Curbside/Delivery available Wednesday-Sunday 5-8pm
Curbside orders call (210)225-0722
Like to order ahead? We start taking orders as early as 3pm on days we are open. Pick up as early as 5:15pm.
Interested in delivery? Click… FAVOR To Go Orders Not Available Thanksgiving/Black Friday
| Take Out Menu updated December 2, 2021 Starters | Snacks Bibb Radicchio Game Packet, Asian chile sauces & veggies, cashews 5. Each Habanero Jerk Scallops (2), cheesy Texas Grits, pineapple rum chutney 17. Shrimp & Wild Alaskan Halibut Campechana, tomato clam cocktail with olives, chiles, cilantro and avocado, crispy tortillas chips 16. Biga Chicken Fried Oysters(3), squid ink pasta, pancetta, Swiss chard, mustard hollandaise 15. Add an Oyster 5. Apple-Smoked Salmon Chalupa (2), black beans, avocado, cilantro, lime crème fraiche, pickled veggies 10. White Spinach Pizzetta (7”), tomato, grilled onion, artichoke, ricotta cream sauce, basil pine nut pesto 11. Italian Pepperoni Pizzetta (7”), roasted peppers, mushrooms, zucchini, fontina, parmesan, pizza sauce 11. Cheese Plate, Over The Moon Blue, Fat Tailed Tomme, Silver Lining, Marcona almonds, quince paste, walnut date cake, honeycomb, toasty bread 18. Wagyu Green Chile Burger, brioche bun, cheddar, lettuce, tomato, aioli, pommes frites 19. Bread by the loaf. Cornbread 4. Pain au Levain 6. Focaccia 6. Salads | Soup Grilled Beets, goat cheese, baby arugula, sherry vinaigrette 12. Romaine Hearts, anchovy parmesan dressing, croutons 9. -add Chicken Breast or Quail 6. 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. Pomegranate Poppy Seed Salad, spinach & frisee, herby feta, red onion, spiced pecan granola, poppy seed dressing 11. Main Course Baked Wild Alaskan Halibut “Tandoori”, Indian spiced Texas fall squash & green lentils, cucumber yogurt raita 45/23. Roasted Scottish Salmon, creamy clam and potato “chowder” sauce, bacon, shaved fennel & caper salad 36/18. Seared Natural Scallops & Gulf Shrimp, somen noodles, warm gyoza mushroom broth, pickled ginger, nori, scallions, carrots & mushrooms 36/18. Smoked Bell & Evans Organic 1/2 Chicken, smashed yukons, green beans, chicken jus, black pepper butter 20. 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 52. Mustard Crusted Roasted Australian Lamb Rack, cheesy Texas grits, Rebecca Creek goat feta, baby carrots, mushroom veal reduction 52/26. 11 Spiced South Texas Antelope and Lockhart Quail, goat cheese tart, Brussels leaves, chestnuts, cranberry-winter squash chutney, juniper sauce 49/25. Grain Bowl of Farrow, wild Rice & Quinoa, roasted Texas squash, kale, cranberries, tiny tomatoes, shallot vinaigrette, spiced almonds, herby Rebecca Creek goat cheese 20/11. -add Chicken Breast or Quail 6. Split Fee 4.
Sides 6. Corn Pudding | Braised Collard Greens | Pommes Frites | Smashed Yukons Cheesy Grits | Roasted Broccoli | Korean BBQ Cauliflower
Dessert Dark Chocolate Mousse Bar, brandied cherries, vanilla whipped cream, chocolate cigarettes 11. Sticky Toffee Pudding with English custard 11. Apple Cake with cranberry compote and Biga crunch ice cream 11. Japanese Fluffy Cheesecake, blueberry coulis, pistachio crème Anglaise 11. Vegan & Gluten Free Pumpkin Pana Cotta, sweet coconut “soup”, candied pumpkin seeds 11.
Three Course Prix Fixe $45Choose one option for each course. No substitutions or splits, please. Course One Turkey Chowder with Cranberry jam and parmesan rosemary crouton Romaine Hearts, anchovy parmesan dressing, croutons Grilled Beets, goat cheese, baby arugula, sherry vinaigrette Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing Course Two Roasted Scottish Salmon, creamy clam and potato “chowder” sauce with bacon, Swiss chard, shaved fennel & caper salad Baked Wild Alaskan Halibut “Tandoori”, Indian spiced Texas fall squash & green lentils, cucumber yogurt raita -limited availability Slow Cooked Angus Beef Denver, braised collard greens, soft parmesan polenta, red wine jus Mustard Crusted Roasted Australian Lamb Rack*, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction *$10 supplement Grain Bowl of Farrow, wild Rice & Quinoa, roasted Texas squash, kale, cranberries, tiny tomatoes, shallot vinaigrette, spiced almonds, herby Rebecca Creek goat cheese-add Chicken Breast or Quail Course Three Apple Cake with cranberry compote and Biga crunch ice cream Sticky Toffee Pudding with English custard
Biga Family Packs, Serves 4 people, No substitutions
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 F R O M T H E B A R . . .Wine and Beer To Go |
