9000 Kingston Pike, Knoxville, Tennessee
865-690-8110

COST:  $$$$  (Reservations Excepted)
SERVICE:  N/A
FOOD:  N/A
ATMOSPHERE:  N/A
STYLE:  Upscale/Sit Down
BASE:  Local
HOURS:  PM Hours
RATING:  N/A
HEALTH INSPECTION RATING:  The State of Tennessee no longer publicly reports health inspection scores.
Official Website: www.bakerpetersjazzclub.com

A PDF of this menu is available here.


 
MENU
 

 
 
 
Appetizers
Lump Crab Cakes
Made with lump crabmeat with roasted red pepper remoulade.
13.50
Ahi Tuna
Blackened, sliced, and seared rare.  Accompanied by pickled veggies, ginger, wasabi and a slightly sweet strawberry soy glaze.
15.00
Steak Tartare
Seasoned raw beef tenderloin with capers, shallots, tomatoes, Horseradish aioli and thyme infused olive oil. 
16.50
Filet Bites
Seasoned and marinated; with Parker House rolls and creamy horseradish sauce. 
14.00
White Madagascar Shrimp Cocktail
Jumbo pearl white shrimp with house- made spicy cocktail sauce.
16.00
Seared Scallops
Served with sweet and spicy pickled vegetables and coconut curry sauce.
15.00
Baked Brie
Gourmet Brie cheese topped with sweet cranberry chutney. Served with fresh seasonal fruit.
12.00
Bruschetta
Slices of foccacia brushed with thyme infused oil, then topped with smoked salmon, scallions, and a drizzle of balsamic. Served with caper cream cheese on the side. 
9.00

 
Soup & Salad
Baker Peter's Lobster Bisque
Smooth blend of lobster, cream and cognac.  Made with fresh Maine lobster.  Available by the cup or bowl. 
5.00
7.00
Baker-Peters “House” Salad
Crumbled goat cheese, granny smith apples and walnuts. Served with cranberry-Dijon vinaigrette.
6.50
Caesar Salad
Creamy anchovy Caesar dressing, grated parmesan, garlic croutons and baked parmesan crisps. 
 6.50 
Iceberg Lettuce Wedge
Roma tomatoes, red onions and bleu cheese vinaigrette. Finished with a drizzle of balsamic-thyme reduction. 
6.50

 
Side Items
Creamy Garlic & Herb Mashed Potatoes
Seared Polenta
Cracked Black Pepper Risotto
Marsala & Garlic Mushrooms
Fire Roasted Asparagus
Sauteed Spinach
Honey Roasted Butternut Squash

 
Steaks
Bearnaise • Veal Demi Glace • Roasted Red Pepper Bechamel
Compound Butter • Dianne Sauce
Baker-Peters Filet
Served ala carte.  8oz. or 12 oz. cut available.
28.00
32.00
Ribeye
14oz. cut served ala carte.
32.00
New York Strip
12oz. cut served ala carte.
28.00
Oscar
Tender lump crab meat topped with a béarnaise and veal demi glace.  Served with garlic & herb mashed potatoes and fire roasted asparagus. 
11.00
Chevre
Warm, toasted goat cheese and a silky balsamic reduction.  Served with garlic & herb mashed potatoes and fire roasted asparagus. 
   6.00 
Surf & Turf
Choice of 1 seared scallop, 2 shrimp, OR 2oz Maine lobster meat with veal demi glace & compound butter. Served with garlic & herb mashed potatoes and fire roasted asparagus. 
16.00
Dianne
Coated with garlic & pepper mélange, seared in butter and topped with Dianne sauce. Served with garlic & herb mashed potatoes and fire roasted asparagus. 
5.00

 
Chef's Features
Seafood and Saffron Risotto
Jumbo shrimp, lump crabmeat, and scallop over creamy saffron risotto with fire roasted asparagus & tomatoes. 
39.00
Benton’s Bone-In Pork Chop
Two juicy pork chops wiith an apple, walnut and Benton’s bacon chutney.  Served with creamy garlic and herb mashed potatoes and fire roasted asparagus. (single chop available upon request).
32.00
Seared Pacific Salmon
Served over seared polenta with a coconut curry sauce and pickled vegetables. 
22.00
Chicken Creole
Two roasted chicken breasts served over seared polenta and covered in a rich Creole sauce. (single breast available upon request).
25.00
Rack of Lamb
Pine nut and mint encrusted rack of lamb, creamy garlic & herb mashed potatoes, and fire roasted asparagus with Dianne sauce. 
33.00
Fresh Catch
Chef’s Choice of the freshest seafood flown in daily. 
MKT
Wild Game Feature
Distinctive meals created by Chef Ali. 
MKT

 
Menu and Price are Subject to Change
Lighter Fare and Extensive Bar Menu Available
Additional Menu Items Available

 
 
 
RETURN TO KNOXVILLE DINING





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This page last updated  02/27/2011