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A Treat for Avocado Lovers at Biga

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Cuzco Salad at Biga on the Banks.

The ongoing Restaurant Week has been a great opportunity to sample the culinary riches of San Antonio at an affordable price. The latest we’ve tried was the avocado-friendly menu at Biga on the Banks, 203 S. St. Mary’s St.

The first course was a choice between an avocado soup and a Peruvian-influence Cuzco Salad. Both were well worth trying.

The soup was velvety, with plenty of avocado flavor. Offering a delightful contrast to the smoothness was some pico made from orange, jicama and shrimp that added immeasurably to an already-wonderful dish. It was also beautifully presented in a martini glass.

Halibut with cilantro rice at Biga on the Banks.

The salad, meanwhile, was a zesty assortment of marinated red onion, avocado, sweet potato, posole and more tucked into butter lettuce leaves.

For the main course, I couldn’t resist achiote pork tenderloin in a lively cinnamon-laced tomato sauce. Guacamole was perched atop the slices of moist meat, while roasted fresh summer corn and plantains rounded out the plate. Again, the presentation, this time on a banana leaf, added to the enjoyment.

Another option was tortilla-crusted halibut Рwhich chef Bruce Auden and his staff provided without the tortilla Рtopped with an avocado pur̩e and served with chayote squash and an excellent cilantro rice that had everyone raving.

A third option is quail atop multi-colored, house-made fettuccine in a lemon cream sauce. No avocado, but the dish was just fine with the pasta being a standout.

You can continue the avocado fix into dessert, if you choose. There’s a delicate avocado mousse with a lime lift that arrived with a scoop of coconut ice on top and an array of fresh fruit, including perfectly ripe cubes of pineapple, on the plate. For those who don’t eat sweet avocado on a regular basis, the flavor will be exotic, but the creaminess of the mousse is pure comfort.

Chocolate cake at Biga on the Banks.

Chocolate lovers, though, will find it hard to resist the dense, rich cake, which gives you a feeling that you’re eating both fudge and cake. A generous slice with a touch of chocolate whipped cream was gone almost before I had a taste.

The cost of the three-course meal is $35 during Restaurant Week. Many of the dishes are offered on the regular menu.

For more on Restaurant Week and the participating restaurants, click here.

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