Menu for Biga On The Banks

Fine Dining
|
Dinner
|
Desserts

Fine Dining

Starters‎

8.00 House Apple-Smoked Salmon

8.00 Nachos (5) chipotle cream cheese and escabeche vegetables

8.00 Chicken-Fried Oysters (5) squid ink linguini, swiss chard, pancetta, whole grain mustard hollandaise

8.00 Shiner Bock Onion Rings Habanero ketchup, pickled peppers

8.00 Pork Pot Stickers (4) scallions, orange chili oil, spicy red currant sauce

8.00 Seared Hudson Valley Foie Gras Blackberry cherry compote, cinnamon French toast, cider jus

8.00 Bibb and Radicchio Game Packets (3) Asian Chili Sauces

8.00 Selection of Artisan Cheese Pyrenees brebis, Leonora, rogue Smokey blue, with honeycomb, marcona almonds and fig cake, quince paste; choose one, two, or three cheeses Options: One cheeses, Two cheeses, Three cheeses

Market Farm Raised American Transmontanous Caviar 1Oz. Service

Soups + Salads

9.00 Baby Iceberg Lettuce Apple-smoked bacon, pickled onions, cucumbers, tomatoes, blue cheese dressing

9.00 Bluebonnet Hydroponic Greens Salad Goat cheese, lavosh, carrots, radishes, cucumbers, beets, tomatoes, lemon maple vinaigrette

9.00 Warm Spinach Salad Brie, apple-smoked bacon, trumpet royal mushrooms, spiced pecans, gaufrettes, tart apples, sherry garlic vinaigrette; add grilled quail

9.00 Vegetable Strips Crunchies, shiitake, Thai-inspired sesame and ginger dressing

9.00 House Made Soups Available daily

Main Courses

18-40 Grilled Ahi Tuna Served rare, English pea hummus, baby carrots, pea shoots, spicy tomato and toasted coconut coulis Options: To split an entree (+2.50)

18-40 Seared Mahi Mahi House made fettuccine, mushrooms, pine nuts, tiny tomatoes and arugula, brandied lobster and shrimp bisque Options: To split an entree (+2.50)

18-40 Grilled 10 Oz Beef Tenderloin Boulangere potatoes, broccolini, jammy tomato, bearnaise, steak sauce Options: To split an entree (+2.50)

18-40 Seared Duck Breast and Braised Leg Egg noodles, baby bok choy, shiitake master sauce Options: To split an entree (+2.50)

18-40 Griddled 13Oz Beef Rib Eye Horseradish mashers, shiner bock onion rings, French beans, pinot noir jus Options: To split an entree (+2.50)

18-40 11-Spiced Texas Axis Venison and Grilled Texas Quail Parsnip puree, chestnuts, Brussels sprouts, cranberry raisin chutney, juniper sauce Options: To split an entree (+2.50)

18-40 Smoke Roasted 1/2 Buddy's Natural Chicken Parmesan polenta cake, zucchini and yellow squash, tomato and basil, savory herb pan jus Options: To split an entree (+2.50)

18-40 Achiote Roasted Pork Tenderloin Plantains, corn saute, avocado salsa, pickled onions, cinnamon sauce Options: To split an entree (+2.50)

18-40 Close-to-Bouillabaisse of Shrimp Scallop, lobster, clams, mussels, snapper, tuna, mahi, served with martini rouille Options: To split an entree (+2.50)

House Made Desserts‎

7.00 Grand Marnier Souffle Orange anglaise; please allow twenty minutes

7.00 Sticky Toffee Pudding English custard

7.00 Dreamsicle Crème Brulee Nutty macaroon cookie‎

7.00 German Chocolate Cake in a Cup Coconut mousse, dark chocolate cake, coconut gelato

7.00 Pear Raspberry Crumble Creme fraiche ice cream

7.00 Mexican Chocolate Mousse Caramelized bananas, pecan praline, kahlua anglaise

7.00 Sorbets and Ice Creams Fresh daily

Dinner

Starters‎

11.00 House Apple-Smoked Salmon Nachos (5) chipotle cream cheese and escabeche vegetables

13.00 Chicken-Fried Oysters (5) squid ink linguini, swiss chard, pancetta, mustard hollandaise

14.00 Tempura Gulf Shrimp (4) chili lime rice noodles, watermelon, mint, peanuts

8.00 Shiner Bock Onion Rings Habanero ketchup, pickled peppers

14.00 Sizzling Smoky Mushrooms Sauteed with red onion, garlic and savory herbs, grilled bread

11.00 Pork Pot Stickers (4) scallions, orange chili oil, spicy red currant sauce

14.00 Habanero Jerk Scallop Cheesy grits, pineapple rum chutney

17.00 Seared Hudson Valley Foie Gras Raspberry compote, cinnamon French toast, cider duck jus

12.00 Bibb and Radicchio Game Packets (3) asian chili sauces

Selection of Artisan Cheese Pyrenees Brebis, chabichou, rogue Smokey blue, with honeycomb, marcona almonds and fig cake, quince paste Options: 1 cheese (6.00) , 2 cheeses (12.00) , 3 cheeses (18.00)

89.00 Farm Raised American Transmontanous Caviar 1oz. Service

Soup | Salads

9.00 Cream Cheese Carrot Cilantro Soup With crunchy croutons

10.00 Baby Iceberg Lettuce Apple-smoked bacon, pickled onions, cucumbers, tomatoes, blue cheese dressing

10.00 Bluebonnet Hydroponic Greens Salad Rebecca creek goat cheese, carrots, radishes, lavosh, cucumbers, beets, tomatoes, lemon maple vinaigrette

10.00 Warm Spinach Salad Brie, apple-smoked bacon, trumpet royal mushrooms, spiced pecans, gaufrettes, tart apples, sherry garlic vinaigrette Options: Grilled quail (+17.00)

10.00 Romaine Hearts Caesar dressing, little croutons, parmesan tuile Options: (4) chicken fried oysters (+15.00)

10.00 Vegetable Strips Crunchies, shiitake, Thai-inspired sesame and ginger dressing Options: (3) tempura shrimp (+15.00)

Winter Fare

First Course

Cream Cheese Carrot Cilantro Soup with Crunchy Croutons

Baby Iceberg Salad, Apple-Smoked Bacon, Pickled Onions, Cucumbers, Tomatoes, Blue Cheese Dressing

Second Course

Pan Roasted Red Snapper Dieppoise, Herb Roasted Fingerlings, Sauteed Baby Squash

Achiote Roasted Pork Tenderloin, Plantains, Corn Saute, Avocado Salsa, Pickled Onions, Cinnamon Sauce

Third Course

Dulce De Leche Banana Crepe, Passion Fruit Sorbet, Macadamia Nuts, Sweet Pineapple

Capriotada with Eggnog Ice Cream, Candied Walnuts

Main Courses‎

35.00 Grilled Ahi Tuna Served rare, curried cauliflower puree, sauteed haricot verts, spicy red pepper coconut and tahini sauce

33.00 Seared Natural Scallops Mushroom English pea basmati rice, baby carrots, saffron pernod beurre blanc

33.00 Pan Roasted Red Snapper With shrimp, mussels and expensive mushrooms, herb roasted fingerlings, sauteed baby squash

30.00 Hunan Barbeque Ahi Tuna Served rare, chilled young greens, winter vegetables, crispy noodle net, lemon grass vinaigrette

40.00 Grilled 10 Oz Beef Tenderloin Boulangere potatoes, broccolini, jammy tomato, béarnaise, steak sauce

40.00 Griddled 13Oz Beef Rib Eye Roasted garlic mashers,‎ shiner bock onion rings, French beans, burgundy jus

27.00 Seared Duck Breast and Braised Leg Baby bok choy, egg noodles, shiitake master sauce

40.00 11-Spiced Texas Axis Venison and Grilled Texas Quail Parsnip puree, chestnuts, brussels sprouts, apricot cranberry chutney, juniper sauce

18.00 Grilled Chicken Breast Roasted fingerling potatoes, squash, tomato and basil, savory herb pan jus

40.00 Dijon Crusted Australian Lamb Rack Cheesy grits, asparagus,‎ rebecca creek goat feta, shaved fennel, burgundy mushroom jus

26.00 Achiote Roasted Pork Tenderloin, Plantains Corn saute, avocado salsa, pickled onions, cinnamon sauce

33.00 Close-to-Bouillabaisse Of shrimp lobster, scallop, clams, mussels, snapper, tuna, mahi, served with martini rouille

19.00 Poblano Potato Au Gratin With chipotle cauliflower and baby squash saute

Tonight's Soufflé

12.00 Grand Marnier Soufflé, Orange Anglaise

Sides

10.00 Asparagus and Trumpet Royal Mushroom Saute

6.00 Snap Peas, Shiitake and Garlic

6.00 Israeli Couscous, Creamy Bacon Sauce, Truffle Oil

6.00 Wilted Spinach

5.00 Baked Cauliflower Cheese

5.00 Mashed Potatoes

4.00 Shiner Bock Onion Rings

5.00 Truffled Cheesy Grits

5.00 Roasted Brussels Sprouts

Desserts

11.00 Grand Marnier Souffle Orange anglaise

9.00 Sticky Toffee Pudding English custard

8.00 Dreamsicle Crème Brulee Nutty macaroon cookie

9.00 German Chocolate Cake in a Cup Coconut mousse, dark chocolate cake, coconut gelato

8.00 Almond Butter and Blueberry Cake Vanilla ice cream, cherry berry compote, honey tuile

8.00 Pear Raspberry Crumble Creme fraiche ice cream

8.00 Mexican Chocolate Mousse Caramelized bananas, pecan praline, kahlua anglaise

6.00 Sorbets Orange rosemary, iced coffee, raspberry

7.00 Ice Creams Mints a million, lemon custard, aztec chocolate

Menu for Biga On The Banks

Fine Dining

Starters‎

Soups + Salads

Main Courses

House Made Desserts‎

Dinner

Starters‎

Soup | Salads

Winter Fare

First Course

Second Course

Third Course

Main Courses‎

Tonight's Soufflé

Sides

Desserts

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