SATURDAY AFTER NEW YEAR MENU

FIRST COURSE

Boston Bibb Salad
Leafy greens tossed with Red & Yellow Peppers, Radishes, Chick Peas, Tomato Concasse and Crumbled Gorgonzola in a Parmesan Vinaigrette

MAIN COURSE

Tuscan Chicken
Pan-seared Chicken Breast and Fresh Herbs, layered with a blend of Sun-dried Tomato and Cheeses, served with 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 accompanied by White Truffle Mashed Potatoes an Fresh Seasonal Vegetables

Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Grain with Parmigiano-Reggiano Cheese and Pomodoro Ragu

Boneless Pork Chop
Grilled Boneless Pork finished with a Lemon Rosemary White Wine Reduction served withDouble 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

DESSERT
Double Chocolate Brownie Sundae Served a la Mode
Bread Pudding with Chocolate Sauce and Vanilla Bean Ice Cream

New York Style Cheesecake
Odyssey's Signature Decadent Chocolate Truffle Torte

Traditional Key Lime Pie

Menu subject to change