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Dates & Times
August 27 - August 28, 2026
Location
The Orchard Inn
100 Orchard Inn Lane
Saluda, NC 28773
Cost
$145/person plus tax & gratuity
Contact
Orchard Inn
(828) 382-8397
View Event Website
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Join The Orchard Inn a wonderful culinary experience when it hosts an Austrian wine dinner at Newman’s Restaurant!
Marianne and Chef Correy have crafted a fabulous 5-course meal, each paired with the perfect wine. The dinner begins at 6:30 p.m.. Seating is available inside the air-conditioned dining room or outside on the beautiful dining terrace.
Reserve early, since this event sold out last year.
The evening starts with Austrian spicy cheese spread on farmers bread, breaded and fried mushrooms with sauce tartar, and pork belly sliders, paired with Szigeti Adele Grüner Veltliner Brut Blanc de Blanc, Burgenland 2018.
The first course is a salad of celery root, Belgian endives, radicchio, walnuts, pears and oranges. It’s paired with Bunn Reid Stein Grüner Veltliner, Kamptal 2021.
The second course features poached salmon with dill sauce and parsley potatoes, paired with Hermann Moser “Gebling” Reisling, Kremstal 2015.
The third course’s wiener schnitzel from organic chicken, viennese potato salad, microgreens, lemon, cranberry sauce is complimented by Hermann Moser Zweigelt, Niederösterreich 2022.
The fourth course is veal goulasch and spätzle, paired with Stift St. Laurent Tattendorf, Klosterneuburg 2022.
This memorable meal culminates with the dessert course’s Emperor’s Nonsense, plum compote paired with Hermann Moser Welschriesling Beerenauslese, 2018.
Marianne and Chef Correy have crafted a fabulous 5-course meal, each paired with the perfect wine. The dinner begins at 6:30 p.m.. Seating is available inside the air-conditioned dining room or outside on the beautiful dining terrace.
Reserve early, since this event sold out last year.
The evening starts with Austrian spicy cheese spread on farmers bread, breaded and fried mushrooms with sauce tartar, and pork belly sliders, paired with Szigeti Adele Grüner Veltliner Brut Blanc de Blanc, Burgenland 2018.
The first course is a salad of celery root, Belgian endives, radicchio, walnuts, pears and oranges. It’s paired with Bunn Reid Stein Grüner Veltliner, Kamptal 2021.
The second course features poached salmon with dill sauce and parsley potatoes, paired with Hermann Moser “Gebling” Reisling, Kremstal 2015.
The third course’s wiener schnitzel from organic chicken, viennese potato salad, microgreens, lemon, cranberry sauce is complimented by Hermann Moser Zweigelt, Niederösterreich 2022.
The fourth course is veal goulasch and spätzle, paired with Stift St. Laurent Tattendorf, Klosterneuburg 2022.
This memorable meal culminates with the dessert course’s Emperor’s Nonsense, plum compote paired with Hermann Moser Welschriesling Beerenauslese, 2018.
