at a Glance COST:  $$$ SERVICE:  N/A FOOD:  N/A ATMOSPHERE:  N/A STYLE:  Business Casual BASE:  Local Restaurant HOURS:  Monday-Thursday: 11 AM - 10 PM;  Friday-Saturday: 11 AM - 11 PM       Sunday Brunch  10:30AM - 2:00PM RATING:  N/A     ****1/2                           HEALTH INSPECTION RATING:  91  (12/02/2013) OFFICIAL WEBSITE:  9430 S. Northshore Drive, Knoxville, Tennessee 865.539.5188 COMMENTS ABOUT THIS RESTAURANT CAN BE POSTED HERE. Menu and Prices are Subject to Change Beer, Wine & Spirits Available Vegetarian & Gluten Free Options Available RETURN TO KNOXVILLE DINING This page last updated 07/20/2014
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Northshore Brasserie Hors D’Oveuvres Oysters on the Half-shell Served with cocktail sauce, mignonette. MKT Calamari Marinated and grilled steaks served with tomato jam. 10.00 Iron Skillet Escargots Sauteed snails served in a white wine garlic herb butter and parmesan cheese. 12.00 Moules Mariniere Mussels steamed in white wine, garlic, parsley and shallots. 14.00 Soups & Salads Onion Soup Gratinee Carmelized onions, garlic croutons and Gruyere cheese. 6.00 Soup Du Jour MKT Brasserie Salad Mixed baby greens, tomatoes, cucumber, egg and Danish blue cheese. 6.00 Frisee Lyonnaise Frisee lettuce lardons, poached eggs, served with warm bacon vinaigrette, 8.00 Salmon Nicoise Seared salmon, haricots verts, grape tomatoes, olives, egg, potato served with citrus vinaigrette. 13.00 Marinated Steak Salad Grilled over baby arugula, roasted beets, red peppers, red onion, egg, and served with whole grain mustard dressing. 12.00 Grilled Chicken Salad Marinated chicken served over field greens, roasted red peppers, Boursin cheese and pine nuts and served with Strawberry Vinaigrette Dressing. 10.00 Fried Oyster Salad Romaine wedge, Benton’s bacon, white anchovies, grape tomatoes with creamy parmesan dressing. 13.00 Oeufs Served with one side. Butcher Steak & Eggs 12.00 Three Egg Omelette Create your own. 8.00 Quiche Du Jour 7.00 Eggs Benedict English muffin, poached egg, Hollandaise sauce and pancetta. 10.00   Hors D’Oeuvres Onion Soup Gratinee 7.00 Spinach Salade Served with melted gorgonzola, carmelized pear and toasted pine nuts. 8.00 Brasserie Salade Mixed baby greens, tomatoes, cucumbers and egg with Danish bleu cheese. 6.00 Frisee Lyonnaise Frisee, lardons, poached egg, served with warm bacon vinaigrette. 8.00 Caprese Grape tomatoes, basil, cherry mozzarella, Georgia olive oil, and aged balsamic. 8.00 Iron Skillet Escargots Sauteed snails, white wine, garlic herb butter and parmesan cheese. 12.00 Calamari Steak Marinated and grilled with tomato jam. 10.00 Foie Gras Pan seared, blackberry preserves, baby arugula, toasted brioche and drizzled with honey. 18.00 Crispy Frog Legs Roasted garlic beurre blanc. 10.00 Steak Tartare Served with dijon, shallots, fresh herbs, cornichons and crostini. MKT Charcuterie Plate Chef’s selection of house cured meats.  Add cheese selection extra $13. 17.00 Baked Brie Fruit compote served with candied walnuts. 12.00 Pork Belly Pistachio-pork crackling crust, Saw Works ale jus w/stewed figs. 13.00 Plateaux De Fruits de Mer Chilled king crab, oysters, mussels and shrimp with a trio of sauces.  Available for 2 or 4 guests. 50.00 / 80.00 East Coast Oysters Served by the pound. MKT West Coast Oysters Served by the pound. MKT King Crab Legs Served by the pound. MKT Sides Brussel Sprouts Benton’s bacon, cream and Gruyere. 8.00 Gratin of Fingerling Potatoes 6.00 Pommes Frites 6.00 Gratin of Wild Mushroom 8.00 Haricots Vert 6.00 Sauteed Petits Pois 6.00   Entrees Brasserie Burger Truffled onions and mushrooms, lettuce, tomato, choice of Roquefort, Cheddar or Gruyere cheese, 13.00 Croque Monsieur Baked open-faced with ham, Gruyere and mornay.  Egg add $1. 12.00 Chicken Paillard Sauteed with grape tomatoes, mushrooms, pimentos, shallots, white wine pan sauce and summer greens, 14.00 Butcher Steak Frites Topped with Bordelaise sauce. 19.00 Express Lunch Served with your choice of Frites or Baby Green Salad. Smoked Salmon Croissant Creme fraiche, capers and red onion. 8.00 Curry Chicken Baguette Baby arugula, oven dried tomato and dijon dressing. 7.50 Cucumber Brie Croissant 7.00 Roasted Vegetable Tartine 7.50 Shrimp Salad Baguette 8.00 BLT on Brioche 7.00 Fried Egg & Cheese Brioche 6.50 King Crab Club Oven dried tomato, arugula, red onion w/tarragon mayonnaise. MKT Lunch Buffet Daily Lunch Buffet Chef inspired, includes drink. 9.95   Sides Apple Smoked Bacon 4.00 Grilled Asparagus Served with Hollandaise sauce. 6.00 Seasonal Vegetable 5.00 Duck Confit & Potato Hash 6.00 Entrees Salmon Grilled with creamed blue crab orzo, chive yogurt and red pepper jus. 27.00 Fried Oyster Salad Grilled Romaine wedge, Benton’s bacon, white anchovies, grape tomatoes, with creamy parmesan dressing. 17.00 Ricotta Gnocchi Petits pois, house cured pancetta, farm egg. 22.00 Crispy Duck Confit Potato hash, fried egg and rosemary honey. 26.00 Southern Fried Chicken Thighs Cruze Farm buttermilk dressing and herbed quinoa salad. 23.00 Grilled Lamb Sirloin Warm tabbouleh, sauteed pappadews and feta cream. 26.00 Pork Shank Peach braised with stewed kale and tomatoes, natural jus. 27.00 Steak Frites New York Strip Au Poivre Served with classic peppercorn sauce. MKT New York Steak Frites Maitre d’ hotel butter. MKT Filet Roquefort MKT Brasserie Cheeseburger Choice of Roquefort, Cheddar or Gruyere cheese. 14.00 Butcher’s Steak Served with shallot bordelaise sauce. 24.00 Plats Du Jour Monday: Rabbit Tuesday: Pasta Wednesday: Chicken Pot Au Feu Thursday: Prix Fix Friday: Whole Fish Saturday: Chef’s Choice http://northshorebrasserie.com Northshore Brasserie started out at Rocky Hill on Northshore and later moved to it’s present location near Northshore and Pellissippi Parkway.  The Brasserie is a full service restaurant serving homemade French Belgian cuisine in a relaxed & elegant atmosphere.  The menu changes on a seasonal basis.  The menu represented below is the Summer 2014 menu and will likely change with the seasons. Owners claim to be a part of a small company obsessed with food, quality and service.  The same team is also the team that re-opened a downtown Knoxville landmark restaurant, the S & W Grande which failed in a ROYAL fashion.  The S & W Grande failed because this team changed the original concept which was un-American so-to-speak.  The Original S & W was All-American.  Did you notice a difference?  The Northshore location has been a success, the venue has changed since it moved from Rocky Hill on Northshore to its current location near Pellissippi Parkway on Northshore. No matter how you look at it, this is a local restaurant and surviving on its own merits, while not trying to do business under histories of previous successes.