“Every menu change gives us an opportunity to play around with ideas and put something on the table that people might not expect.”
With the change of season, Carson Kitchen is introducing more than a dozen new dishes and cocktails, bringing bold flavors and unexpected combinations to the Downtown Las Vegas restaurant while keeping the classics guests know and love.
“Every menu change gives us an opportunity to play around with ideas and put something on the table that people might not expect,” said Cory Harwell, chef/owner of Carson Kitchen.
“The flavors should be bold, the dishes should have a point-of-view, and there should always be something that makes you curious enough to order it. That’s really what this menu is about – familiar ideas done in ways that are flavorful, unexpected and distinctly Carson Kitchen.”
The refresh puts a new spin on one of Carson Kitchen’s longtime favorites, with the Grilled Oysters ($15) returning with a preparation inspired by classic Oysters Rockefeller and featuring Swiss chard Rockefeller.
Among the new dishes, the Fettuccine Foiefredo ($21) pairs fettuccine with duck confit for a rich, savory spin on pasta. The Ginger Pear ($15) mixes pecan, brie and ginger honey vinaigrette balancing sweet, creamy and nutty flavors.
Neeps & Tatties ($15) draws inspiration from Scottish potatoes and turnips, reimagined with sweet potato, rutabaga and shallot. The Kabocha Squash ($15, in the main photo) mixes maple, chipotle hummus and pepita for layers of sweet, smoky and savory.
The flatbread lineup continues Carson Kitchen’s penchant for bold combinations. Jerk Mushroom ($17) is topped with pickled red onion and plantain crisps, while Chorizo Fundido ($19) pairs poblano pepper with lime crema.
New additions also include a Pork Chop ($28) with sage white wine beurre blanc and Verlasso Salmon ($32) with salsa macha. The new Cherries Jubilee “Cheesecake” ($12) pairing cherry brandy with a speculoos crumble.
Behind the bar: JAN Like January ($14, Irish whiskey, watermelon juice, sherry, salsa macha honey); Udell’icious ($16, cognac, ruby port, Earl Grey syrup, lime); and panDAMN ($15, white rum, cachaça, pandan, lime, guava chai foam). The new menu is available this fall and winter. Carson Kitchen is open from 11:30 a.m.-10 p.m. Sundays-Thursdays and 11:30 a.m. to 11 p.m. Fridays-Saturdays.
