Echo Bistro & Wine Bar at a Glance COST:  N/A SERVICE:   N/A FOOD:  N/A ATMOSPHERE:  N/A STYLE:  Upscale/Casual BASE:  Local Restaurant HOURS:  Tue. - Thur. 4.30pm - 10.00pm;  Fri. - Sat. 4.30pm - 11.00pm RATING:  N/A                              N/A HEALTH INSPECTION RATING:  Not Currently Available Official Website: http://www.echobistro.com/        Classic Appetizers Vegetarian Spring Rolls and Tuna Wok seared on Oriental vegetables, Oriental dipping sauce. 9.95 Escargot In Classic Garlic Butter Sauteed with double garlic, sweet butter and parsley, grilled bread crisps. 6.95 Pan Seared Coastal Crab Cake Sautéed in butter with jumbo lump crabmeat, Old Bay and Japanese bread crumbs.  Chef's signature dish with roasted garlic tomato mayonnaise drizzle. 7.50 Filet of Beef Tartar Chilled raw steak, baby arugula, egg yolk, capers, anchovies and grilled French bread croutons. 14.95 Grilled Oysters Maitre D Apalachicola oysters fire roasted with garlic, parsley, shallot and lemon butter 1/2 order 6.95. 12.95 Fried Green Tomatoes and Classic Gulf Shrimp Toast Laced with roasted tomato garlic aioli, baby spring and summer greens. 8.00 "Echo" Asian Cured Norwegian Salmon Cured with sesame, cilantro and crushed red pepper - with grilled bread "crisps"- pickled daikon root and cream cheese. 7.95 Classic Salads And Soups Smoked or Non-Smoked Caesar Crisp baby romaine lettuce, croutons, asiago cheese with or without Scottish smoked salmon, Caesar dressing. 6.95 California Iceberg Wedge Vine-ripened tomatoes, blue cheese crumbles and crisp bacon, drizzled with balsamic vinegar and olive oil. 6.00 Echo Classic Trio of Salads A special selection of all three classic salads. 7.00 Tomato and Blue Cheese Bisque Concasse of tomato, hint of balsamic vinegar and sugar.  Topped with crumbled blue cheese and pesto oil drizzle. 5.50 Coastal She Crab Bisque Served with a splash of sherry. 5.50 Trio of Soups Tomato bisque, coastal she crab and Chef's soup of the evening. 5.00 Grainger County Beefsteak Tomatoes East Tennessee favorite with basil pesto marinated baby buffalo mozzarella cheese, arugula and balsamic oil and vinegar drizzle. 7.00 Classic Entrees Sea Scallops "St. Jacque" Pan seared with shiitake mushrooms, Spanish sherry, sweet cream accompanied with white truffle oil duchess potatoes. 21.50 Oven Roasted Rack of Lamb Encrusted with Dijon mustard, rosemary and biscuit rasping, sautéed spinach and white truffle oil mashed potatoes with olive oil roasted bouquet of garlic. 37.95 Broiled Filet of Beef "Fairbanks" Fire grilled center cut beef tenderloin wrapped with peppered bacon, crowned with jumbo lump crabmeat, rich demi glace and finished with sauce béarnaise. 27.00 Pan Seared Norwegian Fillet of Salmon Idaho potato encrusted, Grainger County tomato and cilantro salsa, crème fraiche. 22.95 Bison Strip Steak "Denmark" Broiled to perfection then topped with sautéed shiitake mushrooms, country ham and blue cheese crumbles. 28.95 Vegetable Spring Rolls with Oriental Vegtables Wok seared with stir fried vegetables and sesame seeds, tossed in wasabi, honey and pickled ginger vinaigrette. 21.50 Classic Lobster Tails Encrusted with Japanese bread crumbs, then wok seared with old bay butter sauce, drizzled with tomato horseradish aioli. 29.00 "Echo" Breast of Capon Cordon Blue Florentine Pan seared free range breast of chicken atop puff pastry, Tennessee country ham, baby spinach and French brie cheese gratinee, sherry shitake sweet cream. 24.00 Pan Seared Alaskan Halibut New Orleans Herb sautéed with oysters, crabmeat, tomatoes, shallots and leeks. 25.00 Pan Seared Fillet of Dover Sole "Grenoblaise" Holland's finest fish seasoned and sautéed in butter with caper berries and garlic stuffed olives, brown lemon butter. 32.00 Oriental Chinatown Express Wok seared gulf shrimp, sea scallops and lobster tail, hoisin plum sauce, oriental sprouts and garden vegetables, accompanied by steamed rice and wonton crisps. 24.00 Ahi Tuna Steak   |   Cooked rare with wasabi and pickled ginger vinaigrette, seared daikon root and baby bok choy, jumbo lump crabmeat, wonton crisps. 22.95 Colossal Gulf Shrimp "Redwine"   |   Pan seared with tomatoes, celery, Tennessee country ham, white wine, Cajun spices and butter atop creamed shallot orzo, asiago cheese gratinee, roasted crostinis of French bread. 23.95 Beef Wellington "Echo" Broiled filet on white truffle mashed potatoes with sautéed crimini mushrooms, sliced pate finished with bordelaise sauce and crisp puff pastry twists. 27.00 Pan Seared Coastal Crab Cakes Sautéed in butter with jumbo lump crabmeat, old bay and Japanese bread crumbs.  Chef's signature dish served with roasted garlic tomato mayonnaise drizzle. 23.00 Game Day Menu Beef Tenderloin Whole roast carved tenderloin of beef,served with rolls & classic condiments.  Feeds 10-20 people. 149.95 Shrimp Cocktail Old Bay colossal shrimp cocktail served with Key Lime cocktail sauce.  Served per person. 1.95 Grilled Antipasto Platter Grilled antipasto platter with artichokes and feta cheese.  Served with homemade crackers & toast points.  Served per person. 4.50 Smoked Salmon Smoked salmon platter with caper berries, garlic stuffed olives and cream cheese.  Served per person. 4.95 Basil Pesto Echo Echo’s famous basil pesto served with assorted chips.  Served per person. 2.95 per person Crab Cakes Pan seared colossal crab cakes served with remoulade sauce.  Per cake. 2.95 Garlic Artichoke Parmesan Dip Garlic, artichoke & Parmesan dip served with crisp fried corn chips.  Served per person. 1.75 Grilled Lamb Chops Grilled lamb chop with rosemary, roasted gloves of garlic and shiitake demi-glace.  Per chop. 2.50 Jack Daniels BBQ Ribs Tennessee style, St. Louis cut, Jack Daniels BBQ ribs. Full Rack 13.95  Half Rack 7.95 Bar Menu Chefs Seafood Sampler Roasted oyster maitre d', quick seared sea scallop, grilled smoked bacon wrapped shrimp and delicate lump crab cake complimented with Jack Daniel's creamy barbecue sauce. 9.50 Baguette of Beef n Blue Tenderloin of beef grilled then glazed in blue cheese with crisp French bread, fried leeks and demi glace. 7.00 Echos Loaded Fried Russett Potato Chips Quick fried, topped with sauteed jalapeno pepper rings, crisp bacon and choice of blue chesse or house ranch dressings, carrots and chilled cucumber accompaniments. 7.95 Filet of Beef Tartar Chilled raw tenderloin, baby arugula, egg yolk, capers, anchovies and griiled French bread croutons. 14.95 Tennessee Valley Grass Fed Certified Angus 8oz Burger Knox County raised, broiled to order, topped with blue cheese, sauteed Tennessee country ham and fried leeks, house made buns, house potato chips. 12.95 Fried Green Tomatoes and Classic Gulf Shrimp Toast Spring greens and sabi drizzle. 8.00 Desserts Key West Key Lime Pie Nelly and Joes key lime juice, market berries and sauce melba. 6.50 Classic Crème Brulee Egg and sweet cream custard, scented with triple sec, brunt sugar encrusted. 6.50 Banana Banana Banana Grilled banana nut bread topped with vanilla bean ice cream and sautéed bananas with banana brown sugar butter sauce. 6.50 "Mangos Classic Truffle Cigar" Kennys creation recreated, house signature dessert. 6.50 Classic Southern Pecan Ball Topped with a cascade of hot fudge, whipped cream and market berries. 5.50 Chocolate Chocolate Chocolate Mousse Topped with chocolate shavings, chocolate sauce and market berries. 6.50 Hilton Heads Fabulous Mango Sorbet Made here in Knoxville with market select berries and raspberry drizzle. 6.50 HALF OFF DINING DEALS RETURN TO KNOXVILLE DINING 5803 Kingston Pike, Knoxville, Tennessee 865.602.2090 Menu Menu and Prices are Subject to Change. Full Wine List and Draft Beer/Bottled Beer Available. This page last updated 06/25/2011 COMMENTS ABOUT THIS RESTAURANT CAN BE POSTED HERE.