Catering

(321) 427-2340

At Wee Bee Fine Foods, food is something we truly understand. Our fresh innovative approach to menu design is the difference between us and our competitors. As a chef owned company, we take pride and pay special attention to the quality, taste and artful display of our food, insisting on only the finest ingredients, preparation methods and presentation.

This is what our clients look to us for, and what truly sets us apart from our competitors. Simply put, our fresh stylish approach to food is what keeps us a step above. We believe that extra attention to detail in the planning stages assures a flawless celebration from beginning to end. The moment you contact Wee Bee Fine Foods, we listen to your needs and work with you to design a menu and event plan that compliments the style, theme and budget of your event.

At Wee Bee Fine Foods, we recognize that nothing compliments great food and a stylish presentation like a perfectly crafted cocktail. We offer signature drinks for any occasion and will even work with you to choose the perfect wines to compliment the menu. We can also provide the necessary tables, linen, equipment, ice, glassware and mixers - all you do is supply the liquor. We set it up, serve it up and clean it up! In addition to the basic bar service we also offer unique cocktail service options including:

Butlered Cocktails - Passed on Cocktail Trays by Uniformed Service Staff

Gourmet Coffee & Hot Chocolate Bars (with or without liquor)

Brunch Bar - Sparkling Sangria, Mimosas, Bloody Mary's, Champagne Punch, Virgin Cocktails

Specialty Drink Bars - Martini, Mojito, Margarita, Frozen Drinks

Please Note: We cannot legally provide liquor for any event. However, we will be glad to work with you to develop an appropriate liquor list for your event.

Corporate Events  Private Events  Cocktail Service

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Using our creativity, culinary expertise, exceptional planning skills and years of experience, Wee Bee Fine Foods works together with our clients to conceive events that best fit their individual visions and needs. Our goal as caterers is not to sell a client an event we've already designed but to design one that reflects his or her individuality.

Because each event is as unique as the person envisioning it, our job is to ask specific questions, to listen and learn about our clients' ideas, likes, dislikes and budgetary parameters. Only after this process is complete, do we begin to implement the details, compose the menu, visualize the décor, and finally bring the concept into a realty.

A few of our favorite dishes.....

~Hors D Oeuvres~

Shrimp Ceviche with Avocado, Red Onion, Cilantro and Mandarin Oranges

Bacon Wrapped Shrimp Skewers with a Bourbon Brown Sugar Glaze

Miniature Lump Crab Cakes with a Mango Poppy Seed Vinaigrette

Pizzette with Gorgonzola, Tomato, and fresh Basil

Black and Bleu Pizzette with marinated sliced Steak, crumbled Gorgonzola

Roast Corn and Black Bean Cakes with Cilantro Crème

~Entrée Selections~

Oven Roasted Salmon with a cool Cucumber Dill Sauce

Pistachio Encrusted Salmon with Key Lime Beurre Blanc

Lemon Herb Grilled Chicken

Italian Chicken Roulade with Fresh Mozzarella, Caramelized Onions, Sun-dried Tomatoes and Italian Herbs draped in a velvety Alfredo sauce

Chicken Cordon Bleu with a Creamy Raspberry Dijon Sauce

Stuffed Chicken Breast Roulade with sautéed Spinach, toasted Pine Nuts, Sun-dried Cherries and Provolone Cheese

Southwestern Spiced Grilled Chicken with fresh Black Bean Corn Salsa, Cilantro Crème and Crispy Tortilla Strips

Chicken Marsala with a rich Wild Mushroom Demi Glace

Roast Duck Breast with Port Cherry Pan Sauce

Fennel Spiced Pork Loin with Raspberry Balsamic Sauce

Beef Burgundy with a rich Wild Mushroom Veal Demi Glace

Roast Beef Tenderloin with Mushroom and Parsnip Ragu

Roast Prime Rib of Beef with Horseradish Cream Sauce

Grilled Vegetable Lasagna (Alfredo Sauce or Marinara)

Spaghetti Squash topped with a Chunky Garden Vegetable Ragu

Summertime Pasta Primavera with shallot, garlic and fresh basil

~Buffets~

The Spa Breakfast

Ginger Scented Tropical Fruit Trifle

Ruby Red Grapefruit halves, Bruleed with Sugar in the Raw

Smoked Salmon with Radishes, Cucumbers, Red Onion, Hard Cooked Eggs, Lemon Crème Fraiche, Cream Cheese and a selection of Bagels

Roasted Tomato and Goat Cheese Quiche

Frittata with Red Bliss Potatoes and Roasted Vegetables

Belgian Waffles with Caramelized Bananas, Butter and Pure Maple Syrup

Housemade Banana and Cranberry Breads served with Passion Fruit Whipped Cream Cheese

Housemade Scones with Preserves and Cream Cheese

The Mediterranean

Grilled Chicken Salad dressed with Organic Yogurt and Herbs

Oregano and Lemon Grilled Gulf Shrimp over Beluga Lentil Salad with Roasted Seasonal Vegetables

Frisse and Arugula salad with Bacon Lardon, Hard Cooked Eggs and Sherry Vinaigrette

Charred Leek Potato Salad with White Truffle Oil

Assorted Rolls and Sweet Butter

Housemade European Style Butter Cookies

The Nantucket

Salmon Salad with Celery, Capers and Lemon Aioli served with Toasted Pita and Toasted Breads

Bay Leaf Marinated Steak with Herb Roasted Red and Yellow Peppers and Grilled Red Onions

Zucchini and Yellow Squash Caponata Salad

Four-Grain Salad with Cucumbers, Shallot and Mint

Mixed Baby Lettuce with Cherry Tomatoes, English Cucumbers and Shaved Carrot

Assorted Rolls and Sweet Butter

Housemade European Style Butter Cookies