

| 6610 Kingston Pike, Knoxville, Tennessee | 865-558-5743 | 91 (06/12/2008) |
| 11395 Parkside Drive, Knoxville, Tennessee | 865-966-9777 | 88 (05/05/2008) |
| COST: N/A | ||
| SERVICE: N/A | ||
| FOOD: N/A | ||
| ATMOSPHERE: N/A | ||
| READER COMMENTS: Complimentary: 05 Complaint: 00 | ||
| RATING: N/A | ||
| HEALTH INSPECTION RATING: See Above | ||
| OFFICIAL WEBSITE: www.bonefishgrill.com |
| Bonefish Grill specializes in market fresh fish grilled over an oak-burning grill, which gives the fish a tasty, even cook. A tantalizing array of sauces and original toppings, ranging from fresh and light to rich and flavorful, are offered to enhance the flavor of the fish, each in a fun and different way. |
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| Ocean Trust Martini
Absolut Citron vodka combined with freshly muddled mango and orange with a surprising twist. We are proud to be affiliated with Ocean Trust, an ocean conservation foundation building partnerships for the environment. Bonefish Grill will donate $1 for each Ocean Trust Martini sold to Ocean Trust. Visit them at www.oceantrust.org |
| Fresh Blueberry Martini
Freshly muddled blueberries and Stoli Blueberi vodka bring the season to a fresh start. |
| Lemongrass Martini
Absolut Ruby Red and Absolut vodka combined with the fresh flavors of lemongrass, basil and lime. |
| Perfect Patrón Margarita
Patrón Silver Tequila and Citrónge, with fresh lemon and lime juice. |
| Pomegranate Martini
Fris Vodka infused with the fresh flavors of mango and pomegranate. |
| Cosmopolitan
Ketel One Citroen Vodka, Patrón Citrónge, splash of lime juice and a splash of cranberry juice. |
| Raspberry Martini
Stolichnaya Razberi Vodka, Razzmatazz with a splash of Sprite and sour mix. Served with fresh raspberries. |
| Espresso Martini
Stolichnaya Vanil Vodka, Kahlua, crème de cacao and espresso. Served with a chocolate sugared rim. |
| Lemon Drop
Ketel One Citron vodka flavored with sugar and fresh lemon juice and served with a sugared rim. |
| Chocolate Martini
Stoli Vanil and Godiva white and dark chocolate liqueurs. Garnished with chocolate sprinkles. |
| Hpnotiq Breeze Martini
Tropical combination of Bacardi Cóco, Hpnotiq liqueur and pineapple juice. |
| Sour Apple Martini
Van Gogh Appel Vodka combined with DeKuyper Sour Apple Pucker and a splash of Sprite. Topped with an apple cherry garnish. |
| Bang Bang Shrimp
Tender, crispy shrimp tossed in a creamy, spicy sauce. |
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| Saucy Shrimp
Sauteed in a lime tomato garlic sauce with Kalamata olives and feta cheese. |
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| Mussels Josephine
Prince Edward Island Mussels sauteed with tomatoes, garlic, basil and lemon wine sauce. |
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| Ceviche Martini
Tender Bay Scallops, shrimp, fresh squeezed citrus cilantro, garlic and peppers, served with warm tortilla chips. |
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| Crab Cakes Appetizer
Two thick Maryland style lump cakes broiled and served with red remoulade sauce. |
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| Crispy Calamari
Tender calamari lightly fried and served with marinara sauce and Thai sweet hot sauce. |
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| Ahi Tuna Sashimi
Sesame seared, sliced thin, with wasabi and pickled ginger. Half or full order. |
14.90 |
| Bacon Wrapped Atlantic Sea Scallops
Topped with a mango salsa chutney. |
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| Coconut Crusted Shrimp
6 jumbo shrimp served with a tangy sweet dipping sauce. |
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| Cajun Chicken Egg Roll
Blackened chicken, roasted corn, onions and peppers served with a tangy mustard sauce. |
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| Corn Chowder with Lump Crab
Generous lump crabmeat in a classic corn chowder. Available by the cup or bowl. |
6.30 |
| Bonefish Caesar
Crisp Romaine, garlic croutons and reggiano. |
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| House Chopped Salad
Crisp chopped greens, tomatoes, Kalamata olives, heart of palm and pine nuts. Tossed with citrus herb vinaigrette. |
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| Florida Cobb Salad
Crisp chopped greens tossed with spicy jerk chicken, avocado, mango, tomatoes, Danish blue cheese, pine nuts, and citrus herb vinaigrette. |
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Fresh garlic mashed potatoes with a touch of onion, topped with a parsley butter sauce |
Traditional Angel hair pasta served with a classic marinara sauce |
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Made with three cheeses: Gruyere, Swiss, & Parmesan, and topped off with a crunchy hint of bread crumbs |
Fresh broccoli, peppers, yellow squash, carrots & asparagus |
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Sweet wild rice with hints of almonds, raisins and red peppers |
| Ahi Tuna |
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| Gulf Grouper
Availabe in a regular or petite cut. |
15.80 |
| Snake River Rainbow Trout
Availabe in a regular or petite cut. |
12.80 |
| Lobster Tails |
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| Longfin Tilapia |
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| Shrimp & Sea Scallops |
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| Chilean Sea Bass
Availabe in a regular or petite cut. |
18.80 |
| Atlantic Salmon |
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| Lemon Butter
A Classic Lemon Buttery Sauce |
| Chimichurri Sauce
A sauce made with extra virgin olive oil, Italian parsley, flavored with garlic and red pepper. |
| Warm Mango Salsa
Fresh mangos in a light, sweet, spicy sauce |
| Pan Asian Style
A Teriyaki ginger glaze |
| Pistachio Parmesan Crusted Rainbow Trout
Sautéed and topped with artichoke hearts, fresh basil and lemon butter. |
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| Mahi Mahi Piccata
Sautéed crispy, topped with a lemon caper butter sauce. |
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| Tenderloin Portabella Piccata
Garlic crumb dusted pork tenderloin, wood-grilled and topped with a flavorful, portabella piccata sauce. |
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| Bacon Gorgonzola
Sautéed spinach, crispy bacon, and creamy gorgonzola |
| Lobster Thermidor
Sweet lobster chunks in a creamy thermidor sauce, finished with sherry |
| Rhea's
Sautéed spinach, lump crabmeat, and a lime tomato garlic sauce |
| Bellaire
Artichoke hearts, sun-dried tomatoes, goat cheese, and a lemon basil sauce |
| Oscar
Lump crabmeat, asparagus and a lemon butter sauce |
| Kate's
Garlic breadcrumbs, grilled and topped with artichoke hearts, basil and lemon butter |
| Walker's Wood
Mushrooms and sun-dried tomatoes in a spicy sauce |
| Crispy Shrimp Piccata
Crispy shrimp and a mushroom caper Piccata sauce |
| Macadamia Nut
Macadamia nuts and a pineapple Rum Sauce |
| Bayou Shrimp
Gulf shrimp in a classic spicy Creole sauce |
| Lobster Newberg
Lobster, artichoke hearts, mushrooms and a classic Newberg sauce. |
| Scampi Topped Filet Mignon
Tender gulf shrimp, sautéed with garlic in a white wine butter sauce, paired with our center-cut, petite filet. |
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| Filet Mignon
True 8 ounce "center cut" seasoned and grilled. |
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| Aji Panca Rubbed Ribeye
Chili rubbed. Served with a Chimichurri sauce. |
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| Sirloin Steak
10 ounce "center cut" seasoned & wood-grilled. |
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| Fontina Chop
A thick boneless pork chop, topped with Fontina cheese, roasted garlic, crispy prosciutto & mushroom marsala wine sauce. |
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| Lily’s Chicken
Fire-roasted chicken topped with creamy Chèvre Goat cheese, sautéed spinach, artichoke hearts and a lemon basil sauce. |
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| Chicken Marsala
Fire-roasted chicken breast finished with mushrooms and a prosciutto marsala wine sauce. |
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| Diablo Shrimp Fettuccine
Wild gulf shrimp with tomatoes, capers, onions, green chiles and spinach fettuccine in a seasoned garlic cream sauce. |
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| Chicken Portabella Pasta
Fire-roasted chicken breast, spinach fettuccine, portabellas and peppers. Sautéed with tomatoes, onions, olives, garlic and capers in a light white wine cream sauce. |
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| Chocolate Macadamia Nut Brownie Cake
Served with raspberry sauce, creamy vanilla ice cream and fresh whipped cream. |
| Deep Dish Key Lime Pie
Graham cracker and roasted pecan crust, topped with fresh whipped cream. |
| Crème Brûlée
Topped with fresh whipped cream and berries. |
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This page last updated
09/08/2008