Echo Bistro & Wine Bar

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
	HEALTH INSPECTION RATING: 82 (09/18/2009)
	Official Website: Echo Bistro & Wine Bar

MENU

**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
Carpaccio of Beef Extra rare seared tenderloin with pickled vegetables, duet of sauces.	6.50
Asian Buffalo Beef Tenderloin Wraps Pan seared with Asian slaw on Boston Bibb lettuce, tempura fried green beans, toasted fat free sesame and buffalo sauces.	7.50

**Classic Appetizers**
Crabmeat Roasted Crimini Mushroom Caps Caps, sauteed spinach and sauce hollandaise	9.95
Escargot In Classic Garlic Butter Sauteed with double garlic, sweet butter and parsley, grilled bread crips	6.95
Pan Seared Coastal Crab Cake Sautéed in butter with jumbo lump crabmeat, old bay and Japanese bread crumbs. Chef's signature dish served with roasted garlic tomato mayonnaise drizzle.	7.50
Carpaccio of Beef Extra rare seared filet with pickled vegetables, a duet of sauces	6.50
Grilled Oysters Maitre D Apalachicola oysters fire roasted with garlic, parsley, shallot and lemon butter. Half order also available.	12.95 6.95
Echo Pastrami Cured Atlantic Salmon Cured, sliced and served with grilled bread crisps, cream cheese and caper red onion dipping sauce.	7.95

**Classic Salads And Soups**
Chilled Classic Caesar Hearts of romaine, garlic Dijon dressing, crisp croutons, anchovies, pickled green tomatoes and shaved parmesan cheese.	6.50
California Iceberg Wedge Grainger County tomatoes, blue cheese crumbles and crisp bacon, drizzled with balsamic vinegar and olive oil.	5.50
Grainger County Tomatoes Spicy arugula, baby mozzarella cheese, grated lemon zest, black pepper, white balsamic and olive oil vinaigrette.	8.95
Echos Classic Trio House A special selection of all three classic salads.	7.00
Grainger County Chilled Gazpacho Topped with Franklin County, Tennessee country ham.	5.50
Coastal She Crab Bisque Served with a splash of sherry.	5.50
Chefs Soup of the Evening Created daily with the freshest ingredients.	4.50
Trio of Soups Grainger county chilled gazpacho, coastal she crab bisque and Chefs soup of the evening.	4.50

**Classic Entrees**
Sea Scallops "St Jacque" Pan seared with shitake mushrooms, Spanish sherry, sweet cream accompanied with white truffle oil duchess pototo.	20.50
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.	26.00
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.	26.00
Idaho Potato Encrusted Scottish Salmon Pan seared crispy with sour cream, Tennessee paddlefish caviar and salsa relish.	18.95
Bison Strip Steak "Dennmark" Broiled to perfection then topped with sautéed shitake mushrooms, country ham and blue cheese crumbles.	26.00
Vegetarian Lasagna and Ravioli Whole wheat lasagna filled with sauteed baby spinach, shiitake mushrooms and feta cheese. Topped with nutmeg seasoned sauteed pine nuts, browned lemon butter and five cheese ravioli.	18.00
Classic Lobster Tails Encrusted with Japanese bread crumbs, then wok seared with old bay butter sauce, drizzled with tomato horseradish aioli.	28.00
Classic Steak "Diane" Sautéed beef tenderloin medallions brushed with Dijon mustard, enhanced by shallots, garlic, brandy, grilled Portobello mushrooms and demi glace.	24.00
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
Pan Seared Breast of Chicken "Marsala" Free range breast, whole wheat flour, tarragon and shiitake mushrooms finished with Marsala wine and sweet cream accompanied by Tennessee black truffle orzo.	17.50
Pan Seared Whole Coastal Flounder Seasoned with old bay, buttermilk coated with Japanese bread crumbs served with Tennessee hoppin john and sweet corn thyme drop biscuits.	19.50
Seared Fillet of Alaskan Halibut Seasoned with lemon, shallots, thyme and rosemary then topped with grilled gulf shrimp and maitre d butter.	22.50
Beef Wellington Echo Broiled filet mignon on white truffle mashed potato with sautéed crimi mushrooms, sliced pate finished with bordelaise sauce and crisp puff pastry twists.	25.00
Pan Seared Coastal Crab Cakes Sauteed in butter with jumbo lump crabmeat, old bay and Japanese bread crumbs. Chef's signature dish served with roasted garlic tomato mayonnaise drizzle.	21.00

**Desserts**
Bananas Foster Tempura A rich sauce of orange juice, butter and Myers Rum, vanilla bean ice cream and fried bananas.	6.00
Key West Lime Pie Nelly and Joes key lime juice, market berries and sauces anglaise and rasberry.	6.50
Chunky Cherries Jubilee Classic sweet Bing cherries served with a brandy sauce over double vanilla bean ice cream topped with fresh raspberries.	6.00
Chefs Spring Summer Strawberry Raspberry Pie Market berries, cream cheese, whipped cream and chocolate graham cracker crust.	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

Menu and Prices are Subject to Change

Extensive Wine Selection Available

RETURN TO KNOXVILLE DINING

Send comments about Echo Bistro here.
This page last updated 03/15/2010