Dinner Menu
The dining room is open Wednesday-Sunday
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 vegetables 10.
Cheese Plate, Black RIver Blue, Smoked Goat Gouda, Manchego, honeycomb, Marcona almonds, quince paste, walnut date cake, toasty bread 16.
Ecargot, mushrooms, red wine garlic butter 14.
Braised Baby Octopus, squid ink linguini, romesco sauce, almonds, parsley, bread crumbs 15.
Seared Hudson Valley Foie Gras, brioche French toast, Texas fig chutney, duck jus half 14./full 24.
Duck Confit, potato rosti, tart apples, crème fraiche, cider jus 14.
Blistered Shishito Peppers, goat cheese, sesame 10. Add a Beef Short Rib 8.
Martin’s House Made Chorizo and Chihuahua Cheese Pizza, tomatillo salsa, heirloom tomatoes, red onion, roasted peppers and cilantro 18.
Burrata and Parmesan Pizza, tomato sauce, basil 16.
Wagyu Burger, brioche bun, apple smoked bacon, cheddar, lettuce, Texas tomato, aioli, frites 19.
Bread Service. Cornbread 6. Pain au Levain 6. Focaccia 6. Basket with all three 8.
Salads
Romaine Hearts, anchovy parmesan dressing, croutons 9. Add Chicken Breast or Quail 6.
Texas Watermelon and Berkshire Pork Belly, peanuts, mint, jalapeno, lime dressing, pickled rind 12.
Marfa Heirloom & Homegrown Tomatoes, burrata, basil pesto, balsamic, maldon salt 12.
Thai Inspired Vegetable Salad, stiitakes and crunchies, sesame ginger dressing 10. add spicy shrimp $3 each
Main Course
GrilledGulf Shrimp, butternut squash puree, green lentils, beurre blanc, port wine reduction, crisp leeks 33/17.
Roasted Scottish Salmon, coconut corn lime rice, Asian slaw, hoisin glaze, tempura shiitakes, sesame seeds 34/18.
Slow Cooked Beef Short Ribs, smashed Yukons, green vegetables, spicy Vietnamese aioli, jus 36.
Seared 8 oz. Beef Tenderloin, garlic, thyme and butter, mushrooms, brown sauce 45.
Roasted Australian Lamb Rack, cheesy grits, carrots, Rebecca Creek goat feta, mushroom veal reduction 45/23.
Bell & Evans Smoked Organic Half Chicken, smashed Yukons, green beans, chicken jus, black pepper butter 25.
Penne, Texas summer squash, peppers and eggplant, lemon, parmesan, herbs, pine nuts 18/10. Add Chicken or Quail 6.
11 Spiced Texas Axis Venison and Bandera Quail, goat cheese tart, Brussels, chestnuts, Texas peach fig chutney, juniper sauce 45/23.
R E S T A U R A N T M O N T H M E N U
3 Course Prix Fixe $35
Choose one option for each course. No substitutions, please.
Course One
Thai Inspired Vegetable Salad
Romaine Hearts, anchovy parmesan dressing
Course Two
Roasted Scottish Salmon, hoisin, coconut lime rice
Slow Cooked Beef Short Ribs, smashed Yukons, spicy Vietnamese aoli
Penne, Tx summer squash, lemon, parmesan
Course Three
Sticky Toffee Pudding, English custard sauce
Dark Chocolate Mousse with blackberry sage compote, chocolate whipped cream, chocolate sauce
Full item description available on main menu
Sides 6.
Smashed Yukons | Kimchi Slaw | Pickled Mushrooms
Pommes Frites | Penne with pesto
Dessert
Sticky Toffee Pudding with English Custard 11.
Lemon Olive Oil Cake with summer berries, mascarpone cream 11.
Dark Chocolate Mousse with blackberry sage compote, chocolate whipped cream, chocolate sauce 11.
Split Fee 4.
August 12, 2020
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.
Table 31
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 Brunch Menu-click here Mother’s Day & Easter
Parking
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.
Dress Code
None, of course, but Biga’s ambience is a bit dressier than most San Antonio River Walk venues.
Sustainable
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.
