Baker-Peters Steak Mansion & Jazz Club

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

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