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 chile sauces & veggies, cashews 6. Each
Escargot, mushroom, red wine garlic butter 16.
Crab & Shrimp Campechana, tomato clam cocktail with olives, chiles, cilantro and avocado, crispy tortillas chips 16.
Chicken Fried Oysters (3), squid ink pasta, pancetta, Swiss chard, mustard hollandaise 18. Add an Oyster 6.
Apple-Smoked Salmon Chalupa (2), black bean, avocado. cilantro, lime crème fraiche, pickled veggies 10.
Habanero Jerk Scallops (2), cheesy Texas grits, pineapple rum chutney 22.
Seared Hudson Valley Foie Gras, brioche French toast, apple-cranberry-raisin chutney, cider duck jus 30.
TTB Cubano Sliders (2), shredded Berkshire pork, crispy serrano ham, Swiss cheese, pickles, yellow mustard 14. -add one 7.
TTB Arroz Congri Con Pollo, achiote, fried ripe plantain, grilled lime, spinach, avocado 15.
Green Chile Wagyu Burger, brioche bun, cheddar, lettuce, tomato, aioli, pommes frites 19.
Cheese Plate, Gorgonzola, La Espanola, Fat Tail Tomme, 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.
Salads | Soup
Chicken, Rice & Vegetable Soup with garlic crouton 12.
Grilled Beet Salad, sherry vinaigrette, baby arugula & goat cheese 12.
Romaine Hearts, chipotle Caesar dressing, avocado, croutons & parmesan tuile 12. -add Chicken Breast or Quail 8.
Local Mixed Greens, smoked bacon, apples, cranberry, English cheddar, walnut vinaigrette 11.
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing 11. -add Spicy Shrimp 3 each.
Strawberry & Poppy Seed Salad, spinach & frisee, herby feta, red onion, spiced pecan granola, poppy seed dressing 12.
Baby Kale & Shaved Fennel Salad, Texas citrus, almonds, roasted sweet potatoes, shallot vinaigrette 12.
Main Course
Baked American Red Snapper, cornmeal crusted, elote salad, chili lime dressing, masa polenta, roasted poblano sauce 45/23.
North Atlantic Salmon, lemon thyme couscous salad, swiss chard & sherry, spiced almonds, strawberry coulis 42/22.
Pan Seared Natural Scallops & Gulf Shrimp, chorizo & liver dirty orzo, southern fried okra, maque choux 46/23.
Smoked Bell & Evans Organic ½ Chicken, mashers, charred broccoli, chicken jus, black pepper butter 30.
TTB Slow Cooked Angus Beef Denver, ropa vieja, corn pudding, Cuban spiced zucchini, red wine jus 38/20.
Grilled 8oz Beef Tenderloin, sweet & russet potato gratin, grilled asparagus, jammy tomato, steak sauce, bearnaise 56.
Mustard Crusted Australian 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, chestnuts, berry chutney, juniper sauce 50/26
Asparagus, Quinoa & Farro Sauté, sweet mustard sauce, pan seared marinated eggplant, roasted Texas mushrooms 22/11. –add Chicken Breast or Quail 8.
Three Course Prix Fixe $49
Add Wine Pairings 3 course $25 / Premium Wine Pairings: 3 course $60
Choose one option for each course. No substitutions or splits, please.
Course One
Chicken, Rice & Vegetable Soup with garlic crouton
Grilled Beet Salad, sherry vinaigrette, baby arugula & goat cheese
Romaine Hearts, chipotle Caesar dressing, avocado, croutons & parmesan tuile
Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing
Course Two
Roasted North Atlantic Salmon, lemon thyme couscous salad, swiss chard & sherry, spiced almonds, strawberry coulis
TTB Slow Cooked Angus Beef Denver, ropa vieja, corn pudding, Cuban spiced zucchini, red wine jus
Mustard Crusted Australian Lamb Rack,*cheesy Texas grits, marinated feta, baby carrots, mushroom veal reductio *Supplement charge 8
Asparagus, Quinoa & Farro Sauté, sweet mustard dressing, pan seared marinated eggplant, roasted Texas mushrooms –add Chicken Breast or Quail
Course Three
Sticky Toffee Pudding with English custard
Tunnel of Fudge Chocolate Cake, summer berry compote, candied pecans, Biga crunch ice cream
Biga Sampler*, sticky toffee pudding, chocolate pots de creme, warm apple blackberry crumble *supplement charge 4
Sides 7.
Grilled Aspargus | Pommes Frites | Mashers
Cheesy Grits | Korean BBQ Cauliflower |
Dessert
Sticky Toffee Pudding with English custard 12.
Chocolate Grand Marnier Frozen Souffle with blueberry citrus salad 12.
Strawberry Cheesecake, almond cookie crust, strawberry coulis 12.
Tunnel of Fudge Chocolate Cake, summer berry compote, candied pecans, Biga crunch ice cream 12.
TTB Pastelitos de Guayaba, guava coulis, vanilla whipped cream 12.
Biga Sampler, sticky toffee pudding, chocolate pots de creme, warm apple blackberry crumble 16.
Lemon Crème Brulee, coconut tuile 12.
Vegan Blueberry “Cheesecake”, coconut sauce & blueberry compote 12.
Sorbet: Mango, Raspberry, Soursop 6.
Ice Cream, Butter Beer, Biga Crunch, Creme Fraiche 7.
Split Fee 4.
May 28, 2022
TTB Traveling Taste buds: Let your taste buds travel when you can’t. Now celebrating Cuba!
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: 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.
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, $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
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….
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 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.
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.
