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Parlour Cafe Menu

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BREAKFAST

&

BRUNCH MENU:

BREAKFAST :

10-2pm daily

MUMBAI MIGAS ~ $7

two spicy chutneyfied Coyote Creek Farm eggs w/organic corn tortilla&queso fresco, w/black bean masala & spiced basmati rice

ADD the following:

~crumbled bacon $1extra

~american queso $1 extra

~lamb chorizo $2 extra

 

BREAKFASTNAAN ~ $4

Featuring Coyote Creek Farm Eggs

Housemade toasted naan, egg w/cheese & choice of chutney:

~ cilantro or pepper or tomato ~

add bacon $1

 

WEEKEND

BRUNCH MENU:

served10am-3pm

saturday & sunday

plates:

Greens, eggs & ham $9

spicy collards, 2 local organic free-range sunnysides, seared black pepper ham

Steak & Eggs $12

5oz sirloin breakfast steak, 2 fried eggs w/fries & your choice of chutney

(cilantro or pepper or tomato)

Breakfast pork n beans $10

organic black beans, pulled tequila-braised Richardson Farms pork, 2 local organic free-range sunny-sides

Chili & Eggs $12

beer-braised bastrop Cattle Co. stew beef chili, 2 local organic free-range sunny-sides, fries

Grits & Eggs $8

organic quinoa cheese grits, 2 local organic free-range sunny-sides, organic black beans

Mumbai Migas $9

2 local organic free-range eggs, El Milagro white corn tortillas, cilantro chutney, feta, organic black beans, basmati rice, pico de gallo

vegan breakfast $8

oganic black beans, collard greens, toasted house-made bread, coconut milk-garlic gravy

Child's breakfast $6

1 scrambled local organic free-range egg, house-made bacon, house-baked toast, organic apple-cherry butter

A LA CARTE:

bacon & gruyere omelet $9

3 local organic free-range eggs, house-made bacon, gruyere

tomato & feta omelet $9

3 local organic  free-range eggs, roasted tomato & feta

croque monsieur $8

black pepper ham, gruyere, bechamel, toasted house-baked bread, mango chutney

croque madame $9

black pepper ham, gruyere, bechamel, house baked bread, 1 local organic free-range sunny-side, mango chutney

breakfast panaano $4

1 local organic free-range egg, cheddar-jack, choice of chutney, toasted naan

bacon $3

house-made, two rashers

paprika-cilantro pork sausage $2.5

cheese grits $3

organic quinoa, cheddar-jack

fries $2

slice house-baked toast, butter, $1.5

toasted house-made naan, ghee $2

~~~~~~~~

Whip In

Parlour Café & Market

~1950 IH-35 south ~ Austin 78704~512.442.5337 ~ whipin.com~

~south asian food ~ south austin mood~

~sustaining locally ~ satisfying globally~

~authentic gujurati-style indian cuisine

with a big-time Texas lean~

topiwalas

mom&pop
NAMASTE&HOWDY Y’ALL:

the Whip In kitchen proudly features

*house made naan &chutney

Local pastured meats from

*Bastrop Cattle Co.

*Loncito’s Lamb

*East Poultry Chicken from Holmes Farms

*Richardson’s Farms Pork

*Windy Hills Farms Goat

*Coyote Creek Farm Pastured Eggs

 

Fun foodstuffs from local producers:

*Boar’s Head meats & cheeses

*Le Marseillais Pate

*White Mountain yogurt

Local produce from

*Farm to Table

*Greenling

*Segovia Produce

KITCHEN OPEN everyday 11am-10pm

QUESTIONS REGARDING OUR MENU:

Email:

martine-at-whipin-dot-com

Martine Pelegrin at the Whip In

Martine Pelegrin,

CHEF

~~~

New Chef, New Menu Items at Whip In

Martine Pelegrin helps 'Whip Indianize' comfort-food classics

By Claudia Alarcón, Fri., Sept. 9, 2011

 

Martine Pelegrin at the Whip In

Photo by John Anderson
 

Continuing his efforts to keep things fresh and fun at Whip In, general manager Dipak Topiwala hired Martine Pelegrin in April as chef and kitchen manager. Austin food enthusiasts will remember Pelegrin from Le Marseillaise, the online French bistro she operated alongside her husband, Eric, until April 2009. Her culinary playfulness and creativity fit right in with Topiwala's mission to "Whip Indianize" comfort-food classics by adding Indian flavors. "Martine has tremendous kitchen knowledge and a full grasp of what spices can do," says Topiwala, the man behind such delightfully wacky dishes as the South Asian Frito Pie: Bastrop Cattle Company beef and Lone Star beer-curried chili, Fritos, organic black bean masala, shredded jack and cheddar cheese, sour cream, and homemade cilantro chutney. He consulted with Pelegrin to develop the gravy for his "Indjun" chicken-fried steak, and after seeing the success of the dish and the potential Pelegrin had for the company, he offered her the full-time position, a move that will allow Topiwala more time to work on the new Whip In brewery.

"Chandan [Topiwala's mother] laid an excellent foundation menu, so I want to follow her flavor profiles by using ingredients that are not necessarily traditional to Indian cuisine, yet still honor great home cooks like her," says Pelegrin. "I am thinking, 'What would Indian home cooks make if they had access to the variety of ingredients that we do?'" Her specials change almost daily according to ingredient availability and will change seasonally. Recently we enjoyed shepherd's pie made with Loncito's lamb stewed in sherry, curried, and covered with Yukon Gold potato mash, and a pan seared, jalapeño-cilantro Gulf black drum fillet with tomato-pastis sauce, served on spiced basmati rice with the house cucumber salad. By popular demand, Pelegrin also serves a rotating selection of Le Marseillaise appetizer favorites like brandade, rillettes, pâté, and eggplant caviar.

 

 
       
 
 
1950 IH35 South Austin Texas 78704
512.442.5337
open everyday 10am-midnite