HOLIDAY SPECIALS
at the CORD
Goose and duck to go
Avoid the annual Christmas stress with our winter special “Goose and Duck to go”.
With a first pick-up, starting on the 11th of November 2021, the delicious poultry including tasty side dishes can be ordered via our online shop.
Our sets are especially suitable for your dinner parties at home with family and friends and can be prepared in no time with the enclosed instructions – Christmas can come!
>>ONLINE SHOP<<
the CORD Autumn Aroma Journey
Gamba Carabinero & Escabeche
Pumpkin, Pear, Citrus & Castel-Franco
Vintage Riesling, Jochen Dreissigacker Rheinhessen
***
Chestnut soup & Joselito Iberico ham
Organic egg yolk, Radicchio Tardivo di Triviso & blood orange.
2019 Sauvignon Blanc, Robert Goldenits Burgenland
***
Fürstenberg venison veal saddle & red port wine
Celeriac, Borettane onion, dried plum & roasted crumbs
2017 Pinot Noir, Albert Bichot, Burgundy
***
CORD 1937 – Valrhona Manjari & Nougat Crunch
Baked apple, mandarin & hazelnut
2017 Vendémiaire, Cht. Bouscasse, South West France
–
72 Euro
as desired with wine accompaniment per glass 6,50 Euro
98 Euro (including wine accompaniment)
the CORD 4-course Christmas menu
Our head chef Florian Peters and our restaurant manager Olaf Rode have put together a festive menu with a matching wine accompaniment for you, which we already offer for groups of 8 people or more.
Gamba Carabinero & Escabeche
Pumpkin, Pear & Castel-Franco
2020 the CORD Chard. & White Brg. Jochen Dreissigacker, Rheinhessen
***
Carrot Tortelloni & White Truffle
Organic egg yolk, salsify & Jerusalem artichoke
2020 the CORD Chard. & White Brg. Jochen Dreissigacker, Rheinhessen
***
Saddle & leg of Fürstenberg venison & Madeira
celeriac, pearl onion & red currant
2016 Vino Nobile di Montepulciano
Poderi Boscarelli, Tuscany, Italy
***
CORD 1937 – Valrhona Manjari & Nougat Crisp.
Baked apple, mandarin & walnut.
2017 Vendémiaire, Cht.Bouscasse, South West France
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82 Euro – 3-course menu with gamba carabinero or carrot tortelloni / 115 Euro including wine accompaniment.
107 Euro – 4-course menu / 148 Euro including wine accompaniment
the CORD New Year’s Eve menu
7:30pm – Reception, aperitif & snacks at the tables
8:15pm – Start of menu
11:00pm – Closing
–
Snacks on the tables
***
Goat’s cream cheese nougat – almond, crispbread & red currant
Smoked eel – organic Linda potato, Imperial caviar, sour cream & chives
Beef tartare – sourdough crostini, caper crisp & black olive
CORD Bread – L’Aspromontano Olive Oil & English Sea Salt
Crémont de Loire Excellence brut rosé, France
–
Menu
Thomas Kammeier’s classic to start- Baked Gamba Carabinero & Lemon Grass
Pineapple, peppers & coriander
WW 2018 Tonneau, Pinot Blanc, dry, QbA organic
Jochen Dreissigacker, Rheinhessen
***
Florian Peters’ signature craft – carrot tortelloni & white truffle.
Organic egg yolk, salsify & Jerusalem artichoke.
WW 2018 Tonneau, Pinot Blanc, dry, QbA organic
Jochen Dreissigacker, Rheinhessen
***
Family Style to Share
Saddle of venison from Fürstenberg
US Rib Eye from Nebraska
Wagyu Navel Short Rib
Sides: Celeriac puree, sprouted cabbage, braised shallots, glazed chestnuts,
red wine jus, pumpkin-apple chutney & truffle-spinach salad
RW 2015 Lions de Batailley, AOC
Cht.Batailley Pauillac
***
The Sweet Finish – Greek Yogurt & Pecan
Plum, coconut & winter flavours
***
CORD chocolates
***
To Toast:
Champagne Louis de Sacy,
Grand Cru brut rosé
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115 Euro – snacks & menu without drinks
199 Euro – including aperitif, wine accompaniment, water & coffee
