Dinner Menu                                 

The dining room is open Wednesday-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 Packets, Asian chili sauces & veggies, cashews 5. each

Apple-Smoked Salmon Chalupa (2),

black beans, avocado, cilantro, lime, crème fraiche, pickled veggies 10.

Escargot, mushrooms, red wine garlic butter 14.

Beer Steamed PEI Mussels, carrots, leeks, garlic, herbs, sourdough, chili aioli 14.

Brussels and Bacon Pizza, roasted garlic cream ,cauliflower, gruyere cheese 17.

Pizzetta, Italian Sausage, roasted red peppers, mushrooms, zucchini, mozzarella, parmesan, tomato sauce, herbs 9.

Antipasto Platter for 2, Tennessee cured ham, Italian salami, Fontina, artichokes, chili marinated mushrooms, pepperoncini, olives, roasted tomato, Bocconcini with roasted peppers 18.            

Tagliatelle Pasta Puttanesca, anchovies, roasted garlic, tomatoes, capers, red pepper flakes, herbs, grilled bread 12.                        

Cheese Plate, Rusticapra, Camembert, Black Label Cambozola, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 17.

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

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

Salads

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

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

Mixed Greens, smoked bacon, tart apples, cranberry, English cheddar, walnuts, walnut vinaigrette 12.

Thai Inspired Vegetable Salad, shiitakes & crunchies, sesame ginger dressing 10.  -Add Spicy Shrimp $3 ea.

Main Course

Scottish Salmon, butternut squash puree, green lentils, beurre blanc, crisp leeks, port reduction 36/18. 

Seared Natural Scallops & Texas Gulf Shrimp, roasted Texas sweet potatoes, curry, carrot pickles, spiced chickpea yogurt, cilantro mint chutney, basmati rice 33/17.

Smoked Organic Chicken, smashed yukons, broccoli, chicken jus, black pepper butter 25. 

Slow Cooked Beef Denver, braised collard greens, soft parmesan polenta, red wine jus 36/19.           

Grilled 8oz Beef Tenderloin with garlic, thyme and butter, mushrooms, broccoli, brown sauce 45.

Mustard Crusted Roasted Australian Lamb Rack, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction 45/23.

11 Spiced Texas Axis Venison and Lockhart Quail, goat cheese tart, Brussels, juniper sauce, chestnuts, cranberry-orange chutney 47/24.

Korean Inspired Bowl of sticky rice, bean sprouts, shiitakes, red peppers, carrots, kimchi, pickled radish, sautéed spinach, fried egg, gochujang sauce 18/10.   -Add Chicken or Quail 6.

Sides  6.

Braised Collard Greens  |  Curry Rice  |  Soft Parmesan Polenta

Pommes Frites  |  Smashed Yukons 

Desserts 11.

Sticky Toffee Pudding with English custard

Chocolate Molten Cake, cranberry compote, chocolate whipped cream, salted caramel sauce

Pecan Bread Pudding, crème fraiche ice cream, blackberry compote, bourbon sauce

Gewurztraminer Apple Pie, Biga crunch ice cream, phyllo, toffee bits

Sorbet:  Spiced Orange, Cranberry, Pineapple & Pink Peppercorn 6.

Ice Cream:  Biga Crunch, Coconut, Crème Fraiche 7.

Split Fee 4.

3   C o u r s e   P r i x   F i x e   $35

C u l i n a r i a ‘ s   R e s t a u r a n t   W e e k s

Choose one option for each course.  No substitutions or splits, please.

Course One

Grilled Beets, Rebecca Creek goat cheese, baby arugula, sherry vinaigrette

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

Romaine Hearts, anchovy parmesan dressing, croutons   

Course Two

Scottish Salmon, butternut squash puree, green lentils, beurre blanc, crisp leeks, port reduction

Slow Cooked Beef Denver, braised collard greens, soft parmesan polenta, red wine jus

Mustard Crusted Roasted Australian Lamb Rack*, cheesy Texas grits, marinated feta, baby carrots, balsamic cabbage, mushroom veal reduction   *$17 supplement

Korean Inspired Bowl of sticky rice, bean sprouts, shiitakes, red peppers, carrots, kimchi, pickled radish, sautéed spinach, fried egg, gochujang sauce

Course Three

Sticky Toffee Pudding with English custard

Chocolate Molten Cake, cranberry compote, chocolate whipped cream, salted caramel sauce

Pecan Bread Pudding, crème fraiche ice cream, blackberry compote, bourbon sauce

January 17, 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.

• 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

Kim Romo – Sommelier, 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.