Very New American Cuisine on the San Antonio Riverwalk

Very New American Cuisine on the San Antonio Riverwalk

Welcome to Fine Dining on the San Antonio Riverwalk

203 S. St. Mary’s Street
San Antonio, Texas 78205

Open for dinner five nights a week.
Reservations recommended.

The Dining Room is Open        Tue-Sun at 5pm!

Wednesday-Thursday & Sunday  5pm-8:30pm
Friday-Saturday 5pm-9:30pm

Closed Monday/Tuesday

To Go/Delivery Available Wed-Sun 4pm-8pm 

“Biga is a must for visiting and local foodies alike...”
Texas Monthly

 

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

 

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: 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.

 

 

Menu was last modified: by
partn1Highest Zagat restaurant rating on the San Antonio Riverwalk. 

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Biga on the Banks has enjoyed Diner’s Choice honors since 2009.

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A coveted star rating and high praise for Chef Owner Bruce Auden.

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“Excellent service...” Raves and reviews from over 500 Biga guests.

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