Very New American Cuisine on the San Antonio Riverwalk

Very New American Cuisine on the San Antonio Riverwalk

Welcome to Fine Dining on the San Antonio Riverwalk

203 S. St. Mary’s Street
San Antonio, Texas 78205

Open for dinner five nights a week.
Reservations recommended.

The Dining Room is Open Wed-Sun!

Wednesday-Thursday & Sunday  5pm-8:30pm
Friday-Saturday 5pm-9:30pm

Closed Monday/Tuesday

To Go/Delivery Available Wed-Sun 4pm-8pm 

“Biga is a must for visiting and local foodies alike...”
Texas Monthly

Curbside/Delivery available Wednesday-Sunday 4-8pm

Curbside orders call (210)225-0722 

Like to order ahead?  We start taking orders as early as 3pm on days we are open.  

Interested in delivery?  Click your preference… FAVOR    or    UBEREATS  

 

 

Take Out Menu updated March 4

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.

Brussels and Bacon Pizzetta (7″), cauliflower, roasted garlic cream, gruyere cheese 11.

Italian Sausage Pizzetta (7″), roasted peppers, mushrooms, zucchini, mozzarella, parmesan, pizza sauce 11.

Cheese Plate, Ossau Iraty, Smokey Blue, Meadow Kunik, 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 by the Loaf.  Cornbread 4.   Pain au Levain 6.  Focaccia 6.                              

 

Salads

Grilled Beets, 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 and crunchies, sesame ginger dressing 10.  -add  Spicy Shrimp $3 each

 

Main Course

Scottish Salmon, citrus and roasted fennel salad, hummus, fried chickpeas, citrus beurre blanc 36/18.  

Seared Natural Scallops & Gulf Shrimp, winter vegetable stew of sweet potato, cabbage, balsamic glaze 33/17.

Smoked Organic 1/2 Chicken, smashed yukons, broccoli, chicken jus, black pepper butter 25. 

Grilled 8oz Beef Tenderloin, with garlic mashers, broccoli, Shiner Bock onion ring, béarnaise, steak sauce 45.

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

11 Spiced Texas Axis Venison and Lockhart Quail, goat cheese tart, Brussels, chestnuts, apricot-ginger chutney, juniper sauce 47.

Slow Cooked Angus Beef Denver, soft parmesan polenta, collard greens, wine jus 36.

4 Cheese Vegetable Lasagna, artichokes, egg plant, olives, tomato, squash & carrots, herbs, garlic ciabatta and greens 18/10.  -Add Chicken or Quail 6.

Sides  6.

Braised Collard Greens  |  Soft Parmesan Polenta

Pommes Frites  |  Smashed Yukons

 

Desserts 11.

Sticky Toffee Pudding with English custard

Orange Mint Scone, strawberries, orange whipped cream

Chocolate Peanut Cake, warm peanut caramel sauce, blueberry compote

Chocolate Cajeta Mousse, cinnamon brownie crust, warm cajeta bananas, toasted pecans, rum whipped cream

 

Split Fee 4.

 

  3   C o u r s e   P r i x   F i x e   $39

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

Course One

Grilled Beets, goat cheese, baby arugula, sherry vinaigrette

Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing

Romaine Hearts, anchovy parmesan dressing, croutons


Course Two

Seared Natural Scallops & Gulf Shrimp, winter vegetable stew of sweet potato, cabbage, balsamic glaze

Scottish Salmon, citrus and roasted fennel salad, hummus, fried chickpeas, citrus beurre blanc

4 Cheese Vegetable Lasagna, artichokes, egg plant, olives, tomato, squash & carrots, herbs, garlic ciabatta and greens

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

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

 

Course Three

Sticky Toffee Pudding with English custard

Chocolate Cajeta Mousse, cinnamon brownie crust, warm cajeta bananas, toasted pecans, rum whipped cream

Biga Family Packs, Serves 4 people, No substitutions
Roast Lamb Rack, 1qt Grits, 1qt Carrots, Sauce 79.
Seared Salmon, 2qt Pasta, Sauce 69.
Smoked Chicken, 1qt Mashers, 1qt Green Vegetables, Sauce 69.
4 (uncooked) 8oz Beef Filets, 1qt Mashers, 1qt Green Vegetables, Sauce 79.

 

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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/undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially with certain medical conditions.

F R O M    T H E    B A R . . .

Wine and Beer To Go
House Red or White $20
Skyside, Cabernet, North Coast $48
6-Pack Highweel Betty Kolsch $18

 

 

To Go and Delivery was last modified: by
partn1Highest Zagat restaurant rating on the San Antonio Riverwalk. 

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Biga on the Banks has enjoyed Diner’s Choice honors since 2009.

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A coveted star rating and high praise for Chef Owner Bruce Auden.

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“Excellent service...” Raves and reviews from over 500 Biga guests.

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