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 vegetables 10.
Blistered Shishito Peppers, Rebecca Creek goat cheese, sesame 10. add an Angus Denver “short rib” 8.
Cheese Plate, Ewephoria Gouda, Point Reyes Blue, Bucheron, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 16.
Korean BBQ Texas Chicken Wings (6), sesame, scallions 11.
Beer Steamed PEI Mussels, garlic, leeks, carrots, herbs, sourdough 14.
Escargot, mushrooms, red wine garlic butter 14.
Duck Confit, potato rosti, tart apples, crème fraiche, cider jus 14.
Roasted Red & Yellow Peppers and Creamy Goat Cheese Pizza, capers, parmesan, herbs 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 a chicken-fried oyster $2 each
Local 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, crisp leeks 34/18.
Seared Natural Scallops & Gulf Shrimp, roasted Texas sweet potatoes, curry, carrot pickles, spiced chickpea yogurt, cilantro-mint chutney, basmati rice 33/17.
Whole Baked Branzino, roasted Texas sweet potatoes, curry, carrot pickles, spiced chickpea yogurt, cilantro-mint chutney, basmati rice 33.
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 walnuts, herby goat cheese 18/10. Add Chicken or Quail 6.
11 Spiced Texas Axis Venison and Bandera Quail, goat cheese tart, Brussels, chestnuts, Texas tomato-pear-jujube date chutney, juniper sauce 45/23.
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 -Add a chicken-fried oyster $2 each
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 walnuts, herby goat cheese
Roasted Australian Lamb Rack*, cheesy grits, carrots, marinated feta, mushroom-red wine veal reduction *$17 supplement
Seared 8oz Beef Tenderloin*, garlic, thyme and butter, mushrooms, steak sauce *$17 supplement
Course Three
Sticky Toffee Pudding, English custard sauce
Chocolate Whiskey Cake, chocolate and whiskey sauces, spiced fruit
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
Hummingbird Cake, cream cheese frosting, cajeta, candied pecans
Chocolate Whiskey Cake, chocolate and whiskey sauces, spiced fruit
Split Fee 4.
October 24, 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….
We hope to be serving on Thanksgiving this year, but it is hard to know for sure what it will look like due to the uncertain times. If you would like to be informed about brunches and other special days make sure you are on our email list. CLICK HERE
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.
