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

Biga Chicken Fried Oysters(3), Squid ink pasta, pancetta, swiss chard, mustard hollandaise 15.  -add an Oyster 5.

Chicken & Pork Meatballs with Romesco sauce 13.  -add a Meatball 4.

Sherry Glazed Texas Quail, bacon, lentil and purple hull pea stew 15.

Escargot, mushrooms, red wine garlic butter 15.

Texas Gulf Stone Crab & Shrimp Campechana, tomato clam cocktail with olives, chilis & cilantro, avocado, tortilla chips 16. –limited availability

Habenero Jerk Scallops, cheesy Texas Grits, pineapple rum chutney 17.  

Brussels and Bacon Pizzetta (7”), roasted garlic cream, cauliflower, Gruyere cheese 11.

Italian Pepperoni Pizzetta (7”), roasted peppers, mushrooms, zucchini, fontina, parmesan, pizza sauce 11.

Cheese Plate, Point Reyes Blue, Drunken Goat, English Cheddar, 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.

Wagyu Burger, brioche bun, apple smoked bacon, cheddar, lettuce, tomato, aioli, pommes frites 19.   

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

Salads | Soup

Tomato & Cucumber Gaspacho, creme friache, truffled “caviar” 9.

Berkshire Pork Belly & Cannellini Bean Soup with spicy tomato relish, queso fresco 10.

Baby Iceberg, tomato, bacon, cucumber, pickled onions, blue cheese crumble & dressing 12.  Add Avocado 4.

Grilled Beets, goat cheese, baby arugula, sherry vinaigrette 12.

Romaine Hearts, anchovy parmesan dressing, croutons 9.  -add Chicken Breast or Quail 6.

Bibb, Radicchio & Arugula, smoked bacon, tart apples, cranberry, English cheddar, walnut vinaigrette 12.

Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing 10.  -add Spicy Shrimp $3 each

Main Course

Wild Alaskan Halibut, tri-bell couscous, green apple & cabbage slaw, garlic tomato aioli 45/23.

Roasted Scottish Salmon,  sauteed squash, Texas sweet corn & mushrooms, purple majestic potatoes, avocado puree, spicy tomato cilantro relish 36/18. 

Seared Natural Scallops & Gulf Shrimp, grilled Texas peach salad, arugula, blue berries, chilled farro & wild rice, maple rosemary vinaigrette, blue cheese 36/18.

Smoked Bell & Evans Organic ½ Chicken, smashed yukons, 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, Rebecca Creek goat feta, baby carrots, mushroom veal reduction 52/26. 

11 Spiced Antelope and Lockhart Quail, goat cheese tart, Brussels leaves, chestnuts, apple-fig-grape chutney, juniper sauce 49/25. 

Linguini Pasta Primavera, zucchini, squash, bell peppers, cauliflower, broccoli, carrots, creamy basil cilantro serrano pepper pesto sauce 20/11.  -add Chicken Breast or Quail 6.

Sides  6.

Roasted Broccoli  |  Collard Greens  |  Pommes Frites  |  Smashed Yukons  |  Cheesy Grits  |  Korean BBQ Cauliflower  |  Soft Parmesan Polenta  |  Kimchi

Desserts

Biga Sampler, Sticky Toffee Pudding, Summer Berry Crumble, Chocolate Pots de Creme 15.

Sticky Toffee Pudding with English custard 11.

Arroz con Leche, almond cookie, amaretto cherries 11.

Blackberry Upside Down Cake, peach compote, crème fraiche ice cream, caramel 11.

Warm Strawberry Rhubarb Crumble, cobbler biscuit, vanilla whipped cream 11.

Chocolate Cheesecake, raspberry crush, chocolate whipped cream and sauce 11.

Vegan & Gluten Free Coconut Panna Cotta, mango fruit ‘soup’, fruit pico 11.

Sorbet:  Lemon, Mango, Cherry 6.

Ice Cream:  Biga Crunch, Dark Chocolate Goat Cheese, Honey Fig 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.

Course One

Berkshire Pork Belly & Cannellini Bean Soup with spicy tomato relish, queso fresco

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

Romaine Hearts, anchovy parmesan dressing, croutons

Course Two

Roasted Scottish Salmon,  sautéed squash, Texas sweet corn & mushrooms, purple majestic potatoes, avocado puree, spicy tomato cilantro relish

Linguini Pasta Primavera, zucchini, squash, bell peppers, cauliflower, creamy basil cilantro serrano pepper pesto sauce

Slow Cooked Angus Beef Denver*, braised collard greens, soft parmesan polenta, red wine jus  *$5 supplement

Mustard Crusted Roasted Australian Lamb Rack*, cheesy Texas grits, Rebecca Creek goat feta, carrots, mushroom veal reduction   *$23 supplement

Course Three

Sticky Toffee Pudding with English custard

Chocolate Cheesecake, raspberry crush, chocolate whipped cream and sauce

Biga Sampler*, Sticky Toffee Pudding, Summer Berry Crumble, Chocolate Pots de Creme  *$4 supplement

July 31, 2021

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.

• cocktails – beer list
• wine list

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. 

1^st 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

2^nd Course (Served Family Style):
Mixed greens and Sweet Potato, honey walnut vinaigrette and apple, Parmesan

3^rd 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

4^th 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 26^th, 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.