|
|
For more information about Holiday Events for Groups of 20 or less please visit our Holiday Page!
For information about Boston Holiday Packages for Groups of 20 or More Visit our Group Website or Call 866/836.3463!
Celebrate this holiday season amidst the unparalleled elegance of Odyssey, Boston's foremost luxury cruising vessel. Her beautifully remodeled decks provide a memorable holiday setting for private groups, large parties or gala events of up to 600. Festive decor. Dining. Dancing. Music. Outstanding service. Skyline views. All planned with a simple phone call. 866/836.3463 |
December Holiday Drink Deal- Groups of 6 or More
Splash aboard the warm and cozy decks of Spirit all December long with your group of 6,8 or 10 and get the first round of drinks for free!
To Book your Cruise with this special offer call 866.310.2469 or use our Online Reservation System to Book Your December Cruise!
* Available for Dinner Cruises only.
|
|
HOLIDAY DINNER MENU
SELECTION OF FRESH HORS D'OEUVRES
Roasted Sirloin on Crostini
with Herbed Cheese and Caramelized Onions
Smoked Chicken Salad Tartlet
Smoked Salmon Mousse on Toast Points
Herbed Beggars Purse
Petit Pasta filled with Fontina and Italian Cheeses
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 Short Ribs
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 Potato
Wild Alaskan Salmon
Garlic and Herb-roasted Salmon with a splash of Chardonnay served over Butternut
Risotto 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
DESSERT
Deluxe Dessert and Coffee Station
|
|
HOLIDAY LUNCH MENU
FIRST COURSE
Antipasto Plate
An assortment of Domestic and Imported Meats and Cheeses, drizzled with a Basil
Pesto Balsamic Reduction
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
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 Short Ribs
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
Wild Alaskan Salmon
Garlic and Herb-roasted Salmon with a splash of Chardonnay served over Butternut
Risotto 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
DESSERT
Deluxe Dessert and Coffee Station
|
|
|
