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
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350g. Star – Angus
475,-USA – Grain-fed – Matured at least 28 days
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300g. Hereford
275,-Uruguay – Grain-fed – Matured at least 35 days
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400g. Hereford
325,-Uruguay – Grain-fed – Matured at least 35 days
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700g. “Cöte de köd” – Hereford
595,-Uruguay – Grain-fed – Matured at least 35 days
Tenderloin
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200g. Hereford/Angus
265,-Uruguay – Grass-fed – Matured at least 28 days
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450g. Chateaubriand – Hereford
595,-Uruguay – Grain-fed – Matured at least 28 days
New York Strip
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300g. Exclusive – Hereford/Angus
345,-USA – Grain-fed – Matured at least 28 days
Wagyu Striploin
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150g. Japanese Black
555,-Japan – Grade 4A – Feeding: Corn, grains & Japanese beer
Fun Fact: Rice wine is massaged into the skin and fur of the cattle
Pluma
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225-250g. Black Iberian pig
255,-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 Bacon Cheeseburger
175,-200 g. beef patty w. greens, cheddar & bacon. Served w. dips & Garlic/Chili Fries
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Crispy fried Danish chicken
175,-Danish chicken marinated in buttermilk, thyme & garlic. Tossed in KöD’s own panko bread crumbs
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Vegetarian steak
150,-200 g. salt-baked celeriac with smoked cheese, blackcurrant vinaigrette & Danish Gouda cheese