Dinner Menu
The dining room is open Tuesday-Sunday* at 5pm
click here to see the pick up/delivery menu
Chef Bruce Auden and his chefs update the menu daily. Here is the latest…
Starters | Snacks
Bibb Radicchio Game Packet, Asian chile sauces & veggies, cashews 5. Each
Habanero Jerk Scallops (2), cheesy Texas Grits, pineapple rum chutney 17.
Escargot, mushrooms, red wine garlic butter 15.
Shrimp & Wild Alaskan Halibut Campechana, tomato clam cocktail with olives, chiles, cilantro and avocado, crispy tortillas chips 16.
TTB Bangers & Mash, Swine House pork sausage with caramelized onion jus, snow peas 12.
TTB Fish & Chips, beer battered North Atlantic cod, malt vinegar & tartare sauce 15.
Biga Chicken Fried Oysters(3), squid ink pasta, pancetta, Swiss chard, mustard hollandaise 15. Add an Oyster 5.
Apple-Smoked Salmon Chalupa (2), black beans, avocado, cilantro, lime crème fraiche, pickled veggies 10.
White Spinach Pizzetta (7”), tomato, grilled onion, artichoke, ricotta cream sauce, basil pine nut pesto 11.
Italian Pepperoni Pizzetta (7”), roasted peppers, mushrooms, zucchini, fontina, parmesan, pizza sauce 11.
Cheese Plate, Over The Moon Blue, Fat Tailed Tomme, Silver Lining, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 18.
Wagyu Green Chile Burger, brioche bun, cheddar, lettuce, tomato, aioli, pommes frites 19.
Bread Service. Cornbread 6. Pain au Levain 6. Focaccia 6. Basket with all three 8.
Salads | Soup
Turkey Chowder with Cranberry jam and fried onions 12.
Grilled Beets, goat cheese, baby arugula, sherry vinaigrette 12.
Romaine Hearts, anchovy parmesan dressing, croutons 9. -add Chicken Breast or Quail 6.
Baby Mixed Greens, smoked bacon, Texas apples, cranberry, English cheddar, walnut vinaigrette 12.
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing 10. -add Spicy Shrimp 3 each.
Pomegranate Poppy Seed Salad, spinach & frisee, herby feta, red onion, spiced pecan granola, poppy seed dressing 11.
Main Course
Texas Gulf Red Snapper Tandoori, Indian spiced Texas fall squash & green lentils, cucumber yogurt raita 42/22.
Roasted Scottish Salmon, creamy clam and potato “chowder” sauce with bacon, Swiss chard, shaved fennel & caper salad 36/18.
Seared Natural Scallops & Gulf Shrimp, somen noodles, warm gyoza mushroom broth, pickled ginger, nori, scallions, carrots & mushrooms 36/18.
Smoked Bell & Evans Organic ½ Chicken, smashed yukons, green beans, chicken jus, black pepper butter 27.
Slow Cooked Angus Beef Denver, braised collard greens, soft parmesan polenta, red wine jus 38/20.
Grilled 8oz Beef Tenderloin, corn pudding, green beans, crispy plantain, poblano chimichurri, guajillo demi 52.
Mustard Crusted Roasted Australian Lamb Rack, cheesy Texas grits, Rebecca Creek goat feta, baby carrots, mushroom veal reduction 52/26.
11 Spiced South Texas Antelope and Lockhart Quail, goat cheese tart, Brussels leaves, chestnuts, cranberry-orange chutney, juniper sauce 49/25.
Grain Bowl of Farro, wild Rice & Quinoa, roasted squash, kale, cranberries, tiny tomatoes, shallot vinaigrette, spiced almonds, herby Rebecca Creek goat cheese 20/11.
-add Chicken Breast or Quail 6.
Split Fee 4.
Sides 6.
Corn Pudding | Braised Collard Greens | Pommes Frites | Smashed Yukons
Cheesy Grits | Roasted Broccoli | Korean BBQ Cauliflower
Dessert
Dark Chocolate Mousse Bar, brandied cherries, vanilla whipped cream, chocolate cigarettes 11.
TTB Sticky Toffee Pudding with English custard 11.
Apple Cake with cranberry compote and Biga crunch ice cream 11.
Cardamom Orange Crème Brulee, orange vanilla madeleine 12.
Biga Dessert Sampler with Sticky Toffee Pudding, Chocolate Pots de Crème, Warm Apple Cranberry Crumble 15.
Japanese Fluffy Cheesecake, blueberry coulis, pistachio crème Anglaise 13.
Vegan & Gluten Free Pumpkin Pana Cotta, apple cider fruit soup, cranberry compote, candied pumpkin seeds 11.
Sorbet: Chocolate, Mango, Lemon 6.
Ice Cream, Pumpkin Cheesecake, Honey Pine Nut, Biga Crunch 7.
Three Course Prix Fixe $45
Choose one option for each course. No substitutions or splits, please.
Course One
Turkey Chowder with Cranberry jam and fried onions
Romaine Hearts, anchovy parmesan dressing, croutons
Grilled Beets, goat cheese, baby arugula, sherry vinaigrette
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing
Course Two
Roasted Scottish Salmon, creamy clam and potato “chowder” sauce with bacon, Swiss chard, shaved fennel & caper salad
Slow Cooked Angus Beef Denver, braised collard greens, soft parmesan polenta, red wine jus
Mustard Crusted Roasted Australian Lamb Rack*, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction *$10 supplement
Grain Bowl of Farro, wild Rice & Quinoa, roasted Texas squash, kale, cranberries, tiny tomatoes, shallot vinaigrette, spiced almonds, herby Rebecca Creek goat cheese -add Chicken Breast or Quail
Course Three
Apple Cake with cranberry compote and Biga crunch ice cream
TTB Sticky Toffee Pudding with English custard
Biga Dessert Sampler with Sticky Toffee Pudding, Chocolate Pots de Crème, Warm Apple Cranberry Crumble Bar $4 supplement
December 2, 2021
TTB Traveling Taste Buds: let your buds travel when you can’t. Exploring the UK.
Get the Buzz! Add yourself to our E-mail list.
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: 3 Course Prix Fixe Chef’s Menu Starting at $45
Perfect for pre-theater or pre-Symphony evenings downtown: A three course selection from our menu at a prix fixe price, a steal starting at $45! 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, $75 to $140 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 (sold out!)
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 SOLD OUT
THE MENU IS NOT FINALIZED BUT THIS IS HOW IT IS SHAPING UP SO FAR…
($67 per person)
1st Course: (choice of…)
-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
2nd Course (Served Family Style):
Mixed greens and Sweet Potato, honey walnut vinaigrette and apple, Parmesan
3rd Course: (choice of…)
-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
4th Course: (choice of…)
-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
$30 for kids, includes drink and dessert
Turkey, mashers, green beans, gravy
Pasta, choice of alfredo or marinara, garlic bread (add turkey or shrimp)
Roasted beef, mashed potatoes, green beans
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 25th, 2021
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 blue arrow. 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.
