Main
Our steaks are cooked over flame grill, glazed with rosemary butter and seasoned with Maldon salt. All steaks are served with carrot puree.
Ribeye
-
350g. Hereford – Angus
475,-USA – Grain-fed – Matured at least 35 days
-
250g. Hereford
350,-Uruguay – Grain-fed – Matured at least 35 days
-
350g. Hereford – Angus
450,-Uruguay – Grain-fed – Matured at least 35 days
-
700g. “Cöte de köd” – Hereford – Angus
750,-Uruguay – Grain-fed – Matured at least 35 days
Tenderloin
-
200g. Hereford – Angus
295,-Uruguay – Grass-fed – Matured at least 35 days
Striploins
-
300g. New York Strip – Hereford – Angus
355,-USA – Grain-fed – Matured at least 35 days
-
300g. UG Strip – Hereford – Angus
355,-Uruguay – Grain-fed – Matured at least 28 days
-
450g. KöD de Strip – Hereford – Angus
495,-USA – Grain-fed – Matured at least 28 days
Wagyu Striploin
-
150g. Japanese Black
595,-Japan – Grade 4A – Feeding: Corn, grains & Japanese beer
Fun Fact: Rice wine is massaged into the skin and fur of the cattle
Alternatives
-
KöD Tartare as main course
225,-Served w. Steak Fris à la KöD
-
KöD Double Bacon Cheeseburger
175,-2 x 140g. beef patty w. greens, cheddar & bacon. Served w. dip & chili/garlic fries
-
Crispy Danish chicken
185,-Crispy, breaded Danish chicken from thighs. Cooked w. lemon & rosemary
-
Vegetarian steak
150,-200 g. salt-baked celeriac with smoked cheese, blackcurrant vinaigrette & Danish Gouda cheese