You may be surprised to know there are almost a quarter of a million farms in the great state of Texas? This is good news for chefs. After all, chefs want to know that food is raised with the same great care before it arrives at the restaurant as the care it receives once chefs start to work their magic.
Texas may be known for cattle, but we have way more than livestock. Sweet beets, oats, nuts, greens and citrus are just a few things that Texans enjoy at restaurants and on their own kitchens.
The “Go Texan Restaurant Round-Up” has enlisted markets and restaurants to feature Texas foods the entire month of July. While Biga has always supported our local farms, we are especially happy to participate with the Go Texan Restaurant Round Up as it is benefiting Food Banks statewide.
Check out the Go Texan website for information on local products and a list of all the businesses participating in the Go Texan Restaurant Round-Up. While you are there, be sure to take a gander at some of the great recipes that help you put Texas ingredients on you own table.
Restaurant Gwendolyn is doing it again. They have challenged several restaurants to feature Charcuterie made the old fashioned way and Biga is up for the challenge.
Until July 26th we will be featuring a $25 “Charc” plate with Head Cheese, Chicken Liver Mousse, Foie Gras Torchon, Boar Belly, Duck Proscuitto with Cumberland Sauce, Brown Butter, Pickled Okra, Beets, Whole Grain Mustard.
Book reservations at (210)225-0722
To see a full list of restaurants participating go to CHARC WEEK
Mothers’ Day is just around the corner. Show your Mother she raised you right and bring her to brunch at Biga on the Banks. Reservations are a good idea!
The menu is not quite finalized yet but here is how it is shaping up so far…
Mothers’ Day Brunch $59 Adults / $27 Kids
Appetizers and Salads
After selecting an entrée, help yourself to the many starters and salads we have especially for you.
We also feature an array of artisan breads & spreads and sushi by Sarah Ramirez.
Of course, if your idea of a starter is actually dessert, we can’t fault you for that!
Seated & Served Entrée
Maine Lobster frittata, asparagus, Brie, chives, tomato and watercress
Egg Benedict, black pepper biscuit, Boudin sausage, kale, potato rosti, Hollandaise
TX challah toast, apple smoked bacon, Poteet strawberries compote and maple syrup
Seared red American snappper, tomato, potato & fennel ragout, olives, capers & artichokes,
frisee arugula salad
Flaked organic Scottish salmon, buckwheat blinis, egg, dill, creme fraiche, frisee
Pulled lamb, pappardelle pasta, dates, pine nuts, tomato jam toast, pea shoots, lamb jus
Herb roasted ribeye of beef, horseradish smashed bliss potatoes, crunchy onions,
asparagus, steak sauce
Braised pork with tomatillos & chili, pepitas, queso fresco, cilantro, Peruvian corn
Zucchini & squash “pasta”, asparagus, snap peas, tomato, basil, pine nuts, parmesan,
preserved Meyer lemon sauce
Texas toast, Bacon & Eggs, Mac & Cheese, Beef & Mashers,
Chicken Fingers & Fries, Marinara or Alfredo Pasta with Chicken or Shrimp
Lilla and Amy have pulled out all the stops. Be sure to peruse the selection of sweets.
A second trip might be in order. Don’t worry, we’ll pretend it is only your first!