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daily lunch menu

Box lunches for $9

Free delivery to Provo/Orem/Springville:

minimum order $35 for delivery

Orders made 24 hours early are guaranteed.

Looking for family meals? We are also offering a family meal package. Serves about 5 people for $35, and can be ordered online HERE or you can email sales@beehive.catering

Low-carb, vegetarian, vegan and buffet service options available every day on request.

 
AUGUST 2 - 6

sandwich of the week option: reuben sandwich with a bag of chips

monday

entree option: shrimp scampi with linguine noodles and seared asparagus 

salad option: grilled chicken breast, roasted sweet potatoes, roasted beets, toasted walnuts

             green goddess dressing

tuesday

entree option: green chili pork burrito with mexican rice, black beans, salsa, cheddar jack, guacamole, and cilantro lime dressing; served with chips & salsa

salad option: roasted turkey, roasted butternut squash, maple glazed pecans

           lemon tahini dressing

wednesday

entree option: beef stroganoff over egg noodles with roasted green beans

salad option: grilled chicken breast, green apples, blackberries, toasted almonds

           apple cider vinaigrette

thursday

entree option: country fried chicken over creamed corn mashed potatoes with country gravy and sauteed black-eyed peas and okra

salad option: grilled chicken breast, cucumbers, dried cranberries, toasted almonds

           pomegranate dressing

friday

entree option: chicken pad thai with rice noodles with bean sprouts, carrots, and house tamarind pad thai sauce

salad option: roasted turkey breast, bacon, pepitas, blackened corn

          cilantro lime vinaigrette

AUGUST 9 - 13

sandwich of the week option: grilled chicken croissant sandwich with a bag of chips

monday

entree option: chicken parmesan over pasta with house marinara sauce and mozzarella cheese; roasted italian vegetables on the side

salad option: grilled chicken breast, roasted cherry tomatoes, caramelized onions, red bell pepper

          caesar dressing

tuesday

entree option: cuban sandwich: cuban pork, black forest ham, house pickled zucchini, and provolone cheese on grilled french bread with Italian pasta salad on the side

salad option: pan-fried chicken, cabbage, carrots, bean sprouts, red bell pepper

          carrot ginger vinaigrette

wednesday

entree option: chili verde chicken enchiladas in corn tortillas with cheddar jack cheese and rice & sauteed latin vegetables on the side

 

salad option: braised southwest chicken breast, black beans, roasted sweet potato, quinoa, cilantro

          honey lime vinaigrette

thursday

entree option: hawaiian luau plate with teriyaki chicken, kalua pork, calrose rice, and hawaiian mac salad

salad option: buffalo chicken, cucumber, celery, cherry tomatoes

          house ranch dressing & buffalo sauce

friday

entree option: pan-seared chicken breast served over brown rice pilaf with a lemon basil cream sauce; served alongside seared asparagus

salad option: triple berry salad; strawberries, blackberries, blueberries, cinnamon almonds, grilled chicken

          strawberry poppyseed vinaigrette

AUGUST 16 - 20

sandwich of the week option: smoked porkloin sandwich with a bag of chips

monday

entree option: gyudon: japanese rice bowl with beef, onions, and broth; served with pickled ginger, a fried egg, and roasted broccoli

salad option: pan-fried chicken breast, roasted potatoes, cherry tomatoes, blackened corn, basil

          roasted red pepper vinaigrette

tuesday

entree option: breakfast for lunch: french toast, house buttermilk syrup, sausage, fried eggs, and country potatoes

salad option: grilled steak, grilled zucchini, roasted cherry tomatoes, pickled onions

          chimichurri vinaigrette

wednesday

entree option: beehive burger: 1/3 lb angus beef patty with pepper jack cheese and fresh herb aioli on a potato bun, romaine and tomato on the side with roasted potatoes and fry sauce

salad option: grilled chicken, shaved red onion, toasted walnuts, gala apples, goat cheese

          maple balsamic dressing

thursday

entree option: breaded cod fish tacos with slaw and pico de gallo on flour tortillas, with chips and salsa on the side

salad option: sesame seared chicken, cabbage, red bell pepper, roasted cashews, basil

          thai peanut dressing

friday

entree option: breaded & fried chicken breast topped with a red cabbage slaw and our house sweet chili sauce; served on a potato roll with broccoli salad

salad option: bacon, shredded brussels sprouts, pear, toasted pecans

          maple bacon dressing

why provide employees lunch?

Check out our article on providing paid lunches for your employees.