Main
All steaks are cooked over a flame grill, glazed with rosemary butter and seasoned with Maldon salt.
Ribeye
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400g. Greater Omaha – Angus/Hereford
395,-USA – Grain-fed
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350g. Angus/Hereford
350,-Australia – Grain-fed
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300g. Hereford
245,-Uruguay – Grain-fed – Matured at least 35 days
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400g. Hereford
295,-Uruguay – Grain-fed – Matured at least 35 days
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700g. “Cöte de köd” – Hereford
565,-Uruguay – Grain-fed – Matured at least 35 days
Tenderloin
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225g. Hereford
285,-Uruguay – Grass-fed – Matured at least 35 days
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450g. Chateaubriand – Hereford
595,-Uruguay – Grain-fed – Matured at least 35 days
New York Strip
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300g. Greater Omaha – Hereford/Angus
325,-USA – Grain-fed
Wagyu
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150g. Snowbeef – ”Hida-Gyu”
545,-Grade 5A – Feeding: Corn, grains & Japanese beer
Pluma
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225-250g. Black Iberian pig
235,-Spain – Acon-fed
Alternatives
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KöD Tartare as main course:
225,-Served w. Steak Fris à la KöD
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KöD Burger:
175,-200 g. beef patty w. greens, cheddar & bacon. Comes w. dips & Garlic/Chili Fries
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Crispy fried chicken:
175,-Danish chicken crumbled w. crispy flakes & cajun spices, served w. an optional sauce
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Vegetarian steak:
150,-200 g. salt-baked celeriac with smoked cheese, blackcurrant vinaigrette & Danish Gouda cheese