Thanksgiving Menu
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
Add a plate $14
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
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
Kim Romo – Sommelier, Mixologist
Thursday, November 26th, 2020
Dinner Menu
The dining room is open Wednesday-Sunday* at 5pm
*We will be closed Sunday 11/22 to give us time to prepare for Thanksgiving.
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 Packets, Asian chili sauces & veggies, cashews 5. each
Apple-Smoked Salmon Chalupa (2),black beans, avocado, cilantro, lime, crème fraiche, pickled vegetables 10.
Blistered Shishito Peppers, Rebecca Creek goat cheese, sesame 10. add an Angus Denver “short rib” 8.
Cheese Plate, Rusticapra, Cambozola, Camembert, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 16.
Picadillo Chihuahua Cheese Empanada (2), roasted tomato guajillo salsa 8.
Texas Chicken Wings (6), tomatillo pepita mole, radish 11.
Escargot, mushrooms, red wine garlic butter 14.
Achiote Seared Gulf Shrimp (2) Sope, pickled cranberry & onion, cilantro, guacamole 13.
BBQ Pulled Pork Pizza, tomato, cilantro, red onion, cheddar, jalapeno 18.
Brussels & Apple Smoked Bacon Pizza, Gruyere, cauliflower, roast garlic cream 16.
Wagyu Burger, brioche bun, apple smoked bacon, cheddar, lettuce, Texas tomato, aioli, frites, habanero ketchup 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 or Quail 6.
Mixed Greens, Berkshire bacon, English cheddar, Texas pears, cranberry, walnut vinaigrette 12.
Thai Inspired Vegetable Salad, shiitake and crunchies, sesame ginger dressing 10. -Add spicy shrimp $3 each
Main Course
Scottish Salmon , butternut squash puree, green lentils, beurre blanc, port wine reduction, balsamic-glazed cipollini onions 34/18.
Seared Natural Scallops & Gulf Shrimp, roasted Texas sweet potatoes, curry, carrot pickles, spiced chickpea yogurt, cilantro-mint chutney, basmati rice 33/17.
Baked Whole Branzino, roasted Texas sweet potatoes, curry, carrot pickles, spiced chickpea yogurt, cilantro-mint chutney, basmati rice 33. limited availability
Slow Cooked Angus Beef Denver, soft parmesan polenta, collard greens, pickled onion, red wine jus 36/19.
Seared 8oz Beef Tenderloin, garlic, thyme and butter, mushrooms, steak sauce 45/25.
Roasted Australian Lamb Rack, cheesy grits, carrots, marinated feta, mushroom-red wine veal reduction 45/23.
Bell & Evans Smoked Organic Half Chicken, smashed Yukons, green vegetables, chicken jus, black pepper butter 25/13.
Grain Bowl of farro, quinoa, wild rice, roasted fall squash, leafy greens, cranberries, shallot vinaigrette, spiced almonds, herby goat cheese 18/10. -Add Chicken or Quail 6.
11 Spiced Texas Axis Venison and Bandera Quail, goat cheese tart, Brussels, Texas pear-apple-date chutney, chestnuts, juniper sauce 45/23.
Sides 6.
Smashed Yukons | Curry Rice | Grains and Wild Rice
Pommes Frites | Braised Collard Greens | Soft Parmesan Polenta
Dessert 11.
Sticky Toffee Pudding with English Custard
Caramel Flan with candied pumpkin, chocolate mole spiced pecans
Chocolate Molten Cake with chocolate sauce, coconut cream, tropical fruit pico
Sorbet: Pineapple-Pink Peppercorn, Strawberry-Raspberry 6.
Ice Cream: Biga Crunch, Coconut, Crème Fraiche 7.
Split Fee 4.
3 Course Prix Fixe Menu $35
Choose one option for each course. No substitutions, please.
Course One
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing -Add spicy shrimp $3 each
Romaine Hearts, anchovy parmesan dressing
Course Two
Scottish Salmon, butternut squash puree, green lentils, beurre blanc, port wine reduction, crisp leeks
Slow Cooked Angus Beef Denver, soft parmesan polenta, collard greens, pickled onion, red wine jus
Grain Bowl of farro, quinoa, wild rice, roasted fall squash, leafy greens, cranberries, shallot vinaigrette, spiced almonds, herby goat cheese
Seared 8oz Beef Tenderloin*, garlic, thyme and butter, mushrooms, steak sauce *$17 supplement
Course Three
Sticky Toffee Pudding, English custard sauce
Caramel Flan with candied pumpkin, chocolate mole spiced pecans
Chocolate Molten Cake with chocolate sauce, coconut cream, tropical fruit pico
November 25, 2020
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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
Kim Romo – Sommelier, 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.
