Honey Bee Bakery just introduced a new spring lunch menu with interesting new items such as a sesame-crusted salmon salad and the Henry Hill sandwich, featuring Stan’s locally cured Prosciutto and salami. Chef Sean Adams is still cooking up rotating soups throughout the week and says the bakery is also now selling NY-style bagels during weekend brunches.
Check out the new menu above or call Honey Bee at 662-236-2490 for more information.
Tonight kicked off the first dinner service for Honey Bee Bakery.
The new dinner offering will take the place of breakfast during the week (brunch will still be available on the weekends until 2:00 p.m.) and includes a selection of soups, salads, small plates and large plates. Dishes such as the bruschetta, topped with local tomatoes, olive oil and basil can lead you into a salad with sundried cherries, baked goat cheese and chopped bacon before you wrap things up with a main course such as pan-fried tilapia, flat iron steak or Peruvian potato empanadas.
Honey Bee Bakery’s new hours are Tuesday 11:00 a.m. to 5:00 p.m., Wednesday through Friday 11:00 a.m. to 10:00 p.m., Saturday 8:00 a.m. to 10:00 p.m. and Sunday 9:00 a.m. to 2:00 p.m. (during open hours lunch is 11:00 a.m. - 2:00 p.m. and dinner is 6:00 p.m. – 10:00 p.m.)
In my opinion, there’s always room for another breakfast spot on a lazy Sunday morning. Happily, Honey Bee Bakery (thehoneybeebakery.com) is now offering brunch all day long on Fridays, Saturdays and Sundays (Fri. 7-5, Sat. 8-5, Sun. 9-2).
The new fall brunch menu features items such as butter pecan pancakes, bananas foster french toast, ambrosia, French press coffee and fresh orange juice.
Did someone say pancakes?
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