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The Port Hotel Restaurant & Inn
A One-Night Stay for Two, In-Room Breakfast, $15 Dining Credit, and Turndown Service with Chocolates
Trying to dock in your next getaway? Drop anchor at The Port Hotel Restaurant & Inn on this week's Escape.
Head 30 minutes due north from Milwaukee to Port Washington, Wisconsin, for a night of luxury and hospitality at the beautifully restored 1902 hotel, where you'll unload your cargo in a king room for a one-night stay for two ($119).
Batten down the hatches in your accommodations with views of Port Washington and the Lake Michigan harbor, fireplaces, satellite TVs, DVD players, splashes of period décor, and an included turn-down service with chocolates.
You and your fellow passenger will wake to the smell of a chef-prepared breakfast delivered to your room. Choose from savory and sweet dishes on the menu—like a three-egg Denver Omelet with green onion, green pepper, ham, and Colby Jack cheese served with hash browns, your choice of toast, and fresh fruit or a banana-strawberry waffle with fresh whipped cream—and wash it down with your choice of coffee, tea, juice, hot chocolate, or soda.
Afterward, embark on a journey to downtown Port Washington and let a guide do the navigating for you on a walking tour; or browse the historic storefronts, museums, and boutiques on your own. Set sail for the 37-mile Ozaukee Interurban Trail (perfect for biking or cross-country skiing), and then explore the waterfront and marina.
In the evening, steer toward The Port Hotel Restaurant and use your $15 credit toward daily features and house specialties (including lamb shank and barbecue baby back ribs). Start with the oysters Rockefeller topped with hollandaise sauce, then dive into the chicken saltimbocca—chicken cutlets with prosciutto and provolone cheese, braised in sage wine sauce and served with pasta—or the roast prime rib.
Pull into the harbor of Lake Michigan for a quick Escape that will get the wind back in your sails.
PAID VALUE EXPIRES ON September 24, 2021
PROMOTIONAL VALUE EXPIRES ON April 30, 2012