Backstage Bistro

Backstage Bistro Menu

(208) 995-2943
3711 East Longwing Lane, Meridian, ID 83642

Teasers


Calamari
$11.00
Buttermilk marinated squid with a light, crisp batter served with a roasted tomato remoulade, finished with a squeeze of lemon.
Popcorn Chicken
$11.50
Seasoned boneless chicken fried to order in our own house-made light batter. Served with your choice of dipping sauce (Buffalo, Honey Mustard, Smokey BBQ, Asian Zing)
Garlic Fries
$7.50
Garlic, parmesan, olive oil, parsley? say no more!
Bacon-Bleu Fries
$9.50
Bacon and baked-on bleu cheese crumbles.
Gyoza
$10.00
Crispy Asian Chicken-Ginger dumplings with a Sweet Thai Chili.
Buffalo Spring Rolls
$10.00
Shredded buffalo chicken, mozzarella and cilantro, wrapped neatly in a crispy spring roll drizzled with sriracha, served with a side of chunky blue cheese dressing.
Spinach-Artichoke Dip
10.00
A creamy blend of fresh spinach and artichoke hearts served hot.

$Salads


Chicken Caesar
$12.50
Romaine hearts, shaved parmesan, house made croutons and sliced grilled chicken breast.
Cobb
$14.50
Diced chicken, bacon, avocado, tomato, hardboiled egg and blue cheese served with a creamy green goddess dressing.
The Spartan
13.00
A refreshing Greek salad of tossed baby spinach, red onion, Kalamata olives, cucumber, feta and tomato with a Mediterranean vinaigrette.

$Pastas

add bacon +3.00; grilled chicken +4.00 or shrimp +5.00
Chicken Alfredo
$13.00
Freshly grilled chicken, peas, parmesan and farfalle in a delicate white sauce.
Shrimp & Penne Vodka
$14.00
Penne rigate tossed with our own vodka Pomodoro sauce and finished with sautéed shrimp.
Mac & Cheese
13.00
The perfect blend of VIP cheeses with Cavatappi pasta topped with a toasted panko crust.

$Flat Breads


Sandwiches

*All Sandwiches accompanied with your choice of coleslaw, fries or chips; or you can upgrade to garlic fries +1.00 or blue cheese fries for +1.50
Cali Chicken Club
$14.00
Slow roasted chicken topped with melted Swiss cheese, crispy bacon, crushed avocado, lettuce, tomato, and aioli all on a toasted oil top bun.
Philly Cheese Steak
$15.50
Thin shavings of oven roasted ribeye, sautéed onions and melted cheese blend with a touch of horseradish aioli on a Philly roll.
Lil` Piggies
$12.00
Pulled pork sliders of slow roasted, hand pulled, pork shoulder and crispy onion strings with a tangy BBQ sauce and topped with a crisp apple-slaw.
Turkey Bacon Melt
$15.50
Grilled sourdough, turkey, tomato, avocado, Havarti and provolone, bacon and garlic aioli.
Croissant Blat
12.00
Bacon, crushed avocado, lettuce, tomato and mayo on a grilled croissant.

$Wraps

*All Wraps accompanied with your choice of coleslaw, fries or chips; or you can upgrade to garlic fries +1.00 or blue cheese fries for +1.50
Greek Gyro ("Yee-Roh")
$15.00
Shaved lamb, cucumber, feta, red onion, tomato, chopped lettuce, tzatziki sauce.
Buffalo Chicken
$13.00
Crispy chicken, romaine, bacon, tomato, onion, jack & cheddar cheese, drizzled with buffalo sauce and ranch.
Chicken Caesar
12.00
Grilled chicken, romaine, shaved parmesan, and house made Caesar dressing .

$Burgers

*All Burgers accompanied with your choice of coleslaw, fries or chips; or you can upgrade to garlic fries +1.00 or blue cheese fries for +1.50

Gourmet Dogs

*All Dogs are accompanied with your choice of coleslaw, fries or chips; or you can upgrade to garlic fries +1.00 or blue cheese fries for +1.50
Chicago
$10.00
Grilled hot dog topped with onion, sweet relish, dill pickles, tomatoes, roasted red bell peppers, whole grain mustard with a dash of celery salt.
Da`Luxe
$10.00
Grilled hot dog, grilled peppers, mushrooms, onions and jalapeños served with melted provolone on a soft French roll.
Classic
8.00
Grilled hot dog served with ketchup and mustard.

$Desserts


Popcorn Crème Brûlée
$7.00
Popcorn infused custard base, topped with a layer of crunchy caramel, garnished with seasonal berries.
Gelato
$4.25-5.75
Featuring a locally sourced home-made gelato; Ask your server for today's flavors!
Warm Cookies Plate
$6.00
A plate of 5 freshly baked cookies right out of the oven.

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