Biga on the Banks-San Antonio Restaurants

Biga on the Banks-San Antonio Restaurants
Excellent dinner. Varied menu that changes daily. Great wine list. Our server was amazing. He was always around but not overbearing. We had a wonderful warm spinach salad and a beet salad. DH had vinison and quail. I had a perfectly cooked ribeye. Also had... ||| We had a business dinner at Abigail on the banks. We had appetizers of chorizo empanadas, Crab cakes, and wild game spring rolls. The Star was the spring rolls. Wild turkey, venison, and ostrich Topped with a red sauce. OMG. One of the best things...

Address:

203 S Saint Marys St,

San Antonio, TX 78205-2714

Phone:

+1 210-225-0722

Hours:

Sunday: 5:30 PM – 10:00 PM | Monday: 5:30 PM – 10:00 PM | Tuesday: 5:30 PM – 10:00 PM | Wednesday: 5:30 PM – 10:00 PM | Thursday: 5:30 PM – 10:00 PM | Friday: 5:30 PM – 11:00 PM | Saturday: 5:30 PM – 11:00 PM

Price Range:

$$$$

Meals Served:

Lunch, Dinner

Features:

Seating, Waitstaff, Highchairs Available, Wheelchair Accessible, Serves Alcohol, Full Bar, Accepts American Express, Accepts Mastercard, Accepts Visa, Accepts Discover, Reservations, Private Dining, Valet Parking, Accepts Credit Cards

Good For:

Scenic view, Business meetings, Bar scene, Special occasions, Large groups, Romantic, Local cuisine

Reviews:

Excellent dinner. Varied menu that changes daily. Great wine list. Our server was amazing. He was always around but not overbearing. We had a wonderful warm spinach salad and a beet salad. DH had vinison and quail. I had a perfectly cooked ribeye. Also had… ||| We had a business dinner at Abigail on the banks. We had appetizers of chorizo empanadas, Crab cakes, and wild game spring rolls. The Star was the spring rolls. Wild turkey, venison, and ostrich Topped with a red sauce. OMG. One of the best things…

Menu:

Dinner Desserts Startersƒ?? || 12.00 House Apple-Smoked Salmon Nachos (5) Chipotle cream cheese, escabeche vegetables || 16.00 Chicken-Fried Oysters (5) Squid ink linguini, swiss chard, pancetta, whole grain mustard hollandaise || 13.00 Garlic Spicy Lamb Merguez Sausage and Texas Shrimp Hummus, charmula and preserved lemons || 17.00 Sizzling Expensive Mushrooms Sauteed with red onion, garlic and savory herbs, grilled bread || 17.00 Habanero Jerk Scallops Cheesy grits, pineapple rum chutney || 13.00 Pork Pot Stickers (4) Scallions, hot chili orange oil, red currant sauce || Full 24.00 Half 14.00 Seared Hudson Valley Foie Gras French toast, apricot cranberry chutney, cider duck jus || 14.00 Bibb and Radicchio Game Packets (3) Asian chili sauces || 1 cheese 6.00 2 cheeses 12.00 3 cheeses 18.00 Selection of Artisan Cheese Leonora, rogue river Smokey blue, mahon curado with honeycomb, marcona almonds, walnut date cake and quince paste || 89.00 Farm Raised American Transmontanous Caviar 1 oz service Soup | Saladsƒ?? || 10.00 Yellow Lentil Curry Soup With lemon yogurt || 11.00 Baby Iceberg Lettuce Apple-smoked bacon, pickled onions, cucumbers, blue crumbles, tomatoes, blue cheese dressing || 10.00 Orange Salad Hydroponic greens, lardons, Rebecca creek goat cheese, avocado, walnut vinaigrette || 13.00 Grilled quail +4.00 Warm Spinach Brie, apple smoked bacon, trumpet royal mushrooms, spiced pecans, gaufrettes, tart apples, sherry garlic vinaigrette || 11.00 4 chicken fried oysters +6.00 Romaine Hearts Red pepper caesar dressing, little croutons, parmesan tuile || 10.00 3 tempura shrimp +7.00 Vegetable Strips Crunchies, shiitakes, asian inspired sesame ginger dressing Spring Fareƒ?? 3 course 37 4 course 45 First Course || Yellow Lentil Curry Soup With lemon yogurt || Vegetable Strips Crunchies, shiitakes, asian inspired sesame ginger dressing Second Course || Seared Mahi Mahi Chive mashers, asparagus salad, honey thyme vinaigrette || Seared Beef Tips Corn pudding, crispy plantain, poblano chimichurri, guajillo demi glaze Third Course || Capirotada With vanilla bean ice cream, rum sauce || Bailey’s Cr??me Br?¯l??e, Chocolate caramel sandwich cookie, oranges Main Courseƒ?? || 43.00 Grilled Ahi Tuna Servedƒ?? rare, brothy black beans, pico de gallo, cilantro, chayote squash tomatillo slaw || 36.00 Pan Seared Mahi Mahi Chive mashers, asparagus crab salad, honey thyme vinaigrette || 38.00 Seared Wild California King Salmon Basmati rice pilaf with yellow wax beans, watercress, citrus beurre blanc || 29.00 Hunan Barbeque Mahi Mahi Young greens, chilled spring vegetables, crispy noodle net, lemon grass vinaigrette || 39.00 Grilled 8 Oz Beef Tenderloin Cornƒ?? pudding, crispy plantain, poblano chimichurri, guajillo demi glaze || 43.00 Griddled 13Oz. Ribeye Garlic mashers, green beans, shiner bock onion rings, burgundy demi glaze || 65.00 Foie gras +8.00 Dry ƒ??35 Dayƒ?� Aged 10 Oz New York Strip Mashers, asparagus, burgundy demi glaze || 43.00 11-Spiced Texas Axis Venison and Grilled Bandera Quail Goat cheese tart, chestnuts, Brussels sprouts, apricot, sultana cinnamon chutney, juniper sauce || 35.00 Duck egg +4.00 Seared Duck Breast and Confit Leg White bean puree, roasted acorn squash, swiss chard, pinot noir sauce || 22.00 Smoked Roasted 1/2 Organic Tecumseh Chicken Potato gratin, grilled asparagus, natural pan jus || 29.00 Hoisin Glazed Pork Tenderloin Yakimeshiƒ?? rice, tempura broccolini, 5 flavor oil, shiso || 43.00 Mustard Crusted Australian Lamb Rack Texas gristmill cheesy grits, rebecca creek goat feta, shaved fennel, grilled asparagus, mushroom demi glaze || 39.00 Close-to-Bouillabaisse of Shrimp Scallop, mussels, clams, lobster, mahi, tuna and halibut served with martini rouille || 19.00 Quinoa, Corn and Poblano Stuffed Tomato Grilled yellow squash, cilantro crema, tomato salsa and queso fresco Tonight’s Souffleƒ?? || 14.00 Grand Marnier Souffl?? Orange anglaise Sidesƒ?? || 9.00 Asparagus and Trumpet Mushroom Saute || 7.00 Charred and Roasted Brussels Sprouts || 7.00 Baked Cauliflower and Cheese || 7.00 Snap Peas, Shiitake and Garlic || 7.00 Wilted Spinach || 6.00 Truffled Cheesy Grits || 7.00 Israeli Couscous, Creamy Bacon Sauce, Truffle Oil || 6.00 Corn Pudding || 5.00 Pomme Frites || 4.00 Duck Egg || 6.00 Yakimeshi Rice || 14.00 Grand Marnier Souffl?? Orange anglaise || 10.00 Amaretto Creme Brulee Almond financier, blackberry compote || 11.00 Vanilla Cheese Cake Candied hazelnuts, texas blueberries, lemon curd || 11.00 Chocolate Hazelnut Banabar Dolce de leche, caramelized bananas, gianduja ice cream || 11.00 Texas Peach Soup Creme fra??che mousse, peach raspberry salad || 10.00 Black Forest Cake Vanilla ice cream, mocha crumbs || 10.00 Sticky Toffee Pudding English custard || 6.00 Sorbets Coconut, mango passionfruit, raspberry ginger || 7.00 Ice Creams Frutti de bosco, lemon, coconut Selection of Artisan Cheeseƒ?? || 1 cheese 6.00 2 cheese 12.00 3 cheese 18.00 Garrotxa Goatƒ??s milk, semi soft, sweet || 1 cheese 6.00 2 cheese 12.00 3 cheese 18.00 Point Reyes Original Blue Raw cowƒ??s milk, soft, creamy || 1 cheese 6.00 2 cheese 12.00 3 cheese 18.00 Oma Von Trapp Raw cowƒ??s milk, gooey, pungent || 1 cheese 6.00 2 cheese 12.00 3 cheese 18.00 Honeycomb Marcona almond, quince paste, walnut date cake, toasty bread Dessert Winesƒ?? || 9.00 63.00 Marquis De Chasse Sauternes, 500ml ƒ??11 || 18.00 D. Bernadins Muscat, Beaumes de Venise, ƒ??11 glass || 24.00 144.00 Inniskillin Ice wine riesling, Niagara peninsula, ƒ??08 Ports & Sherryƒ?? || 13.00 Blandy’s Malmsey, 5 year madeira || 17.00 Graham’s 20 year tawnyƒ?? port || 10.00 Fonseca Bin 27, reserve, porto || 10.00 Emilio Lustau East india sherry solera, Spain || 13.00 Emilio Lustau Extra rare solera, Spain || 9.00 Quinta Do Crasto Lbv porto 2007 || 19.00 Warre’s 20ƒ?? year Tawney port

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