Carson Kitchen (124 S. 6th St. in Downtown Las Vegas) has rolled out its latest seasonal offerings, continuing the restaurant’s tradition of inventive and playful takes on familiar flavors.

“We’re always looking for ways to keep things interesting, and our seasonal rollouts are a big part of that,” said Cory Harwell, chef/owner of Carson Kitchen. “A few times a year, we shake things up – bringing in new dishes, new flavors and a few surprises – while keeping the staples people come back for.”

Available for lunch and dinner, new selections include:

• Tomato Stack with mozzarella and smoked balsamic vinaigrette ($15)

• Scallop Puttanesca with harissa cream and fried olive ($20)

• Peas & Carrots with balsamic butter and pepitas ($15)

• Sweet Potatoes with avocado, cottage cheese and jalapeño ($15)

• Grilled Oysters with michelada butter and fried pickle ($15)

• Mexican Flatbread with beef and bean and finished with Catalina dressing ($19)

• Seoul’sbury Steak with gochujang glaze and kimchi slaw ($28)

For dessert, the new Sloe Berry Cheesecake features a sugar cookie crumble ($13).

Carson Kitchen has also introduced seasonal cocktails:

• The Lottery with scotch, vermouth, Elixir d’Anvers and orange bitters ($16)

• Bad Decisions with rye, rhubarb, egg white, lemon, strawberry and lavender bitters ($16)

• My Little Pineapple with rum, amaro, pine guava syrup, lime and tiki bitters ($15)

• Dancing on the Moors with vodka, egg white, matcha and hazelnut ($14)

Carson Kitchen is open 11:30 a.m.-10 p.m. Sundays-Thursdays and 11:30 a.m.-11 p.m. Fridays-Saturdays. Harwell opened Carson Kitchen in 2014 with the late Chef Kerry Simon. More: CarsonKitchen.com and (385) 252-3200.