Reward hard work overlooking the Riverwalk holiday lights, only in San Antonio.
“…I am so grateful to you, Rudy and your team for the countless hours of preparation and superb service and kindness extended to me and our group each year. There is no way that any function can be perfect without perfect people working in the background to make it happen – and with such class. You all do exactly that!” -Connie K.
Whether you are thanking your team for working through the meetings/workshops or dining with that important prospect to close the deal – Biga is the place.
Ideal for entertaining important clients or clients to be, and networking events. Highest Zagat rating on the Riverwalk.
“…we have been hosting receptions for years, and I heard positive feedback from many of our guests that this was one of the best, if not THE best, receptions we’ve hosted. People especially loved the venue, beautiful river walk views and ambience. The service was excellent…”. -Lois G.
Spend quality time with key staff and clients, menus to suit every taste for 2 to 400.
“…on behalf of Motorola I want to thank you and the wonderful staff for an outstanding job on our event tonight. The food and the service were fabulous. We had many great comments and that was because of how the Biga team handled the event.” -Rula G.
Keep the focus on the discussions with customized menus , extensive wine list, options on table format and an efficient welcoming staff.
Menu Ideas (pricing and more options available through our events coordinators. REQUEST AN INFORMATION PACKET)
Appetizers (passed or seated)
-Crab cake with a red pepper coulis and saffron aioli
-Mango & habanero Gulf shrimp cocktail
-Game packet Spring Roll with Asian chili sauces
-Soup of the day (Chef’s choice)
-Creamy butternut squash soup with a maple drizzle
-Bibb, arugula and radicchio, tiny tomatoes, citrus vinaigrette, cheesy herb lavosh,
-Romaine leaves with chipotle Caesar dressing, baked Parmesan and little croutons
-Smoked molasses cured beef tenderloin filet on bacon and leek boulangere potato,
tomato demi topped with crispy shallots
-Mustard crusted lamb rack on truffled white cheddar grits, sauté baby carrots,
natural jus and shaved fennel
-Grilled sage rubbed pork tenderloin, cubed roasted rosemary potatoes, seasonal veggies, apple sauce
-Pan roasted Gulf seasonal fish over sautéed Farmers Market veggies, herbs and fingerling potatoes, garlic basil pesto beurre blanc
-Phyllo wrapped bass or red snapper layered with spinach and Serrano ham, creamy mustard leeks, tomato jam, seasonal veggies, pinot noir sauce
-Lightly smoked and grilled breast of chicken over Amish blue parmesan polenta,
chardonnay Portobello sauce and patty pan squash & baby zucchini
-Petit beef tenderloin filet and lobster Thermidor with Biga rosemary potatoes
and sauté of snap peas and carrots, Pinot demi
-Southwestern spiced beef tenderloin medallion topped with guacamole &
Gulf fish Vera Cruz, roasted corn mashers and fajita style veggies
-Spice rubbed filet of beef with a mint marigold hollandaise, pinot noir sauce,
hot and crunchy natural sea scallops or shrimp, baked potato mashers, sauté of green beans and sun-dried tomatoes
-Sticky Toffee Pudding with English custard (Our signature dessert)
-Seasonal fruit upside-down cake with vanilla ice cream, caramel sauce
-Crisp soft centered almond cake with poached pears and brown sugar anglaise
-Mexican chocolate mousse with pecan praline and Kahlua anglaise, raspberry coulis
-Tres leches parfait with citrus berry salad and cajeta
-Warm seasonal fruit crumble served with crème fraiche ice cream
-Coconut/ Vanilla crème brulee with nutty shortbread
-Martini of house made sorbets and fresh fruits with a sparkling red splash
-Sample platter of Biga on the Banks signature desserts: Sticky toffee pudding with English custard, Chocolate Torta Divina, Seasonal fruit crumble