Tim Lipman, chef/owner of the popular Parched Pig restaurant in Palm Beach Gardens, today is kicking off spring with a new food and flora cocktail.
The once casual watering hole known for serving up craft beer and wine has evolved into a drinking and dining destination with an expanding menu of upscale bar fare with Lipman’s signature twist and cocktails incorporating unique ingredients.
The new menu is highlighting a selection of hearty and lighter plates to enjoy solo, or share. In addition to signature charcuterie boards (my favorites) and oysters, the new small plates menu includes:
Speck Pizza with onion, asiago, tomato ragu, fresh oregano
Warm Butter Ham Sandwich with Black Forest ham, Havarti cheese, Irish butter, arugula
Chicken Empanadas with chipotle, jack cheese, caramelized onion, avocado crème
Korean BBQ Beef with rice noodles, cucumber, green onion, soy, gochujang BBQ
Tuna Ceviche with sweety drop peppers, tomato, red onion
Chili Pork Tacos with salsa verde, cabbage, radish, cotija, avocado
Baked Mac & Cheese with smoked gouda, pretzel crumb
Jenny’s Dirty Dip with Jimmy Dean sausage, rotel, cream cheese, onion, jalapeño
Roasted Shishito Peppers with mushroom vinaigrette, sesame, onion, radish, togarashi
The menu is topped off with a selection of desserts from pastry Chef Becca Traverse, including Chocolate Bourbon Bread Pudding with maple bourbon cream, dark chocolate and candied pecans and Brown Butter Pecan Pie with caramel, bourbon whipped cream and candied pecans.
The new cocktail menu, created by bar manager Katy Ziegler Galluccio features five feminine, floral cocktails. To balance out the femme theme, Gallucio named the cocktails after the men who work at the bar, and aptly named the menu “It’s Raining Men”. Highlighted by unique ingredients such as squid ink, homemade lavender whipped cream and turmeric tea-infused gin, the “It’s Raining
Menu” spring cocktail menu includes:
Shane-speare In Love
(Floral, Vegetal, Feminine)
Made with St. George Green Chili Vodka, Lillet Rose, House-made Raspberry Shrub, Citrus, Rosewater, Champagne, Rose Sugar
Brian Kissed My Kiwi
Made with Kikori Japanese Whisky, Green Chartreuse, House-made Kiwi Prosecco Jam, Lemon, Honey, Basil, Squid Ink Sesame Oil, Sassafras & Lemon Bitters, Cinnamon Sugared Puffed Rice Rim, Squid Ink Ice Sphere
Jórge & Júliette
Made with Grey Whale Gin, Tyku Cucumber Sake, House-made Cucumber Lavender Shrub, Oleo Saccharum, Lemon & Lavender Bitters, Laphroaig Rinse, Lavender Whipped Cream
Made with Bozal Espadin Mezcal, White Port, Cynar, PassionFruit Turmeric Tea Infused Gin, Orange Bitters, Vanilla, Absinthe Rinse, Orange Juice Ice Rods
Garrick of Eden
Made with Singani 63 Brandy, Seedlip Garden, Ginger Tea Syrup, Coconut Milk, Citrus, Snap Peas, Egg White
Each cocktail is priced at $15 each. The menu will be available throughout spring.
Photo Credits: The Parched Pig