The Beehive Introduces New Summer Brunch and Dinner Menus

Get ready for schmaltz fried rice, tartare with Flying fish roe, and poutine for breakfast.

Duck au poivre, schmaltz fried rice, and mustard pickles. Photo provided

Starting this week, The Beehive and executive chef Marc Orfaly are introducing new brunch and dinner menus perfect for enjoying on their massive outdoor patio. The new menus contain lighter fare such as tuna tartare with soy, seaweed, lotus root, and Flying fish roe; mussels mariniere with white wine and tomatoes; and grilled calamari with corn, leeks, English peas, and saffron. Orfaly is also putting twists on classic Beehive favorites like grilled swordfish with lemon, chickpea purée, fregola and a fresh tomato salad; hanger steak with a peppercorn jus and green bean amandine; and local oysters on the half shell.

The creativity doesn’t stop there, though with a new brunch items such as a quiche with broccoli rabe, mozzarella, peppers and onions; an omelette with goat cheese, roasted eggplant, and ramps; and poutine topped with sunny side eggs. Check out the menus below:



Local Oysters On The Half Shell – $3 each

Tuna Tartare, Soy, Seaweed, Flying Fish Roe, Lotus Root – $17

Caprese Salad, Tomato, Mozzarella, Crispy Zucchini Flower, Roasted Corn – $15

Crispy Artichoke Hearts, Yogurt Dill Dipping Sauce – $11

Rabbit Meatballs, Pea Puree, Grilled Bread – $11

Mussels Mariniere, White Wine, Tomato, Shallots, Dijon Mustard – $13

Grilled Calamari, Corn, Leeks, English Peas, Saffron – $12

Chipotle & Cumin Glazed Chicken Wings, Avocado Crema – $12

Farmer’s Market Salad With House Vinaigrette – $10

Caesar Salad, Panko Break Crumbs, White Anchovy – $11

‘Fall-Off-The-Bone’ Baby Back Ribs – $14

Sandwiches and Salads:

Short Rib, Farmhouse Cheddar & Fontina Grilled Cheese – $18

The Beehive Prime Burger, Frites & Slaw – $17.50 (Cheddar, Gorgonzola, Fontina, Bacon .50 ea)

Big Dinner Salad Hanger Steak 27 or Grilled Salmon – $25


Duck Au Poivre, Schmaltz Fried Rice, Mustard Pickles, Sauce Diane – $27

Organic Chicken Cacciatore, Stewed Tomatoes, Yukon Gold Potatoes – $24

Grilled Swordfish, Lemon, Chickpea Puree, Fregola & Fresh Tomato Salad – $32

Grilled Filet Mignon, Potato Salad, Horseradish Jus, Charred Broccolini – $36

Hanger Steak Frites, Peppercorn Jus, Green Bean Amandine – $27


Mixed Spring Peas & Asparagus Stir Fry – $9

Blistered Shishito Peppers – $7

Schmaltz Fried Rice – $9

Fiddleheads & Corn With Sriracha Butter – $9

Beehive Frites, Sage & Sea Salt – $10

Cheese & Gravy Frites (Poutine) – $12



Chocolate & Dried Cherry Coffee Cake With Honey Butter – $9

Farmer’s Market Salad With House Vinaigrette – $10

Caesar Salad, Panko Bread Crumbs, White Anchovy – $11

‘Fall-Off-The-Bone’ Baby Back Ribs – $14

Chipotle & Cumin Glazed Chicken Wings, Avocado Crema – $12

Truffled Potato & Cheese Pierogies, Caramelized Onions, Sour Cream – $12

Bohemian Platter, Chef’s Selection of Antipasti & Mezze For 2 $14 / For 3-4 $24


Thick-Cut French Toast, Chantilly Cream, Maple Syrup – $14

Quiche With Broccoli Rabe, Mozzarella, Peppers & Onions – $16.50

Omelette With Goat Cheese, Roasted Eggplant, Ramps, Frites & Salad – $16

Smoked Salmon Scrambled Eggs, Crème Fraîche, Asparagus – $17

Eggs Benedict* Virginia Ham 15   Smoked Salmon 15.5   Short Rib – $15.50

Poutine Topped with Sunny Side Eggs, Mixed Salad – $14.50

Eggs Shakshuka (A Real Bohemian Breakfast) – $14.50
Poached Eggs, North African-Style Tomato Sauce, Polenta
Add Moroccan Sausage $1.50

Grilled Salmon Caesar – $19   Grilled Shrimp Caesar – $22

Hanger Steak, Scrambled Eggs, Peppers & Onions, Frites – $28

Grilled Statler Chicken Breast, Caesar Salad – $16

Short Rib, Farmhouse Cheddar & Fontina Grilled Cheese $- 18

The Beehive Prime Burger, Frites & Slaw – $17.50 
Cheddar, Gorgonzola, Fontina, Bacon .50 Each


Sausage – $5  

Bacon – $5

Seasonal Fruit Cup – $8

Frites with Sage & Sea Salt – $10

Little Bee’s:

Scrambled Eggs & Toast – $7

Chicken Dinosaurs & Frites – $7

Mini Grilled Cheese & Frites – $7

Kiddie French Toast – $7

The Beehive, 541 Tremont Street, Boston; 617-423-0069 or

Christopher Hughes Chris Hughes, Food Editor at Boston Magazine