Dinner.
MUST HAVES
Gaufrettes 6
Warm Gourgeres 6
Spicy Deviled Egg & Pickled Carrots 3
Devils on Horse Back & Pickled Red Onions 10
Potted Salmon & House Rye Crackers 7/14
Chicken Liver Pate with capers, onion jam & toast 9
House Sausage Patties & Whole Grain Mustard 9
Market Green Salad 6
Today’s Soup 5/8
Gaufrettes 6
Warm Gourgeres 6
Spicy Deviled Egg & Pickled Carrots 3
Devils on Horse Back & Pickled Red Onions 10
Potted Salmon & House Rye Crackers 7/14
Chicken Liver Pate with capers, onion jam & toast 9
House Sausage Patties & Whole Grain Mustard 9
Market Green Salad 6
Today’s Soup 5/8
APPETIZERS
Roasted Cauliflower, almonds, currants, orange zest & bread crumbs 8
Warm Brandade Bruschetta, stewed tomatoes, garlic confit & crushed Aleppo chilies 9
Organic Quinoa, Organic Baby Kale & Asian Pear salad with cider-honey vinaigrette 6
Roasted Beetroot & Organic Rainbow Carrots with Haystack goat cheese, sesame seeds,
ginger vinaigrette & market greens 12
Grilled Romaine Hearts, Anchovy-Lemon vinaigrette, OE Jacob Spring Farm duck egg, croutons & grana 12
CHEESE CULTURE
One-9, Two-15, Three- 18
Chef’s Pick & Condiments 21
Coulommiers, VT, Brie’s lovely American cousin
Promonotory, UT, Irish style
Smith’s Farmstead Gouda, MA, lightly smoky & grassy
Landaff, NH, Nutty, Buttery & Delicious
Blue d’ Auvergne, AOC, FR, “Sauvage”, earthy in French
Market Menu
Manila Clams, white wine, garlic, chili flake Brandade-Romesco toast 9
Fattoush with red beets, organic carrots, romaine, Haystack feta cheese,
Pomegranate seeds, grilled pita & sumac-garlic dressing 8/12
Driscoll Strawberries, local goat cheese, organic spinach & fresh ginger vinaigrette 8/12
Beehive Caesar, grilled romaine hearts, anchovy-lemon-garlic vinaigrette, OE Jacob Springs Farm duck egg, croutons & Parmesan cheese 12
La Quercia Prosciutto Americano, asparagus, blood orange, arugula & grilled bread 16
Socca, Gluten Free Organic Chickpea Flour-Lentil Pancakes with sautéed greens, cucumber mint-yogurt raita sauce & capers 16
Fresh Ahi Tuna Caponata & organic cannellini bean bruschetta with olives, capers, red peppers, leek, herbs & garlic 16
Braised pork shoulder ragout, arborio rice herb croquette & gremolata 17
Grilled Flatiron Steak, balsamic-honey glaze, creamy polenta, arugula & roasted Hazel Dell shiitake mushrooms 24
Bistro Burger, grass fed & certified Angus beef on house made challah bun with pickled onions & gaufrettes 12
Add blue cheese or bacon 2 each
*The Beehive is committed to bring seasonal and fresh, local ingredients so menu may change daily*
The Beehive offers Private Events, Box Lunch Catering & Gift Certificates.
Join us for our daily Happy Hour.
