• 4 50
    Mixed Olives, MED

    mixed Mediterranean olives marinated in olive oil, lemon and chilies

  • 4 50
    Crispy Cheesie Straws, BUR

    bistro made Sriracha and Parmesan cheese pastry crisps

  • 5 50
    Pepperoni Bites, ITL

    sticks of pork and fennel pepperoni, served with spicy green beans

  • 7 50
    Hummus, MED

    garlicky chickpea purée, drizzled with olive oil and fresh parsley, served with toasted flatbread

  • 7 50
    Guacamole Original, MEX

    fresh chopped avocado with black bean, tomato, lime, Jalapeño, red onion and cilantro, served with authentic white corn tortilla chips

  • 8 50
    Deviled Ham, USA

    smoked ham spread with house mayonnaise, cream cheese, grainy Dijon and fine herbs, served with cornichons and warm flatbread

  • 8 50
    Italian Meatballs, ITL

    beef and fresh herb meatballs smothered with savoury tomato sauce, finished with shredded Parmesan

  • 9 50
    Shrimp Ceviche, MEX

    wild shrimp marinated in lime, tomato, Jalapeno, cumin and cilantro, served with authentic white corn tortilla chips

  • 9 50
    Tuna Poke, HI

    Pacific Albacore tuna marinated in soy, Sriracha and sesame, layered with avocado and served with white corn tortilla chips

  • Shares

  • 14
    Fonduemental, CHE

    molten Gruyere & Emmenthal, white wine and Kirsch, served with apple chunks, grapes and crusty bread for dipping

  • 14
    Brie Fondue, FRA

    roast garlic, honey and white wine, served with cut red apple, grapes and crusty bread for dipping

  • 14
    Nacho Pollo, MEX

    pulled free run chicken, Poblano pepper, Jalapeno and melted cheeses, served over white corn tortillas with salsa verde and cilantro