinated Red Onion, Grape Tomatoes and Champagne-Truffle Vinaigrette |
| Lobster Bisque Rich Pacific Rim Lobster simmered in Butter and blended with Crème Fraiche and a touch of Sherry |
| Main Course |
| Tuscan Chicken Pan-Seared Chicken Breast rubbed with Fresh Herbs and served with Escarole and a Tuscan White Bean Ragu with Pancetta and Red Pepper, and finished with Asiago Cheese |
| 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 |
| Beef Short Ribs Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock of Bleu Cheese Fondue |
| 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, and finished with Fire Roasted Red Pepper Puree |
| Desserts |
| A Selection of Seasonal Desserts Prepared Fresh Onboard Daily |
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| Plated Dinner Menu |
| Items Are Subject to Change |
| Appetizer |
| Tasting Trio Red Tomato Crisp Filled with Nova Lox Mousse and |
| Mujol Caviar Striped European Cucumber topped with Whipped Basil |
| Feta Cheese Spicy Black Bean Tostada with Santa Fe Smoked Chicken Salad |
| First Course |
| Roasted Duck Confit Braised Duck with Cherry Balsamic Demi-Glace served atop a Double Ripe Plantain Cake and garnished with Sun-Dried Cherries and Candied Pecans |
| Baby Wedge Salad Crisp Wedges of Baby Lettuce with Pink Peppercorns, Marinated Red Onion, Grape Tomatoes and Champagne-Truffle Vinaigrette |
| Lobster Bisque Rich Pacific Rim Lobster simmered in Butter and blended with Crème Fraiche and a touch of Sherry |
| Argentinean Scallops Atlantic Scallops, Gulf Shrimp and Blue Crab served with Cream Spinach and Toasted Parmesan Cheese |
| Main Course |
| Tuscan Chicken Pan-Seared Chicken Breast rubbed with Fresh Herbs and served with Escarole and a Tuscan White Bean Ragu with Pancetta and Red Pepper, and finished with Asiago Cheese |
| 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 |
| Beef Short Ribs Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock of Bleu Cheese Fondue |
| Seafood Ravioli Gratinee Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Parmigiano-Reggiano Cheese and Pomodoro Ragu |
| Two Bone French Pork Chop Grilled Center Cut Pork Chop finished with a Lemon Rosemary Wine Reduction and served with Citrus Herb Roasted Potatoes and Red and Yellow Bell Peppers |
| 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, and finished with Fire Roasted Red Pepper Puree |
| Desserts |
| A Selection of Seasonal Desserts Prepared Fresh Onboard Daily |
| - |
| Dinner Food Station Menu |
| Items Are Subject to Change. ChefÍs Selections of Hors dÍ Oeuvres |
| Salads |
| Chipotle Caesar Salad Crisp Romaine Hearts tossed with Chipotle Caesar Dressing, Herb Croutons and Parmesan Cheese |
| Asian Chicken Salad Exotic Mixed Greens with Sesame Chicken, Carrots, Scallions, Bean Sprouts, Tomatoes and Crispy Wonton Noodles in a Sesame Ginger Dressing |
| Entrees |
| Lemon-basil Chicken Breast Pan-Seared Chicken served with Button Mushrooms, Red and Yellow Peppers, and a Chardonnay Wine Reduction |
| Whole Roasted Atlantic Salmon Served with a Whole Grain Mustard Crust and Fresh Lemon |
| Tri-color Tortellini Imported Tortellini Pasta tossed with Roasted Red Peppers, Broccoli, Wild Mushrooms and Grape Tomatoes in a Parmesan Pesto Cream |
| Carved to Order |
| Black Pepper-crusted Sirloin Roasted Whole with Natural Juices served with Horseradish Cream |
| Accompaniments |
| Citrus-rosemary Red Bliss Potatoes |
| Herb Roasted Fresh Seasonal Vegetables |
| Desserts |
| Assortment of Freshly Baked Pastries with Fresh Seasonal Berries |
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| Odyssey Moon Light Lounge Cruise Menu |
| Items Are Subject to Change |
| Pre - Appetizer |
| Fresh Baked Pretzel served with German Mustard |
| Tastings Plate |
| Nova Lox Pastry with a Light Spread of Whipped Cream Cheese and Onions |
| Mini Sirloin Crostini with Horseradish Cream |
| Lemon Hummus and Sun-dried Tomato Walnut Spread Served with Toasted Pita Crackers and Pumpernickel Toast Points |
| Assorted Imported and Domestic Cheeses |
| Vegetable Crudités with Wasabi Ranch Dressing |
| Dessert Display |
| Odyssey's Signature Chocolate Fountain with Assorted Fresh Fruit Dipping Skewers |
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| Brunch Buffet Menu |
| Items Are Subject to Change |
| Salads |
| Chipotle Caesar Salad Crisp Romaine Hearts tossed with Chipotle Caesar Dressing, Herb Croutons and Parmesan Cheese |
| Asian Chicken Salad Exotic Mixed Greens with Sesame Chicken, Carrots, Scallions, Bean Sprouts, Tomatoes and Crispy Wonton Noodles in a Sesame Ginger Dressing |
| Fresh Fruit Salad A Fresh Selection of Seasonal Citrus and Melon Fruits |
| Breakfast |
| Scrambled Eggs with Wisconsin Cheddar |
| Country Link Turkey Sausage |
| Applewood Smoked Bacon |
| Hash Brown Potatoes with Peppers and Onions |
| Entrees |
| Tri-color Tortellini Imported Tortellini Pasta tossed with Roasted Red Peppers, Broccoli, Wild Mushrooms and Grape Tomatoes in a Parmesan Pesto Cream |
| House-griddled Belgian Waffles Served with a Selection of Maple Syrup, Cinnamon Whipped Cream, Dark Chocolate Shavings and Fresh Berry Sauce |
| Banana Fosters French Toast Cinnamon Battered Texas Toast stuffed with Banana Cream Cheese, Toasted Pecans and Brown Sugar |
| Vegetable Balsamico Roasted Seasonal Vegetables tossed with Pomodoro Sauce and topped with Asiago Bread Crumbs |
| Lemon-basil Chicken Breast Pan-Seared Chicken Breast served with Button Mushrooms, Red and Yellow Peppers, and a Chardonnay Wine Reduction |
| Carved to Order |
| Whole Roasted Sirloin Served with Natural Juices and Horseradish Cream |
| Whole Roasted Atlantic Salmon Roasted Salmon served with a Whole Grain Mustard Crust and Fresh Lemon |
| Citrus-rosemary Pork Loin Hand Carved with Garlic Jus |
| Odyssey Kids |
| Lightly Fried Chicken Tenders |
| Seasoned Fries |
| Old Fashioned Macaroni and Cheese |
| Mini-pizzas |
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