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 14. august 2020.

 

Lunch menu every day between 12.00 – 16.00

 

 

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

 

Danish open face sandwiches

Marinated herring with beatroot, apple and lingonberries                                     75,-

Herring from Christiansø with egg, onion and capers                                                          75,-

Pickled fried herring with crushed potato’s and capers-butter                                                85,-

 

Salty-cured house salmon on our country loaf with corn and lemon                                      96,-

Crispy-fried plaice with pickles, cress and lemon                                                                 85,-

 

Steak tatar with pickled cucumber, horseraddish and capers                                                85,-

Heding’s country patê with grain mustard, cucumber, crackling and cress                              80,-

Frerange pork with beatroot, mushrooms and sweetcorn                                                     85,-

 

(V) Potatoes, cress, cucumber and cabagecreem                                                                75,-  (V) Tomato’s, chanterelle and goat cheese                                                                                 75,-

(V) Avocado, egg, smoked cheese and cress                                                                      80,-

 Selection of 3 open face sandwiches… 195,-

Marinated herring with beatroot, apple and lingonberries

Crispy-fried plaice with pickles, cress and lemon

Steak tatar with pickled cucumber, horseraddish and capers

Aquavit: Blue Hundested- super classic- dill and pepper 42%… 3 cl. 40,-

Children under 12 years

150 g ribeye with salad, chips, stalk tomatoes and tarragon mayo                                         145,-

Crispy-fried plaice with chips, mayo, salad and lemon                                                         145,-

Lunch dishes

Burata with green cabage, chanterelle green herbs and pepper                                    135,-

Pot au moules. 800 g steamed mussels with fennel, garlic and rosemary                                135,-

 

Greens

Creamy whet grains ‘’otto’’ with Høost, sweetcorn and herbs                                          85,-

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

Pot-roasted sweetheart cabbage with hazelnuts, grilled lemon and browned butter                 75,-

Chips with taragon mayo                                                                                             40,-

Green salad with vinaigrette                                                                                        65,-

Mains:

Flatfish of the Day. Butter-fried and served with capers-butter, new potatoes and lemon                 250,-

Skin fried turbot on the bone. Lobster sauce, green cabbage and potatoes                             295,-300 gr. Well-matured Ribeye with salad, stalk tomatoes, chips and tarragon mayo         280,

Vegetables in the pot -pearl barly-otto with peas, asparagus, herbs and cauliflower                 185,-

Rack of lamb ‘’Wilson’’. Fennel, new potato’s and spicy red pepper mojo                                225,-

Signature dishes from knuds melting pot of good produce, time and warm hands

Raw-roasted lobster..1/1 black lobster, roasted in garlic and herbs.

Served with salad, lemon and mayo…

330,-

 

To the lobster- we recommend our chips with tarragon mayo

40,-

 

Mussels, chips and wine

800 g. mussels steamed with fennel, rosemary and garlic. 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 dijon mustard, olive oil and lemon. Golden chips, tarragon mayo, salad and 2 glasses of spatburgunder from wine-maker Walter Von der Mark- Baden                 250,-Dessert and cheese

 

Cheese– three well matured chunks of cheese with compote and crunch                         100,-

 

Pear ‘’Belle Ellen’’ with chocolate jazz, hazelnuts and blueberry ice-cream                         85,-

Crème Bruleé with croquante and rhubarb                                                                   85,-

Home-made nougat Ragusa, three chunks                                                                        50,-

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

Head chef Martin Steensgaard is in charge of the gastronomic punchlines

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 tables, menus and what not between seating. Only seat yourself at tables that have been cleaned by us. Wash and sanitize your hands regularly – 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 surroundigs – we try to be. If we experience any flu-like symptoms we stay home -you too– so Knud can stay open tomorrow as well.