Dinner Menu (this menu not available Easter Sunday)
The dining room is open Wednesday-Sunday* at 5pm
Chef Bruce Auden and his chefs update the menu daily. Here is the latest…
Starters | Snacks
Bibb Radicchio Game Packets, Asian chili sauces & veggies, cashews 5. each
Apple-Smoked Salmon Chalupa (2),
black beans, avocado, cilantro, lime crème fraiche, pickled veggies 10.
Escargot, mushrooms, red wine garlic butter 14.
Charred Texas Cabbage, pickled apples, parsley root puree, hot chili peanut oil 8.
Risotto Primavera, spring vegetables 10.
Chestnut, Spinach and Feta Phyllo, red pepper coulis 10.
Cheese Plate, Cambozola, Rusticapra, Fromager D’Affinois, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 18.
Fish & Chips, Guinness battered Alaskan Cod, malt vinegar, tartar sauce 12.
Brussels and Bacon Pizzetta, roasted garlic cream ,cauliflower, Gruyere cheese 11.
Italian Sausage Pizzetta. roasted peppers, mushrooms, zucchini, fontina, parmesan, pizza sauce 11.
Wagyu Burger, brioche bun, apple smoked bacon, cheddar, lettuce, Texas tomato, aioli, pommes frites 19.
Bread Service. Cornbread 6. Pain au Levain 6. Focaccia 6. Basket with all three 8.
Baby Iceberg, tomato, bacon, cucumber, pickled onions, blue cheese crumbles & dressing 12.
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing 10. -add Spicy Shrimp $3 each
Grilled Beets, goat cheese, baby arugula, sherry vinaigrette 12.
Romaine Hearts, anchovy parmesan dressing, croutons 9. -Add Chicken or Quail 6.
Local Greens, smoked bacon, tart apples, cranberry, English cheddar, walnuts, parsnips, onion, walnut vinaigrette 12.
Roasted Scottish Salmon OR Alaskan Cod, rosemary roasted fingerling potatoes, green beans, bacon braised leeks, corn chipotle walnut vinaigrette 36/18.
Seared Natural Scallops & Gulf Shrimp with cranberry date quinoa, cucumber, feta, red onions, kale, whole chick peas, pesto yogurt sauce 36/18.
Grilled Chicken Breast, smashed yukons, asparagus, chicken jus, black pepper butter 19.
Grilled 8oz Beef Tenderloin OR Grilled Hanger Steak, with garlic mashers, asparagus, Shiner Bock onion ring, bearnaise, steak sauce 45.
Mustard Crusted Roasted Australian Lamb Rack, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction 45/23.
11 Spiced Texas Axis Venison and Lockhart Quail, goat cheese tart, Brussels, chestnuts, Texas strawberry-chili chutney, juniper sauce 47/24.
Risotto Primavera with roasted tomato, zucchini, fennel, charred peas, mushrooms, carrot puree, toasted pine nuts, goat cheese crumbles 18/10. -Add Chicken or Quail 6.
Braised Collard Greens | Soft Parmesan Polenta
Pommes Frites | Smashed Yukons | Cheesy Grits
Sticky Toffee Pudding with English custard 11.
Chocolate Molten Cake, cinnamon, brownie crust, warm cajeta bananas, toasted pecans, rum whipped cream 11.
Banana Kahlua Cake, milk chocolate ganache, chocolate whipped cream, chocolate sauce 11.
Dreamsicle Crème Brulee, walnut cocoa nib lace cookie 11.
Vanilla Cheesecake, lemon curd, red berries 11.
Gluten Free & Vegan Cashew “Cheesecake”, maple walnut date crust, strawberries 17.
Sorbet: Key Lime, Coconut-Banana, Raspberry 6.
Ice Cream: Biga Crunch, Dark Chocolate Goat Cheese, Crème Fraiche 7.
Split Fee 4.
3 C o u r s e P r i x F i x e $39
Choose one option for each course. No substitutions or splits, please.
Grilled Beets, goat cheese, baby arugula, sherry vinaigrette
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing
Romaine Hearts, anchovy parmesan dressing, croutons
Roasted Scottish Salmon OR Alaskan Cod, rosemary roasted fingerling potatoes, green beans, bacon braised leeks, corn chipotle walnut vinaigrette
Risotto Primavera with roasted tomato, zucchini, fennel, charred peas, mushrooms, carrot puree, toasted pine nuts, goat cheese crumbles
Mustard Crusted Roasted Australian Lamb Rack*, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction *$17 supplement
Sticky Toffee Pudding with English custard
Chocolate Molten Cake, warm cajeta bananas, toasted pecans, rum whipped cream
April 11, 2021
Cast of Characters: 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.
Click the thumbnails below to see larger images.
Seasonal Menu: Prix Fixe Chef’s Menu under $40
Perfect for pre-theater or pre-Symphony evenings downtown: A three course selection from our menu at a prix fixe price, a steal at under $40! The Seasonal Menu is available daily, for orders placed before 6:30 or after 9:00 pm.
Tucked away behind a sweep of curtains just off the main dining room, Table 31 offers the perfect spot for relaxed entertaining (5-8 people). Treat your guests to a first-class tour of Chef Auden’s new American cuisine with five- to eight-course tasting menus, Let us suggest intriguing wine pairings from our extensive cellar, and relax – your party is in the capable hands of our kitchen and seasoned house staff.
Sample Chef’s Tasting Menu
- Lobster ravioli on arugula, lobster sauce, fennel
- Szechuan pepper cured salmon, orange chili noodles, sweet mustard
- Boudin-stuffed quail with pears, blackberry jus, zucchini cake
- Veal and beef medallions, chanterelle demi-glacé, mint marigold béarnaise, truffled fries
- Pavlova with mascarpone, orange muscat fruit
Five to eight courses, $65 to $120 per person, plus bar, tax and gratuity. To reserve Table 31 and order a tasting menu tailored to your occasion, contact Private Dining, 210-225-0277 ext 12, or email us here.
Brunch! Mothers’ Day, Easter & Thanksgiving
Biga serves dinner seven nights a week and, a few times a year, BRUNCH! Come see why San Antonio food writers consider Brunch at Biga to be one of the most inventive in the city. What can you expect? Click and see….
Thanksgiving is almost here. We’ll be serving from 11:30am-6:30pm. Reservations going fast and are very limited.
Shrimp and Crab Louie with a deviled egg and pickled celery
Country hams, salami, duck liver mouse, pickles, mustard, Cumberland sauce,
pearl onion and crostini
Grilled asparagus, artichokes, hummus, Pita, harissa, beets, pickled carrot, radish
Add a plate $14
2nd Course (Served Family Style):
Mixed greens and Sweet Potato, honey walnut vinaigrette and apple, Parmesan
Herb Roasted Organic Turkey, sage sourdough dressing, green beans,
garlic mashers, fried onions, ginger anise cranberry chutney, gravy
Slow Roasted Ribeye of Beef, rosemary potato confit, asparagus, bearnaise,
oven-dried tomato, fried onions, horseradish veal reduction
Texas Gulf Red Snapper Vera Cruz, basmati rice, tomato, capers, olives, poblano, tortillas
Grain Bowl of farro, quinoa, wild rice, roasted fall veggies, kale, cranberries,
cherry tomatoes, shallot vinaigrette, spiced almonds, herby goat cheese
-add turkey or Red Snapper to your grain bowl if you choose
Pumpkin Pie, five spice whipped cream, caramel sauce
Pecan Pie, crème fraiche, Bourbon sauce, candied pecans
Dark Chocolate Mousse, chocolate cookie crust, cranberry compote
Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of food borne illness, especially if you have certain medical condition
Kids: 12 and under
Turkey, mashers, green beans, gravy
Pasta, choice of alfredo or marinara, garlic bread (add turkey or shrimp)
Roasted beef, mashed potatoes, green beans
Taste of Thanksgiving, a small plate with turkey and fixings 14.
Assorted Pickles 3.
Sourdough Stuffing 6.
Green Beans 6.
Potato Confit 6.
Basmati Rice 6.
Mixed Grains 6.
Texas Fall Harvest … $12.25
Still Austin bourbon, Pernod Absinthe, spiced simple syrup, apple cider,
lemon juice, Baked Apple bitters
Pumpkin Spice … $12.25
Ranch vodka, Barton Creek Crossing pumpkin butter, lemon juice, spiced simple syrup
Pumpkin Grind … $12.25
Ranch vodka, Caffe Lolita coffee liqueur, Barton Creek Crossing pumpkin butter,
cream, grated nutmeg
Cast of Characters
Bruce Auden – Chef/Owner, Martin Stembera – Executive Chef,
Brandon Waddell – Private Dining Chef, Amy Delbridge – Pastry Chef
Ana Cabrera-Marquez – Beverage Director, Mixologist
Thursday, November 26th, 2020
Biga does have a self-parking option under the One Alamo Center. Enter the garage on the Market Street side of the building. Look for the Biga sign on the left with the blinking blue light. Need directions? Click Here…parkmapPDF Valet is no longer available.
Uber or Lyft can be a quick and inexpensive way to get to us.
None, of course, but Biga’s ambience is a bit dressier than most San Antonio River Walk venues.
Biga on the Banks believes that the best dishes start with the best ingredients. We are proud to partner with premiere food producers, featuring local, organic and sustainable ingredients whenever possible.