Carson Kitchen
I’m an Expert – rum, campari, lime, pineapple brown sugar syrup, orgeat
#Simon Says Sangria – red & sparkling wine, rum, black cherry puree, seasonal fruit
“Devil’s” Eggs – crispy pancetta, caviar
Tempura Green Beans – pepper jelly cream cheese
Grilled Oysters – white miso, pickled onion, tempura jalapeno
Bacon Jam – havarti, toasted baguette
Mortadella Flatbread – pistachio pesto, romano, provolone
Young Beets – burnt orange vin, goat cheese, pistachio
Warm Spinach Salad – pecan, apple, dried cranberry
Baked Mac & Cheese – shhhh, it’s a secret
Butternut Bolognese – pappardelle, pecorino, butternut squash
Striped Bass – cassoulet, fennel fronds
Patatas Bravas – fingerling potatoes, roasted garlic aioli
Pork Chop – apple chutney, parsnip puree
Glazed Donut Bread Pudding – three rum caramel, vanilla crème anglaise
Bourbon Fudge Brownie – brown butter bacon ice cream
Fruitcake Buckle – amaretto mixed fruit, praline glaze
Revolutionary since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Sunday afternoon 124 South 6th Street again showed well with several new items debuted this season.
Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was alongside drinks that dining began shortly, all well-suited to iconic Bacon Jam and Tempura Green Beans with Pepper Jelly Cream Cheese.
Continuing with Devil’s Eggs, equally enjoyable today as in 2014, Young Beets stand out thanks in a new form while seasonal Salads are highlighted by Warm Spinach in Molasses best enjoyed adjacent grilled Oysters with Miso and a bit of heat.
Forever exuding creativity, quality and the sort of Food that challenges without compromise Spanish-inspired Potatoes are the latest Vegan showcase and for pescatarians Striped Bass with crispy Skin shines atop Beans prepared to resemble Cassoulet.
Going Mortadella and Pesto for this season’s flatbread, and continuing Pot Roast “Between Bread,” all-new Butternut Bolognese folds Squash into the traditional mix before wise guests finish with perfectly cooked Pork beneath Apple and Cranberry Chutney that tastes like the Holidays.
Always wise to save room for Dessert, Carson’s “Buckle” more Sticky Bun than Grandma’s Fruitcake, Las Vegas’ best Brownie and Donut Bread Pudding remain mainstays and should be requisite to end a visit to DTLV’s best Restaurant.
www.carsonkitchen.com
