Boxwood Bistro - Franklin, TN

louisiana style, remoulade

farm fresh, house dressing

spicy fried, crisp greens

topped with blue cheese sauce

sesame seared, wasabi, ponzu sauce

fried, hoisin sauce

bbq sauce

honey fig balsamic reduction, red grapes, crackers

smoked paprika, roasted red pepper

on potato mash and wilted spinach

served with cocktail sauce and lemon

served in garlic white wine sauce

six shrimp stuffed with crab, emon butter sauce

roma tomatoes, buffalo mozzarella, pesto olive oil

spinach, strawberries, crumbled bleu cheese, candied pecans and strawberry vinaigrette

tomatoes, bacon, local farm feta cheese & ranch dressing

mixed greens, maple dijon vinaigreffe, red grapes, bleu cheese, red onion, candied pecans, chardonnay poached pears

mixed greens, 8 oz sirloin, red onions, cucumbers, red peppers, boiled eggs, bleu cheese dressing

romaine, grilled chicken, croutons, parmesan, caesar dressing

fresh atlantic salmon on baby spinach, strawberries, goat cheese, balsamic reduction

mixed greens, grilled chicken, asparagus, strawberries, kiwi, pecan halves, sunflower seeds, avocados, poppy seed dressing

crab meat, hollandaise

blackened with bleu cheese

shrimp blackened

simply seasoned

baked, drawn butter

16 oz with hunter sauce, twice baked potato and french green beans

8 oz center cut with twice baked potato, asparagus and bearnaise sauce on the side

mashed potatoes, asparagus and mint demi glaze

asian vegetables, jasmine rice

asian influenced with a hoisin glaze, jasmine rice, sauteed spinach

brandy cajun cream sauce, mashed potatoes, spinach, three sauteed shrimp

perfectly smoked. the whole roast is cooked in the pit. if you love prime rib youll have to try it. served with twice baked potato and green beans

smoked in our pit for 4 hours at 205 degrees. the pork is pink all the way through. once it pulls away from the bone its ready. glazed with our house made rib sauce, the finish is smoky, tangy and sweet. served with shoestring potatoes and ranch beans.

made with traditional corn masa, stuffed with pulled pork, cheese, tomatoes and sour cream

a smoky take on a traditional favorite. we shave off slices from a whole smoked prime rib, add grilled onions and red and green bell peppers and top with a house made cheese sauce put on the best locally made baguette you can buy. served with shoestring fries

top cut of the pork shoulder, smoked for 15 hours to an internal temperature of 195 degrees...in other words, cooked to tenderness. placed on a slider roll on top of freshly made slaw with our tennessee vinegar sauce, youll be thinking about these the next day. served with shoestring fries.

baked with polenta cake, topped with sauteed spinach, drawn butter

japanese spice seared with wasabi cream, jasmine rice and asian vegetables

blackened chicken, sausage, garlic cream sauce with shredded cheddar cheese

low country style with prosciuffo, green onions, garlic

herb crusted, sweet potato tart, sauteed green beans

mushrooms, chives, asparagus on linguini

old south green beans, smashed red potatoes

served with tomato cream sauce, garlic spinach oil and asparagus

three different fish, shrimp, scallops, 7oz. lobster tail over saffron rice