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: smoked porkloin sandwich with smoked gouda, tomato, greens, and chipotle mayo on a hoagie roll; served with a bag of chips
monday
entree option:
cuban sandwich- citrus braised pork, black forest ham, house pickled zucchini and provolone cheese on grilled french bread with macaroni & cheese on the side
salad option:
pan-seared chicken breast, roasted potatoes, blackened corn, cherry tomatoes, basil
roasted red pepper dressing
tuesday
entree option:
steak fajitas- marinated and grilled steak with seared onions, peppers, and roasted tomatoes served with flour tortillas and mexican rice and beans
salad option:
roasted turkey, blackened corn, toasted pepitas, bacon
cilantro lime vinaigrette
wednesday
entree option:
focaccia BLT- thick-cut bacon, fresh tomatoes and romaine lettuce on our house-made focaccia, with tomato basil soup
salad option:
grilled chicken, toasted walnuts, shaved red onion, gala apples, goat cheese
maple balsamic dressing
thursday
entree option:
luau plate- hawaiian luau plate with teriyaki chicken, kalua pork cabbage, sticky calrose rice and hawaiian mac salad
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 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: roasted chicken breast, artichoke parmesan cream cheese, red pepper pesto, tomatoes, and greens on a ciabatta roll; served with a bag of chips
monday
entree option:
american burger- classic cheeseburger with romaine, tomato, red onion, and bbq fry sauce on a potato bun; with roasted potatoes on the side
salad option:
grilled chicken breast, strawberries, blueberries, blackberries, cinnamon almonds
strawberry poppyseed vinaigrette
tuesday
entree option:
verde enchiladas- chili verde tomatillo braised chicken enchiladas in flour tortillas with cheddar jack cheese and rice & calabacitas on the side
salad option:
pan-seared sesame chicken, cabbage, red bell peppers, roasted cashews, basil
thai peanut dressing
wednesday
entree option:
thai basil chicken- stir fried red peppers, eggs, bok choi, and onions with thai basil chicken served over rice
salad option:
roasted turkey, roasted butternut squash, maple glazed pecans
lemon tahini dressing
thursday
entree option:
shrimp scampi- seared shrimp with linguine pasta, garlicy scampi sauce and seared asparagus
salad option:
breaded chicken breast, cherry tomatoes, celery spears, cucumbers, buffalo sauce (on the side)
house ranch dressing
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!
