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

To Go/Delivery available Wednesday-Sunday 4-8pm

Pick Up orders call (210)225-0722

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

Click Here for Delivery

To Go Menu (Updated August 12)

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, goat cheese, sesame 10. Add a Beef Short Rib 8.

Martin’s House Made Chorizo and Chihuahua Cheese Pizza, tomatillo salsa, heirloom tomatoes, red onion, roasted peppers and cilantro  18.

Burrata and Parmesan Pizza, tomato sauce, basil 16.

Wagyu Burger, brioche bun, apple smoked bacon, cheddar, lettuce, Texas tomato, aioli, frites 19.

Cheese Plate, Black River Blue, Smoked Goat Gouda, Manchego, walnut date cake, honeycomb, Marcona almonds, quince paste, toasty bread  16.

Bread by the loaf. Cornbread 4. Pain au Levain 6. Focaccia 6. 


Romaine Hearts, anchovy parmesan dressing, croutons 9.   Add Chicken Breast or Quail 6.

Texas Watermelon and Berkshire Pork Belly, lime dressing, peanuts, jalapeno, pickled rind 12.

Marfa Heirloom & Homegrown Tomatoes, burrata, basil pesto, balsamic, maldon salt 12.

Thai Inspired Vegetable Salad, stiitakes and crunchies, sesame ginger dressing 10.  add spicy shrimp $3 each

Main Course

   Seared Natural Scallops and Gulf Shrimp, butternut squash puree, green lentils, beurre blanc, port wine reduction, crisp leeks  33.                

Roasted Scottish Salmon, coconut corn lime rice, Asian slaw, hoisin glaze, tempura shiitakes, sesame seeds 34.

Slow Cooked Beef Short Ribs, smashed Yukons, green vegetables, spicy Vietnamese aioli, jus  36.

Seared 8oz. Beef Tenderloin, garlic, thyme and butter, mushrooms, brown sauce 45.

Roasted Australian Lamb Rack, cheesy grits, carrots, Rebecca Creek goat feta, mushroom veal reduction 45.

Bell & Evans Smoked Organic Half Chicken, smashed Yukons, green beans, chicken jus, black pepper butter 25.

Penne, Texas summer squash, peppers and eggplant, lemon, parmesan, herbs, pine nuts 18/10. Add Chicken or Quail 6.

11 Spiced Texas Axis Venison and Bandera Quail, goat cheese tart, Brussels, chestnuts, Texas peach fig chutney, juniper sauce 45.

Sides 6.

Mashers with black pepper, butter |  Penne with pesto
Pommes Frites | Kimchi Slaw  |  Pickled Mushrooms

Dark Chocolate Mousse with blackberry sage compote 11.
Sticky Toffee Pudding with English Custard 11.
Olive Oil Lemon Cake with summer berries, mascarpone cream 11.


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.


R E S T A U R A N T    M O N T H   M E N U

3 Course Prix Fixe $35
Choose one option for each course. No substitutions, please.

Course One
Thai Inspired Vegetable Salad
Romaine Hearts, anchovy parmesan dressing

Course Two
Roasted Scottish Salmon, hoisin, coconut lime rice
Slow Cooked Beef Short Ribs, smashed Yukons, spicy Vietnamese aioli
Penne, Tx summer squash, lemon, parmesan

Course Three
Sticky Toffee Pudding, English custard sauce
Dark Chocolate Mousse with blackberry sage compote

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 . . .

Cocktail Kits  $30 (serves 4 drinks)

Suck It Up S.A.’s Ana Cabrera has taken control of our Cocktail Kits!

Pina Linda- Espolon Reposada Tequila, Bauchant, pineapple, cucumber, ginger

Beet Bidi Bomba- Weller Special Reserve, beet, watermelon, coconut water, berries, Fuji apples

Spill the Tea- Tito’s, Amaro Nonino, strawberries, chamomile tea, basil simple syrup

Paloma (Valley Girl)- Uruapan Charanda blanco rum, Violet Crown Elderflower liquer, grapefruit, melon, navel orange, Peychaud’s bitters, Fever Tree grapefruit soda, thyme

Mermaid Life (Siren’s Punch)- Bacardi white rum, fresh juice, house-made hazelnut Velvet Falernum

Individual Pre-Mixed Sampler Kit- (1 of each) Pina Linda, Beet Bidi Bomba, Spill the Tea, Valley Girl


Wine and Beer To Go
House Red or White $20
Tolosa, “No Oak” Chardonnay, Central Coast $40
Golden, Pinot Noir, Monterey $40
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. 


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


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

partn4 partn5

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

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