Every day is new in the kitchen on knud. The menu changes on a regular basis- so I order to know- you got to go there. How ever this is how it looks like on the 1. Juli 2020.
Evening menu every day 17.00 – 21.30
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… 3 serverings.
Shellfish bisque with dill oil and lemon-cured cod and crunch.
Slow-cooked Danish veal with roasted tomatoes, baked new potatoes and sauce jus
Cheeses or chocolate cake ”Marcel” with rasberry sorbet and rasberry sauce… 345,-
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 cod and crunch…115,-
Heding’s country patê with grain mustard, crackling and green tomatoes…85,-
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,-
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 tarragondips …280,-
Rack of lamb ”Wilson” with fennel, new potatoes and spicy red pepper sauce…225,-
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) 450,-
1/1 Black lobster roasted in garlic and herbs. Served with salad, lemon and mayo…330,-
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,-
Penna cotta with rhubarb.. 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.