Upon news from Waltz executive chef Erika Lipe that there was a new Fall menu at Waltz on The Square, I didn’t waste any time going in to check out the new offerings. Further inspiration came from a recent article written by Nature Humphries featuring Waltz in The Local Voice (see it here on page 7).
Those who have been to Waltz on The Square know how Lipe enjoys experimenting with menu items and ingredients; the new Fall menu keeps that tradition going (to see the full menu, visit the Waltz site here).
Cheese Plate and Portabella Pizzetta
Sweet Corn Crab Cake, Mussels and Patton Won Ton
Lobster Avocado salad
Grilled Spinach and Haloumi
New Texas Porkchop
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