The dining room is open Tuesday-Sunday* at 5pm
Chef Bruce Auden and his chefs update the menu daily. Here is the latest…
Starters | Snacks
Bibb Radicchio Game Packet, Asian chile sauces & veggies, cashews 5. Each
Escargot, mushrooms, red wine garlic butter 15.
Jumbo Lump Crab & Shrimp Campechana, tomato clam cocktail with olives, chiles, cilantro and avocado, crispy tortillas chips 16.
Pork Pot Stickers (3), red currant chile sauce, five-flavor oil 12. -Add a Pot Sticker 3.
ttb Grilled Swine House Bratwurst, warm potato salad, sauerkraut 13.
ttb Steak & Kidney Pot Pie, brown beer braised beef tenderloin & kidneys, hard boiled egg, phyllo crust 14.
Biga Chicken Fried Oysters(3), squid ink pasta, pancetta, Swiss chard, mustard hollandaise 15. Add an Oyster 5.
Habanero Jerk Scallops (2), cheesy Texas grits, pineapple rum chutney 18.
Apple-Smoked Salmon Chalupa (2), black beans, avocado, cilantro, lime crème fraiche, pickled veggies 10.
Wagyu Green Chile Burger, brioche bun, cheddar, lettuce, tomato, aioli, pommes frites 19. Limited Availability
Cheese Plate, Shepherd’s Blend, Doublin Down Brie, Tommboy, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 18.
Bread Service. Cornbread 6. Pain au Levain 6. Focaccia 6. Basket with all three 8.
Farm Raised Shassetra Caviar *1oz. service 125.00. -limited availability
Salads | Soup
Turkey Tortilla Soup with queso blanco & pico 11.
Beets Salad, sherry vinaigrette, arugula & Rebecca Creek goat cheese 12.
Romaine Hearts, chipotle Caesar dressing, avocado, croutons & parmesan tuile 12. -add Chicken Breast or Quail 8.
Baby Mixed Greens, smoked bacon, Texas apples, cranberry, English cheddar, walnut vinaigrette 12.
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing 10. -add Spicy Shrimp 3 each.
Pomegrantte Poppy Seed Salad, spinach & frisee, herby feta, red onion, spiced pecan granola, poppy seed dressing 11.
Massaged Kale & Shaved Fennel Salad, Texas citrus, almonds, roasted sweet potatoes, shallot vinaigrette 11.
Baked American Red Snapper, butternut squash puree, smoked trumpet mushroom, pepitas, French navy beans, beurre blanc, pumpkin seed oil 42/22.
Roasted Scottish Salmon, creamy clam and potato “chowder” sauce with bacon, Swiss chard, caper fennel salad 38/19.
ttb Seared Natural Scallops & Gulf Shrimp, somen noodles, warm gyoza mushroom broth, nori, scallions, carrots & shiitakes 43/23.
Seared Duck Breast & Braised Leg á L’Orange, sauteed broccoli, fried rice, soy & scallions 40. -limited availability
Smoked Bell & Evans Organic 1/2 Chicken, garlic mashers, green beans, chicken jus, black pepper butter 27.
Spiced Pork Loin Schnitzel, warm German potatoes, pear & fennel slaw, remoulade 27.
Slow Cooked Angus Beef Denver, braised collard greens, soft parmesan polenta, red wine jus 38/20.
Grilled 8oz Beef Tenderloin, corn pudding, charred broccoli, crispy plantain, poblano chimichurri, guajillo demi 56.
Mustard Crusted Roasted New Zealand Lamb Rack, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction 54/27.
11 Spiced South Texas Antelope and Lockhart Quail, goat cheese tart, Brussels leaves, currant apple raisin chutney, juniper sauce 49/25.
Quinoa & Lentil Stuffed Vegan Cabbage Roll, oven-roasted carrots & squash, red wine tomato puree 22/11.
-add Chicken Breast or Quail 8.
Three Course Prix Fixe $45
Choose one option for each course. No substitutions or splits, please.
Turkey Tortilla Soup with queso blanco & pico
Romaine Hearts, chipotle Caesar dressing, avocado, croutons & parmesan tuile
Massaged Kale & Shaved Fennel Salad, Texas citrus, almonds, roasted sweet potatoes, shallot vinaigrette
Pork Pot Stickers (3), red currant chile sauce, five-flavor oil
Roasted Scottish Salmon, creamy clam and potato “chowder” sauce with bacon, Swiss chard, caper fennel salad
Spiced Pork Loin Schnitzel, warm German potatoes, pear & fennel slaw, remoulade
Wagyu Green Chile Burger, brioche bun, cheddar, lettuce, tomato, aioli, pommes frites
Slow Cooked Angus Beef Denver, braised collard greens, soft parmesan polenta, red wine jus
Mustard Crusted Roasted New Zealand Lamb Rack*, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction *$10 supplement
Quinoa & Lentil Stuffed Vegan Cabbage Roll, oven-roasted carrots & squash, red wine tomato puree
-add Chicken Breast or Quail
ttb Sticky Toffee Pudding with English custard
Apple Bread Pudding, brandy-rosemary ice cream, blackberry compote
Walnut Brownie, salted caramel, Biga crunch ice cream, chocolate fudge sauce
Corn Pudding | Braised Collard Greens | Pommes Frites | Garlic Mashers
Cheesy Grits | Charred Broccoli | Korean BBQ Cauliflower
Cinnamon Scone, warm apples, crème fraiche whipped cream 11.
Opera Torte, candied hazelnuts, Kahlua crème anglaise 11.
Chocolate Whiskey Cake, whiskey sauce, blackberry compote, chocolate whipped cream 11.
Café Au Lait Crème Brulee with red currant thumbprint cookie 11.
ttb Sticky Toffee Pudding with English custard 11.
Biga Sampler, sticky toffee pudding, chocolate pots de crème, warm apple cranberry crumble 15.
Vegan & Gluten Free Chocolate Panna Cotta, raspberry coulis, candied pumpkin seeds 11.
Sorbet: Coconut Lime, Mango-Habanero, Raspberry-Chipotle 6.
Ice Cream, Pumpkin Cheesecake, Candy Cane, Biga Crunch 7.
January 18, 2021
ttb Traveling Taste Buds: let your buds travel when you can’t. Now celebrating our favorite “trips” to Germany, Japan and the UK.
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: 3 Course Prix Fixe Chef’s Menu Starting at $45
Perfect for pre-theater or pre-Symphony evenings downtown: A three course selection from our menu at a prix fixe price, a steal starting at $45! The Seasonal Menu is available daily, for orders placed before 6:30 or after 9:00 pm.
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, $75 to $140 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 (sold out!)
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 SOLD OUT
THE MENU IS NOT FINALIZED BUT THIS IS HOW IT IS SHAPING UP SO FAR…
($67 per person)
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
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
$30 for kids, includes drink and dessert
Turkey, mashers, green beans, gravy
Pasta, choice of alfredo or marinara, garlic bread (add turkey or shrimp)
Roasted beef, mashed potatoes, green beans
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 25th, 2021
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 blue arrow. Need directions? Click Here…parkmapPDF Valet is no longer available.
Uber or Lyft can be a quick and inexpensive way to get to us.
None, of course, but Biga’s ambience is a bit dressier than most San Antonio River Walk venues.
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.