Social's fall menu premieres

by Kari Walker

INDEats' picks for seasonal tastes

Social Southern Table and Bar's fall menu debuted yesterday, and Chef Marc Krampe has crafted several new seasonal dishes rich in autumn flavors. INDEats sampled the menu additions and chose three dishes we recommend for your next dining experience at Social.

Start your meal with the Asian Spice seared tuna appetizer that features fresh seared sashimi tuna rubbed with a blend of spices including Star Anise and coriander. The fish is plated with a fried granny smith apple puree and topped with goat cheese. The apple and the spice are complimented with the light and creaminess of the cheese - this dish is perfect for sharing or as a meal if you're not famished.

What's better than bacon bits on a salad? How about cracklin taking on the role as a croƻton and a smoky bacon vinaigrette - the fall farm salad had me at hello. Everything in this salad says farm: from the baby kale and spinach to the roasted pears, and, of course, the swine duo. Sharp Danish bleu cheese and grilled red onions finish the salad by adding a punch to the mild flavor of the pears.

And speaking of bacon, the prosciutto wrapped scallops come plated with a side of bacon risotto, smoked shrimp and a sweet corn and saffron cream. The smoke from the shrimp and the risotto flavors create comfort food flavors, but the lightness of the perfectly cooked scallop keep this dish from feeling too heavy. Everything is better with bacon - even risotto.

The dinner menu isn't the only fall updates over at Social - there are also several new cocktails at the bar. We like the Fresh Start, a blend of Bayou Silver rum, Dolin Blanc vermouth, fresh grapefruit juice and lemongrass. If the week isn't treating you right and you could use a fresh start, well, you see where this is headed.