2009 BOSTON DINNER CRUISE MENU
As you depart from the dock and begin your journey out on the water, bring your cocktail up to the observation deck and see up - close views of the Boston Harbor 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.
Groups 20-600, please call us at 866/836-3463 for additional Group Cuisine & Menu options. |
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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, 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
Haddock Almandine
Fresh New England Haddock baked to perfection with Dijon & Almond flavors, accompanied by Wild Rice and Brown Butter Glazed Green Beans
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
Raspberry Mousse Cup
Rich Raspberry Mousse served in a Dark Chocolate Cup finished with Homemade Whipped Cream & Raspberries
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
Chef's Daily Special
Daily our Chef creates a specialty dessert for those creative palates
Menu items are subject to change.
Groups 20-600, please call us at 866/836-3463 for additional Group Cuisine & Menu options.
