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Spring into the Season with New Menu Selections at Carson Kitchen

April 5, 2015 by  

Spring into the Season with New Menu Selections at Carson Kitchen
Celebrity “Rock ‘n’ Roll” Chef Kerry Simon’s
award-winning Downtown Las Vegas restaurant, Carson Kitchen, has introduced an array of new selections for the spring season (Pictured: Banoffee Pie – Photo credit: Chris Wessling)

Pork Belly Cuban Sandwich
Pork Belly Cuban Sandwich

Photo credit: Chris Wessling.

Simon and business partner, Cory Harwell, developed the new ideas and recipes to reflect the unique twists and ingredient-drive dishes that have propelled Carson Kitchen to become a staple of downtown dining. The menu includes an array of new entrées, shared plates and desserts in addition to remaining favorites.

Seared Scallops
Seared Scallops

Photo credit: Chris Wessling.

New items among the social plates include cheddar crab fondue, served with assorted breads, priced at $11; and bone marrow bruschetta with tomato and onion relish for $12. Replacing the buffalo chicken and chili cheese dog flatbreads is a new Thai chicken flatbread topped with a combination of red curry, coconut cream and lime, priced at $14.

Adding to the unique new offerings, Carson Kitchen has introduced a pork belly Cuban sandwich topped with tasso ham and manchego cheese, served with spicy tater tots, priced at $13. Two new seasonal salads include the watermelon and feta salad, with cucumber and a white balsamic dressing for $9; and the strawberry salad, made with manchego cheese and candied pecans, for $10.

Larger plate spring selections have also been introduced such as seared scallops with mango habanero buerre blanch, priced at $15; the lollipop lamb chop with mint chimichurri sauce, for $17; chicken thighs with harissa chickpea relish, priced at $13; and short rib stroganoff, an updated take on the classic dish, made with cognac and mushrooms for $13. Barbecue carrots loaded with barbecue butter and pepitas, for $9, and fingerling potatoes topped with parmesan, butter and garlic for $9 round out the tasty new lunch and dinner additions.

Chef Simon’s newest dessert addition is a banoffee pie, served with Bailey’s whipped cream and chocolate biscotti, priced at $8. For drinks, a new Hollywood Boulevard cocktail has been added to the menu priced at $12 and mixed with Bulleit Bourbon, Campari and sweet vermouth.

In addition to the new seasonal menu selections, Carson Kitchen’s menu will continue to feature favorites such as the crispy chicken skins, bacon jam with baked brie, ‘devil’s eggs,’ baked mac & cheese and the butter burger, among others.

Named 2015 “Best New Restaurant” by Best of Las Vegas and 2014 “Neighborhood Restaurant of the Year” by Desert Companion, Carson Kitchen is Chef Kerry Simon’s new American restaurant in partnership with hospitality veteran, Cory Harwell. The intimate restaurant is located inside the old John. E Carson Hotel at 124 South 6th St. in Downtown Las Vegas and features social plates, entrées, sandwiches and stone-oven flatbreads, in addition to small-batch wine and craft beers. Hours are 11 a.m. to 11 p.m. for lunch and dinner. More information may be found by visiting www.carsonkitchen.com, calling 702.473.9523 or following on Facebook and  Twitter.

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