Fine Dining Menu on the River Walk Seven-time James Beard Nominee Bruce Auden loves to include organic and local ingredients on Biga’s daily changing menu. If you’re hard pressed to make a decision Bruce and his culinary team are happy to choose for you with a Chef’s Tasting available from 5 to 8 delicious courses. LOCATION + HOURS Overlooking the San Antonio River Walk 203 S. St Mary’s at Market Street San Antonio Texas 78205 DINNER SERVED SEVEN NIGHTS Starting at 5:30 p.m. Valet Parking Available
STARTERS (from $8)
House Apple-smoked salmon nachos, chipotle cream cheese, escabeche vegetables Chicken-fried oysters, squid ink linguini, Swiss chard, panchetta, whole grain mustard hollandaise Habanero Jerk scallops, cheesy grits, pineapple rum chutney Seared Hudson Valley foie gras, French toast, cherry orange jam, cider jus
SOUPS | SALADS (from $9) Chilled Texas Peach Soup with creme fraiche & Champagne Sweet Potato Chorizo Soup with Chihuahua cheese, cilantro & tortilla wisps Belgium endive, hydroponic watercress with duck confit, dried cherries, truffled vinaigrette Warm spinach, brie, apple-smoked bacon, trumpet royal mushrooms, spiced pecans, Granny Smith apples, sherry garlic vinaigrette
In The Spotlight: The James Beard Foundation has nominated Chef Bruce Auden for Best Chef-Southwest seven different times.
For more information please visit us at
www.biga.com 12 MENU OF MENUS 2012 | MODERN
MAIN COURSES ($20-$45)
Grilled Ahi Tuna, served rare, dill créme fraiche mashers, vegetable medley, jalapeno red onion marmalade, citrus butter 16 oz. Cast Iron Griddled Rib-Eye, garlic mashers, tobacco onions, green beans, burgundy jus Mustard Crusted Australian Lamb Rack, cheesy grits, asparagus, Rebecca Creek goat feta, shaved fennel, many mushroom jus
DESSERT (from $7)
Sticky Toffee Pudding with English Custard Grand Marnier Souffle with orange anglaise