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Book Package |
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Make package reservations online. Simply click button below and dates will be automatically selected for you.
Choose a room type and select the four letter package code, PGDI - Progressive Dinner.
Please call toll-free 866-CU-IRISH with any
questions.
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DETAILS
The Irish Cottage Boutique Hotel's Progressive Dinner Weekend
package allows you to "dine around" Galena enjoying great wine,
delicious food and educational programs. The package includes an
extensive gourmet menu, numerous wines and cocktails, and many
special programs. Join us May 30 - June 1, 2008, in Galena,
Illinois, to experience this complete menu at Galena's finest
restaurants. Transportation provided to and from Main Street in
downtown Galena for Progressive Dinner. Guests will walk
between Vinny Vanucchi's 'Little Italy' and One Eleven Main.
FRIDAY PROGRESSIVE DINNER - May 30, 2008
FIRST COURSE - APPETIZER
SECOND COURSE - ENTREE
Learn food preparation techniques from One Eleven Main chef, Ryan Boughton;
hear the story behind the creation of One Eleven Main from owner, Jack Coulter;
and participate in a small group wine discussion with Todd Tucker as he moves throughout the room table by table.
THIRD COURSE - DESSERT
Dessert
Raspberry Bread Pudding
After Dinner Drink
Cafe Brulot - citrus and spice-infused coffee, blended with
cinnamon and orange liqueurs and topped with a fabulous head of
cream
SATURDAY PROGRESSIVE DINNER - May 31, 2008
FIRST COURSE - APPETIZER
Cocktail
Tropical Twist Sangria - red wine infused with sugar, spices, citrus, melon and
pineapple; blended and served over ice
Appetizer
Jumbo Stuffed Mushroom Alouette
Wine
Castello di Gabbiano Pinot Grigio
(32KB PDF)
SECOND COURSE - ENTREE
Witness first-hand why pairing wine with food is an art rather
than a science as two tasting experts debate and defend the wine
selection they've paired with the evening's entree.
THIRD COURSE - DESSERT
Meet Christine Lawlor, Master
Winemaker from Galena Cellars Winery. She’ll take you from the barrel room to the tasting room during
this intriguing discussion about her award-winning Frontenac Port.
Dessert
Fig and strawberry griddled pound cake with Galena Cellars Port
and honey mascarpone
After Dinner Drink
Hennessy VSOP Cognac (840KB PDF)
HOT
BOUTIQUE IRISH BREAKFAST - MAY 30 & 31, 2008
Hot Boutique Irish breakfast menu options vary daily. Selection may include a
deep dish Irish omelet, Tipperary toast, Dublin eggs benedict
or pancake-crepe with fresh fruit salsa. Scones, cereal, toast, bagels, muffins, yogurt, fresh fruit, coffee, tea, milk and juice.
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