manual order form
daily lunch menu
Box lunches for $11.99
Free delivery to local Provo/Orem/Springville
minimum order $50 for delivery
Orders made 24 hours early are guaranteed.
Dietary substitutions and buffet service options are available every day on request.
sandwich of the week: marinated vietnamese pork on an artisan baguette with pickled cucumber, carrots, siracha mayo and cilantro; served with chips
monday
entree option:
pulled pork sandwich- smoked pork and green apple cabbage slaw on a roll with our house bbq sauce; served with a side of mac and cheese
salad option:
braised chicken, black beans, cilantro, quinoa, roasted sweet potatoes
honey lime vinaigrette
tuesday
entree option:
braised beef and potatoes- braised beef and gravy over garlic mashed potatoes with herb-roasted carrots
salad option:
grilled steak, grilled zucchini, roasted cherry tomatoes, pickled onions
chimichurri vinaigrette
wednesday
entree option:
street tacos- braised pork and tomatillo chicken street tacos topped with pico and house salsa with rice and beans on the side
salad option:
thick-cut bacon, pears, brussels sprouts, toasted pecans
maple vinaigrette
thursday
entree option:
tandoori chicken wrap- grilled tandoori chicken thighs, indian butter sauce and mint relish, wrapped in naan bread, served with biryani rice on the side
salad option:
grilled chicken, caramelized onion, shaved parmesan, red bell pepper, roasted cherry tomatoes
caesar dressing
friday
entree/salad option:
if you would like to order 10+ entrees or salads on March 28th please email keera@beehive.catering at least 24 hours in advance and we will make the entree and salad from Thursday fresh for you. Thanks!
sandwich of the week: shaved roasted turkey with sun-dried tomato cream cheese, cucumber, and sprouts on an everything bagel, served with a bag of chips
monday
entree option:
philly cheesesteak- philly cheesesteak sandwich with seared beef, peppers, and onions on a hoagie roll and topped with provolone cheese; house chips
salad option:
pan-seared chicken breast, roasted potatoes, blackened corn, cherry tomatoes, basil
roasted red pepper dressing
tuesday
entree option:
chicken parmesan- hand-breaded chicken parmesan over a bed of pasta with house marinara sauce, topped with mozzarella and served with roasted green beans
salad option:
roasted turkey, blackened corn, toasted pepitas, bacon
cilantro lime vinaigrette
wednesday
entree option:
tamales- pork tamale with house molé sauce with mexican rice & refried pinto beans
salad option:
grilled chicken, toasted walnuts, shaved red onion, gala apples, goat cheese
maple balsamic dressing
thursday
entree option:
chicken pot pie- house chicken pot pie with roasted chicken, vegetables, and house made crust; served with fruit
salad option:
grilled chicken, toasted chickpeas, roasted red pepper, feta, cucumber
greek vinaigrette
friday
entree/salad option:
if you would like to order 10+ entrees or salads on March 21st please email keera@beehive.catering at least 24 hours in advance and we will make the entree and salad from Thursday fresh for you. Thanks!
