At Biga, we understand that there are two distinct ways to celebrate New Years Eve on the River Walk. Some like to have an intimate dinner and join their friends later in the evening for the stroke of midnight. Others prefer an evening where dinner is the main event and take a little more time enjoying their last bites of 2015.
That’s why we’re offering two ways to say goodbye to 2015.
For those with somewhere to be we offer an earlier seating from 5:30 to 7:30pm that will include 4 courses for $65.
Those who are seated 8:00pm and later will enjoy a 5 course dinner with live music, party hats & horns and a Champagne toast for $100.
The menu is not quite finalized but here’s how it is shaping up so far…
BIGA ON THE BANKS
New Years Eve 2015
Amuse Bouche
Lobster caviar gougere
Appetizers
House smoked salmon, pretzel, pickled onion, caper jalapeno remoulade
Shrimp red pepper bisque, Pernod Creme fraiche
Foie Gras Terrine, toast, sour cherry marmalade, almonds, Maldon sea salt
Duck bao buns,duck, roasted duck and chicharon scallion, pickle, hoisin
Chicken- Fried Oysters (3) squid ink linguini, Swiss chard, pancetta, mustard Hollandaise
Crab shiitake spring rolls (2) cilantro, mint, Thai chili sauce
Roasted pumpkin ricotta ravioli, melted leeks , sherry, frisee, hazelnut brown butter
Selection of Artisan Cheeses, TBD
marcona almonds, date walnut cake, honey comb, quince paste
Farm raised American Transmontanous caviar 1 oz. **
(**$89. supplement for 1 oz caviar)
Soup and Salads
Shrimp red pepper bisque, Pernod Creme fraiche
House smoked salmon, pretzel, pickled onion, caper jalapeno remoulade
Blood orange and edamame, cabbage, pear, carrot, sesame, shiso, yuzu vinaigrette
Chardonnay braised leeks, American caviar, capers, lemon dill vinaigrette
Reds and greens, cucumber, carrot, tomato, cranberry, sweet potato crunchies, maple dressing
Romaine Leaves, red pepper Caesar dressing, tiny croutons, parmesan tuile
Entrees
Seared natural scallops, swiss chard risotto, kale, apple smoked bacon, tangerine butter
Pan roasted red American snapper, TBD
Slow braised veal osso bucco, saffron tomato ragout, fingerlings, goat cheese crostini
Broken Arrow Ranch Axis venison and quail, parsnip puree, balsamic braised cabbage, dried fruit relish, sauce grand veneur
Grilled Beef Tenderloin, buttery mashers, asparagus, creamy porcini sauce, béarnaise
Herb crusted Australian Lamb Rack, soft polenta, broccolini, roasted olives, rosemary tomato demi glaze
Roasted pumpkin ricotta ravioli, melted leeks, sherry, frisee, hazelnut brown butter
Desserts
Chocolatier, molten chocolate cake, triple chocolate mousse, Mexican chocolate ice cream
Drunken Berry, casis swirl ice cream canolli, champagne gellee with raspberries, Biga bourbon and blackberry pudding
Islander, coconut tapioca, pineapple carpaccio, mango mousse
Totally Nuts, pecan crème brulee, hazelnut semifredo, pistachio financier
$100 per person
Music By: Joan Carrol
