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Riverwalk Fine Dining

New Year’s Eve Menu Biga on the Banks

By December 26, 2023No Comments

Biga on the Banks New Year’s Eve 2023

RESERVATIONS REQUIRED

AMUSE

Benton’s Smoky Ham on sourdough crostini, whipped cheese, cranberries

FIRST COURSE choice of…

Sherry Glazed Lockhart Quail, poblano and cheddar corn pudding, pickled onions

Chicken Fried Oysters (3), squid ink linguine, pancetta, Swiss chard, mustard hollandaise, balsamic

Seared Hudson Valley Foie Gras, brioche French toast, apple raisin chutney, duck cider jus

Roasted Garlic Hummus topped with pita chips, crispy garbanzo beans, za’atar seasoning, red onions, grape tomatoes, preserved lemon and herbs

Cheese Plate, Moultonzola, Shepherd’s Blend, Bucheron, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread

 

SECOND COURSE choice of…

Lobster Bisque, crème fraiche and micro herbs

Chilled Togarashi Seasoned Gulf Shrimp, shredded veggies, shiitakes and crunchies, sesame ginger dressing

Romaine Leaves, red pepper Caesar dressing, tiny croutons, parmesan tuile

Baby Spinach and frisee, applewood smoked bacon, golden raisins, toasted walnuts, aged English cheddar, maple Dijon vinaigrette

Grilled beets with Texas citrus, sherry garlic vinaigrette,  baby arugula and herby feta

 

THIRD COURSE choice of…

Roasted American Red Snapper, pasta with winter truffles in garlic cream sauce, sauteed zucchini, bell pepper, winter squash and onions

Pan Seared Mahi Mahi, slow cooked cabbage, chestnut sour cream, pickled apples, salsa macha

Baked Scottish Salmon, Texas mushroom duxelles, farro wild rice and quinoa, baby spinach, tomatoes, citrus beurre blanc

Roasted Australian Lamb Rack, green onion panisse, broccolini, tamarind, sweet potato haystack

Beef Tenderloin Filet, garlic mashers, grilled asparagus, sweet & smoky onion demi, choron, gaufrette, oven dried tomato

11 -Spiced South Texas Antelope and Lockhart Quail, parsnip puree,roasted Brussels, cranberry orange chutney, juniper sauce

Butternut Squash, White Bean and Lentil Curry, basmati rice, Texas kale, cashews and yogurt

 

FOURTH COURSE choice of…

Chocolate triffle, milk chocolate Frangelico mousse, candied hazelnut, vanilla crème

Champagne sorbet, citrus salad, citrus tuile

Tuxedo cheesecake, tuxedo strawberry, Grand Marnier macerated strawberries

*Warm Chocolate “cream cheese” brownie with berries (GF)

 

$125 per person

RESERVATIONS REQUIRED