5803 Kingston Pike, Knoxville, Tennessee
865.602.2090
5803 Kingston Pike, Knoxville, Tennessee
865.602.2090
| COST: $$$ | ||
| SERVICE: N/A | ||
| FOOD: N/A | ||
| ATMOSPHERE: N/A | ||
| STYLE: Upscale/Casual | ||
| BASE: Local/Chef Owned | ||
| HOURS: Tue. - Thur. 4:30 - 10:00pm and Fri. - Sat. 4:30 - 11:00pm | ||
| RATING: N/A | ||
 N/A |
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| HEALTH INSPECTION RATING: N/A | ||
| Official Website: Echo Bistro & Wine Bar |
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| Oysters Rockefeller
Oven roasted oysters crowned with a blend of Pernod scented spinach and shallots, complimented by traditional hollandaise sauce. |
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| Escargot Toronto
Sautéed with garlic, tomato, country ham, shitake mushrooms and demi glace, toasted garlic French bread to compliment. |
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| Carpaccio of Beef
Extra rare seared tenderloin with pickled vegetables, a duet of sauces. |
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| Pan Seared Crab Cake
Sautéed in sweet butter with panko bread crumbs and old bay seasoning served over baby spinach, accompanied by crabmeat infused vinaigrette. |
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| Echos Asian Shrimp Coctail
Gulf shrimp, oriental slaw, daikon sprouts, tossed with a tomato garlic sauce. |
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| Chilled Classic Caesar
Hearts of romaine, garlic Dijon dressing, crisp croutons, anchovies, pickled green tomatoes and shaved parmesan cheese. |
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| California Iceberg Wedge
Grainger County tomatoes, blue cheese crumbles and crisp bacon, drizzled with balsamic vinegar and olive oil. |
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| Spinach "Louie"
Tender baby greens and jumbo lump crabmeat crowned with diced egg and tomato, horseradish dressing and fried lemon. |
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| Echos Classic Trio House
A special selection of all three classic salads. |
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| Classic French Onion Gratinee
Glazed in caramelized trio of cheeses. |
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| Coastal She Crab Bisque
Served with a splash of sherry. |
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| Chefs Soup of the Evening
Created daily with the freshest ingredients. |
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| Trio of Soups
Classic onion gratinee, coastal she crap bisque and chefs soup of the evening. |
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| Sea Scallops "St Jacque"
Pan seared with shitake mushrooms, Spanish sherry, sweet cream accompanied with white truffle oil duchess pototo. |
19.50 |
| 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 bouguette of garlic. |
24.50 |
| Broiled Filet Mignon "Fairbanks"
Fire grilled center cut beef tenderloin wrapped with peppered bacon, crowned with jumbo lump crabmeat, rich demi glace and finished with sauce bearnaise. |
25.00 |
| Sautéed Scottish Salmon
Fresh wild Salmon wrapped in julienned Idaho potatoes, topped with Grainger county tomato salsa and creme Fraiche. |
18.00 |
| Bison Strip Steak "Dennmark"
Broiled to perfection then topped with sautéed shitake mushrooms, country ham and blue cheese crumbles. |
26.00 |
| Classic Lobster Tails
Encrusted with Japanese bread crumbs, then wok seared with old bay butter sauce, drizzled with tomato horseradish aioli. |
28.00 |
| Medallion of Veal "Oscar"
Quick seared and crowned with jumbo lump crabmeat and asparagus, accompained by demi glace and sauce bearnaise. |
23.00 |
| Classic Steak "Diane"
Sautéed beef tenderloin medallions brushed with Dijon mustard, enhanced by shallots, garlic, brandy, grilled Portobello mushrooms and demi glace. |
23.00 |
| Dover Sole "Grenoblaise"
Seasoned in whole wheat flower, sautéed and topped with lemon, parsley, caper berries and garlic stuffed olives. |
26.00 |
| Oriental "Chinatown Express"
Wok seared gulf shrimp, sea scallops and lobster tail, hoison plum sauce, oriental sprouts and garden vegetables, accompanied by steamed rice and wonton crisps. |
23.00 |
| Breast of Chicken "Au Poivre"
Dusted with a trio of cracked peppercorns, sautéed finished with butter, cream and brandied demi glace, on fried medallions of eggplant. |
17.00 |
| Grilled Fillet of Alaskan Halibut
Presented with penne pasta tossed with mussels, diced tomatoes, and garlic white wine butter sauce. |
19.00 |
| Beef Wellington Echo
Broiled filet mignon on white truffle mashed potato with sautéed crimi mushroom caps, sliced pate finished with crisp puff pastry twists, sauce bordelaise. |
24.00 |
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This page last updated 08/07/2009