Don’t give up one of your favorite RiverWalk restaurants for Lent, Biga has got you covered!
Are you avoiding meat on Fridays? Have you given up something for Lent? Well, we can help!
At Biga, we are used to special orders. If you have a certain food you wish to avoid due to Lent (or allergies), let us know. We’ll inform you what menu items to avoid. Or, better yet, we can probably make some alterations that will keep your Lenten promise intact.
For those that prefer to eat fish on Fridays, don’t forget that our 3 course early menu will always include an option for you. If you are not familiar with our early menu it is a pre fixe menu available for our guests until 6:30. The selections change every day but here’s an example…
First Course (choice of)
Cream cheese carrot cilantro soup with crunchy croutons
Baby iceberg salad, apple-smoked bacon, pickled onions, cucumbers, tomatoes, blue cheese dressing
Second Course (choice of)
Pan roasted red snapper dieppoise, herb roasted fingerlings, sauteed baby squash
Achiote roasted pork tenderloin, plantains, corn saute, avocado salsa, pickled onions, cinnamon sauce
Third Course (choice of)
Dulce de leche banana crepe, passion fruit sorbet, macadamia nuts, sweet pineapple
Sticky toffee pudding, English custard anglaise
There are only a handful of days during the year that the early menu is not offered but a 3 course dinner under $40 is a steal!
Dining at your favorite RiverWalk restaurants before Tobin Center events just got a little more convenient.
Starting late this month, Via will link RiverWalk restaurants and businesses to the Tobin Center of the Arts. “The E” will run 6pm until midnight every Tuesday through Saturday stopping at many locations in the downtown area every 10 minutes and will be free. The closest stop to Biga will be less than a block away in front of the Westin Hotel.
What does this mean for you? Well, if you are a Tobin Center Event ticket holder that desires to eat well before the show and is wondering where to park, “The E” could open up some better possibilities to you.
Here’s what we’d suggest:
Once you’ve decided on a show, give us a call and book a reservation at Biga on the Banks. The night of the show, park with our valet. Have a pre-theater bite and then off to the show on “The E.” After the show, “The E” will bring you back to our area and you will collect your car at our valet. Simple.
The launch date is slated for March 27th with a possible kick off reception in the International Center.
More information will follow as details firm up.
Look to one of your favorite RiverWalk restaurants to romance your Valentine.
Valentine’s Day Menu
Smoked salmon cream cheese dill sticks
½ Bottle Veuve Clicquot “Yellow Label”, Reims N/V 60.
Lobster bisque, crème fraiche and chervil
Penfolds, Chardonnay, Australia, 2013 8. gls
Grilled pear and warm brie crouton salad, frisee and other greens, almonds, mustard sherry vinaigrette
Domaine Wachau, Gruner Veltliner, Austria 2013 10. gls
Fresh pulled mozzarella, Serrano ham, arugula, pesto, sea salt
Muga Rosé, Rioja, 2011 10. gls
Veal cheek empanada, pickled onion, goat cheese, chimichurry
Bernard Fouquet, Vouvray, Loire 2013 14. gls
Coriander seared yellow fin tuna, date pine nut relish, Spanish chorizo, harissa
Joseph Carr Chardonnay, Napa 2012 10. gls
Grilled beef tenderloin, herby mushroom pudding, béarnaise, asparagus, Cognac veal reduction
*Add Foie Gras 15.
Cru Monplaisir, Bordeaux Superieur, 2011 15. gls
Seared Texas Gulf coast red snapper, roasted Mediterranean vegetable terrine, basil aioli, lemon barley
William Hill, Chardonnay, Central Coast, 2012 9. gls
Grilled bone on chicken breast, soft polenta, roasted root vegetables, apricot chicken jus
Chandon Pinot Meunier, Carneros, 2012 15. gls
Butternut squash tortellini with sage and pumpkin seeds
Maximin Gruenhaus, Trocken Riesling, Mosel, 2010 14. gls
Chocolate Cheese Cake, macerated strawberries, chocolate whipped cream
Ferreira 20 yr Tawny Port 17.
Red Velvet Cake, cream cheese icing, raspberry sauce
Jackson Triggs Ice Wine, Vidal, 2011 11.
Banana Cream Pie, peanut butter mousse, rum whipped cream
Messina Hoff “Angel’s Riesling”, Texas N/V 12.
Pavlova, balsamic cream, fruit
Antique, Sherry, Fino, Jerez-Xeres 8.
$69 per person / $89 with paired wines (or the above wines as priced)
This menu will be available on the 14th. Reservations will be necessary.
A smaller version of this Valentine’s Day Menu will be available on Friday 2/13 & Sunday 2/15 along with our regular menu for those celebrating the day before and after Valentine’s Day.
BigAmigos Get the Goods at One of Their Favorite RiverWalk Restaurants.
BigAmigos is a rewards program. When you sign up as a BigAmigo you will be eligible for discounts and special offers that are announced in this blog and our quarterly newsletter.
The BigAmigo offer for February is…
A Complimentary Glass of Proseco.
Offer available until March 1st 2015. Only one discount per table.
This offer cannot be used with any other promotion or discount.
Not a BigAmigo? No problemo. Sign up to be a BigAmigo and we will extend you the same privilege. https://biga.com/join-bigamigos/
Support Restaurant Week at one of your favorite RiverWalk restaurants.
Culinaria’s Restaurant Week has become a San Antonio Tradition where restaurants are asked to participate by creating a 3 course menu at $35. Usually, Restaurant Week is held in August but starting this year there will be two Restaurant Weeks, one in January and the other towards the end of summer.
Culinaria is an organization whose goal is to promote San Antonio as a culinary destination by putting on great food events while helping culinary students with scholarships.
Restaurant Week runs January 19th-24th. Biga is happily participating and here’s the menu…
Biga on the Banks Restaurant Week Menu
3 Course Prix-Fixe Menu $35
Jan 19-24, 2015 5:30-10pm
First Course, choice of:
Turkey corn chowder
with corn fritter
Texas grapefruit salad,
hydroponic greens, lardons, avocado, walnuts, blue cheese, walnut vinaigrette
Second Course, choice of:
Seared mahi mahi, saffron lemon risotto, garlicky green beans,
jicama and tomato, ginger onion pesto
Seared beef tips, corn pudding, crispy plantain,
poblano chimichurri, guajillo demi glaze
Dessert, choice of:
Chocolate Mousse, coconut daquoise, mango carpaccio
Lemon Meringue, lemon chip, raspberry salad
Go to http://culinariasa.org/san-antonio/restaurant-week/ for more information about Culinaria, Restaurant Week and participating restaurants.