Award winning Chef Bruce Auden and his chefs update our fine dining menus daily. The dining room is open Tuesday-Sunday at 5pm.

Interested in Curbside…click here.

Main Menu

Menu Changes Daily

November 28, 2022

Starters | Snacks

Bibb Radicchio Game Packet, Asian chili sauces & veggies, cashews 6. Each

Habanero Jerk Scallops (2), cheesy Texas grits, pineapple rum chutney 22.

Escargot de Bourgogne, mushrooms, red wine garlic butter, herby breadcrumbs 16.

Chicken Fried Oysters (3), squid ink pasta, pancetta, Swiss chard, mustard hollandaise 18. -add an Oyster 6.

Seared Hudson Valley Foie Gras, brioche French toast, apple-ginger-orange chutney, duck cider jus 30.

ttb Mole Coloradito con Pollo, marinated & grilled boneless chicken thigh, corn tortillas, queso fresco, onion & cilantro 14.

ttb  Queso Fundido, melted Oaxacan cheese & chorizo, crispy & pickled chiles, totopas de maiz 12.

ttb Crab & Shrimp Campechana, tomato clam cocktail with olives, chilis, cilantro and avocado, crispy tortillas chips 16.

ttb  Apple-Smoked Salmon Chalupa (2), black bean, avocado, cilantro, lime crème fraiche, pickled veggies 10.

Green Chile Wagyu Burger, brioche bun, cheddar, lettuce, tomato, aioli, pommes frites 19.

Cheese Plate, Pyrenees Brebis, Cashel Blue, De Ambros Rusticapra, almonds, quince paste, walnut date cake, honeycomb, toasty bread 18.

Bread Service.  Buttermilk Cornbread 6.  Pain au Levain 6.  Focaccia 6.   Basket with all three 8.

 

Salads | Soup

ttb Turkey Pozole Verde with cabbage, radish, cilantro & lime 12.

Grilled Beet Salad, sherry vinaigrette, baby arugula & goat cheese 12.

Romaine Hearts, Caesar dressing, croutons & parmesan tuile 12.  -add Chicken Breast or Quail 8.

Mixed Greens, apples, toasted walnuts, brie, grape tomatoes, shaved red onions, vanilla bean balsamic vinaigrette 12.

Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing 11.  -add Spicy Shrimp 3 each.

Baby Kale & Shaved Fennel Salad, citrus supremes, almonds, roasted sweet potatoes, shallot vinaigrette 12.

 

Main Course

Roasted American Red Snapper, sweet potato and acorn squash puree, green beans, blackberry jus 45/23.

Pan Seared Mahi Mahi, basmati rice & red quinoa, roasted pumpkin & butternut squash, spiced rum chili sauce 44/22.

Baked Scottish Salmon, pan fried parmesan polenta, sauteed Texas mushrooms and baby spinach, lemon beurre blanc 44/22.

Smoked Bell and Evans Organic ½ Chicken, mashers, green beans, chicken jus, black pepper butter 30.

Slow Cooked Angus Beef Denver, corn pudding, roasted Brussels, carrots & parsnips, red wine jus 42/22.

Grilled 8oz Beef Tenderloin, two potato gratin, green beans, jammy tomato, guajillo demi, bearnaise 56.

Mustard Crusted Australian Lamb Rack, cheesy Texas grits, marinated feta, green beans, mushroom veal reduction 54/27.

11 Spiced South Texas Antelope and Lockhart Quail, goat cheese tart, Brussels leaves, chestnuts, cranberry-orange chutney,  juniper sauce 51/26.

ttb Mole Poblano Chilaquiles, fried tortilla chips, black beans, spinach, onions, almond crema, queso cotija 22/11.  -add chicken breast or quail 8.  

 

Sides  7.

Corn Pudding  |  Pommes Frites | Mashers  |  Green Beans

Cheesy Grits   |  Korean BBQ Cauliflower | Two Potato Gratin

 

Dessert

Sticky Toffee Pudding with English custard 12.

Butternut Squash Cheesecake, cranberry compote, maple whipped cream, ginger snap streusel, cinnamon tuile 12.

Vanilla Crème Brulee with chocolate pistachio shortbread 12.

Chocolate Mousse, chocolate cookie crust, brandies cherries, vanilla whipped cream 12.

Biga Sampler, sticky toffee pudding, Mexican chocolate mousse, warm spiced apple crumble 16.

 Oaxacan Hot Chocolate & Churros, chocolate sauce, dulce de leche, raspberry sauce 12.

 White Chocolate Cranberry Bread Pudding, Brandy sauce, cranberry compote, cinnamon Anglaise, crème friache ice cream 12.

Vegan Chai “Cheesecake”, candied pumpkin seeds, apple caramel 12.

Sorbet:  Mango, Clementine Marmalade, Pineapple Passion Fruit 6.

Ice Cream, Cookie Butter, Midnight Espresso, Pumpkin Spice 7.

3 Course Prix Fixe Menu

3 courses $49

Choose one for each course. No substitutions or splits, please.

 

1st Course (choice of…)

  Turkey Pozole Verde with cabbage, radish, cilantro & lime

 Romaine Hearts, Caesar dressing, croutons & parmesan tuile

 Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing

 Grilled Beet Salad, sherry vinaigrette, baby arugula & goat cheese

 2nd Course (choice of…)

Baked Scottish Salmon, pan fried parmesan polenta, sauteed Texas mushrooms and baby spinach,  lemon beurre blanc

 Slow Cooked Angus Beef Denver, corn pudding, roasted Brussels, carrots & parsnips, red wine jus

 Mustard Crusted Australian Lamb Rack*

Cheesy Texas grits, marinated feta, green beans, mushroom veal reduction *$7 supplement charge

 Mole Poblano Chilaquiles, fried tortilla chips, black beans, spinach, onions, almond crema, queso cotija      -add chicken breast or quail

 

3rd Course (choice of…)

Sticky Toffee Pudding with English custard

Biga Sampler*, sticky toffee pudding, Mexican chocolate mousse, warm spiced apple crumble *$4 supplement charge

Butternut Squash Cheesecake, cranberry compote, maple whipped cream, ginger snap streusel, cinnamon tuile

Split Fee 4.

ttb Traveling Tastebuds:  Let your tastebuds travel when you can’t!  Now exploring Mexico!

Cast of Characters:  Bruce Auden – Chef/Owner, Martin Stembera – Chef, Brandon Waddell- Chef, Joshua Robles- Private events Chef, Amy Delbridge- Pastry Chefs

 

  

Thanksgiving November 24th

SOLD OUT–Ford Holiday River Parade–SOLD OUT

What’s included?  Just about everything!  We’ve put together a 3 course prix fixe dinner to enjoy in our main dining room before the parade. Close to the start of parade you will move to your reserved riverside parade seat. Gratuity is also included in the $110 price tag.  Coffee and tea is included, all other drinks or additional items will be billed, based on consumption, before the parade starts.

Kids 12 and under will choose from the Biga kids’ menu that includes a drink, dessert and a parade seat to view the parade after dinner. Kids 12 and under $70.

Timing is important for this package.  The parade starts at 6:45pm so seating for the pre-parade dinner will be limited to 5pm.  All reservations with parade packages purchased will be expected to vacate the dining room and occupy their parade seats no later than 7pm.

Wondering what to expect to be on the menu?  As with all menus at Biga, it is a work in progress and could change a little before parade night.  Here is how it is shaping up so far..

Holiday River Parade-Friday, November 26th, 2022

Enjoy a pre-parade dinner in the dining room and then a seat on the parade route after dinner.

Adults $110.  Includes 3 course dinner, parade seat and gratuity.

1st Course: Choice of

Shrimp & Crab Louie with deviled egg and pickled celery

Yakitori, grilled chicken skewers with garlic, ginger soy, kimchi slaw

Country hams, salami, liver mouse, pickled, mustard, Cumberland sauce, pearl onion and crostini

Mixed green and sweet potato, honey walnut vinaigrette and apple, parmesan

2nd Course: Choice of

Seared natural scallops & gulf shrimp, somen noodles, warm gyoza mushroom broth,

pickled ginger, nori, scallions, carrots & mushrooms

Slow roasted ribeye of beef, rosemary potato confit, asparagus, bearnaise, oven-dried tomato, fried onions, horseradish veal reduction

Mustard crusted roasted Australian lamb rack, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction

Texas Gulf Red Snapper Vera Cruz, basmati rice, tomato, capers, olives, poblanos, tortillas

Kakiage Don, tempura fried squash, sweet potato & spinach fritters, garlic soy rice,miso glazed baby bok choy

3rd Course: Choice of

Apple cake with cranberry compote & Biga crunch ice cream

Chocolate Mousse with Brandied cherries, vanilla whipped cream, chocolate cigarettes

Kids: 12 and under $70 Choice of…

Turkey and cheese quesadillas with fruit & fries

Beef, mashed potatoes, green vegetable

Chicken fingers, fries and fruit

Pasta, alfredo or marinara with turkey or shrimp

Kids menu also includes choice of dessert, parade seat after dinner and gratuity.

Seating will be 5pm. Be sure to arrive on time so you’ll have time to enjoy dinner, we expect everyone in your party to vacate the dining room table no later than 7pm to accommodate other reservations later that night.  

After purchasing tickets for the parade, we will contact you within a few days to confirm your reservation.

*This is a nonrefundable event.  If the parade is cancelled for a reason beyond our control, we hope you will still enjoy dinner with us.*

Parade start time is expected in our area about 6:45pm.

Valid for dinner seatings 5:00pm only.

Our Fine Dining Chefs

Bruce Auden – Chef/Owner

Martin Stembera – Executive Chef

Brandon Waddell – Private Dining Chef

Amy Delbridge – Pastry Chef

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.