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

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Chestnut soup & Joselito Iberico ham
Organic egg yolk, Radicchio Tardivo di Triviso & blood orange.

2019 Sauvignon Blanc, Robert Goldenits Burgenland

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Fürstenberg venison veal saddle & red port wine
Celeriac, Borettane onion, dried plum & roasted crumbs

2017 Pinot Noir, Albert Bichot, Burgundy

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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

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Carrot Tortelloni & White Truffle
Organic egg yolk, salsify & Jerusalem artichoke

2020 the CORD Chard. & White Brg. Jochen Dreissigacker, Rheinhessen

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Saddle & leg of Fürstenberg venison & Madeira
celeriac, pearl onion & red currant

2016 Vino Nobile di Montepulciano
Poderi Boscarelli, Tuscany, Italy

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CORD 1937 – Valrhona Manjari & Nougat Crisp.
Baked apple, mandarin & walnut.

2017 Vendémiaire, Cht.Bouscasse, South West France

 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

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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

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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

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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

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The Sweet Finish – Greek Yogurt & Pecan

Plum, coconut & winter flavours

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CORD chocolates

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To Toast:

Champagne Louis de Sacy,

Grand Cru brut rosé

115 Euro – snacks & menu without drinks

199 Euro – including aperitif, wine accompaniment, water & coffee