Coolinary Café opened Parched Pig next door as a wine and tapas-style pre-dinner room for patrons waiting for a dinner table. Now that reservations can be made, Parched Pig offers a space for a grazing experience, taking advantage of the menu’s charcuterie, oysters and many small plates.
A lovely charcuterie board with cured and smoked meats and artisanal cheeses is served with house-made pickles and jams. Oysters are typically served by the dozen on the half-shell (priced individually), but might also appear as a hot starter, perhaps baked with pepperoni butter, tomato, parmesan, basil and breadcrumbs.
Small plates include beautiful Deviled Eggs, the yolk ethereally blended with garlic aioli, mustard and green tomato pickle, served with fresno chile salsa verde. Jenny’s Dirty Dip is a menu mainstay, warm cheesy dip mixed with sausage, pickled jalapeno, Rotel salsa, and cilantro. It’s served with the most fantastic tortilla chips dusted with a house mix of spices that makes these chips unforgettable. We had these chips with our order of Mahi Ceviche, tossed with tomatillo, jalapeno, cucumber, cilantro and corn. Similarly, Dolphin Aguachili is macerated in lime, jalapeno, cilantro, mixed with avocado, cucumber and malanga (taro, a tropical root vegetable,) There are many more to choose from, paired perfectly with a very creative and thoughtful cocktail menu.
