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 chili sauces & veggies, cashews 5. each
Escargot, mushrooms, red wine garlic butter 15.
TTB Carrot, Cilantro & Serrano Falafel (3), roasted garlic hummus, za’atar, preserved lemon 12.
Biga Chicken Fried Oysters(3), squid ink pasta, pancetta, swiss chard, mustard hollandaise 15.
Blistered Shishito Peppers, red pepper mayo, chile orange oil, sesame 11.
Shrimp & Lump Crab Campechana, tomato clam cocktail with olives, chiles, cilantro & avocado, tortilla chips 16.
Jerk Scallops (3), cheesy Texas Grits, pineapple rum chutney 17.
Cheese Plate, Fromager D’Affinois, Leonora A Fuego, Cashel Blue, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 18.
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.
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
TTB Red Lentil Soup with parsley and cilantro 9.
Grilled Beets, goat cheese, baby arugula, sherry vinaigrette 12.
Romaine Hearts, anchovy parmesan dressing, croutons 9. -add Chicken Breast or Quail 6.
Local Mixed Greens, smoked bacon, Texas Honeycrisp 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
Baked Wild Alaskan Halibut, tomato cucumber gazpacho, crispy Serrano ham, sweet and sour peppers & eggplant, pine nuts 45/23.
Roasted Salmon, purple hull peas & sweet potato ragout, pickled okra, Swiss Chard 36/18.
Seared Natural Scallops & Gulf Shrimp, grilled Texas peach salad, arugula, blue berries, chilled quinoa, maple rosemary vinaigrette, blue cheese 36/18.
Smoked Bell & Evans Organic 1/2 Chicken, smashed yukons, charred broccoli, 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, roasted broccoli, crispy plantain, poblano chimichurri, guajillo demi 52.
Mustard Crusted Roasted Australian Lamb Rack, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction 52/26.
11 Spiced Axis Venison and Lockhart Quail, goat cheese tart, Brussels leaves, chestnuts, black currant chutney, juniper sauce 49/25.
TTB Pan Seared Eggplant with Spicy Tomato Sauce, golden raisin & cucumber Israeli couscous salad, lemon vinaigrette 20/11. add Chicken Breast or Quail 6.
Sides 6.
Roasted Broccoli | Collard Greens | Pommes Frites | Smashed Yukons | Cheesy Grits | Soft Parmesan Polenta | Kimchi | Korean BBQ Cauliflower
Desserts
Flourless Chocolate Cake, mocha ganache, summer berries 11.
Chocolate Crème Brulee 11.
Pear Upside Down Cake, crème fraiche whipped cream, blackberry compote, caramel 11.
TTB Honey Yogurt Tart, phyllo shell, figs, roasted pistachio 11.
Sticky Toffee Pudding with English custard 11.
Biga Dessert Sampler with Sticky Toffee Pudding, Chocolate Pots de Crème, Texas Apple Crumble 15.
Vegan & Gluten Free Coconut Panna Cotta, mango fruit “soup”, fruit pico 11.
Sorbet: Cherry, Mango, Lemon 6.
Ice Cream: Vanilla, Honey Pine Nut, Chocolate 7.
Split Fee 4.
Three Course Prix Fixe $45
Choose one option for each course. No substitutions or splits, please.
Add Wine Pairing: 3 courses $25 / Premium Wine Pairings 3 courses $60
Course One
Red Lentil Soup with parsley and chives
Grilled Beets, Rebecca Creek goat cheese, baby arugula, sherry vinaigrette
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing
Romaine Hearts, anchovy parmesan dressing, croutons
Blistered Shishito Peppers, red pepper mayo, chile orange oil, sesame
Course Two
Roasted Scottish Salmon, fresh Texas peas & sweet potato ragout, pickled okra, swiss chard
Slow Cooked Angus Beef Denver, braised collard greens, soft parmesan polenta, red wine jus
Mustard Crusted Roasted Australian Lamb Rack*, cheesy Texas grits,
marinated goat feta, carrots, mushroom veal reduction *$10 supplement
Pan Seared Eggplant with Spicy Tomato Sauce, currant & cucumber Israeli couscous
Course Three
Flourless Chocolate Cake, mocha ganache, summer berries
blackberry compote, caramel
Sticky Toffee Pudding with English custard
Biga Dessert Sampler with Sticky Toffee Pudding, Chocolate Pots de Crème, Texas Apple Crumble $4 supplement
TTB Unable To Travel? Let your Taste Buds Travel When You Can’t. Now Exploring Israel.
September 21, 2021
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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 is almost here. We’ll be serving from 11:30am-6:30pm. Reservations going fast and are very limited.
1st Course:
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
3rd Course:
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:
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
Add Ons
Taste of Thanksgiving, a small plate with turkey and fixings 14.
Assorted Pickles 3.
Sourdough Stuffing 6.
Green Beans 6.
Mashers 6.
Potato Confit 6.
Asparagus 6.
Basmati Rice 6.
Pasta 6.
Bread 5.
Mixed Grains 6.
Featured Cocktails
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
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.
