FIRST COURSE
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
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
Shrimp and Scallop Mélange
Atlantic Sea Scallops, Gulf Shrimp and Blue Crab baked with Creamy Spinach and au gratin Parmigiano-Reggiano Cheese
MAIN COURSE
Roasted Chicken Santa Cruz
Pan-seared smoked Chicken Breast served atop sautéed Vegetables and Chicken Chorizo, finished with a Chipotle Tomato Cream Sauce
Mojito Salmon
Salmon marinated with Citrus flavors encrusted with a mix of crispy Tortilla Strips, Garlic and Cilantro, served with fire-roasted Vegetables and Colusari Red Rice
Seafood Cannelloni Gratinee
Seafood-filled Cannelloni au gratin with a creamy Alfredo and Pomodoro Ragu duo, drizzled with Pesto
Rosemary and Mint Lamb Shank
Braised Lamb Shank served with creamy Polenta and fresh Edamame
Beef Short Ribs
Syrah braised beef Short Ribs with Red-Skinned Smashed Potatoes, seasonal Vegetables and Gremolota
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
Peach and Blueberry Cobbler
Deep Dish Fruit Cobbler served warm with Vanilla Bean Ice Cream and a light Blueberry Puree
Chef's Daily Special
Daily, our Chef creates a specialty dessert for those creative palates
Chef's Selection of Fresh Fruit
