Evening menu every day 17.00 – 21.30

Brunch café Saturday and Sunday from 9.00 to11.30 – with log fire and omelettes a la carte plus tapas and bubbles every Friday between16.00 – 18.00

Startup .. 3 oyster Gigas #2 and a glass of titillating bubbles….130,-

Oysters Gigas #2, vinaigrette and lemon  3 pcs. 85,- / 6 pcs 150,- / 12 pcs 280,-

 Summer menu… 4 serverings..it’s an all table -or-noone-deal

Lemon-cured scallop with cauliflower and yet more cauliflower, shaved lemon and mizuna

Creamy pearl barley-otto with fresh peas, green asparagus and herbs

Slow-cooked Danish veal with roasted tomatoes, baked new patatoes and sauce bearnaise

Cheeses or Baba au ruhm with…rhum, strawberries and vanilla cream… 365,-

Starters..

Our salmon with mustard cream ”back 2 the 80’ies knud style’’, asparagus and lemon…95,-

Beef tatar served with horseraddish, cucumber and cress…125,-

Pot au moules. 800 g freshly steamed mussels with dill and black pepper…125,-

Shellfish bisque with dill oil and lemon-cured scallop and crunch…115,-

Heding’s country patê with grain mustard, crackling and green tomatoes…85,-

Greens

Creamy pearl barley-otto with fresh peas, green asparagus and herbs…85,-

Baked stalk tomatoes with goat cheese from Tothaven and apple glace…75,-

Pot-roasted cauliflower with hazelnuts, grilled lemon and browned butter… 75,-

Chips with taragon mayo…40,-

Green salad au naturel with vinaigrette…45,-

 Mains

Flatfish of the Day …butter-fried fish served with capers-butter, baked potatoes and lemon…250,-

Ribeye..300 gr. Well-matured steak served with green salad, stalk tometoes, chips and bearnaise …280,-

Dish of the Day – also as take-away- ask your waiter or scan her…175,-

Heaps of vegetables in the pot Creamy pearl barly-otto with fresh peas, green asparagus and herbs. Grilled whole cauliflower…175,-

Children under 12 years

150 g ribeye with salad, chips, stalk tomtatoes and bearnaise…145,-

Crispy, fried fish with chips, mayo, salad and lemon…145,-

Signature dishes – from knuds pulsating kitchen created by over time

Plateau de fruits de mer..

Half boiled lobster, crab claws, 3 oysters, Norwigian lobster, mussels and prawns. Bread, mayo and lemon. (approx. 30 minutes preparation) Take away; 350,-  in house; 395,-

 Raw-roasted lobster

1/1 Canadian lobster roasted in garlic and herbs. Served with salad, lemon and mayo…290,-

We recommend our delicious chips with tarrogan mayo… 40,-

 Mussels, chips and wine. 800 g. mussels steamed with fennel, white wine and cream. Chips, tarragon mayo and 2 glasses of weissburgunder from wine-maker Walter Von der Mark- Baden …250,-

Tatar, chips and wine. Minced organic beef, made with mustard, olive oil and lemon. Chips, tarragon mayo , salad and 2 glasses of spatburgunder from wine-maker Walter Von der Mark- Baden …250,-

 

Dessert and cheese

From the cheese cabinet – three well matured nice chunks of cheese with compote and crunch                      100,-

Baba au ruhm with … rhum, strawberries and vanilla cream… 85,-

Gateau Marcel with rasberry sorbet and rasberry sauce…85,-

Home-made nougat Ragusa, three chunks …50,-

 

EXIT KIT – RHUM, COFFEE AND RAGUSA … 100,-

 

Head chef Martin Steensgaard

Corona Manifesto for us and our guests. Keep your distance – step aside and let others pass. It’s a no-contact dance. We will clean the tables, menus, and what not between seatings. Only seat yourself at tables that have been prepared by us. Wash and sanitize your hands often – we do. Avoid hugs and handshakes – we bow and smile instead. Cough and sneeze into your sleeve. Everybody interprets social distancing their own way – be mindful of your surroundings…we try to be. 

If we experience any flu-like symptoms, we stay at home – so knud can stay open tomorrow.